I'm excited to introduce another tasty recipe from my dear friend and NTP schoolmate, Audrey!
Audrey is a Los Angeles based wellness advocate with the passion of helping others through nutritional therapy and minimalism.
My husband is from Austria and pumpkin seed oil is a culinary specialty from where he comes from. We use this amazing oil nearly everyday in our household so I’m often challenged in creating different recipes using pumpkin seed oil since we both can’t get enough of it. The response was great, we both really enjoyed this dish and I will definitely use this recipe again. The reason I like this recipe because it’s requires no cooking at all, gluten-free, dairy-free, soy-free, and vegan. In addition, the pumpkin seed oil has significant fatty acids, reduces inflammation and has anti-parasitic properties. This recipe is easy, doesn’t require a lot of ingredients, and has a lot of flavor. The only complaint I received from my husband is that there is not meat, but all in all he enjoyed it!
Prep time: 10 minutes (after the beans have been soaked) Cook time: 0 minutes Total time: 15 minutes
1 cup of soaked Kidney Beans 1 cup of soaked Chickpeas 1cup of soaked Black Beans 1 cup of soaked Great Northern Beans ¼ cup of olive oil ¼ cup of chopped parsley ¼ cup of cilantro 1 Bell Pepper (we use yellow and/orange for color) 1-2 Jalapenos ¼ cup of pumpkin seed oil ¼ cup of pumpkin seeds 1 tbsp of balsamic vinegar Salt & Pepper to taste
Soak beans in water overnight.
Pour out bean water and rinse thoroughly. Mince parsley, cilantro, bell peppers and jalapenos and add them to the bowl of beans.
Add pumpkin seed oil, pumpkin seeds, balsamic, salt & peppers. Mix and enjoy!