Recipe: Southwest Pepita & Pecan Mix (Phase 1 Southbeach friendly)
1 T chili powder
2 tsp salt
2 tsp gr. cumin
1/8 tsp cayenne pepper
1 lg egg white
2 cups shelled, unsalted raw pumpkin seeds
1 1/2 cups pecan halves
1 cup shelled, unsalted sunflower seeds
(or substitute pistachio meats for sunflower seeds)
1. Preheat oven to 375'.
2. Spray cookie sheet with oil or cooking spray.
3. Combine spices.
4. Whisk egg white, blend in nuts, seeds and spices.
5. Spread on baking sheet.
6. Bake 10 minutes, then break apart and bake 10 more minutes, or until golden brown.
Makes 20 (1/4 cup) servings.
2 tsp salt
2 tsp gr. cumin
1/8 tsp cayenne pepper
1 lg egg white
2 cups shelled, unsalted raw pumpkin seeds
1 1/2 cups pecan halves
1 cup shelled, unsalted sunflower seeds
(or substitute pistachio meats for sunflower seeds)
1. Preheat oven to 375'.
2. Spray cookie sheet with oil or cooking spray.
3. Combine spices.
4. Whisk egg white, blend in nuts, seeds and spices.
5. Spread on baking sheet.
6. Bake 10 minutes, then break apart and bake 10 more minutes, or until golden brown.
Makes 20 (1/4 cup) servings.