This recipe was created as I had some leftover pulp from the pumpkin milk that I made yesterday and some rice noodles from a stir fry. Pumpkin seeds are a very good source of zinc and fiber, and give a recipe a lovely nutty flavour. They are often better tolerated and easier to digest than many nuts. Avocado is high in essential fatty acids, vitamins B & K and contains special fibers, which are essential for a healthy gut function.
1 teaspoon of mustard
4 teaspoons of pumpkin seed pulp (from making seed milk)
1 1/2 cupfuls of boiled rice noodles
1 teaspoon of pumpkin seed oil
Cooking time: 3 minutes, serves 2
Chop the avocados and rice noodles, mix with other ingredients and decorate with a sprinkle of pumpkin seed oil on top. A gorgeous medley of mild flavours, set off against the sharp tangy taste of mustard.