Following the rare times that I post a picture on my personal Facebook page, I often can’t watch to see who ‘likes’ it.
Geez, that sounds lame.
I actually only created a ‘Lauren Goslin’ Facebook page because I had to. Facebook doesn’t allow you to only have a blog page for whatever reason, so there you go.
I’m truly not a big fan of this social media, personally speaking, and I’m only friends with a minimum number of people, 99% of which are family or close friends.
I don’t post there but maybe 3-4 times a year, and when I do, it actually gives me a bit of anxiety.
No one cares about this. This is lame. You should just erase it.
These are the thoughts that run through my head, but I usually press on with whatever it might be, because if I have an urge to put something up, I consider it pretty special.
Recently, for example, I posted a picture of Sammy after he had maneuvered himself to a standing position.
This kid is barely seven months, but man, is he ever ready to move!…and by ‘move’, I mean pull himself up onto anything and everything!
Similarly to Facebook, I often have some trepidation before a blog post.
Will anyone like this?, I mostly wonder.
Pumpkin seed butter, I know, is not at the top of most people’s list of ‘loved’ foods. I can’t say I blame you, as I only eat it because it’s one of the few nut or seed butters that my oldest daughter and I tolerate.
It has grown on me, however, and I know it boasts a decent amount of zinc for purposes of immune system and skin, which is nice.
I enjoy adding a few flavor enhancers, including vanilla and cinnamon, and (when it’s not Detox-mas time), a bit of honey. These all really contribute to the final butter, and make it much more palatable!
Creamy, homemade pumpkin seed butter is perfect for those with nut allergies!
- 2 c . raw pumpkin seeds
- 1-2 t . oil , as needed (I use one teaspoon of either grapeseed or olive)
- 1/4 t . sea salt
- 1 t . vanilla
- 1/4 t . cinnamon
- 2 t . honey or maple syrup
- Preheat the oven to 350 degrees.
- Spread the seeds out on a baking sheet.
- Bake them for 10-12 minutes, until lightly golden.
- Cool the seeds for 15-20 minutes.
- Add the seeds to a food processor.
- Let the processor run for about 4-5 minutes, until the seeds begin to butterize.
- Stop and scrape the sides down.
- Continue running for another 2-5 minutes until the seeds appear completely butterized (see below pictures), adding a bit of oil at this point, as needed.
- Pulse in additions (salt, spices, sweetener), if desired. DON'T process these in, as they can cause seizing of the butter.
Fat: 8.5 g Carbs: 3.1 g Sugar: 0 g Protein: 4.2 g; Nutrition facts based on seeds, two teaspoons of grapeseed oil, and salt. I figure the recipe makes about one cup, so a serving size (1/16 of the recipe) is around one tablespoon of the final butter. WW SmartPoints: 3
I like to eat a spoonful of this with a cut-up apple or in recipes that call for any type of nut of seed butter, namely this one.
This is a great way to economize as well. The raw pumpkin seed butter I was previously buying was around $12 for eight ounces, while my cost to make this is roughly less than half that, and I consider my version tastier on top of it!
Which form of social media do you like least?
Shared with: Healthy Vegan Friday