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alanna brown nutritionist

Hi!

My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Cumin and Coriander Seed Roasted Butternut Pumpkin

Cumin and Coriander Seed Roasted Butternut Pumpkin

You know when you make something and it's fabulous and you get addicted to it so you make it multiple times in a fortnight? That is what I have done here - and I am still not sick of it!

So, if you are looking for something a little different to add to your pumpkin this is for you. I have been adding it to bowls of quinoa, salad and eggs but it is also great on toast, in a sandwich and just as a regular side-dish.

Buy cumin and coriander seeds - not ground - it makes such a difference to the taste, fragrance and texture. You will need a mortar and pestle - although I don't have one at the moment I have been using a small bowl and the handle end of my rolling pin - works nicely you just have to work a little harder.

I like to cook mine a little longer until they start to burn a little at the edges but you can take them out a little earlier on if you like.

 

Cumin and Coriander Seed Roasted Butternut Pumpkin

Ingredients 

  • 500g butternut pumpkin - scoop out the seeds, chop in half and then slice thinly into half circles
  • 1/2 tablespoon cumin seeds
  • 1/2 tablespoon coriander seeds
  • 1 tablespoon olive oil
  • Pinch of salt
  1. Preheat your oven to 180˚C fan forced. You will need a large baking tray.
  2. Slice your pumpkin thinly and then place the pieces on the baking tray, drizzle with olive oil.
  3. Grind you cumin and coriander seeds roughly and sprinkle evenly over the top of the pumpkin with a little salt and pepper. Toss and pop in the oven.
  4. Roast for about 45 minutes, turning once half way through and again about 5 minutes before you take them out. 

Enjoy!

Lana xx

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