Gopal's Sprouties Organic Pumpkin Seeds Savory Description
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USDA Organic
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Non-GMO
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Raw
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Sprouted
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Paleo Friendly
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Keto Approved
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Vegan
Sprouties are rich in essential nutrients such as vitamin B and minerals like iron, copper, magnesium, and more. They provide a healthy source of essential fatty acids and are also an excellent source of fiber and amino acids, which make up the building blocks of proteins. Consuming healthy fats leads to a healthy cardiovascular system, and reduced levels of body-wide inflammation.
Free Of
Gluten, GMOs, peanuts.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 2 Tbsp. (28 g)
Servings per Container: 2
| Amount Per Serving | % Daily Value |
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| Calories | 150 | |
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| Total Fat | 13 g | 17% |
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| Saturated Fat | 2.5 g | 12% |
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| Trans Fat | 0 g | 0% |
|
| Cholesterol | 0 g | 0% |
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| Sodium | 140 mg | 6% |
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| Total Carbohydrate | 3 g | 1% |
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| Dietary Fiber | 2 g | 6% |
|
| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 8 g | |
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| Vitamin D | | 0% |
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| Calcium | | 2% |
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| Iron | | 15% |
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| Potassium | | 6% |
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Other Ingredients: Organic raw sprouted pumpkin seeds, organic lemon juice, organic turmeric, organic ginger powder, organic cayenne and stone ground Himalayan crystal salt.
Made in a peanut free facility that processes tree nuts.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Gluten-Free Pumpkin Pasta Bake
Putting a better-for-you spin on traditional baked pasta dishes, this hearty meal is made with gluten-free fusilli, fresh pumpkin and lots of vegan-friendly cheese. Inspired by the season’s star squash, it’s a creamy, cozy celebration of fall flavors. Bonus: it’s ready in under an hour! With comfort food this good, life is
gourd.
Gluten-Free Pumpkin Pasta Bake
- 2 cups raw fresh pumpkin, cut into 1" cubes
- 1 box Explore Cuisine Organic Chickpea Fusilli
- 2 Tbsp. Nutiva Buttery Coconut Oil
- 1 leek stalk (chopped into 1/2” circles)
- 1 tsp. minced garlic
- 1/3 cup + 2 Tbsp. cashew cheese
- 1-1/2 cups vegetable stock
- 1/2 tsp. dried thyme
- 3 fresh thyme stems (plus more for garnish)
- 1/2 tsp. Celtic sea salt
- 4 oz. vegan cheddar cheese
- Preheat oven to 350 degrees F.
- In large pot of boiling water, cook pumpkin cubes 17 minutes, until just soft.
- Meanwhile, bring second pot of water to boil. Cook pasta 7 minutes.
- In large skillet over medium-high heat, heat buttery coconut oil. Sauté garlic and leeks until tender, about 5 minutes. Add vegetable broth, sea salt and dried thyme. Gently stir until mixture begins to simmer. Stir in cashew cheese until well-combined.
- Stir in cooked pumpkin and pasta. Transfer to baking dish. Top with vegan cheddar cheese and fresh thyme. Bake 20 minutes.
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