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By Root 347 0

alligator pears because of their skin, are an ancient fruit that has been traced back to archaeological sites in Peru as far back as the eighth century BC. With almost one thousand different varieties, Hass is a popular choice. A source of beneficial fatty acids, avocados are said to be good for heart health when enjoyed in moderation. You can ripen them by placing in a paper bag or in a basket with other fruits. A ripe avocado is slightly soft to the touch. To check for ripeness you can also remove the stem and insert a toothpick. If the toothpick goes in easily, it is ready to eat or refrigerate. Do not refrigerate an unripe avocado.

SAVORY TOASTED PEPITAS

Toasted pumpkin seeds, or pepitas, are a fabulous snack for the trail or the beach, or to hold you over at work until your next meal. They are functional, easy to carry around with you, and have that addictive crunch power. We jazzed them up a little for your enjoyment.

MAKES 1 CUP

1 cup hulled pumpkin seeds

1 tablespoon soy sauce

1 teaspoon pure maple syrup

1 teaspoon toasted sesame oil

1 teaspoon umeboshi plum vinegar or raw apple cider vinegar

1. Preheat an oven or toaster oven to 350°F. Place the pumpkin seeds on a baking tray and toast for about 4 minutes, or until they just start to brown.

2. Meanwhile, mix together the soy sauce, maple syrup, toasted sesame oil, and vinegar. Toss the seeds with the mixture, and put them back in the oven for about 10 minutes, stirring once or twice. Don’t worry if they are still a little wet; they will dry out as they cool.

3. Let them cool for about 5 minutes before breaking them apart with your hands.

Variations

• Try the same recipe with sunflower seeds or your favorite nuts.

Quicker and Easier

We actually love snacking on plain toasted pepitas on their own as a crunchy snack. You can toast them for a few minutes in a sauté pan over medium heat. They are done when they puff up and start to brown.

Trail Mixes

The fun thing about making your own trail mixes is not having to pick through to find the things that you like. You like everything! So mix it up—use your favorite nuts, seeds, dried fruits, even candies. These three recipes are but a few possibilities among thousands.

THE TEX-MEX MIX

Glad corn is a regular field corn that is “exploded,” using heat. The result is quite like those half-popped kernels at the bottom of the popcorn bowl, only larger and more satisfying with much less chance of chipping a tooth. We love it alone as well as in this blend where it brings a taste of the Wild (Mid) West to your fingertips.

MAKES 2½ CUPS

1 cup glad corn

(or substitute mini pretzels)

½ cup almonds

½ cup cashews

½ cup peanuts

½ teaspoon chile powder

½ teaspoon garlic powder

½ teaspoon cayenne

¼ teaspoon liquid smoke

¼ teaspoon sea salt

2 teaspoons nutritional yeast

1. Mix all of the ingredients together and stir well.

2. Store in an airtight container for up to a week.

LEAVE NO TRAIL MIX

This is an example of a simplified trail mix that omits all those pesky ingredients that get left at the bottom of the bag. Leave out the carob chips for a ♥ live version.

MAKES 3 CUPS

¾ cup dried pineapple, chopped small

½ cup dried cranberries

1 cup walnuts

1 cup almonds

½ cup carob chips (optional)

1. Mix up all of the ingredients.

2. If you’re including the carob chips, you may want to keep this refrigerated until you’re ready to eat it or take it on the go.

Quicker and Easier

For a quick and nutritious snack, try boiled edamame with some sea salt or soy sauce. Edamame are soybeans that are harvested before they get too hard. Translated as “beans on branches,” they grow in clusters on bushy branches. Usually found in the frozen section (both in the shell and shelled) edamame are parboiled before packaging. Simply place in boiling water for a few minutes, drain, and enjoy.

IS THERE ANY MORE OF THAT CHOCOLATE TRAIL MIX

This trail mix leaves all the others in the shadows. People can’t keep their hands off it. The toastiness of the nuts, the