Happiness Foods TM Sprouted Pumpkin Seeds add nutritious crunch to all of your Fall favorites. This easy crisp combines caramel apples, apple pie, and a pear tart all in one! While the filling is delicious, it’s the crunchy, salty, pumpkin seedy topping that keeps us going back for more. This would be great served with gently whipped cream or even vanilla ice cream. Anthony Underwood Makes 1 9-inch crisp / 2-quart baking dish Pumpkin Seed Crumble: 1 cup (200g) firmly packed light brown or maple sugar 1/2 cup (130g) all-purpose flour 1/2 cup (100g) old-fashioned rolled oats (not instant) 1 stick (½ cup/113g) unsalted butter, softened, cut into 10-12 pieces ⅔ cup Happiness Foods TM Sprouted Pumpkin Seeds 1 teaspoon ground cinnamon ½ teaspoon kosher salt Filling: 4 cups sliced Granny Smith Apples, about 3-4 apples 4 cups D’anjou or Bosc Pears, chopped into large pieces, about 5-6 pears 1 tablespoon finely grated orange zest (zest of ½ orange) 1 tablespoon finely grated lemon zest (zest of 1 lemon) 1 Juice of 1 large lemon 1/2 cup (100g) dark brown sugar 4 tablespoons cornstarch ½ teaspoon kosher salt 1 teaspoon ground cinnamon ½ cup caramel sauce/dulce de leche Preheat oven to 350ºF. Generously butter a deep 9” pie dish or a 2-quart shallow baking dish. *(See note) In a large bowl combine the crumble topping ingredients. Note: If using a food processor, do not pulse oatmeal or seeds, mix those in by hand. Work in the butter until the mixture resembles large, coarse bread crumbs. Set aside. In a large bowl, mix apples and pears. Toss with lemon juice, orange and lemon zest, sugar, cornstarch, salt, and 1 teaspoon of cinnamon, mix lightly. Set aside for 15 minutes. Transfer apple and pear mixture to the buttered baking dish. Drizzle caramel sauce/dulce de leche on the top. Top with crumble mixture, and gently pat to set in place. Place baking dish on a rimmed sheet pan (lined with foil for easy cleanup), and bake in the center of the oven for 60-80 minutes, depending on the juiciness of your fruit, or until bubbly and the top is browned. NOTES: The bigger the baking dish, the more surface area to fit the crumble topping! If you have leftover crumble topping that won’t fit on your dish, simply spread it onto a parchment-lined sheet pan and bake for 15 minutes at 350ºF until golden brown. Use it to top ice cream, yogurt, oatmeal, etc. If the crumble topping becomes too brown before the filling is bubbling, cover loosely with aluminum foil. Crisp will keep 2 days at room temperature, but is best served freshly baked.

Caramel Apples are a Fall Favorite, and what’s not to love? Sweet, sticky caramel coats a tart crisp apple. Make it a nutty and nutritious bite by coating the apples in Happiness Foods TM Sprouted Pumpkin Seeds immediately after you dip them (while the caramel is still warm and sticky!). Anthony Underwood Makes approximately 6 apples 6 apples, washed and dried thoroughly 1 (11 ounce) bag of caramels, unwrapped 2 tablespoons water ⅓ cup Happiness Foods TM Sprouted Pumpkin Seeds Insert a wooden popsicle stick or skewer into the stem end of each apple. Cover a rimmed sheet pan with waxed or parchment paper, and grease with butter, if desired. Pour pumpkin seeds onto a rimmed plate or shallow bowl, for easy dipping. In a medium saucepan, melt caramels with water over medium-low heat, stirring constantly, until caramels are completely melted. Dip apples in caramel, spooning additional caramel over apples, as needed. Let excess caramel drip off back into the pan, and then scrape bottom of apples. Immediately press the apples into the pumpkins seeds. You may need to use your hands to gently press into the warm caramel or sprinkle seeds to fully coat the apple. Repeat with remaining apples, and refrigerate for at least one hour. Remove from refrigerator 15 minutes before serving, and let stand at room temperature. NOTES: Coated apples should be stored in the refrigerator for up to 5 days.

Feel free to serve this chili to everyone—meat eaters, non-meat eaters and even those who think they don’t like lentils! The black beluga lentils give this veggie chili it’s body and look like cooked ground beef. The flavor comes from the sauteed mushrooms, roasted garlic beer and seasonings. You get an extra boost of protein and crunch from the Happiness Foods Sprouted Pumpkin Seeds on top! Makes about 8 cups Elizabeth Karmel Olive oil 1 pound sliced white or crimini mushrooms 2 carrots, peeled and shredded 1 red onion, sliced 15-20 large cloves of roasted garlic, or 1 head of roasted garlic 1 red or yellow pepper, chopped 1 pint grape tomatoes 2 small cans (10-ounce) Rotel tomatoes (tomatoes with mild roasted green chiles with liquid) 1 14.5 ounce can fire-roasted tomatoes with liquid 1 ½ cups of cooked black beluga lentils or; a 15-ounce can of lentils, rinsed 1 15-ounce favorite beans such as pinto, black or white, rinsed 1 bottle/can beer 1 6-ounce can tomato paste (about 6 tablespoons) 1 tablespoon high-quality chili powder 1 tablespoon fresh ground ancho chile powder 5-10 shakes Tabasco, or to taste Kosher salt to taste Happiness Foods Premium Sprouted Pumpkin Seed. In a large heavy-bottomed Dutch oven or stock pot, brown mushrooms, carrots, onion and garlic in olive oil. Cook with the lid on for five minutes and off for five minutes until soft. Add grape tomatoes, Rotel, fire-roasted tomatoes, lentils, beans, beer, and tomato paste.  Mix well and bring to a soft boil. Add chili powder and ancho chile powder and stir well. Let cook uncovered over medium-low heat for 30-45 minutes or until thickened and tomatoes are cooked down (you may have to “mash” them with the back of a wooden spoon.) Season to taste with Tabasco, Kosher salt and just a sprinkling of freshly ground pepper. Serve hot garnished with Happiness Foods TM Sprouted Pumpkin Seeds. NOTES: This recipe can be made in advance and reheated. It also freezes well.

When a salad is well-made, it is a dish you look forward to eating. This little gem salad is the very definition of a well-made salad. Tender greens are accented with a touch of bitter radicchio, sharp red onion, thin slices of vibrant radishes, and juicy cherry tomatoes. To preserve the freshness of the salad, dress just before serving with a classic red-wine French Vinaigrette and garnish with crunchy Happiness Foods TM Sprouted Pumpkin Seeds. Makes 4 small salads Anthony Underwood 4 heads Little Gem lettuce, washed 1 small head of radicchio, washed 1 small red onion halved lengthwise and thinly sliced 2 healthy-size watermelon or French breakfast radishes, thinly sliced ½ pint cherry tomatoes, washed and cut in half ⅓ cup Happiness Foods Sprouted Pumpkin SeedsFrench Vinaigrette: ¼ cup red-wine vinegar 1 heaping teaspoon Dijon mustard Pinch of sea salt and freshly ground pepper ¾ cup extra-virgin olive oil, In a medium bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil, making sure each addition is completely blended before adding more oil. Adjust the seasoning to taste. Use immediately, or store in the refrigerator in an airtight container for up to five days. Alternatively, you can pour all your ingredients in a mason jar, screw on the top and shake it, but you will need to shake it every time you want to use it to blend the ingredients together. To make the salad: Remove the leaves of lettuce from the heads and place in a large serving bowl. Add the radicchio, red onion, radish, tomatoes, and mix together. Just before serving, drizzle the dressing over the salad and toss to coat – the salad should be lightly dressed. Distribute onto 4 salad bowls or plates and sprinkle all over with the Happiness Foods TM Sprouted Pumpkin Seeds.

This golden butternut squash soup is both silky and satisfying. The texture comes from roasting the squash in the oven and finishing the soup in a pressure cooker. The intense Butternut squash flavor comes from roasting the squash whole so the flavor isn’t diluted from cooking in water. The coconut milk and the Madras curry powder complement the squash in a subtle and totally seamless way, and the crunchy garnish of Happiness Foods Sprouted Pumpkin Seeds make every bite your best bite! Elizabeth Karmel Makes approximately about 2 ½ quarts (10 cups) 4 ½ cups or 2 pounds, 5 ounces roasted Butternut squash from 1 large or 2 medium Butternut squash 12 ounces or 2 2/3 cups chopped white onions 2 ½ cups stock, can use beef, chicken or vegetable 1 cup white wine 1 ½ teaspoons kosher salt ¼ teaspoon ground white pepper ¾ teaspoon Madras curry powder, divided 1 (13.5 ounce) can of unsweetened coconut milk, not lite ¼ cup Happiness Foods Sprouted Pumpkin Seeds, for garnish Olive oil Roast squash whole in the oven by rinsing the whole squash, drying it, and placing it directly onto the oven rack [in the middle of the oven]. Bake the squash for an hour in a preheated 350ºF oven.  Don’t prick the squash or score it or do anything to it but rinse it and toss it on the shelf.  After an hour or more if the squash is very large, turn off the heat and let the squash continue baking in the residual heat for 30 minutes. Since squash varies in size, you will need to adjust the timing accordingly. The 30-minute residual cooking isn’t necessary with a smaller squash. You can tell if it is done if a small thin knife sticks into the squash as easily as room temperature butter. But do not over-cook the squash, you want the squash to retain its shape, and not collapse on itself. When the resting time is up, the squash should be very soft. So soft that you can cut it in half lengthwise, very easily. The seeds are easy to remove with a spoon—in fact just as easy—if not easier—to remove them when they are uncooked because the fibers are no longer holding on to them. Continue Making the Soup in a Pressure Cooker: In a pressure cooker, sauté the onions and enough olive oil to coat the bottom of the pot for 16 minutes on a low sauté setting. Add the cooked butternut squash. Stir together. Add the stock, wine, salt, pepper and ½ teaspoon of curry powder and set on high pressure cook for 4 minutes. When the soup is done, clean any residue off the lid and puree using an immersion blender.  Add the coconut milk and the reserved ¼ teaspoon of curry powder.  Stir well and serve garnished generously with Happiness Foods TM Sprouted Pumpkin Seeds. NOTES: Use this cooking technique for all hard winter squash. Once you have the squash baked, the skin peels off in wide pieces, and you can mash it (or rake spaghetti squash into strands) with a fork. Incidentally, there is something about roasting the squash without opening it that gives it a silkier texture and a cleaner, more intense flavor.

Popcorn is universally loved and can be dressed up with both sweet and savory flavors. Luckily, Happiness Foods TM Sprouted Pumpkin Seeds come in a range of flavors! If you’d like a salty-sweet version, try using the Vanilla Cacao or Caribbean Coconut. If savory is your thing, the Zesty Garlic adds zing. In any version, Happiness Foods TM Sprouted Pumpkin Seeds mixed with the warm freshly-popped salty popcorn elevates the snack and makes it addictive. We promise this is one bowl of popcorn that you won’t want to share—good thing this recipe makes 2 bowls! Anthony Underwood Makes about 8 cups  3 generous tablespoons coconut oil ⅓ - ½ cup popcorn, depending on size of your pot Himalayan Pink Salt  ½​ cup Happiness Foods Sprouted Pumpkin Seeds Place a heavy-duty Dutch oven or other large pot with lid over medium-high heat. Spoon coconut oil into the pot. Let it heat over medium-high. Add 3 kernels of popcorn to test the oil and know that it is hot and ready for popping. Make sure to put the lid on, so the tester kernels don’t fly out. Once the tester kernels have popped, remove them, and your oil is ready. Add 1/3- 1/2 cup of popcorn kernels to the pot and cover with the lid. Shake the covered pot to make sure all the popcorn is coated and in an even layer on the pot’s bottom. Crack open the lid—enough to let steam out, but not so much that kernels can escape. Soon the popping will start. Shake the pan every so often during popping to make sure all the kernels are getting a fair shot at exploding into fluffy, crunchy morsels. Once the popping stops, remove the lid (careful of the steamy contents) and pour into a big bowl. Immediately shower your popcorn with seasonings while it’s still piping hot. In this version, add a sprinkle of Himalayan Pink salt and toss to coat. When the popcorn is seasoned with salt, add Happiness Foods TM Sprouted Pumpkin Seeds and toss again to evenly distribute them. The resulting snack is a sweet and salty craveable, can’t-stop-eating-it bowl of popcorn.

A great guacamole always gets the party started. Adding the flavor and pleasing crunch with Happiness Foods TM Sprouted Pumpkin Seeds is a way to take your guac game up a notch! We typically like to use Hass avocados, but the great thing about guacamole is that it’s infinitely customizable–so despite the amounts in the recipe below, taste and measure with your heart! Anthony Underwood Makes approximately 2 cups ½ lime, juiced 3 medium-sized ripe Hass Avocados ½ red or white onion, diced (about ⅓ cup) 1 jalapeño, serrano, or Fresno chili, minced ¼ cup chopped cilantro 1 Roma tomato, seeded and diced ¼ cup Happiness Foods Sprouted Pumpkin Seeds Kosher salt to taste Squeeze the juice of half a lime in a medium bowl. Dissolve a ½ teaspoon of salt into the lime juice. Cut the avocados in half, remove the pits, and score them while still in the skin. With a serving spoon, scoop the diced avocado into the salty lime juice, mashing it a little, but not turning it into a baby-food-like puree. Once you’ve achieved your optimal avocado texture, gently fold in the rest of the chopped ingredients: diced onion, minced pepper, chopped tomato, chopped cilantro, and your favorite Happiness Foods TM Sprouted Pumpkin Seeds flavor. Taste for seasoning and enjoy with tortilla chips, jicama, and celery. NOTES: If storing guacamole for later, rub plastic wrap with the cut side of a lime and press the wrap directly onto the surface of the guacamole. Guacamole should keep in the fridge for 2 days, but is best enjoyed fresh.