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Everybody knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper level of exercise. The unfortunate thing is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. At the conclusion of the day, most of us want to go home, not to the gym. We want a yummy, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You should be thankful to learn that getting healthy doesn’t always have to be super hard work. If you are diligent you’ll get all of the activity and healthy food you need. Here are some ideas to be as healthful as possible.
Climb stairs. Rather than using an elevator, climb up the stairs to the floor you live or work on. While this will be tough to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. Even if your office or home is on one of the highest floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Most people will choose to be idle and take an elevator instead of getting exercise on the stairs. That one flight of stairs—when taken a few times a day—can be just the extra boost that your system needs.
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We hope you got insight from reading it, now let’s go back to s'ikil pak - pumpkin seed dip - vegan recipe. To make s'ikil pak - pumpkin seed dip - vegan you need 7 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to prepare S'ikil Pak - Pumpkin Seed Dip - Vegan:
- Take 1 1/2 cup pepitas (shelled pumpkin seeds)
- Prepare 3 tomatillos
- Get 3 clove garlic
- Take 1 onion, sliced
- Provide 1/4 cup cilantro (coriander)
- Use 1 chile pepper (optional if you do not want a spicy dip)
- You need 1 salt, to taste
Instructions to make S'ikil Pak - Pumpkin Seed Dip - Vegan:
- This is a Mayan dish from the Yucatan.
- Roast the onion, garlic, tomatillos, and chile pepper. This can be done on a grill (preferred) or in an oven at 350°F until skins show signs of browning/charring.
- In a large skillet, roast the pumpkin seeds, stirring frequently to prevent burning. When seeds start to puff up a bit, remove them from the heat.
- Remove vegetables from grill/oven. Allow to cool.
- In a food processor or blender, grind cooled pumpkin seeds.
- Put onion, garlic and cilantro in blender/food processor with seeds. Blend in.
- Cut tomatillos in half. Remove seeds and pulp. Flip over, remove charred skin. Add to blender/food processor. Blend in.
- Taste the dip. Decide the amount of salt you may want to add. Use no more than a teaspoon.
- Carefully cut open chile pepper, removing stem, seeds, and ribs. Flip over and remove charred skin. Place in blender.
- Wash hands after handling chile pepper. After adding salt and chile peppers, blend thoroughly.
- Serve in a bowl. Dip can be eaten with tortilla chips, flarbreads or crackers. Serve with cucumber slices for a grain free option.
- Substitutions: For a red version, use Roma tomatos instead of tomatillos. If you prefer a more mild dip, use a dash of paprika instead of a chile pepper.
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