I have just started using coconut husk compost for my spring/summer planting. First of all, I have to comment on how easy it was to transport and use. I didn’t have to lug a heavy bag of compost on the bus- the compost comes a brick sized light block. I took it out of the paper wrapping (which was recycled unlike the usual compost which comes in a plastic bag and it is difficult to find places that recycle them), then put the entire brick into a bucket on a day when I knew it was going to rain heavily.
So when the bucket was full of water, the coconut compost expanded to fill the bucket (one block makes 9 litres of compost). I could then use it to fill my baby bath tub planter which I found abandoned.
I had used up the winter offerings of dried shrubs and leaves as a composting material, on which I lay the coconut husk compost. I spread some seeds on the compost and then spread a thin layer of the coconut husk on that. The coconut husk compost is easy to work with, unlike the conventional compost. My seeds are now sprouting and I will keep you updated on how the plants do.
It is autumn and pumpkins are readily available. Use them for your Halloween pumpkin and then make pumpkin soup from that. But don’t throw the seeds or the gooey stuff around the seeds. That gooey stuff attached to the seeds can be taken out easily using water as this Youtube video shows. The gooey stuff can be thrown into your compost and the water used for the plants (so don’t use running water to clean the seeds as the video shows but use a bowl of water instead) The cleaned seeds can be used for snacks. Many of the recipes use shelled seeds and some don’t- you can use what you prefer. Due to some health issues, I can’t have the shells so I have used bought pumpkin seeds for this recipe but you can do the same with your seeds with shells. I have also let go of the olive oil used in many recipes because it is not good in the heat but used coconut oil instead. You need much less oil this way.
Heat the oven to 180 degrees centigrade. Put your oven tray in for a few minutes to warm it, get it out and then put a tiny (I used a teaspoon) of coconut oil. It will melt. Spread the oil around the tray evenly and then put in a teaspoon of cajun spice or you can use garam masala. Mix the oil and the spice and blend in the seeds so that you have a even one layer of seeds on the tray. I also sprinkled some Himalayan sea salts on the mixture- again a small amount.
Stick the tray back in the oven for about 10 minutes or so until the seeds have turned crispy and become a lighter colour.
The finished seeds should have golden light colour- see the difference in the photos above and below. Then they are done. They are so yummy, low fat, free (if you have the pumpkin) and so simple to make! Its great party food plus very healthy-with nutrients ranging from magnesium and manganese to copper, protein and zinc. They also contain plant compounds known as phytosterols and free-radical scavenging antioxidants.
Because these are high-fibre seeds, they’re able to boost your fibre intake, helping you reach the ideal amount of 50 grams per 1,000 calories consumed and keep your bowels clear. You can also take them as snacks for work or to the park because pumpkin seeds are highly portable and require no refrigeration.
The Canny Gardener 