Roasted Pumpkin Seeds
Don’t throw away the seeds from the carved pumpkin! Fire up the oven and whip up a batch of roasted pumpkin seeds. Aside from being a tasty & satisfying snack, they’re loaded with iron, zinc and magnesium. Toss them onto soups and salads for an extra dose of protein and healthy fat. Just try not to eat the whole bowl!
INGREDIENTS
Pumpkin seeds, washed & drained from one pumpkin
2 teaspoons olive oil (or just enough to lightly coat the seeds)
Sea salt to taste
Optional seasonings: cumin, paprika, garlic powder, chili powder, dried oregano, rosemary or cinnamon and nutmeg. (Get creative!)
Don’t throw away the seeds from the carved pumpkin! Fire up the oven and whip up a batch of roasted pumpkin seeds. Aside from being a tasty & satisfying snack, they’re loaded with iron, zinc and magnesium. Toss them onto soups and salads for an extra dose of protein and healthy fat. Just try not to eat the whole bowl!
INGREDIENTS
Pumpkin seeds, washed & drained from one pumpkin
2 teaspoons olive oil (or just enough to lightly coat the seeds)
Sea salt to taste
Optional seasonings: cumin, paprika, garlic powder, chili powder, dried oregano, rosemary or cinnamon and nutmeg. (Get creative!)
METHOD
Preheat oven to 325F. Rinse & drain the seeds in a colander. For maximum crunch and easier digestibility, boil the seeds in salt water in a medium-sized pot and then turn down to a simmer for 10 minutes before roasting. Dry completely. Season with a touch of olive oil & spices of choice. (I used paprika, cumin, chili powder & Himalayan sea salt.) Bake for 18-20 minutes, stirring once about halfway through. Remove when browned around the edges. Cool. Dig in!
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