Don’t throw away those pumpkin innards! Roasted seeds are an easy, delicious and healthy snack to have on hand.

 

Pumpkin seeds are so good for you. These tiny seeds are chock full of nutrients such as protein, copper, zinc and Iron. A great source of vitamin E and K.

 

Some individuals would say that if you soak or boil the seeds first it elevates the nutrition and flavor profile. So I decided to boil them first then roast the seeds in drizzled olive oil and a pinch of sea salt. I started with a small batch first just in case i wasn’t fond of it, but it was super delicious. The other half of the seeds I made them sweet and spicy. I’m an adventurous soul who loves to experiment in the kitchen. I like to jazz things up every now and then. Variety is the spice of life, right?  As far as flavor profiles, there are various recipes to try out. Below are a few flavors to check out and try. Be creative and make it your own.

 

 

Below are a list of the many health benefits that pumpkin seeds have to offer. Check it out!

 

 

 

PUMPKIN SEED HEALTH BENEFITS

 

Helps to moisturize the skin

Fights acne

Expedite wound healing

Prevents premature aging

Protect against skin cancer

Boosts immunity

Improve prostate health

Lowered incidences of Diabetes

Reduces postmenopausal symptoms

Improves digestion

Lowers anxiety levels

Treats arthritis

Improves vision

Fights Parasites

Prevents bladder stones

 

 

 

NOW let’s scroll down to the recipe……………………………..

 

 

 

 

 

Serves: about 2 cups

 

 

INGREDIENTS:

Whole pumpkin

2 tbsp olive oil, or preferred style

1 tsp sea salt

colander

baking sheet with parchment, or silpat

spatula

air tight container

 

 

INSTRUCTIONS:

Preheat oven to 300 degrees.

Cut the pumpkin according to how you will utilize it. Scoop out all the seeds and place in a colander. Pinch away the pumpkin flesh. Once removed, place the colander under cool running water to clean from any debris. Set seeds aside.

Place a saucepan on the stove with just enough water to cover the seeds with some sea salt; let boil for about 8-10 minutes. Remove from the heat and let cool for few minutes.

Place seeds on a paper towel and pat dry. Place seeds on the baking sheet, drizzle with olive oil ( 1tsp for 3/4 cup of seeds) and sea salt; toss the seeds for even distribution. Make sure to spread out in a single layer. For even distribution periodically stir the seeds while cooking. Roast for about 20-25 minutes, or golden brown.

When ready, remove from the oven and let cool on the tray. You may enjoy right away or store in an airtight container. Enjoy!

 

 

 

 

RECOMMENDED FLAVOR COMBINATIONS:

 

 

SPICY – 2 cups seeds, 2 tsp oil, 1-2 tbsp sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp allspice and pinch of cayenne for heat.

 

JERK – 2 cups seeds, 3/4 tsp allspice, 1 bay leaf (crushed), 1/4 tsp cinnamon, 1/2 tsp ground habanero  chile and sea salt.

 

SWEET – 2 cups seeds, 2tbsp butter or oil, 2tsp sugar, 1 tsp cinnamon, 1/2 nutmeg and 1/4 tsp sea salt.

 

 

 

 

 

 

 

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