Thursday, October 27, 2011

RECIPE: Roasted Pumpkin Seeds

Still planning on carving a pumpkin for Halloween this year? Maybe you already carved your Jack-O-Lantern. Here's mine from last year, (haven't bought my pumpkin yet for this year... although I do have a bowlful of gorgeous gourds on my kitchen counter).

* Starry eyed surprise *
Before you even think about discarding your pumpkin guts, consider making roasted pumpkin seeds!

~ 1 Cup pumpkin seeds
~ Olive Oil
~ Pinch o' sea salt

~ Big bowl
~ Strainer
~ Big spoon
~ Knife
~ Baking Sheet

Prep Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4                                  


~ Preheat the oven to 300 degrees F (150 degrees C)
~ Cut open the pumpkin and use a big spoon to scoop the pumpkin guts (seeds and stringy core). Dump it into a large strainer and separate the seeds from the stringy core.
~ Rinse the seeds.
~ Spread the seeds in a single layer on a baking sheet and drizzle on olive oil, then sprinkle seas salt and bake for about 45 minutes or until gold brown. 
~ Take them out and let them cool. 
~ Serve 'um up!

Fresh outa the oven! Mmmm
Nitty Gritty Nutrition Facts:
Pumpkin seeds are a good source of the following Minerals:


They are also a good source of protein and vitamin K. So grab a handful of pumpkin seeds for a healthy snack.

Looking for a candy alternative to give to your lil' trick-or-treaters this year? Put some roasted pumpkin seeds in a ziploc bag! 

Check out my recipe on my alma mater, The Institute for Integrative Nutrition's 101 Healthy Holiday Recipes and Dr. Anastasia's site, Healthymama's!

What are YOU going to be for Halloween this year? 

Blissfully Yours,

Tatiana Ridley, CHHC, ADDP