Wednesday, October 23, 2013

RECIPE: Ravishing Roasted Pumpkin Seeds

Still planning on carving a pumpkin for HALLOWEEN this year?!

Here's mine from a few years past... Check out this year's pumpkinpiece!  

Before you even think about discarding your pumpkin guts, consider making my scrumptious roasted pumpkin seed recipe! 

* Starry Eyed Surprise *
Here's how you make 'um:


~ 1 Cup Pumpkin Seeds {harvested from your pumpkin OR buy unsalted pumpkin seeds at your local health food/grocery store!)
~ Olive Oil
~ Pinch o' Sea Salt OR spice it up with Turmeric, Chili Pepper Flakes, Cinnamon or Mrs. Dash {salt-free seasoning blends}!

~ Big Bowl
~ Strainer
~ Big spoon
~ Knife
~ Baking Sheet

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


~ Preheat the oven to 300 degrees F (150 degrees C)

~ Cut open your 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 with sea salt {or another seasoning/seasoning combo of your choice}.
~ Put it in the oven 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're ALSO a good source of protein and vitamin K. So grab a handful of pumpkin seeds for a healthy snack to take to work, the gym, school, or on the road.

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

{WARNING: Make sure you find out if the trick-or-treater is nut allergy free first!}

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