Don’t Throw Away Your Pumpkin Seeds!!
Did you know:
Pumpkin seeds were a celebrated food among many Native American tribes, who treasured them both for their dietary and medicinal properties. In South America, the popularity of pumpkin seeds has been traced at least as far back as the Aztec cultures of 1300-1500 AD. From the Americas, the popularity of pumpkin seeds spread to the rest of the globe through trade and exploration over many centuries. In parts of Eastern Europe and the Mediterranean (especially Greece), pumpkin seeds became a standard part of everyday cuisine, and culinary and medical traditions in India and other parts of Asia also incorporated this food into a place of importance.
10 Healthy Benefits Of Pumpkin Seeds:
- 100 g provide 30g of Protein
- High in Zinc
- Prevents Kidney Stones
- Good for Prostate Health
- Promotes Good Sleep
- Can reduces the levels of LDL Cholesterol
- Regulates Blood Sugar Levels
- High in Alkaline
- A Powerhouse Seed that fights Cancer
- Pack with Vitamins and Minerals
In my preview post about how to make pumpkin puree, I mentioned put my pumpkin seeds to the side after cleaning out my pumpkin. I never waste a good batch of pumpkin seeds. I like to roast them, and make an easy snack for me to munch on throughout the day.
All you will need to make this simple snack is:
- 3 Cups of Water
- 1 Teaspoon garlic salt
- 1 Teaspoon salt
- Olive Oil
Pour water in a saucepan, add salt, and bring to a boil.
Add pumpkin seeds to the boiling water. Cook for about 10 minutes.
Drain, and then spread the seeds out over the cookie sheet in a single layer, coat with Olive Oil, and sprinkle with Garlic Salt.
Roast at 400 degrees for 10-20 minutes, depending on how fast your seed brown. Keep in eye out on the seeds so that they won’t get overcooked.
Once lightly browned, remove them from the oven, and let the seeds cool down before eating them.
I actually enjoy them warm as well.
Ingredients
Method
- Pour water, and salt in a saucepan, and bring to a boil.
- Add pumpkin seeds to the boiling water. Cook for 10 minutes.
- Drain, and then spread the seeds out over the cookie sheet in a single layer.
- Coat with Olive Oil, then sprinkle with Garlic Salt.
- Roast at 400 degrees for 10-20 minutes, depending on how fast your seed brown.
- (Keep in eye out on the seeds so that they won't get overcooked)
- Once lightly browned, remove them from the oven, and let the seeds cool down before eating them.