Recipe for Roasted Pumpkin Seeds from Jane’s Book
The crunchy, chewiness of roasted pumpkin seeds brings back childhood memories of autumn, Thanksgiving and Halloween. Today, I enjoy roasted pumpkin seeds year round as a tasty snack, perfect with a piece of fruit mid-morning or tossed in Greek yogurt. I take them when I travel for delicious on-the-go nutrition. And encourage you to do the same!
Roasted pumpkin seeds are one of those recipe ingredients you can make in advance and add to other recipes, including salads, stir-fries and casseroles. Here is the recipe for roasted pumpkin seeds from Jane’s book:
Makes 4 servings
- Brain Health
- Immune Health
- Skin Health
1 cup (250 mL) raw, shelled pumpkin seeds
2 teaspoons (10 mL) olive oil
¼ teaspoon (1 mL) salt
Preheat the oven to 350°F (180°C). In a small bowl, place pumpkin seeds, drizzle with oil and stir to coat. Add salt, stir to combine. Line a baking sheet with parchment paper or a non-stick baking mat. Spread seeds on the baking sheet in an even layer. Bake, stirring once or twice, until toasted and golden brown, about 20 minutes.
More about Jane’s Book: The Need for Seeds
Small seeds that pack optimal nutrition have turned out to be the latest nourishing must-haves for your healthy lifestyle. These tiny seeds are packed with essential nutrients like protein, fiber, vitamins, minerals and fatty acids including omega-3s. As a leading dietitian across North America, I’ve helped many clients make seeds an everyday food in their whole foods plant-based diet. Seeds are ideal for people to optimize their nutrition, plus they’re a delicious addition for individuals following specialized diets including a gluten-free diet and the Paleo diet.
Order your copy of Jane’s book The Need for Seeds today!
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