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.
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.
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