Tuesday, October 26, 2010

Pumpkin Seeds

Two of my dear friends decided to have a pumpkin carving contest as their birthday party theme this past weekend. They bought an array of pumpkins in various shapes and sizes, laid out knives, sharpie markers, bowls, and paper... that was all it really took to have a very successful pumpkin carving party. Creative minds mixed with friendly competition, and with the help of a little candle light, an assortment of jack-o-lanterns came to life.

After, we roasted the extra pumpkin seeds, which came out fabulously and were an immediate hit. If you are carving pumpkins this year, PLEASE save those seeds! Pumpkin seeds ( also called pepitas) are one of the most nutrient dense seeds around, and their peek season is in the fall. Why so great you ask? These little seeds are rich with zinc, iron, manganese, magnesium, phosphorous and copper, making them a power house of healthy, energy boosting goodness.

Here are (just a few) tasty ingredients that can be added to pumpkin seeds:
  • garlic
  • sea-salt
  • allspice
  • paprika
  • cumin
  • cajan seasoning
  • hot pepper flakes
  • oregano
  • pepper
  • season all
  • onion powder

Also, I want to leave you with a basic pumpkin seed recipe for roasting:

Roasted Pumpkin Seeds

-preheat oven to around 250 degrees

-rinse and dry around 2 cups of seeds, and place them into a bowl with a tablespoon each of melted butter and olive oil (or just two tablespoons of olive oil)

-add your seasonings (you can combine as many as you like! I did garlic, paprika and season all)

- lay flat of a cookie sheet and roast in the oven for about a 1/2 hour. Give them all a good toss with a spatula, and leave them for another half hour, or until golden brown.

Let cool and enjoy!

1 comment:

  1. Olivia and I made pumpkin seeds from the pumpkins we carved- YUMMY!!!



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