Super Food Highway: Part 3

Pumpkin Seeds

Just in time for Halloween....we have our pumpkin seed entry for the Superfood Highway Series. You might think that pumpkin seeds are just the waste products of your Halloween jack-o'-lanterns, but you’d be wasting the most nutritious part of the pumpkin!! The freshest pumpkin seeds you will find will be in the fall when pumpkins are in season. Though, you can find them anywhere all year round. Yay!


You’ve never tried them?!? To give you an idea of what the taste is like – they have a chewy texture with a subtle sweet and nutty flavour. Yum, yum, I say!


Health Benefits:


Go ahead. Eat those pumpkin seeds like they are candy coated chocolates! It’s a super easy way to consume more magnesium. As a regular part of a diet, they aid men In maintaining prostate health, and to maintain good bone mineral density. Osteoporosis isn’t just for the gals, you know?  It is also a potential problem for the older gents.


There have also been a few studies pertaining to the healing properties of pumpkin seeds. They have been recently investigated with respect to arthritis. Good news for those suffering with arthritis. My hands are overjoyed at this possibility! Woohoo! :)


There are approximately 126 calories in 1 serving, about 85 seeds, of roasted pumpkin seeds.


Recipe Idea:


Roasted Pumpkin Seeds


Ingredients:

•       Pumpkin seeds
•       Cooking spray, olive oil, or butter

•       Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of   choice

1. Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

2. Preheat oven to 250 F. Line a baking sheet with non-stick foil.

3. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

4. Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

5. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.


If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.


Note: Pumpkin seeds are also known as pepitas.

Cheers to beauty-ful days!
Nina
The Urban Beauty Bar