Wednesday, December 7, 2011

Toasted Pumpkin Seeds


If you've carved pumpkins this year or cut up leftover pumpkins to use in recipes, don't throw away the seeds! They're great toasted. And so simply healthy: just a little oil and a little salt. That's it! Pumpkin seeds are also a great source of unsaturated fat and one of the few plant foods that is a good source of iron. I love to snack on them plain, but they're very versatile. Add the seeds to salads, sprinkle on yogurt or try in a homemade trail mix. I'd mix them with unsweetened dried cherries and mini chocolate chips for a sweet n' salty snack.

Toasted Pumpkin Seeds
Preheat oven to 400 degrees. Now it's time to dig in to the "pumpkin guts" that you have set aside! Separate the stringy stuff from the seeds and place the seeds in a collander. After you've done the dirty work, rinse the seeds in the collander and get rid of any remaining stringy pieces.
Bring water to a boil in a small saucepan on the stove. For every cup of pumpkin seeds, use 4 cups of water and 1 tablespoon salt (more or less to taste). Mix all ingredients together and simmer for about 10 minutes. Spread about a tablespoon of olive oil on cookie sheet and spread pumpkin seeds in an even, single layer. Bake for 20-30 minutes until toasty and golden brown. Remove from oven, cool and enjoy!