Is it just me, or are healthy snacks hard to find nowadays? It seems like so many “healthy” snacks are full of artificial sugars and chemical preservatives. All of which I really try to stay away from. Luckily, Traditional Food offers us some real healthy snacks.
I’ve already talked about how nutritious pumpkins are, and now we are going to talk a little bit about the seeds.
Pumpkin seeds, or pepitas if you want to be fancy, are also very nutritious, containing manganese, phosphorus, magnesium, copper, zinc, protein, iron and very high amounts of Vitamin E.
Because of the Vitamin E, they’re high in antioxidants and they also have antimicrobial properties. Cool, huh?
So now that you have made your own pumpkin puree I’m going to show you what to do with all those seeds I had you save.
Roasted pumpkin seeds are really, really good and sadly never seem to last very long.
Which is an indication of their high yum factor. 🙂
Be careful though, you have to watch them in the oven because it seems like they don’t do anything forever and then BAM, they’re done. It’s really easy to over toast.
It’s very difficult to roast pumpkin seeds, so listen closely.
Drizzle with olive oil and sea salt.
Put in 325° F oven.
Take out of oven.
Now take the rest of the day off. And treat yourself to a crunchy, salty, highly nutritious snack. 🙂
But really. Put the seeds in a strainer and run under cold water.
Swish them around and stuff to get the pumpkin stringy stuff off of them.
When they’re clean, dry them off and toss them in a bowl.
And by toss, I mean “put carefully”. Because tossing them doesn’t work well. They’re kinda like Tiddlywinks.
Do you guys remember those? If not, don’t tell me. 🙂
Anyway. Put them in the bowl.
Then drizzle them with olive oil.
Then sprinkle them with sea salt.
Now mix them up really well.
After you’ve mixed everything up good, spread them out on a rimmed cookie sheet.
Or maybe just a flat cookie sheet works for you.
I like the security of the rim. Cuz I can be klutzy.
Roast at 325°F.
It shouldn’t take very long. About 5 – 10 minutes.
Let them cool, and put them in a pretty bowl.