Don’t Throw Out the Seeds When You Carve Your Pumpkin!

One of my family’s favorite things to do when we carve our pumpkins is to save the seeds and roast them in the oven with a little olive oil and sea salt. My kids literally devour them as soon as they come out of the oven!
Pumpkin seeds are high in Omega 3’s (to lift mood and for brain function,) zinc (to prevent and protect against prostate cancer,) protein, carotenoids, and valuable phytosterols (to help lower cholesterol.)
Because cooking them makes the pumpkin seeds lose some of their nutritional value, I also stick some in my dehydrator! If you don’t have a dehydrator, then just put them in at the lowest heat possible just to dry them out a bit and store in the refrigerator.
Toss them on top of salads, throw them in your smoothies, garnish a soup with them and you can even throw them in a bag for a healthy snack on the go for you or your children!

Roasted Pumpkin Seeds

Pumpkin seeds
Olive oil
Sea salt

Pre-heat your oven to 350 degrees. Rinse and drain your pumpkin seeds and place on a cookie sheet or casserole dish. Drizzle olive oil on top and season with sea salt and cook until they are a light carmel color. And enjoy- yum!!!



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