11/16/2017
With autumn upon us and all things pumpkin, I'd thought I share a tasty way to roast your seeds if you are ever making a recipe with fresh pumpkin instead of canned. If you haven't made my pumpkin curry soup yet go ahead and keep those seeds then try this. Pumpkin seeds have a lot of healthful benefits; full of dietary fiber, I eat the shells too, vitamin E, zinc, magnesium and iron. However the high fiber content if eaten in excess can cause gas and diarrhea in some folks. Stick to one oz. as a serving, chew thoroughly and eat with plenty of fluids to avoid any possible side effects. Pumpkin seeds are a great way to boost omega 3 fatty acid intake and even help kill off parasites and fungus in the gut. I am big promoter of eating healthy fats to my patients. One such fat I sing the praises of is organic pasture raised ghee. I found seasoned buffalo ghee at my local TJ's and had to try it out. This ghee has added benefits from the spices included in it such as turmeric, a great anti inflammatory, as well as black mustard seed, fennel seed, cumin, coriander, ginger, cinnamon and cardamom, all warming herbs that aid in digestion and prevent gas. Ghee is suitable for people with lactose intolerance because the sugar lactose is removed during the clarification process as well as the protein casein which acts like the glue of milk that is hard for many to digest. I added smoked sea salt and some South African Smoke seasoning to give these seeds a bang of umami flavor. Your kitchen will smell like a stroll through the woods on a brisk autumn day. Now that you know how great pumpkin seeds are for you, let's get roasting!
Smoky roasted pumpkin seeds
Ingredients:
* 1-2 tbs Seasoned Buffalo Ghee from Trader Joe's melted
* Smoked sea salt or regular sea salt to taste
* A few twists from the grinder of Trader Joe's South African smoke seasoning blend
*Pumpkin seeds scooped out of a fresh pumpkin.
Prepare seeds. Wash off seeds in colander or sieve to remove stringy flesh. Shake out excess water. Spread out pumpkin seeds on a cookie sheet(s) into a single layer. Let air dry for a few hours or overnight.
When ready to roast:
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted ghee, smoked salt and South African smoke seasoning. Spread the seeds in a single layer on a baking sheet and bake for about 20-30 minutes or until golden brown; check on them and stir every 10 minutes. Ovens vary so just check on them and add time as necessary until they are golden brown and crunchy.
Get creative with your seeds. You can use olive oil or coconut oil to toss the seeds in. Try curry or garlic powder. Like it simple, just olive oil and salt is fine. I once made chocolate and chipotle pumpkin seeds. The sky is the limit.