Fall Cravings: Pumpkin Seeds

Fall is Pumpkin Season!  We all love carving jack o lanterns, making pumpkin pie, pumpkin lattes and pretty much everything pumpkin flavored.

Pumpkin seeds often get thrown away once the carving is finished, but if you are paying attention to your health this means you will be missing out on the most nutrient packed part of this fall favorite.

Pumkin seeds have long been recognized as beneficial and cultures all over the world have used them and their extracted oils in cooking as well as a remedy for all sorts of disorders from parasites to bladder infections.

We won’t go so far as to say that pumpkin seeds will cure all your ills, but they do contain a bunch of useful nutrients that have proven positive impacts on your body.

 

Pumpkin Seed Benefits:

- Great source of all the amino acids, making them an excellent complete protein source.

- Source of ‘good fat’ ~helps with blood sugar, hair, skin, nails, metabolism

- Excellent source Calcium, potassium, phosphorous, zinc, copper, iron.

- Contain Vitamins C,D,E,K

- Contain L-tryptophan which has been shown to reduce stress :)

- Help lower choleserol levels.

- Improve kidney and bladder function.

So how do you eat these often overlooked superfoods? They are great with the shells removed and added to salds like sunflower seeds, but one of our favorite things to do with them is make roasted pumpkin seeds!

 

 

Here are three different Roasted Pumpkin Seed Recipes that we LOVE:

 

Red HOT Mama

1 cup Fresh Pumpkin Seeds

2 Tbs. Olive Oil

1 tsp. Cayenne Powder

1 tsp. Paprika

1 tsp. Cinnamon

1/2 tsp. Sea Salt

Preheat Oven to 275. Mix olive oil with cayenne, paprika and cinnamon. Toss pumpkin seeds in mixture until evenly covered. Cover a cookie sheet with foil and spread the seeds evenly across it. Place the sheet in the pre-heated oven and bake for about 45-60 minutes or until the seeds are a nice golden brown.

Remove the sheet from the oven and sprinkle with some more cinnamon and cayenne if desired. Allow to cool before serving.

 

Apple Pie

1 cup Fresh Pumpkin Seeds

1/4 cup Fresh Apple Juice

2 Tbs. Olive Oil

1/4 cup Stevia

2 tsp. Cinnamon

1/2 tsp. Sea Salt

Preheat Oven to 275. Soak seeds in apple juice for about 15 minutes. Remove from liquid. Mix olive oil with stevia, salt and cinnamon. Toss pumpkin seeds in mixture until evenly covered. Cover a cookie sheet with foil and spread the seeds evenly across it. Place the sheet in the pre-heated oven and bake for about 45-60 minutes or until the seeds are a nice golden brown.

Remove the sheet from the oven and sprinkle with some more cinnamon if desired. Allow to cool before serving.

 

Green Tea Citrus

1 cup Fresh Pumpkin Seeds

1 fresh Lemon

2 Tbs. Olive Oil

1 Tbs. Stevia

2 tsp. Green Tea, ground to a fine powder

Preheat Oven to 275. Mix olive oil with stevia, salt and juice from the lemon. Toss pumpkin seeds in mixture until evenly covered. Cover a cookie sheet with foil and spread the seeds evenly across it. Place the sheet in the pre-heated oven and bake for about 45-60 minutes or until the seeds are a nice golden brown.

Remove the sheet from the oven and sprinkle with some more cinnamon if desired. Allow to cool before serving.

 

Your trainers,

Karena & Katrina

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