Pumpkin Seeds

kind2creatures

...elusive dreamer
Joined
Apr 5, 2009
Location
USA
Recipe for the Halloween pumpkin carvers out there...

Natural Kitchen: Pumpkin Seeds

Wed, 2010-09-01 18:20
Elisa Bosley

When carving this year's Halloween jack-o'-lantern, save the seeds. Fresh-from-the-gourd pumpkin seeds are white and unhulled, making them a little tougher but still delicious.

When carving this year’s Halloween jack-o’-lantern, save the seeds. Fresh-from-the-gourd pumpkin seeds are white and unhulled, making them a little tougher but still delicious. Natural foods stores sell hulled, dusky-green pumpkin seeds, called pepitas, both raw and roasted. Refrigerate and use within a month or two. Pumpkin seeds provide magnesium and manganese, as well as protein and zinc.

Roasting enhances pumpkin seeds’ sweet, buttery flavor. To roast fresh ones, rinse and massage to remove pumpkin pulp, roll in a towel to dry, and spread on a rimmed baking sheet. Toss with olive oil and sea salt, plus any savory or sweet flavors that suit your fancy; experiment with paprika, maple syrup, cinnamon, Cajun spice, or powdered rosemary.

Roast at 325 degrees, stirring occasionally, for 30–45 minutes, until toasted.
Sprinkle pumpkin seeds atop green salads or steamed vegetables; stir into rice pilaf or risotto. Or grind the seeds in a food processor; mix with olive oil and sherry vinegar for a healthy salad dressing, or stir into dips and hummus to boost good fats.

Source : http://newhope360.com/recipes/natural-kitchen-pumpkin-seeds
 

saved1986

In seaerch of spicy food
Joined
Aug 8, 2009
Pumpkin seeds are loaded with magnesium, have some zinc and fiber. gave some to a guy having night leg cramps and he said they helped.
 

Colin4May

New member
Joined
Jul 3, 2011
Location
Crystal Palace, London
That's interesting! My Halloween efforts seem to go down quite well this year with kids and mates alike: Got it here: http://theideaskitchen.co.uk/cook/recipe-finder/recipe/?rid=770

  • 45ml (3tbsp) olive oil
  • Courgette cut into 2cm chunks
  • Red pepper cut into 2cm chunks
  • 2 small red onions cut into thin wedges
  • 200g (7oz) cherry tomatoes, pierced
  • 50g (2oz) pine nuts
  • 2 small butternut squash cut in half
  • 1 garlic clove, crushed
  • 1 fresh chilli
  • 100g (4oz) vegetarian cheese
  • 30ml (2 tbsp) breadcrumbs
  • 15ml (1 tbsp), chopped parsely
What you do is-



  1. Place the courgette, pepper, onion and tomatoes on glass dish and drizzle with 15ml (1 tbsp) oil. Place dish on wire shelf and cook on CONVECTION 220ºC + GRILL 2 + SIMMER MICROWAVE for 10mins. Add pine nuts, stir and cook for a further 5mins on CONVECTION 220ºC + GRILL 2 + SIMMER MICROWAVE. Place roasted vegetables in a shallow dish and wash glass dish for use later.
  2. Scoop out the seeds from the squash and score the surface of each half.
  3. Mix together the garlic, 30ml (2tbsp) oil and chilli.
  4. Brush the garlic mixture over the flesh. Place the halved squash flesh side up on the glass dish and place on the wire shelf. Cook on CONVECTION 200ºC + LOW MICROWAVE for 20-30 mins or until tender.
  5. Mix together the breadcrumbs, parsley and cheese.
  6. Place the roasted vegetables in the squash halves and cover with the breadcrumb mixture. Place on the metal tray in the lower shelf position and cook on CONVECTION 220ºC + GRILL 2 for 6-7 mins.
I have a Panasonic Microwave, but I think this will work with all others that have a grill/convection gizmo!
 

Joined
Jul 25, 2011
ive been always eating pumpkin seeds,since a little boy and i absolutely love them...

my gf tells me i eat bird food everytime she sees me hahahahahahhahaha

ps. i love them with salt but nowadays i just buy unsalted ones,you know what i mean.... :)
and if i really want salt i then cook(in the oven) the seeds and add some himalayan salt,bcuz im trying to stay away from table salt...sea salt,himalayan etc etc i dont mind,with a balance of course
 

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