A Healthy Halloween Treat
Happy Halloween!
While there are many things I don’t like about the typical Halloween celebration – most of them sugar-coated or chocolate-covered – there is one Halloween treat that I absolutely adore: pumpkin seeds!
Growing up, my mom and I would bake up big sheets of pumpkin seeds and nibble on them for days, long after the costumes were packed up and the candy was picked through. Back then, I knew I loved the taste and the satisfying combination of crunchy and chewy. Recently, I’ve also discovered that pumpkin seeds are some of the healthiest seeds around.
Pumpkin seeds are very high in magnesium, which helps with mood, regulating the heart, absorbing calcium and has been shown to help with migraines.
And pumpkins seeds are a good source of phytosterols, which WHFoods.com explains: “are compounds found in plants that have a chemical structure very similiar to cholesterol, and when present in the diet in sufficient amounts, are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.”
Plus, fellas take note: pumpkin seeds have been shown to help with prostate health. They have omega-3 fats, as well as zinc ,that can support prostate functions.
It’s also been said that eating pumpkin seeds daily can help prevent kidney stones. Now that’s tasty medicine!
To make pumpkin seeds at home, gather the seeds from your pumpkin, separate from the pulp, rinse and pat dry with a paper towel. Ideally, you’ll want to let them sit out on a brown paper bag to dry overnight. But, if you’re like me and you just can’t wait, do your best to dry them with a paper towel before cooking.
You can season with some sea salt for a pure pumpkin seed taste, or get frisky with the spicy recipe below. I’ve also heard people season them with cinnamon and nutmeg for a sweeter treat. Enjoy!
Frisky Pumpkin Seeds
1 baking sheet of dried pumpkin seeds
1-2 tablespoons olive oil
1-2 tablespoons curry powder
Dash of cayenne pepper
Dash of sea salt
1. Preheat the oven to 160-170 degrees. Cooking them at a low temperature for a longer time ensures that they keep more of their natural oils.
2. Mix the seeds in a bowl with the oil, curry powder, cayenne and salt. Spead out onto a cookie sheet in a single layer.
3. Cook in the oven for about 15-20 minutes or until crispy.
Photo from Morguefile.com
Oh, I love your comments on pumpkin seeds. I too remember scraping out the pumpkins and spreading out the seeds and baking them. Pumpkin seeds are still a favorite of mine, sprinkled on salads.
Thanks for sharing the “Frisky Pumpkin Seeds” recipe!
Diana Walker, Cravings Coach