Cate’s Curried Pumpkin Seeds
Pumpkin seeds are one of those amazing fall & winter foods you probably don’t eat enough of. I started roasting at least 1/2 pound a week and noticed they would disappear fast. Simply roasting them with a little oil, salt and spice makes you feel like a gourmet chef. I also use this recipe when I bake an acorn squash.
Spicy Curried Pumpkin Seeds
2 cups pumpkin seeds
1 tablespoon ghee or coconut oil
1/2 teaspoon chili powder
1/2 tablespoon curry powder
2 teaspoon Bragg’s Liquid Aminos or Nama Shoyu
Preheat over to 350′. Rub oil into a cookie sheet. Cover with seeds. Sprinkle on remaining ingredients. Stir gently. Spread evenly on the cookie sheet. Bake 20 minutes. Remove and stir. If they are dry, you can add another teaspoon of oil. Return to roast another 20 minutes. Remove. Allow to cool. Put in a favorite dish on the kitchen table or add as a garnish to your meals.
Health Benefits of Pumpkin Seeds:
- High in protein, minerals, b-complex vitamins and amino acids like trypophan (which means you’ll sleep better)
- Great for men and prostate: research studies suggest that pumpkin seeds have DHEA (Di hydro epi-androstenedione) blocking actions. This may be helpful in preventing prostate and ovarian cancers.
- High in Vitamin E, fiber and antioxidants. The list goes on. Here is the list.
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