I used to feel guilty when I would spend one hour munching on pumpkin seeds or b’zer. Fatty calories and all. But to me irresistible, a habit picked up since childhood in Lebanon. It was always available for us kids to snack on and we’d usually buy it from cart vendors who would be judiciously parked in front of the park. Most of the fun was in splitting the seeds open with one’s teeth! But all that guilt evaporated after reading an article from Men’s Health. Apparently, pumpkin seeds are part of the list of the 10 best foods to eat. Oh relief! Now I know I am not being just gourmande, oh no, I am treating myself with good medicine!
A condensed version of why pumpkin seeds are so good:
- Lower cholesterol
- Help prevent kidney stones, treat intestinal parasites
- natural anti-inflamatory
- protect prostate
- relieves constipation
- prevent osteoporosis
- good for diabetics
- 1/2 cup contains 0ver 90% RDS of magnesium
- Contains most B vitamins, C,D,E and F as well as calcium, potassium, niacin and phosphorus.
Apparently, Native American tribes who knew a lot more than they were given credit for, used them to treat kidney stones and intestinal problems. However, the seeds are the most beneficial when eaten raw.
This recipe is inspired by a recipe that appeared in the magazine REAL SIMPLE, October 2009
One large pumpkin, the larger the bigger the seeds!
2 tablespoons of oil of your choice
spices of your choice- I picked 2 teaspoons of ground cumin, 1 teaspoon of ground cinnamon, 1/4 teaspoon of smoked paprika, 1/2 teaspoon of allspice, a dash of sea salt, a dash of black pepper.
- Cut the pumpkin first around the stem. It is a lot easier. Remove the stem and start pulling the seeds with all the other filaments.
- Clean the seeds by placing them in a colander under running water.
- Dry the seeds in a slow oven for 45 minutes, spread on a cookie sheet.
- Now you can do one of two things. You can place a couple tablespoons of oil in a bowl with a few spices, toss the seeds in it and return them to the cookie sheet and the oven. Raise the oven temperature to 350F and roast them for about 10 minutes. OR, you can heat some oil in a skillet, add the spices, add the seeds and stir-fry them for about 5 minutes, shaking the skillet every so often.
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