Tuesday, October 14, 2014

Health Benefits of Pumpkin Seeds + Delicious Recipes

You might want to reconsider throwing away your pumpkin seeds when you carve your pumpkin this month, particularly after trying freshly roasted seeds. But they don’t just taste great, these seeds support superb health too.

  • They’re high in the sleep-enhancing amino acid tryptophan that converts to serotonin in your body and helps ensure a good night’s sleep.
  • They’re also high in the heart-healing mineral magnesium, which is also Nature’s natural relaxant.
  • They’re high levels of easily-digestible protein helps stabilize blood sugar when eaten as a snack throughout the day. Stable blood sugar means weight loss if you’re trying to lose.
  • High in Omega 3s, pumpkin seed oil has been shown in studies to reduce the incidence of benign prostatic hyperplasia condition in which the prostate gland becomes enlarged.

  •  They’re a good source of blood-building and energy-boosting iron.
  • When pumpkin seeds are added to the diet, the anti-inflammatory results compare to the effectiveness of nonsteroidal anti-inflammatory medicine (NSAID), without the side-effects.
  • Their phytosterol compounds are believed to lower cholesterol levels. 
  • Pumpkin seeds are an excellent source of fiber which helps keep you regular.
  • They are alkalizing to the body’s pH. Many snack foods are acid-forming in the body. Acidity has been linked to pain, illness, and even cancer.

To preserve the health benefits of the oils found in pumpkin seeds, eat them raw or try this easy recipe for Roasted Pumpkin Seeds:

1 1/2 cups raw whole pumpkin seeds
2 teaspoons organic butter, melted
1 pinch sea salt
Sprinkle with garlic powder

Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter,salt and garlic powder. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Here is a delicious unique variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!

Roasted Pumpkin Seeds with Cinnamon & Sugar


2 cups of pumpkin seeds, cleaned
2 tbsp unsalted butter, melted
2 tbsp coconut palm sugar
1 tsp cinnamon powder
1/4 tsp sea salt

Preheat your oven to 350 degrees.
Add the cinnamon, sugar, and salt to your pumpkin seeds.  Pour the melted butter over the seeds and give them a good mix.

Pour the seeds on top of a baking sheet and spread them evenly onto the pan. Place these in a preheated oven for about 25 minutes, or until fully roasted.

Your house will just smell amazing and you get a delicious sweet snack.

Here is a different variation:

Honey Roasted Pumpkin Seeds 

2 c. pumpkin seeds
2 tsp. pumpkin seed oil or olive oil
2 tbsp. raw honey
sea salt

Preheat your oven to 325 F.
In a large wide skillet, warm the oil over medium heat and saute the pumpkin seeds until lightly golden, about 3 minutes.
Add the honey and stir with a rubber spatula.
Transfer the skillet to the oven. Roast for about 20-30 minutes, stirring occasionally so that they do not burn.
Taste one of the seeds. You want them crispy throughout, and not soft in the center. CONTINUE to cook if necessary.
When finished, tip the seeds out onto a non-stick baking sheet to cool. While hot, sprinkle with salt to taste

Intuitively Yours,
Laurel xoxo

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