I promise you, you will never eat pumpkin seeds the same way again!
I started using this recipe after seeing it in the book Discover the Power of Food, by Janet Jacks. Now, I recommend it to all my clients as a way to increase protein intake, manage blood sugar, and get in more healthy fats throughout the day.
Who should try this recipe?
ANYONE WHO LIKES SALTY SNACKS
ANYONE LOOKING TO INCREASE PLANT-BASED PROTEIN INTAKE
ANYONE LOOKING TO INCREASE INTAKE OF HEALTHY FATS
ANYONE LOOKING TO MANAGE THEIR BLOOD SUGAR
ANYONE LOOKING FOR A SUGAR-FREE SNACK
ANYONE LOOKING FOR A GLUTEN-FREE SNACK
ANYONE LOOKING FOR A DAIRY-FREE SNACK
ANYONE LOOKING TO JAZZ UP THEIR SALADS WITH SOMETHING YUMMY AND PROTEIN-PACKED.
Here's how it's done:
*recipe is for raw, un-salted, un-shelled pumpkin seeds.
PUT 2-3 HANDFULS OF RAW PUMPKIN SEEDS IN A FRYING PAN, ON MEDIUM HEAT(ABOUT 4 OR 5 ON THE DIAL).
LET PUMPKIN SEEDS ROAST, STIRRING OCCASIONALLY FOR ABOUT 5 MINUTES.
SEEDS WILL START TO CHANGE COLOUR AND START TO POP OFF THE PAN(THIS DOESN’T HAPPEN EVERY TIME, SO WATCH FOR BROWNING OF THE SEEDS).
ONCE THIS HAPPENS, TURN OFF HEAT.
PUT ROASTED SEEDS IN A BOWL AND ADD YOUR FAVOURITE OIL: EXTRA VIRGIN OLIVE OIL, COCONUT OIL , OR AVOCADO OIL.
ADD A PINCH OF PINK HIMALAYAN SALT.