Pumpkin Seeds

Tatiana’s Pilates in Carpinteria, CA.
Lotus Newsletter, Apr 2011, Issue # 26

Roasted Pumpkin DSCN2557_2Seeds
This is a lot healthier Halloween treat and our favorite healthy snack starting with pumpkin season.
1. Preheat oven to 400°F. Add some water into the bowl with seeds that you saved before and start squishing the pulp to release the seeds. Separate them from the stringy core and rinse them. It takes a couple changes of water to get the slippery seeds completely clean. It’s never perfect though, and in fact, we like it if there is some pumpkin juice or fibers left on the seeds. That makes them brown well and gives a nice sweet aftertaste when they are ready. You‘ll have almost 1- 2 cups of raw pumpkin seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water a tablespoon of salt to every cup of seeds. Bring to a boil and let simmer for 10 minutes. Remove from heat and drain.
3. If you like your seeds salty or spicy, then it’s a good time to add some salt and/ or your favorite spices now (see the next step # 4). If not, then continue to step # 5
4. Whisk the white of one egg and half a teaspoon unrefined sea salt together until frothy, then stir in two tablespoons melted coconut oil or butter and your favorite spices (e.g., the zest of two limes and up to one tablespoon chili powder.) Toss cleaned and rinsed pumpkin seeds in the mixture of egg white, salt, coconut oil and spices until all the seeds are thoroughly coated.
5. If you missed step # 4, then spread about two tablespoons of coconut oil over the bottom of a roasting pan and toss cleaned and rinsed pumpkin seeds. Spread the seeds out in one layer over the roasting pan.
6. Roast the seeds on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the seeds cool on a rack before eating.
5. Enjoy your roasted pumpkin seeds cracking them to remove the inner seed!


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Carpinteria, CA 93013 • 805.284.2840 • info@tatianaspilates.com

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