I am utterly obsessed with pumpkin seeds (pepitas) and for good reason! These little green gems pack a rather impressive nutritional profile.
I often ask clients to add them in for fertility support, especially for semen health! but they are also a great addition for general immune health, kids immune health, gut health as well as a little booster for general wellbeing. Because they are so small they are easy to add into dishes or you can make this delicious seed butter and enjoy it as is! They are also a great source of fibre, even just a little sprinkle into a dish can make an impact at your bowels health.
NUTRITIONAL BREAKDOWN:
Just one cup of pumpkin seeds contains:
33g of protein
5g of fibre
20mg of iron
10mg of zinc
1113mg potassium
7mcg selenium
Now we know what you are going to say, well I’m not going to sit there and munch on a cup of pumpkin seeds – well if we are being honest, we probably would do that either! unless its this recipe! you can add in into other recipes, have it on delicious sourdough or spoon it over some chopped apple. It is rich in natural oils so it will last, but once made best to store it in the fridge for freshness.
I N G R E D I E N T S
2 cups of pumpkin seeds
Pinch of salt
1 tablespoon maple syrup (optional but delicious!)
M E T H O D
1. Roast pumpkin seeds at 150 degrees Celsius for 10 mins until golden, but watch closely do not it burn! If you hear popping get them out of the oven quickly!
2. Place into a food processor and process until smooth. It will take a while but it will happen. If you are getting a little impatient you can add a tablespoon of Extra Virgin Olive Oil (EVOO) into the blender to help it blend faster.
Enjoy!