I love pumpkin seeds. I love them so much. I put them on just about everything I eat. I decided to try sprucing them up a bit and soaked them to sprout then added nutritional yeast and spices to make them even tastier. Before I give you all the super simple and tastey recipe I want to tell you some nutritional facts about pumpkin seeds that should hopefully make you all want to run out and buy some and maybe start putting them on everything that you eat, too.
Did you know that pumpkin seeds are full of magnesium? Magnesium helps the body in a wide range of ways including the pumping of your heart, proper bone and tooth function and lowered blood pressure.
Pumpkin seeds are also a huge source of zinc which helps the body’s immunity, cell growth and division, proper sleep, mood, skin and eye health and insulin regulation.
Pumpkin seeds are a rich source of plant-based omega-3 fatty acids, antioxidants and fibers that may benefit ones heart and liver functioning.
The oil in pumpkin seeds has a major anti-inflammatory effect on the body. An anti-inflammatory diet has been shown to reduce ones risk of a myriad of health issues.
There are many more, but I need to go eat some pumpkin seeds.
These soaked and spiced nuts are so delicious, I can’t even express it! I’ve started taking a container of them with me to work to snack on instead of the pricey trail mix I have been subsisting on during the work day. Below is the magic recipe.
You will need:
2 cups pumpkin seeds, soaked in water at least four hours
1/4 cup nutritional yeast
1 tsp. cumin, or another kind of spice you feel inclined to add
1 tsp. salt
1. Take soaked pumpkin seeds and strain. Add them to a bowl with all other ingredients. Stir well.
2. Spread out evenly on a dehydrator sheet and dehydrate at 150 degrees for 12 hours. If you do not have a dehydrator, you may spread them out on a cookie sheet and put them in the oven on the lowest setting with the door open until dry and crunchy.
3. Eat and enjoy.