And since we're all in agreement on how great pumpkin seeds are, I thought I'd share a recipe with you, courtesy of my foodie friend Catherine, who found it in Patricia Well's book, Salad as a Meal - Healthy Main-Dish Salads for Every Season. It's easy and delish. Give it a try!
Ingredients:
2 cups hulled* pumpkin or squash seeds
1 T curry powder or gomasio
2 T tamari or Japanese soy sauce
Preparation:
1. Preheat
oven to 350 degrees.
2. In a large bowl combine everything and toss to coat evenly.
3. Spread seeds in a single layer on a baking sheet.
4. Place in oven and roast, shaking the pan from time to time until seeds change colour to toasty brown and begin to puff up and pop (8-12 mins).
5. Store in an airtight container at room temperature for up to 2 weeks.
2. In a large bowl combine everything and toss to coat evenly.
3. Spread seeds in a single layer on a baking sheet.
4. Place in oven and roast, shaking the pan from time to time until seeds change colour to toasty brown and begin to puff up and pop (8-12 mins).
5. Store in an airtight container at room temperature for up to 2 weeks.
How the heck do you hull pumpkin seeds? The answer is right here.
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