Pumpkins are good for more than just a pie or latte.
Pumpkin seeds supply minerals such as phosphorous, magnesium, iron, manganese, zinc and copper. They are also a good source of Vitamin A, B1, B2, B3, protein, monounsaturated fats and those super important phytosterols. And if you're like me and eat them whole, fibre too!
Naturopathic docs use pumpkin seeds in the treatment of prostate conditions, but due to their nutritional composition, they're good for everyone to eat.
When you're getting Jack ready for his debut this Halloween, don't waste his guts!
Clean off all the pumpkin residue that you can, and put into a pot with some filtered water and a healthy scoop of salt. You want these to simmer in practically ocean water!
When they've gone semi-translucent, drain and toss with your favourite healthy fat. Ghee is my go to. Here you can add different spices - I usually just do pepper and a pinch more salt! Spread on a parchment lined cookie sheet.
Into a 300 degree preheated oven until they start to lightly brown. Bring em out, cool em down and enjoy! Mine usually only last a day or two, but keep them in a tightly sealed mason jar or contain to maintain the crispiness!
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