Pumpkins are incredibly versatile in the kitchen, making them an easy-to-add nutritional boost to any meal.
Pumpkin seeds are very rich in tryptophan, an amino acid required by the body to produce serotonin, which helps regulate sleep and mood. Some estimates suggest that just one gram of protein from pumpkin seeds contains as much tryptophan as a full glass of milk.
The seeds also contain very high levels of manganese, magnesium and phosphorous, and high levels of iron and copper, but remember to consume the seeds with a vitamin C snack to ensure absorption.
Here’s how to roast them:-
- Clean them well – until all pumpkin strands are gone – and give them a good rinse in a strainer.
- Bring to a boil in water seasoned with 1 tsp. of salt. Then simmer, uncovered, for 10 minutes over low to medium heat. This will make the seeds easier to digest and produces a crispy, outer shell when roasted.
- Drain the seeds and dry lightly. Unstick them with your fingers and a light pat-down will do.
- Spread the seeds on a baking sheet and drizzle with oil. Massage the oil into the seeds and sprinkle with sea salt – or any seasoning of your choice. Try not to overlap them.
- Roast for 10 minutes at 325 F. Remove from the oven & stir, then return and roast for another 8-10 minutes.
- Eat. There is no need to remove the outer shell.