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Halloween Goodness

Halloween is over (and I’m not even going to go into the issue of what to do with the candy because you know what needs to be done….) The point is that there are still pumpkins to be had in the market, their seeds begging to be rinsed, roasted and eaten. These crunchy gems are a great protein-rich snack,endowed with a range of minerals as well as zinc, iron, calcium, B-vitamins, and omega-3 fatty acids. I like to roast them (at a low temperature, to preserve the fatty acids) with a bit of cumin and sea salt, but feel free to try your own favorite combination of spices. A friend loves them with celery salt. Toasted pumpkin seeds (or pepitas, to give them a slightly more glamorous name) are lovely tossed in a salad, on soup, folded into homemade bread dough, mixed with granola or sprinkled onto morning porridge.

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