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Monday, October 27, 2014

Roasting Pumpkin Seeds

I don’t remember a Halloween without having pumpkin seeds. Whenever we carved our pumpkins we, always saved the seeds to bake them in the oven. As a child the only problem was, they never tasted like the store bought ones. Now that I am older I am so glad they don’t. They are so much better for you without all that extra added salt. Pumpkin seeds are a good source of protein, magnesium, copper and zinc. Like all good things they should be eaten in moderation.

Once cleaned and ready to roast the flavor combinations are endless: Chocolate, Vanilla Nutmeg, Maple, Pumpkin Pie, Cinnamon, Honey Roasted, Traditional, Jalapeno, Chili Lime, Ranch, etc. When they are baked off and prepared to eat, you can then turn them into Pumpkin Brittle, granola, add them to chocolate or use them as a garnish on salads or homemade breads.

The worst part of making pumpkin seeds is making sure they are cleaned well. But they are well worth the work.

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From the bottom of my heart..............