Baked Salted Pumpkin Seeds

One of the best snacks available is often discarded with the trash when people make pumpkin pies or Jack-O-Lanterns. Pumpkin seeds are delicious and nutritious, and they are great for you. Pumpkin seeds are a very good source of magnesium, phosphorus and manganese. They also contain zinc, protein, iron, Omega 3 fats and several important vitamins.

Pumpkin seeds are great for kids since they rarely trigger allergies and can be brought to school for snacks. Studies have even indicated that pumpkin seeds aid with brain functions including depression and learning disabilities.

They are also great snacks for adults since these powerful seeds can slow or prevent prostate cancer, osteoperosis, urinary tract infections, and incontinence. Pumpkin seeds can also help lower cholesterol, aid digestion and act as a mild laxative to keep you regular.

It is easy to prepare the seeds yourself, and fun to make with kids. When you remove the seeds from the pumpkin (small or medium size pumpkins are best if you are eating the seeds with shell)put the seeds in a large bowl of water. The pulp will wash off and you can remove the clean seeds to leave to dry on a paper bag or towel, usually overnight.

It is best to cook the seeds at a low temperature to preserve the healthy oils. Toss the pumpkin seeds with a couple of teaspoons of olive or canola oil and some sea salt. (You can also use regular salt, seasoned salt or a salt substitue like Herbamare). Lay the seeds out on a baking sheet in a single layer. Bake the pumpkin seeds at 170 degrees for approx. 30-40 minutes, or until golden brown. (Stir every 15 minutes or so while baking).

You can also add pepper, chilli pepper, garlic powder or other seasonings. Let the seeds cool before you eat them. Store leftover seeds in an air tight container in the fridge for up to 1 month.