Sometimes salads and sautéed or grilled vegetables are great on their own with just some extra-virgin olive oil and sea salt or my favorite, Herbamare. However, sometimes you just need a little more je ne sais quoi to make it more filling and satisfying. This is where pumpkin seeds can be a vital asset your vegan pantry.
Why pumpkin seeds? Well, most notably, they’re incredibly nutritious and rich in protein. But also, when toasted just enough to bring out their flavor, they can also be tasty.
My favorite way to enjoy toasted pumpkin seeds is over my recipe for sautéed kale with lemon juice, olive oil, and sea salt – which in turn, is the perfect complement to baked potato rounds dipped in vegan mayo for an easy vegan dinner.
Sprinkled with sea salt or Herbamare, pumpkin seeds also make an excellent snack.
- Are rich in omega-3 fatty acid, as well as zinc, calcium, and iron
- Provide 1/2 daily recommended amount of magnesium
- Contain tryptophan, a precursor for serotonin, which promotes a sense of well-being and regulates sleep
- And much more!
Once highly valued by the Northern Native American tribes, who appreciated them for their nutritional and medicinal qualities, pumpkin seeds are original to the Americas. They are a popular ingredient in Mexican cuisine, in which they are referred to as “pepitas.”
Of all edible seeds, pumpkin seeds are the only ones that are alkalizing. Consuming alkalizing foods is important for maintaining a healthy pH level throughout one’s body.
Raw pumpkin seeds
Preheat oven to 350
Spread pumpkin seeds evenly across a baking sheet
Optional: sprinkle with sea salt or Herbamare
Bake for 30 minutes or until slightly roasted
Enjoy these baked pumpkin seeds with my recipe for sautéed kale with lemon juice, olive oil, and sea salt!