Life Begins in the Garden: Pumpkin Seeds

So Halloween was fun, the mums and pumpkins were pretty and the goblins and ghosts were scary. But what to do with those pumpkins that will soon rot and go to waste! One of the easiest recipes I know is to scoop out and roast the seeds. Pumpkin seeds are a fantastic source of dietary fiber (good for heart health, metabolism, and regularity), magnesium and zinc which are both antioxidants aiding in boosting the immune system. Toasted, they have a rich nutty flavor and a satisfying crunch. Simply set the oven at 400, scoop out the seeds of two small or one medium to large pumpkin, toss with two tablespoons of melted coconut oil and salt and pepper to taste. Also yummy with a sprinkle of sugar and cinnamon or a bit of cayenne pepper, for the more adventurous palate. Spread in an even layer on a baking sheet and bake, mixing once, until light brown. Let cool completely, as they will crisp up and more importantly, not scald your tender tongue. Next week, pumpkin pie from real pumpkins, just in time for the holidays!

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