Monday, September 13, 2010

Roasted Pumpkin Seeds

  • 1 ½ cups raw pumpkin seeds
  • Extra Virgin Olive Oil in a spray bottle
  • 1 teaspoon ground coriander
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground mustard
  • ½ teaspoon turmeric
  • 1 teaspoon roasted garlic powder*

Preheat oven to 350 degrees. Place pumpkin seeds in a small bowl, spray with olive oil spray to coat. Sprinkle the spices on top & stir until the seeds are evenly coated. Spread on a baking sheet in a single layer. Place in the oven on the middle rack. Bake, stirring occasionally until they are golden brown & fragrant, about 10 minutes. Sprinkle with salt. Seeds can be stored in an airtight container for up to 2 weeks. 1 serving = 2 tablespoons.

For a sweet & spicy version, substitute 2 teaspoons of Chinese five spice for the spices above. Chinese five spice is a blend of cinnamon, anise, cloves, ginger & fennel.
Raw pumpkin seeds & spices.
For a Tex-Mex version, substitute 2 teaspoons of fresh lime juice (stick to olive oil if citrus is a personal food intolerance) & 2 teaspoons Chipotle chili powder (if nightshades are not a food intolerance).

For an Italian version, substitute 2 teaspoons ground fennel & fresh ground pepper.

*Please omit the garlic powder if you and your coach have established you'll be testing as it's own category in Phase 2.

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