My kids love pumpkin seeds! It was hard to get them to wait for me to take the pictures!!! The great news about pumpkin seeds is that they are healthy and filling. If you eat them on Halloween night before eating candy it will help you limit how much candy goes into your mouth.
I’ve talked about the health benefits of pumpkin seeds before, so this time I’ll just focus on one aspect of them. Did you know that 1/4 cup of hulled pumpkin seeds (so probably about half a cup of the kind you scoop out of your pumpkin) has almost half of your daily need for magnesium? Magnesium helps your nerves function well, your heart beat correctly, and it helps you relax. If you struggle with sciatic pain, eat more foods with magnesium in them. It’s made a world of difference for me and two other people I know. The other two were ready to try surgery to ease their sciatica, but taking magnesium completely took away their pain! If you decide to supplement your diet with extra magnesium powder or pills make sure to talk to your doctor or nutritionist…it can be dangerous to take too much!
Before we get to the recipe for the roasted pumpkin seeds, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Here’s how I make my roasted pumpkin seeds:
- 2 Cups Pumpkin Seeds (I don’t rinse mine…love that extra pumpkin flavor)
- 1 Tsp Pink Himalayan Salt
- 1/2 Tsp Organic Garlic Powder
- 1/2 Tsp Organic Paprika
Spray a baking sheet with coconut oil. I use coconut oil, because it is stable at high temperatures. Spread the seeds out in a single layer across the sheet, then sprinkle with salt, garlic powder, and paprika. Spray the top with more oil, then place it in a 375 degree oven for about 10-12 minutes. Check frequently to prevent burning. They should be light brown. Enjoy!