Turmeric Pepitas (Pumpkin Seeds)
These pumpkin seeds are the perfect combination of sweet and salty. Beyond being a terrific snack option, they are great for topping salads and root vegetable soups such as roasted butternut squash.
Nutrient dense, these seeds are a great source of iron, magnesium, manganese, copper, protein, zinc, vitamin B6, dietary fiber and potassium. They also contain powerful phytonutrients and free-radical scavenging antioxidants, which give your health an added boost.
Recipe courtesy of "Run Fast. Eat Slow." authored by the amazing Shalane Flannigan and Elyse Kopecky. These powerhouses, who are leaders in the sport of professional running and sport nutrition, put together a book that ensures the food you eat nourishes the body at every level.
- 1 tablespoon butter
- 1 teaspoon tumeric
- 1 teaspoon curry powder
- 2 tablespoons honey
- 1/2 teaspoon fine sea salt
- 2 cups raw, shelled pepitas (pumpkin seeds)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil.
- Melt the butter on medium-low heat in a medium skillet or saucepan. Add the tumeric and curry powder and cook until fragrant, stirring continuously for about 1 minute.
- Turn off heat and stir in honey and salt. Add the pepitas and stir to coat.
- Spread the pepitas on the baking sheet and roast in the center of the oven for 10 minutes, stirring after 5 minutes. They will look moist right out of the oven, but will crisp up when they cool.
- Cool completely in a single layer, then break apart any clusters and transfer to a glass jar.
Approximately 16 - 1/8 cup servings, 100 calories, 4g protein, 7g fat, 5g carbs