4 of the Best Pumpkin Seed Recipes
If you are following along at home, you would know that we have been posting about copper toxicity and the havoc it causes on our bodies! One of the limited foods suggested in the copper detox process is pumpkin seeds – while pumpkin seeds still contain some copper, they are the most concentrated non-meat food source of zinc.
But let’s face it, there are only so many times you can eat roasted pumpkin seeds! So in order to overcome this boredom, we have compiled a list of our 4 best pumpkin seed recipes…and only one of them is roasted!
- Pumpkin Seed Milk
This recipe is a simple, quick…and cheap, alternative to nut milks and can be stored in the fridge for 2-3 days.
1 cup of activated pumpkin seeds
3-4 cups of filtered water (the amount of water depends on how thick you like your ‘milk’)
½ tsp Celtic sea salt
You will also need a nut milk bag or some cheesecloth to strain the ‘milk’ through.
- Add activated pumpkin seeds, water and salt to a blender and blitz until completely pulverised.
- Strain mix through the nut bag or cheesecloth into a container and store in the fridge.
But…don’t throw out the pulp, use it to make…
- Pumpkin Seed Zucchini Crackers
Serves: 6 to 8
1 ½ cups activated pumpkin seeds
½ cup shredded zucchini
½ tsp Celtic sea salt, or more to taste
1 tbsp macadamia nut oil
- Preheat your oven to 180oC.
- In a food processor, blitz the pumpkin seeds until they become a fine meal.
- Add the zucchini, Celtic sea salt and macadamia nut oil, and pulse until everything comes together.
- Place the dough onto some baking paper, and roll out the thinly. Score with a knife to form the shape of the crackers.
- Bake for 15-20 minutes, then allow the crackers to cool completely.
- Pumpkin Seed Pesto
Makes about 2 1/2 cups
This pumpkin seed pesto is great mixed with roast veg and chicken or makes an easy dip for entertaining.
2 cups activated pumpkin seeds
4 tbsp macadamia nut oil
Celtic sea salt and pepper to taste
2 tbsp fresh lemon juice, or to taste (you could also use apple cider vinegar)
2 cloves roast garlic
1 cup roughly chopped fresh coriander
- Add seeds, ¼ cup water, lemon juice, garlic, coriander and macadamia nut oil to a food proscessor and pulse until mixture forms a coarse paste.
- Season with salt and pepper, cover and chill until ready to eat.
- Chilli Roasted Pumpkin Seeds
Ok so we had to put in one recipe for roasted pumpkin seeds. But at least try it before you swear of roasted pepitas forever!
The chilli powder in this recipe is full of anti-inflammatory and anti-infectious agents, as well as antioxidants which will help put a spring in your step.
Makes 1 cup of chilli roasted pumpkin seeds
1 cup activated pumpkin seeds
1 tbsp coconut oil
As much chilli powder as you like – although we suggest starting with a tsp and work your way up to more!
1 tsp Celtic sea salt – but adjust to your taste, we like things to be salty
- Combine activated pumpkin seeds, chilli powder, salt and coconut oil in a bowl and mix to cover the pepitas.
- Place the covered seeds on a baking tray and cook in a 200oC oven until crisp (this usually takes about 15mins, but keep a close eye on them to make sure they don’t burn).
- Cool and serve.
Really, with this recipe you can add any spices you like – why not try ‘sweet’ and salty pepitas by substituting the chilli powder for cinnamon.