Now this is something I feel a little awkward to write a recipe about. Turns out though a lot of people don’t know anything about it. But sometimes it’s just the simple things that make the difference. Like these roasted pumpkin seeds, called pepitas in Mexico. Does it make such a difference to roast them, you may ask? The answer is a definite yes. Toasting the seeds really brings out the “nutty-ness”. And if you want to be more of a flavor carrier than just a crunch, just add some oil and salt or even other spices. It’s so simple, yet so delicious.
In Mexico you can buy pepitas in most supermarkets. If you live anywhere else in the world, you probably have to make these yourself. Which is not a big deal (and probably a lot healthier, too). I regularly make a big batch and keep them as a staple. This is why you can find them in many of my (future) recipes. I love to sprinkle them onto my salad or soup and top my avocado bread with it.
If you are on a plant-based diet, these seeds should be a staple of yours, too. Pumpkin seeds aren’t only high in fiber, but can serve as a healthy protein option, too. The seeds are also a great source of zinc, iron and omega 3 fatty acids.
In Mexico you can buy pepitas in most supermarkets. If you live anywhere else in the world, you probably have to make these yourself. Which is not a big deal (and probably a lot healthier, too). I regularly make a big batch and keep them as a staple. I love to sprinkle them onto my salad or soup and top my avocado bread with it.
- 1/2 cup raw shelled pumpkin seeds
- 1 tsp olive oil (optional but highly recommended)
- 1/2 tsp coarse sea salt (optional but highly recommended)
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Place a dry skillet over medium heat. Add only enough seeds to cover the bottom of the pan. Toast the seeds for a few minutes, giving the pan a shake every so often. Keep the seeds on the heat until golden brown and mostly puffed up.
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Once done, place the seeds into a bowl to cool down. If you want to add anything else, like oil, salt and/ or spices, now is the time to do so.
As they have a shelf life, feel free to double or triple the recipe so that you always have some on hand.
