One of my favourite fall activities is carving pumpkins and then roasting the pumpkin seeds. I think you may fall in love with this recipe (pun totally intended). These make a great snack on their own, or to sprinkle on overnight oats or granola. Not only are pumpkin seeds packed with magnesium, manganese, copper, protein and zinc, but they also have amazing health benefits specifically beneficial for women with PCOS (read more below in ‘PCOS Powers’). What are you waiting for? Get carving, cooking and snacking!
- 2 cups pumpkin seeds (2 large pumpkins made this amount)
- 4 tspn olive oil
- 1 tspn turmeric
- 1/2 tspn black pepper
- 4 tspn pumpkin spice (2 parts cinnamon to 1 part each all spice, nutmeg, ginger)
- pinch of salt
- Scoop out pumpkin seeds along with the inside of the pumpkin.
- Separate pumpkin seeds from pumpkin goop (technical word, I know) and rinse clean.
- Spread seeds out on baking pans, pat dry with paper towel, and leave out overnight to dry.
- Preheat oven to 200 deg. F (very low).
- Mix spices and oil together in a small bowl.
- Pour over seeds in a large bowl and mix to coat seeds.
- Spread out seeds in one layer on parchment paper on a baking sheet.
- Cook at 200 deg. F for about 45 min.
- pumpkin seeds = contain tryptophan which is a precursor for serotonin (induces relaxation and improves brain health), contain phytoestrogens which increase HDL cholesterol and lower blood pressure, contain beta-sitosterol which inhibits conversion of testosterone to DHT
- cinnamon = may help balance glucose levels, lower cholesterol, and decrease triglycerides in blood
- turmeric = anti-inflammatory, helps lower blood glucose levels
- ginger = anti-inflammatory, may help decrease fasting blood glucose and HbA1c