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 people 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 tsp olive oil
- 1 tsp turmeric
- 1/2 tsp black pepper
- 4 tsp 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.
- contain tryptophan which is a precursor for serotonin (can help induce relaxation and improve brain health)
- contain phytoestrogens which can help increase HDL cholesterol and lower blood pressure
- contain beta-sitosterol which may inhibit conversion of testosterone to DHT
- can help lower blood glucose levels
- may help decrease fasting blood glucose and HbA1c
For more information on spices that support our mood, check out this post.