When I think of fall, I think of Pumpkins. Pumpkin patches, pumpkin carving, pumpkin pie.
After we carve our pumpkins for Halloween, the kids always love roasting up the pumpkin seeds to eat. Pumpkin seeds are super healthy. They have crucial minerals such a copper (aids in iron absorption) , zinc (immune support) , manganese (bone health), magnesium (heart health). They are also an excellent source of fiber and protein. A 1 oz portion (roughly 85 seeds) contains 5 grams each of protein and fiber. Not only that, but these seeds are full of phytosterols: plant compounds that fight free-radicals and help fight disease and aging.
There is a ton of nutrition packed into each tiny seed!
Growing up, we always stuck with the simple and tasty salt & olive oil combo and that’s what my own kids have preferred. This year, however, I made 2 batches. I stuck with the old favorite and also made a batch with even more health benefits than the standard variety….Lime & Turmeric! Turmeric is a yellow spice with powerful anti-inflammatory properties and is a strong anti-oxidant. It has a mild orange/ginger scent and blends well with many different flavors. A little goes a long way with this powerhouse spice. Adding too much may over power the food and can taste bitter- so be careful with your measurements!
I was pleasantly surprised that my family loved these seeds even more than the plain version. My husband was giving me a look when I was whipping these up and said “those are all yours!” My kids are super picky eaters and but after hesitantly tasting these seeds, they were hooked. They are so addictive! The refreshing flavor combination is so good.
Even though we are well past carving our Halloween pumpkins, I hope you still give this seed recipe a try. Many of us still have whole pumpkins out on our porch for fall decorations, so harvest those seeds and give this recipe a try. It’s a tasty and healthy snack that moms, kids and doubting husbands can agree on!
Lime Turmeric Pumpkin Seeds
- 2 cups pumpkin seeds
- 1/4 cups olive oil
- 2 limes juiced
- 2 tsp turmeric powder
- 1/4 tsp chili flakes
- 1 tsp salt
Preheat oven to 400 F. Line baking sheet with parchment paper or silicone liner.
Wash seeds and pat dry.
Mix all ingredients in a bowl.
Add seeds to bowl. Stir evenly to coat.
Evenly spread on baking sheet.
Bake for around 40 minutes, until golden brown
Store in airtight container for up to 2 weeks.