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Healing pumpkin seeds recipe

Healing pumpkin seeds recipe


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Raw pumpkin seeds are coated with coconut oil, turmeric, cayenne pepper and ginger in this spicy roasted pumpkin seed recipe. This recipe intentionally leaves out any salt.

3 people made this

IngredientsServes: 4

  • 2 tablespoons coconut oil, melted, or more to taste
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cayenne pepper, or more to taste
  • 1 teaspoon ground ginger (optional)
  • 65g raw pumpkin seeds, unwashed

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 150 C / Gas 2. Line a baking tray with baking paper.
  2. Mix coconut oil, turmeric, black pepper, cayenne pepper and ginger together in a small bowl.
  3. Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the baking paper; drizzle any remaining oil on top.
  4. Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Toss or stir the seeds to flip them over. Leave seeds inside the oven as it cools.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by follychic

This is a snack and that is delicious as well as Healthy. I quadrupled the spices and stored in a container with the instructions on the side. Just add the oil and bake. Thank you!-17 Sep 2018

by Ellen

I personally loved the spices (not so for all my buddies, however!) I thought it had just the right amount of "kick'" to it, although I used the same amount of spices in the recipe, but with 2 cups of seeds. I think it would have been way too much for only 1 cup. I also rinsed and soaked the seeds overnight in water. I baked them for longer than indicated, until they seemed to be done. I shared with my Livestrong class and had requests for the recipe.-20 Nov 2017


The Healing Power of Pumpkin and Pumpkin Spice (+Recipes)

It’s pumpkin season! In spite of a vocal minority who complain about the appearance of pumpkin-flavored-everything at the grocery store, many of us look forward to the annual return of this festive fall flavor. Americans spent nearly $500 million dollars on pumpkin products in 2018, and companies are constantly figuring out ways to get on the pumpkin spice bandwagon.

Love it or hate it, pumpkin season is here to stay. Why not make the most of it by reaping the surprising number of health benefits this stupendous squash provides? Let’s take a closer look at the healing power of pumpkin.

Pumpkin Seeds: Tiny Package, Big Nutritional Punch

Planning to carve some pumpkins for Halloween this year? Make sure you save the seeds! In addition to tasting great, pumpkin seeds are chock full of nutrients. These include:

  • Magnesium, a mineral that plays a role in several critical body functions. Adequate magnesium is essential for bone and heart health.
  • Omega-3and other essential fatty acids, which help keep skin looking healthy and are also important for brain and heart health.*
  • Fiber, which keeps your digestive system humming. Dietary fiber may also help support the heart, and it can play a role in maintaining an already healthy body weight.
  • Zinc, a mineral that helps the immune system. Zinc is also necessary for the production of protein and DNA in the body, and it’s crucial for fetal development.

Not sure how best to enjoy pumpkin seeds? One of the easiest and tastiest ways to prepare pumpkin seeds is to roast them. Simply spread seeds on a parchment-lined baking sheet and season with salt. (You can also toss them in a bit of melted butter or olive oil first.) In an oven preheated to 350 degrees, bake seeds for about 20 minutes or until they’re golden brown, giving the baking sheet a shake halfway through to prevent burning. Let the seeds cool, then enjoy!

Hulled pumpkin seeds, also known as pepitas, are extremely versatile. They can be tossed into salads and sprinkled onto soup. Or you can use them to whip up a batch of this grain-free granola, courtesy of the Wildcrafter, Tieraona Low Dog, MD. A bowl of this hearty granola is a beautifully beneficial way to start your day.

You can also use pumpkin seeds to create your own healthy flour for baking. You can replace some of the flour in most recipes to add a nutritional kick!

Pumpkin Spice and Everything Nice

Ever wondered what it is about pumpkin spice that makes it so irresistible? It turns out that “pumpkin spice” is actually a blend of several different spices, some of which have powerful medicinal properties. Here are two of them.

    Cinnamon
    This superstar of the spice world does a lot more than just make your kitchen smell amazing when you cook or bake with it. Cinnamon has been shown to help maintain already healthy blood sugar levels.*

Cinnamon can also support a healthy inflammatory response.*

One of ginger’s most popular uses is relieving occasional nausea and supporting digestive health. A warming mug of ginger tea after a big meal can help alleviate that too-full, bloated feeling. We like to keep a knob of ginger root in the freezer so we can slice or grate some whenever we need it.

For those prone to motion sickness, a handful of ginger chews in your purse or backpack could come in super handy next time you feel queasy in the car. (This is also true for women who are pregnant and struggling with morning sickness.)*

Ready, Set, Spice!

Now that you know just how beneficial pumpkin is to your health, you can indulge your pumpkin spice cravings without shame. Cut yourself a big ol’ slab of pumpkin bread, make some healthy pumpkin seed granola, brew up a cup of Wildcrafter coffee, and enjoy the flavor of the season before it’s gone (until next year).


Healing pumpkin seeds recipe - Recipes

I had such great recipe plans for the week! They involved lots of grain salads and soups and a few tasty entrees. Five days and minimal batch cooking later, I managed to make the skillet chili mac from Power Plates…and that’s about it. But this creamy, simple lentil & pumpkin seed dip happened too, almost by accident, and I’m calling it a small victory.

Necessity was the mother of invention here. I was craving hummus toast on Tuesday morning, but there wasn’t a chickpea in sight. I did have a lot of cooked green lentils that I’d made over the weekend, so I decided to improvise, using what I had to create something new. I’ve been staring at a bag of shelled pumpkin seeds in my pantry for the last month, wondering what I’d do with them aside from sprinkling them onto soups and salads, so I figured I’d grind them up and add them to my dip: sort of a hummus/nut pate hybrid.

As happy as I was with how the dip turned out, I wasn’t quite sure about posting it here or on the Insta. With all of the gorgeous toast creations floating around the interwebs, I wasn’t sure this simple concoction added much to the online gallery. I did put it on Instagram, though, and a few friends and readers chimed in to say that they liked the idea and wanted to try it.

So long as that’s true—and so long as this blog remains a real-life space, a place for the stuff I’m making and eating even when things don’t go as planned—I figure it’s worth sharing. Here’s the recipe I served mine with cucumber slices and fresh parsley (which also makes an appearance in the dip itself), but you could use it any which way you’d use hummus or bean spreads. I’m pretty keen on trying it with baked tempeh or tofu strips next.


MISO SALAD


Miso has been a staple in Chinese and Japanese diets dating back to approximately 2,500 years! This fermented ingredient is well-recognized for stimulating digestion and energizing the body. When choosing miso make sure you avoid the pasteurized versions and search for the live enzyme-rich, organic product to be sure you receive the full benefits.

This fermented energizer is packed with amino acids, digestive stimulants, beneficial probiotics, vitamin B, just to name a few. While it works to strengthen your immune system, it will also work on healing your gut.

  • 1/4 red cabbage (shredded)
  • 1/4 green cabbage (shredded)
  • 3-4 kale leaves (shredded)
  • 1/2 punnet of cherry tomatoes
  • 1/4 cup pepitas (pumpkin seeds)
  • 3 tbsp miso (shiro)
  • 1 tbsp dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  1. Combine the shredded cabbage, kale, tomatoes and pepitas in a large bowl.
  2. Combine all dressing ingredients in a small jar and shake to combine well.
  3. Dress the salad with the dressing before serving.

Some health foods are non-negotiable. You can shop the Food Matters’ pantry staples here .


5 Healthy Pumpkin Recipes to Make This Fall

From sweet pie to savory soup, pumpkins provide that cozy autumn flavor and they’re super nutritious, too.

Pumpkins are packed with nutrients like vitamin A, which aids vision, and carotenoids, which protect the skin. They’re also high in fiber and nutrients like iron, zinc, and potassium.

Here are five delicious and healthy pumpkin recipes to enjoy this fall…

1. Decadent Yet Healthy Pumpkin Pie

If you’re looking for a delicious, no-hassle dessert that’s also healthy, this is your recipe! You can whip up this amazing pumpkin pie in 15 minutes, it’s gluten-free and dairy-free, and only calls for a small amount of honey in place of the usual sugar.

2. Curried Pumpkin Soup

Cozy up with this rich and hearty pumpkin soup on these cold and dark nights of the year. This Thai-inspired recipe can be varied to fit your tastes. Meat eaters can add chicken, or the fish sauce can be eliminated to suit vegetarians and vegans.

3. Pumpkin Cheesecake

Yes, there is such thing as a healthy cheesecake recipe! This pumpkin cheesecake has very little sugar and no gluten, yet it’s rich and delicious. If you don’t eat dairy, you can try dairy substitutes in this recipe.

4. Roasted Pumpkin Seeds

Whenever you carve a pumpkin, don’t throw out the seeds! Roast them at 300°F with a bit of salt and enjoy them as a crunchy snack. Pumpkin seeds are high in nutrients like magnesium, zinc, manganese, and tryptophan.

5. Pumpkin Spice

Okay, there isn’t actually any pumpkin in pumpkin spice. But as you might imagine, this autumnal spice blend is amazing in pumpkin pie. It can also be sprinkled on top of roasted pumpkin, ice cream, oatmeal, hot chocolate, and more…


Today I have a Pumpkin Smoothie Bowl recipe that offers you a wonderful option for anytime of year. It's rich, sweet, creamy, and satisfying. Enjoy this Pumpkin Bowl for breakfast, lunch, a snack, or dessert. You could even have it for a satisfying but light dinner.

A fun way to prepare these bowls for multiple people is to make as many servings of the main smoothie mixture as you need, then offer a selection of toppings for friends and family to create their own personalized flavor explosion. This recipe used pecans, pumpkin seeds, chia seeds, blueberries and dried cranberries. Other wonderful options are raspberries, strawberries, banana, apple, pear, coconut, brazil nuts, raisins, dates, and dried figs. The possibilities are endless and they're fun to put together!

  • 1 cup pumpkin puree
  • 1 large banana
  • 1/2 - 1 cup coconut milk
  • 1 tablespoon raw honey
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. vanilla extract
  • Topping ideas: blueberries, dried cranberries, raw pumpkin seeds, pecans, chia seeds, etc

Combine all ingredients in a food processor or blender and blend until smooth. Start with 1/2 cup of coconut milk and add more if you prefer a thinner consistency.

Pour into a bowl and add your toppings of choice. Fresh or dried fruits, seeds, nuts and coconut are great choices.

This item posted: 20-Dec-2015

Anthony William, Inc. - Disclaimer for Medical Medium Blog


Why Pumpkin Seeds Are Good Against Parasites

Pumpkin seeds have long been used as a traditional remedy for intestinal parasites — especially tapeworms.

And their popularity seems to be well-earned.

Recent studies have shown that pumpkin seeds can increase the rate of parasite removal (1, 2).

The reaction is believed to be caused by an amino acid in the seeds called cucurbitacin.

This compound effectively paralyzes the leeching worms — making them lose their grip on your insides.

When they lose their grip, it’s much easier to expel them from your body during a bowel movement.

Combined with foods containing natural laxatives, such as prunes, pumpkin seeds could potentially cleanse your body quite quickly.

  1. Paralyze the worms with cucurbitacin from pumpkin seeds.
  2. Flush them out with a boosted bowel movement from a laxative.

Paralyze and flush!

Of course, there’s no guarantees you’ll get them out easily.

However, if you do this over and over, very few (if any) worms will be able to hold onto your intestinal walls.

Eventually, your body should be cleansed.


Pumpkin and Sunflower Seed Pâté

1/2 cup raw sunflower seeds
1 1/2 cups raw pumpkin seeds
4 cups filtered water, for soaking the seeds
1/3 cup olive oil
1 medium garlic clove
4 sprigs of thyme or oregano
4 sprigs fresh dill
2 tablespoons miso
3 tablespoons fresh lemon juice
1/3 - 2/3 cups nut milk or water
fine grain salt to taste

1. Cover the seeds with 4 cups of water and soak for 4 to 6 hours, or, preferably, overnight. Strain the seeds and rinse well under running water. Drain well and place in a blender along with the olive oil, garlic, herbs, miso, lemon juice, 1/3 cup of the nut milk. Blend until smooth, thinning with more nut milk or water as needed.

2. Taste and add a few pinches of salt and more lemon juice if desired.


My Top 10 AIP Pumpkin Recipes

Pumpkin spice latte, pumpkin soup, pumpkin bread, pumpkin pancakes, pumpkin chili, pumpkin recipes are everywhere! Pumpkin is so much more than a Halloween decoration though. This high-fiber fall vegetable, a prominent member of the squash family, is packed with beneficial nutrients, full of antioxidants (in the form of beta-carotene) and vitamin C, both great boosts for the immune system.

So go ahead, get your pumpkin on! I have put together a roundup of pumpkin recipes, all AIP-compliant, to jump-start your pumpkin cooking spree.

1 – Pumpkin Gnocchi and Lemon Sage Sauce from Wendi’s AIP Kitchen

Do you miss pasta on AIP? These delicious pumpkin dough dumplings only have four ingredients and are quite fun to make!

2 – Pumpkin “Cheesy” Chili Mac from The Unskilled Cavewoman

If you are looking for a tasty comfort food chili sauce to spread on your favorite vegetables, look no further. This nightshade-free chili is the bomb, especially over zucchini noodles or baked sweet potatoes.

3 – Paleo Pumpkin Chili from Unbound Wellness

Supercharge this hearty and chunky pumpkin chili with diced avocado and a dollop of dairy-free sour cream!

4 – Paleo Pumpkin Bolognese from Strictly Delicious

An AIP-friendly take on traditional spaghetti bolognese, this nightshade-free version feels like a hug from the inside out! Serve over spaghetti squash noodles or cauliflower rice.

5 – AIP Pumpkin Porridge from Healing Family Eats

Spice up your breakfast routine on AIP with this easy to make pumpkin porridge! If you have leftovers, they make wonderful desserts as well!

6 – Perfectly Pumpkin-Spice Gummies from Joanna Frankham Coaching

Embrace your inner pumpkin and have fun making these delicious, gut-healing gummies!

7 – Pumpkin Tapioca Pudding by Real Food and Love

These super creamy little puddings have tapioca pearls as a main ingredient and make a perfect treat for the entire family!

8 – Banana-Pumpkin Breakfast Smoothie from A Squirrel in the Kitchen

Here is another great option for your AIP breakfast: a thick and creamy breakfast smoothie that will keep you satiated for hours thanks to the hidden protein powder. Add your favorite toppings for a bit of fun and texture!

9 – AIP Pumpkin “Cheesecake” Pie from Whole Life Full Soul

There is no holiday season without a pumpkin pie, right? This AIP-friendly version comes with a dreamy flaky crust reminiscent of graham crackers and a light, whipped-like filling.

10 – Spiced Pumpkin Tea Latte from Sweet Treats

If you can’t have the real deal, this AIP Spiced Pumpkin Latte is the next best thing!

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About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.


Six health reasons to eat more pumpkin and pumpkin seeds

Not just for decorating, pumpkins offer many nutritional benefits. Find out how this beta carotene-rich food can help your digestion and learn how to make a simple, two-ingredient pumpkin seed recipe.

Julie Daniluk Updated October 28, 2013

You’d be surprised how nutritious the flesh and seeds of a pumpkin are (Photo iStock).

The first lick of cool air immediately brings pumpkins to mind. Their orange hue is synonymous with fall and their rind simply begs to be carved. But consider that pumpkins are much more than obligatory autumn porch decoration or filling for a thanksgiving pie. Did you know they’re one of the most nutritious foods on the planet?

Six healthy reasons to enjoy pumpkin this fall

1. It’s easy to digest
The flesh of a pumpkin is used to make pies and soups that are healing, soothing and easy to digest. Consider that pumpkin is a type of squash and is one of the first foods introduced to babies because of its ease of digestion. And pumpkin puree is a perfect way to thicken sauces without adding fat and flour.

2. It’s good for heart health
One cup of cooked pumpkin contains 146 percent of the daily-recommended intake of beta carotene, which protects cholesterol from oxidation, which assists in the prevention of heart disease. Beta carotene (aka pro-vitamin A) is a powerful antioxidant and anti-inflammatory nutrient.

3. They offer immune support
Pumpkin seeds are a great vegetarian source of zinc, a critical nutrient for the immune system. Zinc also protects the prostate and stimulates sex drive by ensuring healthy testosterone levels. Men lose 1.5 percent of their testosterone per year after the age of 30, so be sure to feed the man in your life lots of pumpkin seeds!

4. Reduce your inflammation
From 1863 to 1936, the United States Pharmacopoeia listed pumpkin seeds as an official medicine for parasite elimination. Raw pumpkin seeds contain the active ingredient cucurbitacin, which has powerful anti-cancer and anti-inflammatory properties. Scientists are now drawing a strong link between infection, inflammation and cancer.

5. Maintain your overall health
Pumpkin seeds are a rich source of phytosterols that can balance immune function and reduce prostate problems. Also known as plant sterols, they are structurally similar to cholesterol yet can reduce your blood levels of low-density lipoprotein (LDL) cholesterol, which is associated with heart disease.

6. They help you buy local
The best part about pumpkins is they are as local as it gets. I was recently asked to create a 100-mile diet menu and realized that there are no pumpkin seeds sold locally, even though I come from “pumpkin central” in Southern Ontario. Collecting your own pumpkin seeds is an easy fun activity (especially for kids). I count myself in that camp and love the feeling of carving a pumpkin and then scooping out the seeds with my hands. Give it a try!

Toasted tamari pumpkin seed recipe
This recipe makes a great snack anytime you have a hankering for something salty and crunchy.

Ingredients
3/4 cup (185 mL) fresh seeds (about the amount that comes out of a medium-sized squash or pumpkin)
1 tbsp (15 mL) tamari soy sauce (wheat-free)

Directions
1. Pick the seeds out of the squash or pumpkin (this is a great activity to do while watching your favourite Iron Chef episode!) and rinse well.

2. Heat a cast iron or titanium pan over medium-high heat. Place seeds in hot pan and dry roast until you hear a popping sound (about 3 to 4 minutes). Stir to avoid burning the seeds.

3. Pour the tamari soy sauce into the hot pan as you remove it from the stove. Making sure to move your hand away quickly to avoid getting a steam burn.

4. Using a wooden spoon, move the seeds around until all the liquid evaporates.



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