Crunchy with a hint of salt, momme meals aromatic Moroccan Spiced Pumpkin Seeds are as good for your taste buds as they are for your body (breast milk and growing bellies included).
As one of the most nutritionally-rich seeds in the world, these little guys are loaded with vitamins (B's & E), minerals (iron & zinc), protein (12 grams per cup!), and healthy fats. Not only will snacking on pumpkin seeds give you the energy you need but it will help satisfy even the hungriest of breastfeeding mamas. Add to that a myriad of spices like cinnamon and turmeric, both of which are known to help fight infections as well as reduce inflammation, and you have a delicious winner!
So let nothing go to waste this pumpkin carving season and make yourself a savory treat that is bound to have you wishing every month was Halloween.
Just boil, season, roast and enjoy!
1 ½ cups fresh pumpkin seeds (about 1 medium pumpkin)
1 ½ tablespoons olive oil
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
⅛ teaspoon garlic powder
⅛ teaspoon chili powder
⅛ teaspoon sea salt
Note: Additional water and salt are needed for boiling.
Preheat your oven to 350˚.
Cut your pumpkin and scoop out the seeds.
Place the seeds in a colander, rinse under cold water and remove any excess pumpkin. It doesn’t need to be perfect, just get the big pieces.
In a small pot, place the seeds along with a mixture of 2 cups water and 1/2 teaspoon salt. Boil the mixture for 10 minutes. Alternatively you can place the seeds, water, and salt in a bowl and let soak in the fridge overnight.
Drain the boiled (or soaked) pumpkin seeds and lay them on a sheet of paper towls. Pat dry.
In a bowl mix together the olive oil and spices.
Add the dried pumpkin seeds to the mixture and toss until all of the seeds are coated.
Evenly spread the coated seeds on a baking sheet lined with parchment paper.
Cook the seeds in the oven for 40-45 minutes, mixing them occasionally so they brown evenly.
Allow to cool (if you can resist the temptation) and enjoy!