Pumpkin carving season is upon us and with it comes the big question of what to do with the leftovers. You don’t have to throw away half of the pumpkin to make the perfect decoration, it will be a complete waste. Pumpkin seeds should not be thrown in the organic bin, they can be used in many ways and also have many health benefits. Here are the best tips and tricks that you should definitely try.
A healthy superfood
Pumpkin seeds are small but of great quality and are known as a superfood. They are rich in antioxidants, vitamins and minerals, such as magnesium and vitamin K, which are important for aiding wound healing. They also contain zinc, which helps the immune system fight bacteria and viruses. Its benefits include improving heart health, prostate health, and protection against some types of cancer. In addition, the tryptophan amino acid contained in pumpkin seeds, which is a precursor of serotonin and melatonin, is beneficial for sleep.
Pumpkin seeds are also rich in protein and fiber and keep us feeling fuller for longer, reducing our food intake and ultimately our calorie needs. It helps to reduce weight.
To reap all these benefits, it is recommended to eat them raw as you can easily include these seeds in your diet.
How to remove pumpkin seeds from meat?
Now we’re going to share with you a quick trick that will help you peel and clean pumpkin seeds in just 5 minutes:
To separate the seeds from the pumpkin, place them in a bowl of water and knead until firm, or leave overnight. Then dry with a kitchen towel.
Use pumpkin seeds in delicious recipes
All pumpkin seeds, whether Hokkaido, butternut, or nutmeg, are edible. They contain the most nutrients in their raw state, but there are many delicious recipes and ideas for how to prepare pumpkin seeds – whether dried, roasted or caramelized; whether it’s added to bread, cookies or smoothies, you’ll find the best inspiration here.
Dry pumpkin seeds
Rice can be dried in different ways – in an oven, without an oven or in a dryer:
- Leave to dry in the oven at 180 °C for about 10 minutes, place on a baking tray lined with baking paper. Turn the pumpkin seeds with a spatula and leave in the oven for another 10 minutes. If you like them spicier, sprinkle the seeds with a little salt and paprika before drying.
- Drying in a dehydrator at 70 °C takes about 3 hours.
- But if you want to save energy, you can spread the seeds on a clean kitchen towel and dry them in the sun or at room temperature for a few days.
Make your own roasted pumpkin seeds
Whether in the oven or in the pan, roasted pumpkin seeds are as good as chips, but they’re healthier to bite into. You can also add them to soups, salads and pastries for better taste.
Ingredients for 1 serving:
- shelled fresh pumpkin seeds
- 1 tablespoon of salt
- 1 tablespoon of olive oil
Mix the clean seeds with the other ingredients and spread on a baking tray lined with baking paper. Bake in a preheated oven at 180°C for 30-40 minutes.
Caramelize and make a sweet snack
- 80 g of shelled pumpkin seeds
- 2 tablespoons of vegetable oil
- 1 teaspoon of cinnamon
- 2 tablespoons of brown sugar
Mix dry kernels with sugar, cinnamon and vegetable oil in a bowl. Spread on a baking sheet covered with baking paper and fry for about 10 minutes at 180 ° C until the seeds are covered with melted sugar and turn a dark brown color. Place on a sheet of aluminum foil to cool.
Homemade pumpkin seed oil recipe
- 75 g pumpkin seeds, shelled
- 125 g of butter
- 1 tablespoon of pumpkin seed oil
- 2 teaspoons of salt
You need a food processor, preferably with a powerful motor. There are two main steps to this recipe: first roast the pumpkin seeds and then grind them in a food processor along with the other ingredients. Roasting the seeds is only a recommendation, but the taste is so incredibly delicious that you should not miss it. It also helps the pumpkin oil ingredients combine faster because the oils are more easily filtered from the kernels. After about 15 minutes, the seeds yield a soft, smooth pumpkin seed oil.
Use pumpkin seeds and make your own delicious pesto
This pumpkin seed pesto is made with parsley and basil for fresher flavors. Perfect for cold pasta salads, salad dressings, or as a topping on meat or roasted vegetables.
- 100 g pumpkin seeds
- 20 grams of parsley
- 40 grams of basil
- 50 ml of olive oil
- 100 ml pumpkin seed oil
- 50 g Parmesan
- 1 lemon
- 1 teaspoon of salt
- 1 pinch of pepper
This recipe calls for a food processor, but if you have a mortar and pestle, we recommend trying this method. This is how pesto was traditionally made in the past, and it allows the flavors to ignite better.
Birds love them too! Use pumpkin seeds as bird food
Pumpkin seeds are a definite treat for both us and the birds, especially in the fall when birds need more energy to fuel migration and store fat to brave the cold. Most seed-eating birds enjoy the nutritious kernels. Roasting seeds for birds is an easy way to use pumpkin seeds as birdseed and add extra vitamins in the process.
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