Pumpkin Seeds and How to Roast Them

Hey I told you I would add this important part, especially if you are going to make those no bake energy bites/balls.  Sure you can buy store bought but making your own is much more healthy. They are full of magnesium, iron, fiber, zinc, potassium, healthy fats and protein.  They even have something called tryptophan that helps improve your mood.

So Here goes:

Pumpkin Seeds and How to Roast
First off you can use carving pumpkins, but I have heard that the  smaller ones known as sugar pumpkins make a much better seed.
You need to scoop out all flesh and seeds.
Rinse the seeds and be sure to get as much pumpkin flesh off of them.
Then put them into a pot of boiling salted water for about 10 minutes.  This helps to make the seed easier to  digest and makes the shells crispier.
Drain in a colander or strainer and rinse with water.
Lay the seeds on a napkin and dry the excess water off of them, they don't have to be bone dry, but do your best.
Now spread them out on a cookie sheet and drizzle about 1.5-2 tablespoons of oil. (I use olive oil)  Try to get them coated by tossing with a spoon or spatula. Sprinkle a few shakes of sea salt or if you have any on hand, Himalayan salt is amazing.

Put in an oven at 350'F degrees for 10 minutes. Remove and flip them/tossing etc.
Return to oven for another 8-10 minutes.  Because ovens vary, I suggest you test one or two, the seed inside should not be burnt. The shell crispy.
When they are done, the shell is NOT golden brown...if it's brown, the seed is probably burnt.
You can season with more salt if you wish or other seasonings of your choice. Let them cool and ENJOY!

pumpkin seeds

Pumpkin Puree

Okay so here you definitely need to use the sugar pumpkins. They are widely available October through December in most grocery stores and markets. Perhaps you are lucky enough to have your own patch in your yard.

Make sure your pumpkins do not have any blemishes and are heavy for their size.
Slice off the stem end of the pumpkin about 2 inches from the top  (you can scrape out the seeds here to roast up later)
Lightly brush the inside of the pumpkin with oil (again I use olive oil).

Cook at 375ºF (190ºC)  and place on a cookie sheet until you can pierce the flesh easily with a knife. You are looking at about 1-1/2 hours.

Let cool~
Scoop flesh into blender or food processor; mix it up until it's smooth.

Then transfer your mix into a strainer that is lined in cheesecloth.

Cover with plastic wrap (not too tight) and allow to drain over night in the fridge.,

Make sure you use the puree within a couple days, otherwise freeze it for later.

puree