Pumpkin seeds are full of wonderful nutrients, including manganese, zinc, and protein. They’re a great protein source if you want something vegan that isn’t a nut. And they are so good! This raw pumpkin seeds snack takes full advantage of their flavor. I eat these alone, or sprinkle them on salads. Both ways are wonderful. And because they are soaked, you’ll get all of the nutritional benefits of them (click here to read about why soaking nuts and seeds is important).
I’ll be honest, I know soaking sees is a good idea. But I don’t always soak my raw pumpkin seeds. It doesn’t seem to bother me. But if you have a hard time digesting any raw nuts and seeds, try soaking and then drying them and see if you tolerate them better.
Recipe: Raw Pumpkin Seeds with Ginger
Summary: a savory snack or topping for your salad. I originally discovered this treat in “Raw Food, Real World.”
- 1 Tbs fresh grated ginger root (use more if you love ginger)
- 2 cup soaked raw pumpkin seeds (soak for 2 to 4 hours)
- 1/4 cup maple sugar (or maple syrup, if you can’t find maple sugar)
- 1/2 tsp sea salt
- Mix all ingredients together well in a large mixing bowl.
- Press mixture flat onto dehydrator screen and place in the dehydrator set to 95-100°F. Let pumpkin seeds dehydrate for about 12 hours, until crunchy (I usually put them on before bed).
- Store in an airtight glass container in the fridge.
If you don’t have a dehydrator, you can make these in the oven. Preheat the oven to 200°F. Press mixture flat onto un-greased cookie sheet and place in the oven. Let the pumpkin seeds toast for 1 hour or until they are as crunchy as you like.
Preparation time: 5 minute(s)
Cooking time: 12 hour(s)
Diet type: Vegan
Diet tags: High protein, Raw
Number of servings (yield): 12