We FINALLY headed to the pumpkin patch for the little man’s first pumpkin picking experience. We are so incredibly lucky to have a wonderful organic farm just 20 minutes away, so we made our way to Suzies Farm for the annual Pumpkin Palooza. The weather was perfect (as it always is in SoCal) and the musical bands were a true delight. It actually began to feel like Fall for the few hours that we were there.

Suzie’s farm is truly a gem, located on the southern fringe of San Diego- it’s an organic sustainable farm, where we literally got to pull our pumpkin from the vine. We opted for a small 3 pounder since we wanted to have the carving experience, but didn’t want to have too much waste from a pumpkin that was only going to be used for decoration.

You know me, I try not to waste ANYTHING, so despite having a small pumpkin, I still wanted to make the most of it by salvaging the seeds. Although my pumpkin seed escapades started off as a way to avoid waste and prepare an easy snack, after a little bit of research, I learned that there are some amazing benefits to these little seeds.

PUMPKIN SEED FUN FACTS

• Whole pumpkin seeds are a home remedy for pinworms and other intestinal parasites.   As the whole seed passes through the digestive tract, the fibrous, insoluble hull gently scours and removes the “unwelcome guest”
• Pumpkin seeds are higher in protein than most other seeds or nuts
• A valuable source of Omega-3 Fatty acids
• “Pepitas” are commercially available pumpkin seeds that have been “de-hulled”

NOW TO THE GOOD STUFF…

Roasting pumpkin seeds is REALLY quite easy and they are also a Beautiful University approved (and encouraged) snack food. Homemade Baked Pumpkin seeds are seasonal, so enjoy them before they’re gone.

FRESHLY BAKED PUMPKIN SEEDS

Ingredients:

1 – 3 Cups     Fresh Pumpkin Seeds

1 – 2 Tbsp.    Olive Oil or Butter

Sea Salt (to taste)

Instructions:

1.) Preheat oven to 330 degrees (F).

2.) Separate the fresh pumpkin seeds from the pulp.

3.) Rinse seeds in a colander under cold water to remove any remaining pumpkin pulp.

4.) Pat seeds dry with a paper towel. We really want the olive oil/butter to “stick” to the seeds so dry them as much as possible.

5.) Place dried seeds in a bowl and add oil/butter. Mix to coat.

6.) Add Sea Salt to taste and mix to coat.

7.) Spread a single layer of seeds onto baking sheet.

8.) Bake at 330 degrees for 25 – 35 minutes, stirring once, until golden brown.

9.) Let cool. Enjoy!

 

*Option to add cinnamon or curry in lieu of salt.

We hope that you enjoy this seasonally delicious recipe and we look forward to seeing you again next week!

Live your WHOLE life,

Meg + Shannon