Saturday, 14 June 2014

Toasted Pumpkin and Sunflower Seeds with Himalayan Salt

Truely ScrumptiousToasted Pumpkin and Sunflower Seeds with Himalayan Salt


These are super moorish and sooo good for you with pumpkin and sunflower seeds being high in good high-density lipids (HDL) omega-3 fatty acid.

These types of lipids (fats) carry fat and cholesterol away from all cells in the body and transport them to the liver for either excretion or to be re-utilised (recycled) therefore preventing cholesterol accumulating in cells which can have a negative impact on the body.

High in zinc which is a great protector (think of zinc like a shield) from stress, infections and toxins.

A good source of vitamin E which is a fat soluble vitamin that plays a large role in cell signalling so essential for optimum communication between cells.

Pumpkin seeds have many benefits, they positively influence the colon, spleen and pancreas are very good source of fibre so help with constipation.  Are beneficial in prevention and expelling of worms such as round worm and tapeworm from the digestive system.  You are probably going worms yuk! but this can be a big issue then cruising the world with coming in contact with an array of people and various countries where you body has not got the immunity build-up for their particular worm or pathogen.

Seeds can go rancid very quickly so always buy from a busy supermarket, shop or provisioning agent that has high turn over and use quickly once you purchase them.  Keep in a cool, dry place preferably in glass.

It is of great nutritional benefit to soak seeds before use as it expels phytic acid that prevents nutrient absorption into the body for further reading on this subject check out The Weston A. Price Foundation article.



Toasted Pumpkin and Sunflower Seeds with Himalayan Salt

Pre-heat oven to 150 degrees Celsius

3 cups of a mixture of pumpkin and sunflower seeds

1 tablespoon of cold pressed extra virgin olive oil

2 teaspoons of Himalayan Salt or to taste

Place seeds, oil and salt in a bowl. Stir to coat all the seeds with oil and salt.

Scatter onto a baking tray place in oven for 10 minutes keeping an eye on them at all times. Bake until toasted.  

Great for lunch boxes, scatter onto salads or over roasted potatoes and great on top of thick soups or pasta dishes enjoy :) PS; a great recipe to get the children involved with. 

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