Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Tuesday, December 11, 2012



So you think that those pumpkins you bought for fall would be just tossed out in the garbage?  Not in this house!  Ashley merrily grabbed the pumpkins, pureed the guts, and fleshed out the seeds, knowing that I love munching on seeds.  Pumpkin seeds are great because they are packed with zinc, which is a crucial vitamin in a healthy diet, and one that can be accessed fairly easy in pumpkin seeds.  However, unlike sunflower seeds, the shells for pumpkin seeds are more easily broken down in your mouth and more digestible.  While the shells don't have any zinc, the endosperm envelope does, and it would be tricky to eat one without the other.  That said, it's easier to eat the shell.

Pumpkin seeds also are packed with various forms of vitamin E, so while they're not chock-full with high levels of E, the different varieties more than make up for it (and they're finding more varieties as of this writing!).  Bottom line:  Pumpkin seeds are fantastic for you.

Anyways, so Ashley stored a bunch of these after making some pumpkin puree so that I could roast some seeds for a snack.  We made a batch when we had pureed the first pumpkin a week earlier, and she begrudgingly tried them to find out that she in fact did like them-- and you will too!

3 cups of Pumpkin seeds ( at least that's the qty we got from our pumpkin)
1 tbsp vegetable oil
1/2 tsp. turmeric
1/2 tsp. Garam Masala
1/4 tsp. red chilli powder
1.2 tsp. garlic powder
salt to taste

Get a pot of water to a boil.  While water is heating, try to remove as much pumpkin pulp as possible.  If you can't get it all off, don't worry, after boiling it should be a bit easier.  Add seeds and allow to boil for ten minutes.

Preheat the oven at 250 degrees.

Drain seeds and get rid of all the pumpkin membrane.  Dry seeds with a towel and place in a bowl.

In another bowl, add the spices, mixing thoroughly.  Add seeds and make sure to cover seeds with spice mix.

On a baking plate, add parchment paper and spray/spread vegetable oil.

Bake for 1/2 hour, flip seeds, and bake for another 15 minutes.  Sample some, and if they are not crunchy, continue to bake them another 5 minutes.

Homemade pumpkin seeds, while delicious, do not store very well.  Keeping these in an airtight container is the best way to store them, and keeping the container in the fridge will give you the maximum time to eat the seeds.  Even like this, seeds will only last 3-5 days, so make sure you don't make too many seeds.  And if you do make too many, share them with your friends!  Let us know what different spice mixes you try with your pepitas!

1 comment:

  1. When I was still a teenager and slowly turning into a vegan. I love pumpkin seeds and my mom usually told me that I need to be careful about my nutritional needs especially in zinc. She let me read the article zinc deficiency symptoms and from there I really did my part as a dedicated vegan and as a healthy girl too. Pumpkin seeds are deliciously healthy.