I love pumpkin seeds!
I could write about all of the health benefits associated with them and probably go on for a few paragraphs, but you can just google that info.
Perhaps it would be a bit more interesting to read about why I started eating them in the first place?
Back in my early teens, once the lovely period of life called puberty hit, I began to suffer a bit with acne.
The condition compelled me to research the causes and natural treatments, not the least of which included zinc supplementation.
Enter pumpkin seeds, which are incredibly high in zinc, so I quickly started incorporating them into my diet.
These little guys are so versatile in that you can make them into a seed butter, dairy-free milk, or even a grain-free granola!
I love to snack on them raw or eat them in this fashion with the complementary flavors of lemon and garlic.
They also work great as a salad topper or atop a stir-fry!
Please enjoy the video showing you how to make them!
Lemon Garlic Pumpkin Seeds
- 1 cup raw pumpkin seeds
- 2 Tablespoons lemon juice
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- 1 teaspoon olive oil
- Mix all of the ingredients together.
- Let the ingredients marinate for 15 minutes.
- Preheat the oven to 350 degrees.
- Drain any excess liquid from the seeds.
- Spread the seeds onto a parchment paper-lined baking sheet.
- Bake 8-12 minutes until golden.
- Cool and enjoy!
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!