Salty Lime Chile Pepitas (Pumpkin Seeds)
This recipe was inspired by The Brassica Diaries Blog.
Ah, winter is upon us. Which means that soups and hearty salads are “fare” game. I discovered these beauties when trying to figure out how to doll up some squash bisque. Perfect combo. But you can also mix these with raisins for a hearty snack or sprinkle them over any other of your autumnal/wintery meal creations for a hint of spice. Enjoy!
1 cup raw pepitas (hulled pumpkin seeds)
Juice of 1/2 lime
1 tablespoon extra-virgin olive oil
1 teaspoon chile powder
Preheat the oven to 375.
Toss all ingredients together to evenly coat the pepitas.
Spread the pepitas onto a baking sheet lined with parchment.
Place in the oven and roast, stirring occasionally to ensure even cooking, for about 10-15 minutes, or until most of the pepitas are nicely browned and puffed up.
Use immediately or store in an airtight container and use within a week.
Chile: Ah, the beloved chile. A sacred plant where I come from (New Mexico), this pungent pepper has a myriad of health benefits. The phytonutrients found in chile can fight inflammation, clear congestion, boost your metabolism and immunity, while balancing your blood sugar. See here for more health benefits and nutritional information.
Lime: Limes are vitamin C powerhouses. Great for immunity, vitamin C can also be helpful for preventing the development and progression of atherosclerosis and diabetic heart disease. See here for more health benefits and nutritional info.
Pepitas (Hulled Pumpkin Seeds): These babies are packed with zinc and vitamin E, but are also excellent sources of manganese, tryptophan, magnesium, phosphorus, and copper. They are also very high in protein. See here for more health benefits and nutritional information. Many suggest that soaking nuts (and grains, legumes, and seeds) before consuming them enhances their nutritional quality.