Pepitas are loaded with useable zinc. Try this easy and yummy recipe by clicking link. Toss them into salads, or on top of steamed or roasted veggies, or to finish a soup, dahl or casserole.
Use this simple recipe as a base.
2 cups raw pepitas
2 tsp olive oil
1 tsp sea salt
Or for ‘Spicy Pepitas’ add 1 tsp cayenne pepper; for ‘Sweet and Salty Pepitas’ add 1 tbsp coconut palm sugar; and for ‘Pumpkin Pie Spice Roasted Pepitas’ (below) –
1 cup raw pepitas
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon sea salt
Preheat oven to 170oC. Line an oven tray with baking paper. In a bowl, mix all the ingredients together. Spread the pepitas onto the baking paper and bake for about 10-15 minutes, shaking the pepitas half way through. Cool, then store in a glass jar in the pantry. They should stay fresh a week or two. Use them as a snack or add to roast veggies, salads, to garnish soups, cracked and curry or sprinkle in your wraps.
