Pepitas- full of zinc

 

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.

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