- February 1st, 2011Unfeatured
1 cup raw pumpkin seeds
1 to 2 teaspoons Ohsawa Organic Gluten- Free Tamari
Dry roast seeds in a cast iron skillet on medium heat, stirring slowly. When they start to pop and become fragrant, quickly transfer to a bowl, sprinkle with tamari and stir. Allow to cool before serving.
Variations: You can use almonds or walnuts in place of pumpkin seeds for a nuttier version; substitute ume vinegar in place of tamari.
- October 1st, 2009
When you’re carving that jack-o’-lantern, don’t toss the seeds—they’re chock-full of protein, zinc, and magnesium. Roasted pumpkinseeds add flavor to salads and pastas, and they’re also delicious on their own. Chef Julian Medina, of the New York City Mexican bistro Toloache, shares his favorite recipe for roasting pumpkinseeds: Preheat oven to 300 degrees.By Celia Shatzman