Health Tip Of The Day February 24, 2012

[Joseph Bronson]

Health Tip Of The Day: Organic Pumpkin seeds are 30% protein, rich in iron, calcium, phosphorous and zinc. Us them for snacking, mixed with sunflower seeds. Use them whenever you would use nuts.

Nuts and seeds contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess.  Nuts and seeds are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, then dried n a warm oven.  You may also use a dehydrator.  This method imitates the Aztec practice of soaking pumpkin or squash seed in brine and then letting them dry in the sun before eating them whole or grinding them into meal.  Salt in soaking water activates enzymes that neutralize enzymen inhibitors,  An excellent snack is crispy nuts with RAW  cheese.  

Once again, the habits of traditional peoples should serve as a guide.  They understood instinctively that nuts are best soaked or partially sprouted before eaten. 

Pepitas - Crispy pumpkin seeds

4 cups raw, hulled organic pumpkin seeds ( The Corvallis co-op has the best local organic pumpkins seeds around)

2 Tablespoons sea salt

1 Teaspoon cayenne pepper

FILTERED WATER

This recipe imitates the Aztec practice of soaking seeds in brine, then letting them dry in the hot sun.  They ate pepitas whole or ground into meal.  

Dissolve salt  in water and add pumpkin seeds and cayenne.  Leave in a warm place for at least 7 hours or overnight.  Drain in a colander and spread on a stainless steel baking pan.  Place in a warm oven no more than 150 degrees for about 12 hours or overnight, turning occasionally, until thoroughly dry and crisp.  Store in an airtight container.  

When I make these I use my dehydrator and it works great.  

This information and recipe comes from one of my favorite books:  Nourishing Traditions, by Sally Fallon