Sunday, September 28, 2014

Sweet n' Spicy Raw Pumpkin Seeds

Hello all! I hope you all are doing well. It's good to be back and keeping up with posting. I like having an excuse to be creative in the kitchen and for buying different foods that I ordinarily would not. It's research, right? ;P

Beautiful Chimayó Chiles
Picture Source
Anyhoo, the inspiration for today's recipe are the Chimayó Chili Pecans from Hail Merry. They are so good and have such an awesome kick of spice from the black pepper and Chimayó chile, which is said to be the 'creme de la creme' of the chiles. Who knew? It has a depth of flavor that other chiles do not have and is grown in Chimayó, New Mexico. However, if you do not have access to this chile (which I didn't :P), you can most certainly use cayenne pepper or for some extra smokiness, some chipotle pepper. They still turned out super tasty! But if you can get your hands on the Chimayó pepper, please do use it and you'll get the real authentic flavor to mimic those pecans from Hail Merry. Mmmm... Or if you don't have time or the resources to make these. Buy some of those tasty pecans from Hail Merry. You totally won't regret it. Darn tasty.

I love to put these seeds on salads, on grain and bean dishes, or just to eat out of hand! I hope you like them as much as me and my love did. :) Without further ado, here is the recipe! :)

Sweet n' Spicy Pumpkin Seeds

Yield: 1 cup
Prep Time: ~5 minutes (not including soak time and dehydration time)
Servings: About 8

180 grams (1 cup) pumpkin seeds
1 1/2 tablespoons coconut sugar
1/8 + 1/16 teaspoon fine pink Himalayan salt
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne

Place pumpkin seeds in a medium sized bowl and pour enough filtered water over them to cover them. Cover with a plate or towel and let soak at room temperature for about 6 hours. 

After the seeds have been soaked, rinse them until the water runs clear and drain well. Place in the same bowl that has been dried or another bowl of the same size. 

Add the coconut sugar, salt, black pepper, and cayenne and mix to combine. 

Place on two teflex (paraflexx or some nonstick silicone sheets) lined dehydrator sheets and spread out the seeds so that they are lying flat in one even layer. Dehydrate for one hour at 135⁰F (57⁰C). After the hour, decrease the temperature to 115⁰F (46⁰C) and let dehydrate for about another 15 hours or until crisp. They will crisp more once taken out of the dehydrator.

Store in a glass container in the refrigerator and enjoy!! :)  

  • Soaking the pumpkin seeds helps increase the nutrition, activate enzymes, and decrease phytic acid of the seeds to aid in the ease of digestion and absorption. Some people say to soak nuts and seeds in water that has a little bit of pink Himalayan salt, which is said to also help deactivate enzyme inhibitors. But I usually soak them without salt. Do what works for you. :)
  • Feel free to use any other nut or seed for this recipe! I was really craving pumpkin seeds, so I used them. But any other nut or seed would be super tasty in this recipe. :)
Get in my belly! :D
Here is the nutritional information for this recipe from CRON-O-Meter. Although, it does not take into account the soaking of the seeds, the nutritional information will be similar. Pumpkin seeds are high in zinc, magnesium, and iron, which are all great for heart, immune, bone and prostate health. Yay for pumpkin seeds! :P

Thank you all for stopping by! I hope you all enjoy the recipe and let me know if you try it! I hope you all have a beautiful day. :)

Rawnessa <3

Print Friendly and PDF

No comments:

Post a Comment