I love having a container of roasted seeds in the fridge at all times because they are a super easy addition to any salad, adding that crunch factor while getting healthy fats and fiber.
Why roast your own seeds? Because any roasted seeds you would find in a package will almost always be roasted in a very bad oil (canola, etc). So you’d be buying a package of free radicals that cause oxidative destruction to your tissues. The healthy oils in the seeds themselves can also oxidize after kind of processing done to package them. Not only will you be able to decrease the phytic acid coating on the seeds (for better digestion), but the low heat and zero oil with your own dry roasting here will preserve the fragility of the oils in the seeds.
INGREDIENTS
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- juice from ½ lemon
- Himalayan salt
METHOD
- Soak seeds for 2 hours in filtered water.
- Drain, rinse, and pat dry.
- Preheat oven to 200 – 220 F.
- Line a baking sheet with parchment paper.
- Spread evenly on sheet.
- Squirt the juice of ½ a lemon over the seeds (can use more if you like).
- Sprinkle with salt.
- Bake for 2 hours.
- Can store these in glass container in fridge.
