Pumpkin Seed (with recipe)

            Pumpkin seeds (also known as pepitas) are crunchy and delicious, raw or roasted. Serve as a between-meal snack, or with cocktails, or toss them in with your fried rice. They are extremely rich in phosphorus, iron, and niacin and contain a good amount of protein, calcium, zinc, and other B vitamins, as well as omega-3 fatty acids. Renowned for their therapeutic effect on the prostate gland, pumpkin seeds are also said to destroy parasitic worms in the intestinal tract.

            If you save the seeds from your next pumpkin, you can prepare them for eating: Dry them well for a few weeks, then peel off the tough outer skin. The inner kernel is edible either raw or roasted. This shelling process can be tedious; some pumpkins have seeds that are easier to handle than others.

***

ROASTED PUMPKIN SEEDS

1 cup raw pumpkin seeds

½ teaspoon vegetable oil

1 teaspoon salt

·        Put pumpkin seeds in a heavy frying pan over medium heat. Stir in oil, coating all seeds lightly. Sprinkle in salt. Stir continuously until seeds are puffed up (be prepared for some to pop right out the pan!) and browned – this takes only a few minutes. Incomparable taste!

Peanut Meal

            Peanut meal is made of finely ground peanuts. It is sometimes sold as peanut “flour”. Like the peanut, it is rich in protein, vitamin B₁, riboflavin, and niacin. It can be used to boost the nutritional level of baked goods – and to lend delicious taste as well. Try using ¼ cup peanut meal to ¾ cup wheat flour in bread and cookie recipes. Use also as a substitute for chopped peanuts. This meal is available roasted or unroasted; the roasted type has a more distinctive nutty flavor.