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.

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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!

Lentils, French

    French, or green, lentils have a delicious subtle flavor. They hold their shape more readily than their brown or red counterparts, which lends an aesthetic elegance to their presentation. Considered by some to be the most nutritious and rich of the legume family, lentils are high in phosphorus, zinc, iron, calcium, potassium, and vitamin B complex. Try French lentils with a dollop of sour cream on top and a sprinkling of diced chives. Though simple in nature, few dinner guests will be disappointed by such tasty fare.