All Hallow’s Seeds – Cocoa-roasted Pumpkin Seeds and Salt and Vinegar Pumpkin Seeds
kellie anderson
As I write, Hurricane Sandy is set to bear down on the east coast of America. From coastal New Jersey to slightly more northerly Massachusetts, pretty much everything has shut down for the time being. This Frankenstorm, with its spooky Halloween timing, full moon and clash of warm and cold weather systems, has seen Presidential electioneering suspended (those annoying campaign phone calls will doubtless continue) and transport and public services halted. For goodness sake, even Wall Street has been abandoned. But I daresay, barring serious structural damage, trick or treaters will be out in force come Wednesday.
Meantime, while schools are off and work places shut, many will be home. Waiting. Having lived in Florida for the first half of my life I know a bit about hurricanes. How the whipped up and frothy ocean looks at once romantic and challenging, how you suddenly get the urge to go to the store in driving rain and plant-flattening wind for just one more pack of candles, or a bumper bag of doughnuts (nerves burn loads of calories, right?). But it isn’t romantic getting swept off a pier, or sailing down the road in your car-cum-boat as a storm surge hits. Please, if you are reading this and contemplating a bit of outdoor exploring (all storms are strangely beautiful and siren-like), sit tight and maybe get creative. See that pumpkin sitting mouldering on the kitchen tables? Draw a design on its shell and get carving. And while you are scooping out the rather inedible flesh (traditional pumpkins are usually tasteless), SAVE THOSE SEEDS.
This is just about the easiest treat you can make. And nearly free, which appeals to my inner freegan (minus the dumpster diving). Although, to be perfectly honest I prefer the smaller, slightly tastier seeds from butternut squash, seeds from your carved pumpkin are still really delish. And not at all tricky to make even more delicious.
What’s more, the seeds are incredibly nutritious, packing an astonishing amount of body-loving goodies in their unprepossessing looking white shells. A quarter cup serving (about 32 grams, and 180 calories) of the intact seed gives over 15% of our RDA for iron, 17% of zinc, and 20% protein – so very filling. Pumpkin seeds, or pepitas as they are sometimes called (although these should properly refer to the hulled version) are also a particularly good source of the essential amino acid, tryptophan, which is used by the body to help make the B vitamin niacin and the calming hormone, serotonin. World’s Healthiest Foods has loads more information about these snacky seeds.
Although I’ve written these up to make a tasty, filling snack, I often roast them plainly and toss them through salads (perfect with goats’ cheese and fruit salads) or float atop autumn soups.
What ‘free’ bit of food do you use? Do you stash chicken carcasses in the freezer to make a big pot of stock? Or what about parmesan cheese rinds to add flavour to soup? I’d love to hear what you save that most people toss!
Most roasted pumpkin seed recipes appeal to the savoury-toothed among us, and indeed my salt and vinegar version (below) is a healthy nod to the British crisps of the same ilk (and to paper-wrapped fish and chips too). But this one will hit the spot for anyone wanting a sweet AND healthy snack. It also happens to be quick and filling too. These ostensibly keep for a few days in an airtight container, but really, what are the chances of that happening? PS I have it on good authority that these are perfect PMS snacks, satisfying chocolate cravings and calming hormone-frayed nerves in a one-er.
Seeds from one 1.5 kg (3 lb, 5 oz) pumpkin, rinsed and rubbed in a cloth to remove the stringy bits
½ small egg white, lightly whisked OR a ½ tsp of rapeseed/canola oil
2 (+) tbsp demerara sugar (the crunchy kind) OR coconut palm sugar
Toss the prepared seeds with the egg whites or oil.
In a small bowl, mix together the cocoa and sugar. Add the coated seeds and toss lightly with a fork until just mixed. Spread the seeds onto a parchment paper-lined baking tray and roast at 150C/300F for 20 minutes, turning once. A few seeds might pop, and most will be puffed up. Take the tray out of the oven and allow the seeds to cool on the tray before loosening with a spatula and decanting onto a cool plate, where they will crisp up further.
Variation: mix in a little salt and/or cayenne to the cocoa and sugar mixture; mix in some finely grated orange peel to the egg white/oil before coating the seeds.
Salt and Vinegar Pumpkin Seeds
Salt and vinegar crisps are a special, naughty treat that I crave when feeling a bit sorry for myself. Which isn’t very often, I might add. Although the occasional small packet of crisps (the 25g bag) is no great shakes, this little invention all but nips this yearning/need in the bud. It may seem odd to boil the seeds first, but trust me. During the boiling the vinegar is absorbed into the seeds so you get a nippy taste without the toasted result being at all soggy.
Seeds from one 1.5 kg (3 lb, 5 oz) pumpkin, rinsed and rubbed in a cloth to remove the stringy bits
50 ml apple cider vinegar OR white wine vinegar (you could probably use any vinegar though)
100 ml water
1 tsp rapeseed/canola oil
Salt, to taste
Bring the vinegar and water to the boil then add the seeds. Simmer for 10 minutes; drain and pat dry or steam dry. Toss the seeds in the oil and spread in a single layer on a parchment paper-lined baking tray. Sprinkle over salt to taste. Bake the seeds in a 150C/300F oven for 20 minutes, or until the seeds are puffed and starting to pop. Remove the tray from the oven and allow to cool on the tray before decanting onto a cool plate to crisp up further. Enjoy immediately or store in an airtight container. To revive the seeds in damp weather, pop them back into a 180C/350F oven for 3-4 minutes.
