My love for pumpkin goes deeper than the flesh.
Pumpkin seeds offer benefits to the digestive system, the nervous system and the bones by supplying necessary magnesium.
Soaking them de-activates enzyme inhibitors, which can block these nutrients from being absorbed, makes them easier to break down and softens them so you can make a nice pliable paté or spread. Being able to play with textures and flavors like this opens up a whole new vista for the palate. And I don’t know about you, but I crave new vistas.
Pumpkin seeds when you scrape them right out of the globulous gourd come in these little off-white sheathes. You can also get hulled pumpkin seeds raw, these are a soft green color and are smaller.
The outer layer has more fiber and zinc, the inner green layer has most of the magnesium, B vitamins and protein. Both are good for you. I’ve personally found the hulled seeds a little easier to digest. Sometimes even when I’ve soaked and dried the white whole seeds, my tummy just feels a little off after eating them. But hulled seeds, or pepitas, go down easier.
B vitamins and magnesium are both really important for any body, but particularly those battling candida.
Vitamin B 12 in particular supports the nervous system, which in turn has a huge impact on the immune system by supporting the production of red blood cells and also aids in the assimilation of foods.
Magnesium is an incredibly important mineral, which also supports neuromuscular transmission and helps the body break down and distribute fatty acids and proteins. It also helps the digestive system, which is so important for a candida sufferer.
The best way to get all of this good stuff is to soak the seeds for at least 8 hours. You can dry them as is, or you can just make a spread with your newly softened seeds!
I’m even keeping seeds and nuts to a minimum these days, just to streamline my digestion. When I do have them, a handful of toasty seeds is nice, but a creamy flavorful spread is, well different! And there’s just something fun about spreading stuff on other stuff.
Enjoy this spread either sweet or savory, store it an an airtight container in the fridge and eat it up within a couple days so it doesn’t get moldy. This is the real deal, after all. No preservatives.
Since all you have to do is soak them over night, keep a bag of raw pepitas in the fridge and just soak, rinse and blend with seasonings in the morning when you’re packing your lunch. Super easy, pure and special!
- ½ cup of raw pepitas
- 2 cups filtered water
- ⅛ tsp sea salt
- 1 tsp cinnamon
- ½ tsp alcohol-free vanilla extract (optional)
- ½ tsp Truvia (optional)
- 1 tsp onion powder
- 1 tsp garlic granules
- ¼ tsp sea salt
- Soak the nuts over night or for at least 8 hours in filtered water with ⅛ tsp sea salt
- Put the soaked nuts into a blender or food processor
- Add preferred sweet or savory seasonings
- Blend until smooth