Roasted Pumpkin Seeds

Have you ever wondered why those tasty nuts and seeds always sit so heavy on your stomach? Well, it is because there are enzyme inhibitors in nuts.  The inhibitors are there to protect the seeds so that they don't sprout under less than ideal conditions.  However, these enzyme inhibitors can cause digestive problems in us as well as keeping some of the great nutrients that are found in nuts not even available to us.  

The Solution

Soak your nuts in warm filtered water with sea salt over night and then either roast the nuts in a 150 degree oven for 12 hours or put the nuts in a dehydrator for a day.  This not only makes the nuts more easily digestible, but quite a bit tastier as well!

Pumpkin seeds

Since I was roasting a pumpkin for Thanksgiving today I thought it would be a great opportunity to try out roasted pumpkin seeds as well.  Pumpkin seeds are full of all kinds of important nutrients and natural oils.  Plus, they make a tasty snack to have laying around the house this time of year as people gather around to talk, reconnect and break bread.

This post is part of Kitchen Tip Tuesdays.  To find more posts head over to Tammy's Recipes.