Pumpkin seeds are very nutritious oily seeds, rich in mineral salts and Vitamin E and can be eaten alone or included in our recipes to add taste, crunchiness and health.
Let's see 5 simple recipes for everyone to enjoy the taste and properties of pumpkin seeds .
Pesto with pumpkin seeds
A simple and fast pesto made with pumpkin seeds that you can taste on toasted bread or use to season pasta.
Ingredients
> 100 grams of pumpkin seeds
> a spoonful of pine nuts
> four tablespoons of extra virgin olive oil
> 2 tablespoons of flake food yeast
> two teaspoons of chopped parsley
> two teaspoons of chopped fresh mint
> lemon rind
> salt and pepper
Preparation
Toast the pumpkin seeds and pine nuts in a pan for a few minutes, then insert all the ingredients in a food processor and operate it until the mixture appears homogeneous.
To grate the lemon rind more easily, keep the lemon in the refrigerator and grate the rind when it is frozen.
Raw zucchini puree and pumpkin seeds
A raw recipe with courgettes and pumpkin seeds very tasty when you want a healthy dish, you are in a hurry and do not want to be in the kitchen.
Ingredients
> 700 grams of zucchini
> two dried tomatoes
> half an onion
> a clove of garlic
> 40 grams of extra virgin olive oil
> two tablespoons of flake food yeast
> two tablespoons of pumpkin seeds
> half a glass of water
Preparation
Wash and cut the zucchini into round slices and place them in the blender. Add the sliced onion and the rest of the ingredients. Blend until a smooth cream is obtained.
Serve and garnish with a handful of whole pumpkin seeds and a few fresh basil leaves.
Discover the properties and the recipe of pumpkin bread
Bread with pumpkin seeds
Who said that making bread is difficult and needs a long process? With this quick recipe you will get a good healthy, tasty and nutritious bread with whole wheat flour and pumpkin seeds .
Ingredients
> 500 grams of whole wheat flour
> 250 milliliters of water
> 25 grams of fresh or dry brewer's yeast
> four tablespoons of extra virgin olive oil
> a tablespoon of salt
> 100 grams of pumpkin seeds
> 50 grams of sunflower seeds
Preparation
Place the flour in a large bowl and add the oil, salt and seeds; if you use dry yeast add this too, while for the fresh one mix it with a little water before adding it to the other ingredients.
Add water a little at a time, kneading with your hands, until you get a soft dough that doesn't stick to your hands.
Create a ball and place it on the baking tray previously covered with parchment paper.
Let rise for five hours and then make incisions on the surface of the bread. Before lighting the oven, place a container with a little water in it. Cook for about half an hour at 180 ° C.
Pumpkin seeds in salad
Pumpkin seeds added to the salad give flavor and crunchiness to a simple and quick dish to prepare.
Ingredients
> a lettuce
> 15 small tomatoes
> 10 green olives
> an apple
> a tablespoon of fresh oregano leaves
> a tablespoon of pumpkin seeds
> a tablespoon of sunflower seeds
> two teaspoons of flax seeds
> two teaspoons of sesame seeds
> two tablespoons of extra virgin olive oil
> the peel of half a lemon
> salt
Preparation
Wash and cut the salad and transfer it to a large bowl. Add the tomatoes, washed and cut in half, the whole olives and an apple with the peel washed and cut into cubes.
Add the washed oregano leaves and season with a little salt, oil and untreated lemon peel. Stir and, before bringing to the table, add the seeds.
Bars with pumpkin seeds
These bars with pumpkin seeds are a tasty and healthy snack to take to work or school to break the hunger between meals and find energy.
Ingredients
> 80 grams of sesame seeds
> 50 grams of pumpkin seeds
> 50 grams of sunflower seeds
> 20 grams of shelled and chopped almonds
> 100 grams of rice syrup
> 100 grams of cane sugar
Preparation
Before starting, cut two rectangles of regular paper and prepare the pastry board.
Then heat the rice syrup over a low heat, add the sugar and bring to the boil, stirring. Add the seeds and almonds and leave on the fire for another fifteen minutes, stirring constantly.
At this point place a sheet of parchment paper on the pastry board and pour the mixture over it. Place the other sheet of parchment paper on top of the mixture and, with a rolling pin, knead the dough to obtain a regular shape of the desired thickness.
Remove the sheet of parchment paper and, with a knife, get some bars. Before placing them in a glass or tin container, wrap them one by one in parchment paper, let the bars cool well.
