crunchy tamari seeds

This is a great healthy, delicious and satisfying snack. Pumpkin seeds provide one of the most concentrated vegetarian sources of zinc. They are also a good source of magnesium, manganese and phosphorus, iron, copper, and protein. Sunflower seeds contain a good amount of magnesium, vitamin E, B1, B5, folate, and selenium. So between these two seeds you get all kinds of healthful goodness! Neither of these seeds are common allergenic foods so enjoy freely!

Serves: 12
Prep time: less than 15 minutes

1 cup raw Sunflower seeds, shelled
1 cup green pumpkin seeds
2 teaspoons Wheat-free Tamari

Heat heavy skillet over medium heat.

Add sunflower seeds stirring often, careful not to burn them.
Turn seeds out onto large plate and sprinkle with 1 tsp tamari.
Stir with a spoon to coat. Set aside.

Place pumpkin seeds into same hot pan and toast, stirring often until puffed up and slighlty browned.
Pour onto same plate and add remaining 1 tsp tamari. Toss all together until evenly coated.

Pour back into hot skillet (removed from heat), toss until dry.
Cool and store in an air-tight container, up to 2 weeks.

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