Happy HallowGreen – Roasted Organic Pumpkin Seeds Recipe

From Lisa Barnes

You might think someone that promotes healthy eating wouldn’t like a holiday where begging for candy is involved. But I do. The “trick” at my house to avoid the (what’s on sale in the big bag) candy “treats” is that the Halloween candy gets “turned in” to mom and traded for a non-candy item of choice (usually a toy – but this year my son has already earmarked a pair of sweat pants). The practice of dressing up in costumes and begging door to door for treats on holidays goes back to the Middle Ages. Trick-or-treating resembles the late medieval practice of “souling,” when people would go door to door, receiving food in return for prayers for the dead on All Souls Day (All Hallows Day).

Fast forward to little ghosts and goblins (or firemen and princesses) going door to door expecting candy. A lot has changed! If you want to see something scary on Halloween read some of the wrappers on your child’s candy. There you’ll see partially hydrogenated oil, high fructose corn syrup, alkali, chemicals, artificial colorings and more. To decode these items and see a list of healthy sweet alternatives read the full story at Kiwi Magazine.

If you have ideas of a greener holiday check out this great article from the Lansing State Journal for suggestions on recycled costumes, fair trade chocolate treats, partyware, decorations and battery-free flashlights. For those looking for greener, non-candy items to pass out to trick-or-treaters here is an abbreviated list of suggestions from GreenHalloween.org:

  • seed packets
  • coins
  • pencils
  • stickers
  • polished rocks, sea glass or seashells
  • card games, tricks, jokes
  • barrettes
  • balls and spinning tops
  • mini pumpkins

Speaking of pumpkins and staying away from candy…how about making the most of the jack-o-lantern by roasting the seeds…

Roasted Organic Pumpkin Seeds Recipe

My favorite part about carving a pumpkin at Halloween is getting my hands into the pumpkin to pull out the seeds and stringy goop. My son does not share the enthusiasm for the slimy, gooey mess. And my daughter just wants to eat the goop and seeds right out of the pumpkin. The reward for mom picking thru all the stringy stuff is enjoying the roasted pumpkin seeds while watching the candle flicker in the jack-o-lantern.

1 cup organic pumpkin seeds
1 teaspoon olive oil

Seasoning options:

½ teaspoon salt
½ teaspoon curry or
½ teaspoon granulated sugar and ½ teaspoon cinnamon

Heat oven to 300°F. Cut off top of pumpkin and scoop out insides. Rinse pumpkin seeds in colander with cold water. Remove as much of the pumpkin strings and flesh from the seeds as possible. Try to blot excess water with a kitchen or paper towel. In a small bowl combine seeds, oil and seasonings of choice. Stir until coated. Spread out seeds in a single layer on foil lined baking sheet. Roast until golden brown and dry, about 40 minutes. Stir seeds with a spatula, every 10 minutes during cooking. Let cool on a paper towel and store in an airtight container.
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
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