Someone asked the other day about putting seeds in our morning smoothies. While my blender does not completely pulverize the seeds (I don’t have a Vitamix), I have noticed that if the seeds are more toasted, they blend easier. That said, we usually like to eat them like popcorn, toasted with coconut oil and sea salt.
How to Cook Pumpkin Seeds
Slice open the pumpkin and then scoop out the pulp and the seeds into a colander. I like to run water over the goo, so that I can separate out the pulp from the seeds. I save the pulp to throw into the smoothies as well, for extra vitamins and a nice pumpkin pie flavor.
Rinse the seeds and drain them well, making sure all of the strands of pulp have been removed. Then, place them on a baking sheet, and drizzle about 2-3 tablespoons of coconut oil (or meat grease works great too!), and sprinkle with sea salt.
Place the pan in a preheated 165-170 degree oven, and toast until just golden. The recommended time is 20 minutes, as cooking longer than this will alter the nutritional qualities of pumpkin seeds. Turn them with a spatula, at least one time, and be careful not to burn them!
Remove them from the oven and allow to cool on paper towels, which soak up the extra oil.