Sunday, June 8, 2008

Spicy Toasted Pumpkin Seeds

Whole nuts and seeds provide high quality nutrition in small packages which travel well and quickly satisfy hunger. A handful of nuts or seeds and a few raisins or other dried or fresh fruit puts any "power bar" or "health bar" to shame.

2 cups raw pumpkin or sunflower seeds (or both)
1/2- 1 teaspoon olive oil
1/4 teaspoon sea salt (or to taste)
1-2 pinches red pepper flakes (or to taste)
1-2 pinches dried marjoram or oregano

In a heavy skillet, toast seeds slowly on medium heat, shaking pan often. When seeds begin to change color and become fragrant, they are almost done. Lower heat, add olive oil and spices.
Stir quickly to coat seeds and remove from heat. Pour seeds onto a flat serving platter or metal baking sheet to cool. Store in a clean glass jar when cool. They are delicious eaten alone as a snack or added to salads and other vegetable dishes.