Ever wondered how to put discarded Halloween pumpkin seeds to good use? This is an easy recipe that offers a deliciously crunchy boost of Vitamin B.
First, clean the seeds thoroughly by pulling away any fleshy bits and rinse under cold water using a sieve. Then dry them between a clean towel. Next, get your ingredients ready, including Marmite which adds a great depth of flavour to these fibre-packed seeds.
Even if you are not keen on Marmite, these are moreish. Marmite contains vitamin B6, and the pumpkin seeds are a source of zinc, which are both important for the nervous system and supporting mood. I sprinkle the seeds on salads, soups and eat them as a snack. On the rare occasion you have any left, store in an airtight container.
Find this recipe in my book, The Happy Kitchen: Good Mood Food.
1. Preheat the oven to 160°C.
2. In a bowl, mix together the Marmite and maple syrup or honey and then stir in the pumpkin seeds, ensuring they get an even coating.
3. Lightly grease a baking tray (or use baking parchment) and spread the pumpkin seed mixture evenly over it.
4. Bake the seeds for 8-10 minutes, stirring them halfway through. Keep a close watch on them, as they burn easily.
5. Remove them from the oven and tip them onto a plate to dry for an hour before breaking them up and storing them in an airtight container. They can still be sticky but that’s the point.
Together, over 5 years, Alice Mackintosh and I developed recipes that put around 150 nutritional studies into practice. They’ve helped me to become more energised, less anxious, clearer thinking, more balanced and a better sleeper. Our conversations and experiments led to our book The Happy Kitchen: Good Mood Food.
In it, I share in detail what I have learnt about eating for happiness. By harnessing the power of food to boost my mood, not just on melancholy days, I have been able to stabilise my feelings. Nutrition has become an important element in my holistic approach to staying well.