5 Reasons why we should eat Pumpkin Seeds!

Looking for a quick and inexpensive DIY to get nutrition for the whole family??

Why not try Pumpkin seeds milk?! Why continue to buy different milks from the store when you can easily make it at home with such a more abundant and clean source of nutrients for your cells.

  • It’s a great non-dairy and non-soy option!
  • Plant based.
  • Fresh with NO ADDITIVES.
  • Convenient and clean!
  • Very healthy!

We can always eat them of course, but I find we just don’t. And we should soak them before eating and no one really wants to take the time to do that. Making a nut milk with them is very practical as it is already prepared to quickly drink or pour it over whatever we are eating.

So why Pumpkin seeds?

Here are 5 reasons why these seeds are so great for us to consume.

Pumpkin seeds

 

They are abundant in Magnesium.

In just 1/2 a cup there is half of what the body needs for its daily use! Magnesium is so important because it is used for over 300 biochemical reactions in our body. Studies say that around 80% of North Americans are deficient in magnesium! So chances are that most of us are deficient..

  • It is a huge producer of ATP – which is the body’s energy molecule.. This makes a lot of sense because most people today struggle with often being tired and no energy. A condition becoming more common today seems to be chronic fatigue.
  • It helps produce and repair cells.
  • It is involved in keeping the rhythm of our heart going smooth. It is good for overall heart health- keeping control on our Blood Pressure and Cholesterol.
  • It is good for teeth and bones.
  • It helps maintain a healthy gut -great for strengthening the bowels to kill off parasites.
  • It is good for nerve, muscle and tissue growth and repair.

Magnesium sure does a lot and its easy to see how being deficient can affect us greatly.

They are high in Zinc.

Zinc is very good for prostate health. The prostate is normally full of zinc and therefore it needs it to function properly. Other jobs can be:

  • It helps our cells repair.
  • It boost our immune system.
  • It is said to help improve our senses.

Common deficiencies can be seen in:

  • The common cold and flu.
  • Chronic fatigue.
  • Depression.
  • Obviously prostate issues.

 

It has a healthy variety of vitamins, minerals, amino acids, fiber, omega’s and antioxidants.

  • Vitamins – A, B1-2-3-9, C, E.
  • Minerals – Magnesium, potassium, copper, manganese, iron, phosphorus.
  • Great source of Omega 3’s. Monounsaturated and polyunsaturated fats.
  • Fiber. 1 cup = 11% of DV.

 

Pumpkin seeds can act as an anti-diabetic and an anti-inflammatory.

  • Helping regulate insulin levels.
  • Inflammation is a root cause of most health problems we experience today.

 

It can help with sleep and menopause symptoms.

Pumpkin seeds have an amino-acid called tryptophan. This (long story short) is converted into melatonin that helps us sleep. Also rich in phytoestrogens that help raise HDL (good) cholesterol. This helps symptoms like:

  • High Blood pressure
  • Hot flashes
  • Headaches

 

In summary

This small, inexpensive seed packs a great deal of nutrition inside! Certainly a good nut food to add to our daily routine habits either eating it or drinking it. Below is a Pumpkin seed milk recipe that our family loves and I hope you and your family will as well.

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Pumpkin seed milk recipe

*You will most likely need a high-speed blender for blending any nuts. Visit here to learn more. Usually the milk will taste good for about a week before it will go bad. This recipe gives a bit more than a liter.

  1. You will need 1 Cup of organic or non-GMO pumpkin seeds.
  2. Soak the seeds overnight or for around 6 hours to be able to release all the best quality of the nutrients available.
  3. Add in with the seeds 6 Cups of filtered water,
  4. 3 pitted dates or a spoon full of honey,
  5. A pinch or 2 of sea salt.
  6. Blend well for a few minutes and then pour in a glass container to store in the fridge. You can strain the milk through a nut milk bag or cheese cloth if it is a bit pulpy. *I usually just skim the top foam off after blending.

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Recipe based off of foodmatters.com

For more recipes visit here!

 

 

 

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