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Originally from North and South America, the pumpkin was domesticated in Mexico about 9000 years ago and was used for its medicinal virtues. The Algonquian’s Menomini used pumpkin seeds as a diuretic, and later North American settlers would grind the seed and mix it with water, milk and honey to use it to fight intestinal parasites. The Cherokees also used pumpkin seeds to help treat bed wetting in children. In Central America, pumpkin seeds were used to treat nephritis and urinary tract infections.
In Mexico, pumpkin seeds are usually toasted and flavored with salt, lime, or chili peppers for a light snack.
Pumpkin seeds can easily be added to muffins, cookies, breads, salads, smoothies, and even cereals. To get the most out of pumpkin seeds, eat them raw!
Still need some inspiration? Try these recipes:
Raw unsweetened Brazil nut and pumpkin seed milk
Vegan cheese ball with dill, cranberries and pumpkin seeds
Matcha and pumpkin seed shortbread cookies
Pumpkin chia pudding
Colours of the Fall gluten-free veggie pâté
Middle-Eastern inspired quinoa and roasted veggie salad
Cauliflower couscous with fresh herbs and grilled pumpkin seeds
Magical pumpkin and dried apricot cookies
Pumpkin seeds are fragile - it is best to keep them in the refrigerator.