Organic pumpkin seeds, or pepitas, are a salutary ingredient in many dishes all over the world. Your health will benefit from adding these seeds to your diet, for they are a rich source of useful elements and nutrients like phytosterols, antioxidants, minerals, and protein.
We offer this organic product in our store, which means that you will receive twice as many healthy nutrients as you would from consuming regular products. At the same time, you significantly reduce the toxic chemical damage that comes with products from a non-organic origin.
There are many beneficial effects of organic pepitas:
Support your immune system.
Zinc, a mineral that is found in pepitas in abundance, provides valuable support to your immune system. It improves your general well-being, boosts cell production, and helps fight seasonal diseases such as colds. Moreover, if you consume products rich in zinc regularly, you will enjoy better sleep and avoid exhaustion. Another mineral, manganese, improves the state of your bones and skin.
Solve gender-related health issues.
Male customers will find pumpkin seeds particularly beneficial for them because they reduce the risk of prostate diseases due to their high content of zinc. At the same time, female customers may prefer this product for it helps to overcome various menopausal symptoms, fighting headaches, relieving joint pains, and taming hot flashes.
Achieve an antioxidant effect.
This organic product is a rich source of antioxidant elements like various types of vitamin E. Regular consumption of these seeds will help your body reduce the impact of free radicals. Thus, you will avoid diseases related to the cardiovascular and nervous systems.
Maintain proper heart functioning.
Organic pumpkin seeds furnish your body with magnesium, one of the most beneficial elements for your cardiovascular system. Due to its wholesome impact on your blood pressure, you will minimize the chances of having a stroke or a heart attack if you choose to introduce this product into your diet.
Due to their content of proteins and lignans such as medioresinol, lariciresinol, and pinoresinol, pepitas help your body resist the damaging influence of microbes, fungi and viruses.
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1 serving per container
Serving size1 ounce (28g)
Amount Per Serving
% Daily Value*
Total Fat 13g
Saturated Fat 2g10%
Trans Fat 0g
Total carbohydrate 5g
Dietary fiber 1g4%
Total sugars 0g
Includes 0g Added Sugars 0%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Pumpkin Kernels
Warning: may contain fragments of shell.
Country of Origin: China
Packaged in a facility that also processes tree nuts and wheat
Cold Storage Recommended
Storage Time: up to 12 months
Not available POST
Raw Pumpkin Seed Pesto
1 c. pumpkin seeds soaked for 2 hours then drained
1/2 c. olive oil
2 garlic cloves
1 tsp. apple cider vinegar
1 tsp. raw honey
1 c. fresh basil leaves
1 tsp. sea salt
Put all the ingredients into a food processor and process until very smooth. (I like my pesto a little chunky, so I kind of ignored the very smooth part.)
Quinoa Stuffed Acorn Squash
2 acorn squash, halved and seeds removed*
2 tbsp. olive oil
Coarse sea salt and pepper
1 c. quinoa, rinsed
2 c. vegetable broth or water
1/4 c. minced red onion
2 tbsp. fresh parsley, minced
1/2 c. raisins
1/4 c. toasted pecans
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1/4 c. feta or parmesan cheese (optional)
toasted pepitas for garnish
*TIP: Use an ice cream scoop to easily remove the seeds from the squash!*
Pre heat oven to 400 degrees.
Slice acorn squash in half and remove the seeds*. Spread olive oil on the inside
of the squash and then place on a baking sheet, cut-side down and bake for 20-25 min. or until soft.
Simmer quinoa, covered, in vegetable broth or water for 12-14 minutes, or until quinoa is cooked and liquid absorbed.
Add the diced red onion during the final 5 minutes of cooking time.
Remove quinoa from heat and mix in the raisins, pecans, balsamic vinegar, olive oil, parsley, parmesan and generously
season with sea salt and fresh ground pepper to taste.
Divide the quinoa stuffing amongst the four squash and spoon it.
Garnish with toasted pepitas!
High Antioxidant Superfoods Salad
Prep: 15 minutes Yield: 4 servings
6 cups mixed greens
1 cup broccoli sprouts
3/4 cup fresh blueberries
3/4 fresh blackberries or blueberries
1/2 cup crumbled goat cheese
1/2 cup pumpkin seeds, toasted
1 Balsamic vinegar, canola or olive oil and freshly ground pepper
In a large bowl, combine greens, berries, goat cheese and pine nuts. Drizzle with dressing and toss gently to coat.
Creamy Vegan Pumpkin Pie With Maca
1 9 1/2-inch whole wheat or gluten-free baked pie shell (or your favorite raw crust)
1/4 cup toasted unsweetened coconut flakes
1 tbsp. chopped crystallized ginger
1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
1 1/2 cups pumpkin puree
1/4 cup + 1 Tbsp. coconut butter
1/4 cup + 2 Tbsp. water
1/4 cup non-dairy milk
1 Tbsp. maca powder
1 Tbsp. grated fresh ginger
1 tsp. vanilla-flavored stevia liquid
1 tsp. cinnamon
1/2 tsp. powdered ginger
whipped coconut cream, for topping, optional
In a small bowl combine the toasted coconut and the crystallized ginger. Set aside. Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca powder, ginger, stevia, and spices in a high-speed blender and process until very smooth. Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth. Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth. Chill for several hours or until firm. Cut into slices and serve with whipped coconut cream.
Recipe Source: www.themacateam.com
Easy Cinnamon Apple Granola with dried apples, walnuts, pepitas, and hemp hearts ❤
2 cups gluten-free oats
1 cup walnuts, chopped
¼ cup pepitas
¼ cup hemp hearts
¼ teaspoon salt
2 teaspoons ground cinnamon
¼ cup coconut oil, melted
⅓ cup + 1 tablespoon maple syrup (grade b preferred)
2 teaspoons pure vanilla extract
1 cup dried apples or more if desired
Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, combine oats, walnuts, pepitas, hemp hearts, salt, and cinnamon. Set aside.
In a smaill bowl, whisk together coconut oil, ⅓ cup maple syrup, and vanilla extract. Pour over dry ingredients and stir until the oat mixture is evenly coated.
Pour mixture onto baking sheet, spread, and pack down flat (using a piece of parchment or plastic wrap is an easy, mess-free way to do this).
Bake for 30 to 40 minutes. Stir about halfway through, pack back down, drizzle tablespoon of maple syrup over the top, and bake for the remaining time or until granola is golden brown. If it looks like the walnuts are browning up quickly, tent a piece of foil over the pan for the remaining baking minutes.
When done, granola should look golden brown. Place baking sheet on wire rack and let granola cool completely. When cool, break up granola into pieces and stir in dried apples. Store in an airtight container.
Recipe Source: http://amp.gs/mXqN
1 cup pumpkin seeds
1 ¾ cup coconut flakes
1 ½ cups raw cacao powder
pinch sea salt
2 teaspoons vanilla
½ cup maple syrup (6oz)
1-2 tbsp water if needed *
*If you use a different seed or nut for the pumpkin will alter the texture so might need more or less water. Add it in slowly.
2 cups cashews, soak & rinse
3 tablespoons coconut oil
2 tablespoons coconut butter
about 35 drops stevia, adjust to taste
1-2 tablespoons maple
1 teaspoon vanilla
¼ cup water
Place the pumpkin seeds and coconut flakes into food processor. Pulse until flour like texture.
Add in raw cacao power and sea salt. Combine together.
Next add in vanilla and maple syrup. Add in water if needed.
Once dough is together carefully roll out and cut into circles.
Repeat this til all the dough is used.
Place all cream ingredients into blender and blend until smooth.
Adjust sweetness tooth.
Scoop cream on top of one cookie then placed another cookie on top.
Repeat for the rest of the cookies.
Recipe Source: http://amp.gs/ZKsR
Coconut Maple Granola with Cocoa Nibs
(4) cups slow oats
(½) cup shredded coconut
(½) cup slivered raw almonds
(½) cup raw sunflower seeds
(½) cup raw pumpkin seeds
(½) cup cocoa nibs
(½) tsp salt
(½) cup real maple syrup
1 tbsp real vanilla extract
Preheat oven to 250 degrees. Combine all dry ingredients together in a large mixing bowl. Add vanilla and maple syrup and mix well with your hands – don’t be shy! Bake in a deep baking pan (you can also use a cookie sheet) and bake about one hour, or until dry. Make sure to mix the mixture a few times while it cooks to prevent burning and promote even cooking.
Serve with almond milk or soy yoghurt, and some added hemp seeds, cranberries (as shown) or with any other real ingredient you desire. This will keep in a container or glass jar indefinitely and the recipe can easily be doubled – and you’ll likely be making it often!
Recipe Source: http://amp.gs/lEup
Vegan Pumpkin Seed Cocoa Brownies
1/2 cup packed pitted deglet noor dates
1 1/2 cups whole spelt flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/3 cup pumpkin seed butter
1/2 cup coconut oil, plus more to oil pan, warmed
3/4 cup maple syrup
3/4 cup maple sugar or cane sugar
1/3 cup plain soy milk
1/2 teaspoon sea salt
1 Tablespoon vanilla extract
3 1/2 ounces dark chocolate, coarsely chopped and divided
1/4 cup shelled pumpkin seeds (pepitas)
Maldon or fleur de sel, or other flaky sea salt
1. Place dates in a medium bowl and cover with boiling water. 2. Let soak for 20 minutes or until softened, then drain well.
Preheat oven to 350F. Line a 9×13 pan with parchment paper; brush paper and sides of pan lightly with coconut oil, and set aside.
3. Sift flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
4. Place pumpkin butter butter, warm coconut oil and drained dates in a food processor; blend until smooth. It’s okay if a few small date pieces are not blended.
5. Add maple syrup, maple sugar, soy milk, salt and vanilla and process until smooth.
6. Pour into sifted flour mixture, and stir with a rubber spatula until almost combined. Reserve 2 tablespoons chopped chocolate and stir remaining chocolate into batter, being careful not to overmix.
7. Transfer batter to prepared pan and spread out evenly. Sprinkle with pepitas, remaining chocolate, and a large pinch of sea salt.
8. Bake for 25-27 minutes or until edges pull away from sides of pan and a toothpick inserted into centre comes out clean. 9. Remove from oven and allow to cool completely.
For best results, refrigerate until completely cold before cutting. These brownies keep well for three or four days when stored in an airtight container in the fridge.
½ cup raw pumpkin seeds (pepitas) — soaking in 1 cup water
2 cups water, divided
½ tsp cinnamon
1/16 tsp cloves
1 tsp vanilla
1 – 2 tbsp maple syrup
Chocolate Pumpkin Seed Milk:
add 1 ½ tbsp cocoa powder to the above ingredients
Soak pumpkin seeds in 1 cup water overnight or at least for a few hours (see notes at the end for a quicker version)
Strain the seeds. Place them in a blender (a high power blender, like a Vitamix is best). Add in 1 cup water and all remaining ingredients. If you want a chocolate milk version, add in the cocoa powder too. Blend on high for a few minutes until everything is smooth.
Strain contents through a nut milk bag (squeeze out as much as you can) and enjoy the resulting milk!
Recipe Source: http://amp.gs/xjQy
Green Protein Power Breakfast Smoothie
1 cup (250 ml) unsweetened almond milk
1 ripe banana, frozen
½ cup (125 ml) chopped mango, frozen
1-2 large handfuls of baby spinach
¼ cup (60 ml) pumpkin seeds (pepita seeds)
2 tbsp (30 ml) hemp hearts (hulled hemp seeds)
optional: ½ scoop vanilla protein powder + ¼ cup water
In a blender (or large tumbler if you’re using an immersion blender) layer the spinach, banana, mango, pumpkin seeds, and hemp hearts. Add the almond milk and blend until the pumpkin seeds are really really smooth. This recipe makes a single 16 oz serving sized smoothie.
Recipe Source: http://amp.gs/xRdu
Wild rice with spinach
1 cup wild rice
3 cups water
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoons rice vinegar
Salt and freshly ground black pepper
10 oz baby spinach
1 tablespoons olive oil
1 tablespoon wine vinegar
¼ cup pomegranate seeds
1 orange, cut into segments
½ avocado, sliced
¼ cup pumpkin seeds
Salt and freshly ground black pepper
1. MAKE THE RICE: In a medium pot, stir the rice with the broth (or water, if using) and garlic to combine. Bring the mixture to a simmer over medium-high heat.
2. Once the liquid is boiling, reduce the heat to low and simmer until the rice is tender and all the liquid has been absorbed, 15 to 17 minutes.
3. Let the rice cool for 5 to 10 minutes and then toss it with the olive oil, vinegar, mint, salt and pepper.
4. MAKE THE TOPPINGS: In a medium bowl, toss the kale with the olive oil and vinegar. Divide the rice between two bowls and then top with equal amounts of kale.
5. Top each of the bowls with 2 tablespoons pomegranate seeds, half the orange slices, half the avocado slices, 2 tablespoons pumpkin seeds and a hard-boiled egg. Season the egg with salt and pepper.
Warm Rye Berry, Roasted Pumpkin & Kale Salad
1 cup rye berries
½ teaspoon salt
2 ½ cups pumpkin, peeled and cut into ½-inch cubes
½ tablespoon grapeseed oil
2 tablespoons rice vinegar
1 tablespoon yellow miso paste
1 teaspoon maple syrup
2 tablespoons walnut oil
3 cups kale (about ½ bunch), stems removed, cut into bite-size pieces
¼ cup almonds, roughly chopped
Cook the rye berries and salt according to your pressure cooker directions. (I used the water and timing guidelines for brown rice and my rye berries came out perfectly cooked.) If you don’t have a pressure cooker, combine the rye berries, salt and 3 ½ cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender.
Meanwhile, preheat the oven to 400°F. Place the pumpkin on a sheet pan and toss with the grapeseed oil. Roast for 20 minutes, stirring halfway through baking.
In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the pumpkin and the remaining dressing and toss to coat. Sprinkle the almonds over the top and serve warm or at room temperature.
Recipe source: http://amp.gs/CTPW
Tropical Cashew No Bake Snack Bars
FOR THE BARS:
1 ¼ cup dried pineapple
1 cup raw cashews
1/3 cup pumpkin seeds
½ cup shredded unsweetened coconut
¼ cup sunflower seed butter or other creamy no stir nut butter of choice.
1 tsp vanilla
parchment paper for 8×8 pan.
FOR THE FROSTING/COCONUT ICING:
½ cup coconut butter/oil
1 tbsp maple syrup
Line an 8×8 inch square pan with parchment paper. Set aside.
In a blender or food processor, blend together 1 ¼ cup dried pineapple, 1 cup cashews, 1/3 cup pumpkin seeds, ½ cup of your coconut. You might have to scrape down sides a few times.
Next Add in your ¼ cup sunflower seed nut butter (or other smooth nut butter of choice), vanilla, and blend again until batter is combined and starting to stick together.
Press batter into 8×8 pan.
Finally, make the frosting/icing for the top.
Blend 1 tbsp lime juice, 1 – 2 tbsp maple syrup, and softened coconut oil or butter until smooth. Spread over bars. Place in fridge to chill for 30 minutes.
Remove from fridge and slice into squares.
Drizzle a little maple syrup on top. Then a sprinkle of shredded unsweetened coconut. Add a slice of lime on top of each bar.
Keep bars in fridge. They will be fine at room temperature for 1 hour or so before the icing starts to melt.