Crunchy, nutty pumpkin seeds are loaded with healthy oils and have ample protein. Lightly toasted to draw out flavor and seasoned with umeboshi plum vinegar they are excellent to top a salad or soup, or to munch on with sliced apples (salty-sweet, oh yea!). This is one of my favorite staple snacks on the go.

Yields: 2 cups (32 servings)

INGREDIENTS:

2 cups raw pumpkin seeds
2 to 3 teaspoons umeboshi plum vinegar *

*Umeboshi plum vinegar is the salty, tangy brine of picked umeboshi plums, available in natural markets such as Whole Foods. 

PROCEDURE:

Toast the pumpkin seeds in a heavy skillet (cast iron is a premium choice) over low heat, stirring regularly. It is worth being patient and toasting slowly for the best flavor and to preserve nutrients.
After about 5 minutes, the seeds will begin to swell and become fragrant, but they should not pop or the heat is too high.
Add the umeboshi plum vinegar and stir constantly with a wooden paddle or spoon for a bout 1 minute, toasting until dry.

SERVICE

Serve as a topping for salad, soup, or on any dish for a complimentary crunchy texture.

LEFTOVER STORAGE

Allow to cool completely before storing in an airtight container, glass jar or bag in a cool, dry place.