Tamari pumpkin seeds

By Julie Daniluk
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Are you craving salt at night? If you want a salty snack without the heartburn inducing effects of potato chips, grab a handful of tamari-roasted pumpkin seeds. They’re a rich source of the sleep-supporting amino acid tryptophan, as well as the mineral magnesium, a natural muscle relaxer. Plus, the protein in pumpkin seeds will keep you full at night.



  • 1 cup pumpkin seeds
  • 1 tablespoon coconut sauce or wheat-free tamari
  • Unrefined pink salt to taste (optional)
  • Cumin or curry powder to taste (optional)


  1. Heat a metal frying pan over medium-high heat. Place seeds in the hot pan and dry roast until you hear a popping sound (about three to four minutes). Stir frequently to avoid burning the seeds.
  2. Pour the sauce into the hot pan as you remove it from the heat. Be sure to move your hand away quickly to avoid getting a steam burn.
  3. Using a wooden spoon, move the seeds around until all the liquid evaporates.
  4. Transfer to a bowl, sprinkle with salt (if using coconut sauce) and spice if desired and let cool. 


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