Turmeric-Curry Leaf Spiced Pumpkin Seeds
Over the past year or so I’ve dealt with sleep related issues, nothing too serious but a very erratic sleep pattern. Of course the easy way out was to pop a pill and get some much needed sleep. However, pills to me are not always an ideal way of resolving problems. I’d take them if there was no other option but in cases like these there are natural alternatives that can help. There’s an enormous emphasis on healthy eating and maintaining an exercise routine, somewhere the importance of good sleep is undermined. Cultivating a good balance between healthy eating-exercising-sleeping is imperative to the overall well being.
So what really helps us go to sleep and stay asleep without waking up constantly:
- Tryptophan: an amino acid that the body uses to make the neurotransmitter serotonin.
Foods rich in Tryptophan – Pumpkin seeds, oats, dried dates, milk, yogurt, cottage cheese, red meat, eggs, fish, poultry, sesame, chickpeas, almonds, sunflower seeds, buckwheat, spirulina, bananas, walnuts and peanuts.
- Serotonin: a feel good hormone that relaxes the body and produces Melatonin. Tryptophan rich foods as well as exercise boosts serotonin levels.
- Melatonin: is a hormone that induces sleep and wake patterns
So in my pursuit to sleep better, I’ve been introducing some of the above mentioned foods in my diet, Pumpkin seeds being one of them. These have relatively high amounts of the amino acid tryptophan as well as zinc. Pumpkin seeds are not something that I would be excited to buy, they are bland and for the longest time I couldn’t figure out how to make them more desirable.
This recipe certainly makes be want to eat pumpkin seeds. One specific ingredient lends a very exotic flavor – Turmeric Superghee, its unquestionably one of my favorite finds, turmeric and ghee go soooo well together.
This recipe uses tons of fresh curry leaves, I’m obsessed with these and love it when they get all crunchy after roasting. So curry leaves are not used to make curry powder (this is a very British concept), they have a very unique flavor and are used extensively in Indian cooking. South Indian cuisine has mastered the art of using this ingredient in extraordinary methods and someday I’d love to share these recipes I learnt from a friend.
This is possibly the easiest recipe on this blog, just combine all ingredients: pumpkin seeds, fresh curry leaves, paprika, cumin powder, fresh sliced garlic, himalayan pink salt, and turmeric ghee.
Mix these well, I also tear the curry leaves and somehow this helps to impart more flavor.
Spread this mixture on a baking sheet and bake in the over for about 8-10 minutes at 325 degrees.
Once this cools down, store in an air tight container. I tend to eat the curry leaves too as they have various other health benefits and of course taste amazing!
- 1 Cup Pumpkin Seeds
- 1/3 Cup Fresh Curry Leaves
- 2 Lobes Fresh Garlic (sliced)
- 2 Tsp Turmeric Ghee
- 1 Tsp Paprika
- 1 Tsp Cumin Powder
- 1/2 Tsp Himalayan Pink Salt
- Preheat the oven to 325 degrees
- Mix all the ingredients
- Spread the mixture on a baking sheet lined with parchment paper
- Bake for 8-10 minutes
- You could add 1/2 tsp of dry mango powder for a slightly tart flavor
- If you don't have turmeric ghee, combine 1/4 tsp of turmeric powder to 2 tsp of ghee