By The Healthy Chef

There are multiple health benefits in pepitas (pumpkin seeds) as well as being a tastey snack.

Pumpkins, and their seeds, were a celebrated food of the Native American Indians who used them both in their diet and for medicinal purposes. The cultivation of pumpkin seeds spread throughout the world when the European explorers, brought back many of their agricultural findings from the New World. While pumpkin seeds are featured in the recipes of many cultures, they are a special ingredient traditional in Mexican cuisine. Pumpkin seeds have recently become more popular as research suggests that they have unique nutritional and health benefits. Today, the leading producers of pumpkin seeds include the United States, Mexico, India and China.

Pumpkin seeds, also known as pepitas, are flat, dark green seeds. Some are encased in a yellow-white husk, although some varieties of pumpkins produce seeds without shells. Here in Mexico you can find them in the snack section of any local tiendita, and they either come commercially packaged by Mexican snack company Sabritas, or hand packaged by locals who soak the seeds in a salt solution and then roast them over an open fire, making them slightly salty with a smoky flavor, yummy!

Health benefits:
• Pumpkin seeds may promote prostate health.

• Protection for men's bones.
• Anti-inflammatory benefits.
• A rich source of minerals, protein and monounsaturated fat.
• Some researchers also suggest that pumpkin seeds aide in digestion and help fight against parasites.

So next time you are at the local corner store looking for a snack reach for a bag of pepitas, and not only will they satisfy your snack craving, they will be good for you too!

Pumpkin Seed Salsa:
3 Guero Chiles
1 medium White Onions
8 Cloves garlic
1 large tomato
¼ cup Pumpkin Seeds
1 cup Water
¼ teaspoon Oregano, toasted
¼ teaspoon Salt

Char chilies until blistered and black, then seed and de-vein. Thickly slice onion and pan-roast until brown and soft. Pan-roast garlic until brown and soft, then peel. Pan-roast tomato until blistered, black, and soft. Toast pumpkin seeds in 1 tablespoon olive oil until puffed and brown. In a blender or food processor, puree ingredients together until a chunky salsa is formed. Recipe courtesy of Clay's Kitchen

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