Summer Recipe – Pumpkin Cranberry Crunch

This is a great snack anytime you need to take the edge of your hunger. Pumpkin seeds have properties that help quell anxiety so if you’re about to make a presentation and you’re nervous, nibble on some pumpkin seeds (instead of chewing on your nails).

 Pumpkin Cranberry Crunch

  • 1 cup of pumpkin seeds
  • 1½ teaspoons canola oil
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon salt2 tablespoons maple syrup
  • 1¼ cups dried cranberries

1. Preheat oven to 300°. Lightly spray a baking sheet with canola oil and spread pumpkin seeds evenly over sheet. Roast for 20 minutes.

2. Place pumpkin seeds in a medium bowl and mix in maple syrup until coated. Combine spices in a large bowl and pumpkin seeds. Place back on baking sheet and return to oven. Roast for 15 minutes or until dry. Be sure not to burn. Set seeds aside until completely cool, for about 30 minutes. In a large bowl, combine seeds with dried cranberries.

Make 10 (1/4-cup servings, each contains approximately:

  • 125 calories
  • 13 gm. Carbohydrate
  • 7 gm fat
  • 0 mg cholesterol
  • 4 gm protein
  • 123 mg sodium
  • 1 gm fiber

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