These sweet ginger roasted pumpkin seeds are low in net carbs, but big on flavor and healthy fat. I must warn you though, they are highly addictive! Throw them on a salad or stir-fry for a pop of flavor and crunch. Or enjoy them solo for a snack. An added bonus of pumpkin seeds is that they are a good source of iron and low in oxalates.
A Ketogenic Renal Nutrition Approach for Polycystic Kidney Disease
If you have PKD and want to find out more about how this diet may help, join the PKD nutrition Facebook group. If you are not a Facebook member consider scheduling an introductory visit with one of our expert Renal Dietitians.Print
Low in net carbs and oxalates, these tasty roasted pumpkin seeds are ideal for a plant-focused ketogenic diet for PKD. Add them to a salad or a stir-fry or enjoy as a tasty snack!
Recipe developed and tested by Diana Bruen, MS, RD
- 1 cup raw pumpkin seeds
- 3 tablespoons coconut amino’s
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
1. Preheat oven to 300℉.
2. Add all the ingredients to a small bowl, stir to combine. Let marinate for 3 minutes.
3. Meanwhile, place a piece of parchment paper on a baking sheet. When done marinating, add the pumpkin seeds and spread in an even layer.
4. Bake for 8 minutes. Using a spatula, flip the seeds and give them a gentle stir. Bake for an additional 5 minutes.
5. Remove from the oven give another gentle stir to ensure they won’t stick to the parchment. Let cool on baking sheet for 10 minutes. They might look a little wet. Don’t worry, they crisp up as they cool.
No coconut aminos? Use low sodium soy sauce
Oxalate load: 1 serving has 4 mg of oxalates. Oxalate load calculated using Harvard’s published list.
Uses: Delicious on their own as a snack! Add as a salad or stir-fry topper for a pop of flavor and crunch
ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.