You know the feeling: Your stomach feels so empty that you find it hard to stay focused and composed even in the most mundane situation; it's as if every little thing suddenly sets you off, and anger seems to be your default response. You're no longer just hungry. You're hangry.
During times like these, a light snack isn't going to cut it. Lauren Godfrey, creator of WeGolden.com, says you want to look for something hearty and filling, without it being unhealthy or full of empty calories. Toasted pumpkin and coriander seeds have become her go-to solution, thanks to their various nutritional benefits.
"This snack has protein, it has good fats and it has fiber," Lauren says. "And it tastes really good!"
Toasted Pumpkin and Coriander Seeds
Recipe by Lauren Godfrey
1 cup raw hulled pumpkin seeds
1/4 cup whole coriander seeds
Sea salt (like Maldon)
Place pumpkin seeds and coriander seeds in a dry, heavy-bottom skillet (like a cast iron skillet) and cook over medium heat. Use wooden spoon to stir the seeds as they cook in order to prevent burning. Cook until the pumpkin seeds begin to turn golden brown, puff up and pop.
Take off the heat and add a very small splash of olive oil -- the pumpkin seeds and coriander seeds also have natural oils, so a little goes a long way. Toss with sea salt, to taste.
Can be served immediately or at room temperature. Will keep for several days in an air tight container.
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