Cooking with Aubrey

Tumeric Pepitas

When I made these pepitas, on Easter, for the top of my Recovery Quinoa Salad (featured in the previous Fleet Feet newsletter) my hands took on a lovely yellow hue because I was gobbling them up by the handful before they fully cooled. The yellow turmeric spice resembled Easter egg dye, causing a few folks to question the cause of my colored hands. I’m happy to report that once the seeds are fully cooled, you can eat them by the handful without impacting your hands.

These seeds are sweet, salty, buttery and lightly spiced. Pepitas (aka pumpkin seeds) are high in iron, omega -3 fatty acids and iron, along with other minerals. This is the perfect recovery food. They are also perfect sprinkled over leafy green salads, as well as grain salads.

Turmeric Pepitas


  • 1 Tbsp butter (non-dairy butter works too)
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 2 Tbsp honey
  • ½ tsp fine grain sea salt
  • 2 cups raw shelled pepitas (pumpkin seeds)


  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. Melt the butter on low heat in a saucepan. Add the turmeric and curry powder and cook until fragrant, stirring continuously, about 1 minute. Turn off the heat and stir in honey and salt. Add pepitas and stir to coat.
  3. Spread the pepitas on the baking sheet and roast for 10 minutes, stirring halfway through. When they come out of the oven they will look moist, but they crisp up when cooled.

Source: Run Fast. Eat Slow.; Shalane Flanagan & Elyse Kopecky

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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