Source: liverfoundation.org

PRESENTATION

An appetizer/snack made with pumpkin seeds and cinnamon.

INGREDIENTS:

Serves 1

¼ cup  pumpkin seeds

1/2 teaspoon ground cinnamon

METOD

Preheat the oven to 175°C (350°F).

Mix the pumpkin seeds with the ground cinnamon.

Spread them out on a baking sheet.

Bake for 15–20 minutes.

ALLERGENS:

• Cinnamon: may help strengthen the immune system
• Pumpkin seeds: possible cross-reactivity in individuals allergic to Artemisia or Asteraceae

NOTE

Nutritional Benefits of the Ingredients

• Cinnamon: helps strengthen the immune system
• Pumpkin seeds: a source of vitamin E, which protects the immune system from harmful fatty acids; they also provide minerals, vitamins, and antioxidants that protect the cardiovascular system; suitable for people with kidney disease and beneficial for liver function due to their vitamin, mineral, and antioxidant content. They are also rich in magnesium and omega-3 fatty acids, which are important for regulating mood and cognitive function

SAFETY / INTENDED USE

Also suitable for individuals with:

• Constipation

Do not administer in cases of:

• Nausea / vomiting
• Constipation with bloating
• Diarrhea
• Mucositis (inflammation or lesions of the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia (chewing and swallowing difficulties)