Pumpkin Seeds:

Roasted Pumpkin Seeds:

HOW TO ROAST PUMPKIN SEEDS

First, use a spoon to scoop the seeds from the pumpkin. Separate the seeds from the flesh with your hands. Rinse the seeds under cold water, and then spread them on a towel to dry. Next, lightly coat the seeds in oil or spices. (Note: Some seasonings are best added before roasting, and some are best added after.) The amount of oil and spices you’ll use will depend on taste and how many cups of pumpkin seeds a pumpkin yields. I would use walnut, coconut, MCT or olive oil (1 tbsp.) for each batch. Finally, roast at 350 degrees Fahrenheit for 15 to 30 minutes, depending on the size of the seeds. Check every five minutes for doneness. They’re ready once they’re golden-brown and easy to bite into.

1. MATCHA POWDER (1 TSP)  AND SEA SALT (PINCH) AFTER ROASTING 

2. PUMPKIN SPICE (1/2 TSP. NO SUGAR ADDED) BEFORE ROASTING WITH 1 TSP. COCONUT OIL

3. STEVIA PUMPKIN SPICE DROPPER BY SWEET LEAF AND NUTMEG AFTER ROASTING

4. 1/4 TSP. CINNAMON, 1/4 TSP. MONK FRUIT, 1/8 TSP. GINGER AND 1/4 TSP. NUTMEG AFTER ROASTING

5. TURMERIC (1 TBSP) AND BLACK PEPPER TO TASTE- AFTER ROASTING

6. CARDAMOM (1 TSP. GROUND) AND MACA (1 TBSP.) AFTER ROASTING

7. KELP GRANULES (SPRINKLE OVER TOP) AND CAYENNE (1 TSP). BEFORE ROASTING WITH 1 TBSP. OLIVE OIL

8. SPICED CACAO (1 TBSP). AFTER ROASTING WITH PINCH OF PAPRIKA

9. GARLIC POWDER (1 TSP) AND SQUEEZED LEMON