| 7 | 20 | 127 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 6 |
| 2 cup | Pumpkin seeds (pepitas) |
| 1 dash | Celtic sea salt |
| 1/2 tsp | Turmeric, powder |
| 1 dash | Onion powder |
| 1 dash | Garlic powder |
| Cayenne pepper (a pinch - to taste) | |
| 1 tsp | Extra virgin olive oil |
1. Preheat oven to 325F.
2. Rinse the seeds really well. There should be no pumpkin strands left on the seeds. Drain them and dry them off a bit. They don’t need to be completely dry. Blend the spices in a little bowl and then add to the pumpkin seeds with a pinch of ground cayenne pepper and olive oil.
3. Lay the seeds out on a baking sheet in a single layer. Bake for about 10 minutes, give or take a couple of minutes. Watch them near the end to make sure they don’t burn. Remove them when they’re done to your liking.
If you use one pumpkin, the flavour will be stronger but just as good – or you can cut the recipe by half.1/
| Meat Alternative | 0.7 |
