Roasted Pumpkin Seeds


One pumpkin
Sea salt
Garlic Powder (optional)
Extra virgin olive oil


1. Cut pumpkin. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.
2. Place  pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
3. Boil pumpkin seeds in salt water for 10 min.  Add 2 cups of water and 1 tablespoon of sea salt to the pan for every half cup of pumpkin seeds. Add more sea salt if you would like your seeds to be saltier.
4. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
5. Preheat the oven to 350°F.
6. Add 3 tablespoons of organic olive oil, garlic powder and sea salt. Add seeds and toss.
7. Spread the seeds out on a baking sheet in a single layer.
8. Bake until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. It is critical to keep an eye on the seeds as they can burn very quickly.
9. Remove from the oven and let cool on a rack.
10. Once cool place in bowl and refrigerate

Smell, taste, enjoy. Be mindful of the food you eat.