Snacks and sundries

Toasted pumpkin seed snack

By Rebecca Mullins, RHN


  • Seeds from one large pumpkin
  • 2 tsp sea salt or Himalayan salt, separated
  • One lime, juice and zest
  • ½ tbsp ground cumin
  • ½ tbsp chili powder
  • 2 tbsp coconut oil, melted

Remove seeds and pulp from pumpkin. Separate and rinse well.  Cover with warm water and add half of the sea salt.  Soak for 24 hours.  Soaking makes the seeds easier to digest and helps the outer shell become crispier when toasted. Rinse, drain and pat dry.  

Preheat oven to 350 degrees F. Whisk together coconut oil, lime juice and zest, spices and remaining sea salt. Toss seeds in mixture until fully coated, then spread onto parchment-lined cookie sheet.  Roast 15-20 minutes, turning once about halfway through.

Variations:  Substitute your favourite warming spices.

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