Pumpkin seeds are rich in antioxidants, iron, zinc, manganese, magnesium and many other nutrients.  Soaking the seeds makes them easier to digest and assimilate the nutrients.

4 cups

7 hour soak
4 hours to dehydrate

How to Enjoy:

snack, plant milk, pesto
on salad or soup


4 cups raw, hulled pumpkin seeds
2 tablespoons sea salt
1 teaspoon ground cayenne pepper (optional)


1. Mix pumpkin seeds with the salt and optional cayenne; cover with filtered water.  Set in a warm place for at least 7 hours or overnight.

2. Drain in a colander and roll in a dishtowel to eliminate excess water.

3. Spread on a parchment-lined baking sheet, and place in a warm oven (no more than 150 degrees) for about 3 to 4 hours or overnight, turning occasionally, until dry and crisp.  Cool before storing in an airtight container.

This recipe qualifies for the whole-food plant-based (WFPB) designation, meaning that it is made of only of whole plant foods and does not contain any extracted ingredients, such as sugar or oil, that would damage the body’s endothelium (the inner most lining of the arteries).

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