Toasted Cumin Pumpkin Seeds


  • 1 1/2 cups pumpkin seeds - can be unshelled, rinsed and dried from the pumpkin or I like to also use raw, shelled seeds

  • 1/2 tsp of cumin

  • 1/4 tsp garlic salt

  • Pinch of cayenne


  1. Preheat oven to 425 degrees. Toss seeds, oil and seasoning in a bowl and lay flat on a baking sheet.

  2. Roast 15 minutes until golden and just slightly toasted. Enjoy these flavorful little zinc nuggets as a snack or tossed on a salad.


Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.