​Alfalfa- A Nutritive Herb
 
                Known as Medicago sativa by the herbal enthusiast. This plant is a deep-rooting perennial with numerous small clover-like spikes of blue or violet flowers. The herbage is green and succulent and has often been used as an agricultural crop for livestock. It yields 2 abundant crops in a growing year, and is relished by horses and cattle alike, containing enough nourishing properties to fatten the animals and enrich their milk. Just as alfalfa can add weight to animals, it is also useful for people who are undernourished. To increase body weight, make an infusion of 1 oz. of herb, to a pint of water and drink in full cup amounts. 1

                Also known as lucerne, alfalfa is native to Iran. Alfalfa is thought to have been introduced to Europe during the Persian invasion of Greece in 491 CE, and introduced to China in the 2nd century BCE. In Europe it was used in times of hardship and food shortage such as during the Spanish Civil War (1936-1939). This plant has a disposition that allows it to grow in many countries worldwide, and in a variety of climates. It does grow best, however in warm temperate and cool subtropical regions. Alfalfa is a member of the clover family and has leaves with 3 oval leaflets. In the summer it is identified by its blue/ purple flowers.2

              In ancient China the people thought “what is good for your cattle is good for you, too.” The Chinese people fed their animals alfalfa, which was enjoyed so enthusiastically, that the vegetable was soon incorporated into their diet and physicians were using it to stimulate appetite and treat digestive problems. In ancient India, traditional Ayurvedic physicians also used alfalfa for ulcers, as well as arthritis pain, and fluid retention. The ancient Arabs fed it to their horses- which made them ‘swift and strong.’ They called alfalfa al-fac-facah, meaning “father of all foods.”3

                Spain brought alfalfa to the Americas, where it became a very popular forage crop on the Great Plains. The pioneers believed that if it was good for the cattle, it would be good for the people too. Alfalfa was utilized to treat arthritis, boils, cancer, scurvy, and urinary as well as bowel problems. After the Civil War, alfalfa fell out of favor as a healing herb, and it took nearly 200 years for it to reemerge as a salad item during the health movement of the 1970’s.4
                I remember as a child my mother use to sprout alfalfa seeds in a jar. I loved to watch the little seeds spring to life and found them quite enjoyable mixed into my salads. As a young woman, I would often buy sprouts in the super market, but they never tasted quite as good as when sprouted at home. When my own children came along, I began sprouting seeds with them. I think there is something fascinating for children, especially, to see a plant spring forth, from a tiny seed. My oldest son in particular loves sprouts, and I have often found that if a person is especially fond of a certain herb, good chance that they really need it in their diet. He will eat an entire jar of sprouts by himself, without any dressing.

“Make Your Own Sprouts”
- A mason jar
- A small screen top or some cheesecloth
- Alfalfa seeds (you can also sprout many other seeds)
- Distilled water
- A cool cabinet space

                    In the mason jar, fill a baseline amount of seeds at the bottom of the jar. I would pour maybe ½ inch or less of seeds into the jar. They will really “sprout!” Fill the jar about halfway with water and let the seeds sit in the water over night. Take the screen or cheese cloth and drain the water. Rinse the seeds one time with more water, and then drain. At this point you can place a piece of cheese cloth on the top of the jar and let the seeds sit overnight. The next day, you want to rinse with water again, so the seeds to do not dry out too much. Drain the water, and let the jar sit again. Continue and repeat for 3-5 days. You may need to check on the seeds. If they are getting to dry during the day, and if so, rinse twice a day. The sprouts will continue to grow and grow. When the jar is filled with sprouts, you can then transfer the little plants to another container to store in the refrigerator. Use immediately and try to eat all of them within a week. They can get soggy or spoil if you keep them too long.

                The leaves of Alfalfa, called Lucerne in Europe are rich in protein, calcium and other minerals, vitamins A, the B-group, C, D, E and K as well as 8 digestive enzymes. This plant has been well researched, compared to other herbs, and modern research has found that it is really beneficial for controlling cholesterol levels. According to Desk Reference to Nature’s Medicine, “reductions in blood levels of total cholesterol and low density lipoproteins have been reported in animal studies and in a small number of human cases.” There have also been several studies with animals reporting reductions in arterial cholesterol plaques also. A small number of animal studies report that alfalfa may also reduce blood sugar levels. Although research has been promising, more data is needed to elicit more conclusive evidence of its efficacy.5 

                In Rosemary Gladstar’s book Herbal Healing for Women, she exhorts expectant mothers to pay attention to “fixing” poor dietary habits, which are more than likely the cause of fatigue during pregnancy. She continues to explain that a growing baby needs a tremendous amount of nourishment. If the mother’s diet is not rich enough, than the nourishment will come from her own reserves. She shares an incredible tea that can be safely drunk every day and supplies the mother with the iron, calcium, protein and other trace minerals needed for a healthy pregnancy. She calls it “Uplifting Tea” and it contains raspberry leaf, nettle, peppermint, alfalfa, squawvine, and ginger root.6

Tea inspired by Rosemary Gladstar’s “Uplifting Tea”
2 parts raspberry leaf
2 parts nettle leaf
4 parts peppermint
1 part alfalfa
1 part yarrow
¼ part ginger root dried

Instructions: Mix all the herbs together in a sealable container, like Tupperware.  For every quart of water, use ¼ cup of the herb mixture. Boil your water on the stove. Add ¼ cup of the herb mixture when the water has reached a boil. Immediately remove from the heat and cover for 10 minutes. Strain and serve with Almond milk and honey. *Drink 4 cups a day.

                Taking the time to sit and enjoy a cup of tea is a great way to slow down the fast pace of modern society. I have often heard mothers tell me that they do not have time to make tea, let alone sit and drink it. I often run into people who want the quickest, easiest solution and health does not work that way. The ability to manage stress, slow down, breath and calm the mind can do just as much for the body as the nutrients in a cup of this alfalfa tea.

                    I have faithfully incorporated alfalfa into my diet for years, especially during the years I was pregnant. My favorite method for taking alfalfa is in powder form, and mixing it with almond milk. Typically, I will add a teaspoon of the powder into a teacup and cover with ¼ cup of almond milk and mix well. Sometimes I add a few drops of vanilla and molasses. Vanilla is for the taste, and molasses for the high iron content needed to keep pregnant mothers from the troubles of anemia. I will then drink this in the morning and it always give me extra energy for the day. My daughter who is now three loves the taste of alfalfa, and when I mix this special drink, she will drink it with a straw. I like to give this to her because she is petite, and alfalfa can add some extra weight. I am confident that she is getting her needed nutrients with this daily dose.

                The following is a simple recipe made from trial and error. There is always the challenge of getting people, especially children to take herbs because many of the medicinal herbs are bitter, and not naturally sweet. Alfalfa has a definite grass-like taste, and can be pleasing when you are used to it. I so not use animal milk products, and have found that almond is my favorite for “masking” the alfalfa flavor. However, I have also tried hemp milk and flax milk which are equally delicious. The blackstrap molasses is another nutritive food that can be very strong and overpowering. This too becomes mild when mixed with the milk, and vanilla just makes everything taste good.  
 
Morning Alfalfa Drink:
-Tablespoon Alfalfa powder
-½ cup Almond milk
-1 teaspoon Blackstrap molasses
-3 drops pure Vanilla extract
 
Mix all the ingredients thoroughly in a cup or mug. Drink first thing in the morning, before starting the day. This drink can be modified or blended with frozen fruit to make a smoothie. I prefer it though, this simple way.
 
                Alfalfa is one of the most mineral- rich foods known to man, and that is because the roots can grow as much as 130 feet into the earth. It is exceptionally high in chlorophyll as well enzymes, amino acids, and carbohydrates. The minerals are in a very balanced form, as opposed to laboratory made multi-vitamins from hard mineral/ non-plant sources. This allows for easy absorption, alkaline action and neutralizing effect on the intestinal tract. Some of the conditions helped by alfalfa have been arthritis, ulcers, gastritis, liver disorders, eczema, hemorrhoids, asthma, constipation, body odor, bleeding gums, athlete’s foot and even cancer. If you have never used natural supplements, or herbs there can be a hesitancy or concern when incorporating for the first time. My suggestion is to find a local health food store, herbalist, or natural doctor for recommendations on obtaining herbs like alfalfa. I strongly discourage buying herbal products from chain stores, and big box locations. The product quality is not the same, and thus the effect of the herb is greatly diminished.7

                Smoothies are exceptionally popular and can be a very good way to consume your daily nutritive needs. There can be a tendency to add to much sweetener and I try to avoid that in my own recipes. Instead I depend on the natural sweetness occurring in the fruits added to the blended mix. For this recipe, I recommend using fresh alfalfa sprouts, especially for people who are not fond of sprouts in salad or alone. The flavor can be effectively masked by the other ingredients. I always urge people to be creative about their methods of incorporating herbs. The goal is to eat them, and I am not too particular in how that is accomplished, but I try to create as many tasty options as possible for myself and others.
 
Super Green Smoothie
-1 cup full fat coconut milk
-1 cup pineapple juice
-1/2 cup frozen strawberries
-2 Tablespoons chia seeds
-1/2 cup alfalfa sprouts

Blend all the ingredients until smooth. If the smoothie seems too thick, add a little almond milk until you have a creamy consistency. You can garnish with a sprig of peppermint, and sip with a straw. This drink is perfect on a warm day. It cools the body and reenergizes at the same time. The alfalfa sprouts are very easy to digest and assimilate and will have a tonifying effect on the digestive system.

                As an herbalist, or plant enthusiast, it is important to well versed in the knowledge of plants that aid the body in correcting organ systems, and herbs that nourish the body. Dr. Christopher calls it “cleanse and nourishing.” Alfalfa is one of those herbs that nourishes the body, and works markedly well if the body is in good and healthy condition. The more you take care of your own vessel the more able a plant is to make small adjustments, corrections and improvements on the health of an individual. We must take the time to cultivate an ongoing relationship with plants and nature and to develop a harmonious attitude towards what nature has provided for our benefit.
               
 
 
 
1 Grieve, Mrs. M. “A Modern Herbal, Volume 2.” Dover Publications, (1982): 501-502.
2 “Edible: An Illustrated Guide to the World’s Food Plants.” National Geographic, (2008): 182.
3 Castleman, Michael. “The Healing Herbs: The Ultimate Guide to the Curative Power of Nature’s Medicines.” Rodale Press, (1991): 37.
4 Castleman, Michael. “The Healing Herbs: The Ultimate Guide to the Curative Power of Nature’s Medicines.” Rodale Press, (1991): 38.
5 Stephen, Foster and Rebecca L Johnson. “Desk Reference to Nature’s Medicine.” (2006): 12-13.
6 Gladstar, Rosemary. “Herbal Healing for Women.” Simon & Schuster, (1993): 186-187.
7 Balch, James F. and Phyllis A Balch. “Prescription for Nutritional Healing 2nd ed.” Avery Publishing Group, (1997): 73.
 
 
 
 
 
 

 

1. My favorite place to buy my herbs is: Mountain Rose Herbs. They herb quality is superior. I recommend shopping through this company, unless you are gardening and growing and drying all your own herbs, which is of course the best source. If you are like me, you need some help! 

 


Basil Dill Veggie Dip
 
8 oz, of Plain Hummus
​1/4 cup chopped fresh Basil
1 tsp. Mountain Rose Herbs (Garlic & Herb Seasoning)
Organic garlic & herb seasoning is a delicious salt-free addition to your spice cabinet offering pungent garlic and herbal aromatics. The substantial pieces of minced garlic add a spicy kick to any dish with outstanding texture and flavor. Matched with flavorful oregano, thyme, and parsley this blend can add an Italian or Middle Eastern flair.

1/2 tsp. minced Garlic
Sprinkle top with Pepper

You can either make your own Hummus, which I am not going to get into here, or you can buy a plain variety. I like Baba Hummus. It is easier to start with hummus that is pre-made, and you can dress it up quite a bit with a few other ingredients. In a small bowl mix the fresh Basil, the Mountain Rose Herbs Garlic & Herb Seasonings and the minced garlic. Finish by sprinkling the Pepper on top and serve with your favorite vegetables. 

 
Veggie Lasagna with Oregano 
 
Serves 6
One box of any easy bake Lasagna noodle. (I am gluten free now and no longer make this particular recipe, but it is an oldie but goodie. One of my favorites. You could substitute the wheat noodles for gluten free lasagna noodles, if you are gluten free like me.) 

1 Jar Tomato sauce
1 lb. Hamburger
1 Diced onion
2 Cloves garlic
7-8 Mushrooms sliced
1 Cup shredded zucchini
½ Cup diced pepper
1 8 oz. Container Ricotta cheese
1 16 oz. Package mozzarella cheese
½ cup Parmesan cheese
1 Egg
½ Cup chopped  fresh parsley
1 tsp. Dried oregano, or 1 T. fresh oregano
Sea Salt and Pepper
 
In a saucepan, brown your hamburger; when almost finished add your diced onion, garlic, mushrooms and pepper. Sauté for a few extra minutes. Next add your tomato sauce and simmer about 4-5 minutes. Meanwhile mix all your cheeses, your egg, parsley, zucchini and oregano oil in a bowl. Sprinkle with some salt and pepper.
In your baking dish spoon about a cup of your sauce mixture. Then begin a layer of lasagna noodles. Layer your ricotta cheese mixture and more sauce. Put another row of lasagna noodles, then any remaining ricotta and more sauce. Sprinkle some extra parmesan on top and bake at 400 degrees until bubbly.
 
 
Salmon with Lemon
 
1/3 Cup raw honey
2 tsp. Minced garlic
2 T. Olive oil
2 T. Apple Cider Vinegar
1/2 cup Fresh Lemon juice
1 T. Fresh parsley
Sea Salt and Pepper
2- 2 ½ lbs. Wild Caught Salmon
 
Let this marinade for 1 hour. Then broil at 375 degrees for 15 minutes. Serve with fresh asparagus- lightly broiled and seasoned with salt and pepper.
 
 
Grapefruit Cream Cheese Cupcakes
 
You can use any box mix you like for your cupcakes. I like Lemon poppy seed. Of course, you may make your own from scratch. The premix I have linked, does not include poppy seeds. If you want to add them, you will have to do so separately. 

Follow the bag/ box recipe for the batter.
ADD
2 drops of Young Living Grapefruit Vitality oil into the cupcake batter mix. (ONLY USE YL Vitality oils in food).
1 T. poppy seeds to the batter
Continue to pour into cupcake trays and follow baking instructions. Definitely wait until completely cool before icing. 

For the icing
8 oz. Cream cheese
¾ Cups Organic powdered sugar
2 T. Maple Syrup 
1/2 Cup coconut oil
3 Drops Young Living Grapefruit Essential Oil
(Icing for 24 cupcakes)

Use a blender, or other food processing tool to blend all the icing ingredients, until smooth. You can put into the fridge until the cupcakes are cool enough to ice. This is a refreshing and uplifting cupcake. You could use grapefruit juice (squeezed from the grapefruit) to replace the essential oil.

bIt is best to take your herbs as close to nature as possible. My number one favorite way, is of course FRESH and chopped up in food. Parsley in spaghetti, garlic in everything, oregano added to chicken. I usually add my herbs at the very end so that the properties are intact. This works great for the culinary herbs, but when you have medicinal herbs- herbal teas are my next top preference. There is something so comforting and soothing about drinking a cup of tea. 

Then, I would have to say- dried herbs in their whole state, as in these hand roll pills is my third top preference for taking herbs, because they are minimally processed, and you get to taste the herb. Taste and minimal processing are key components for a connection with the remedy of choice. These hand rolled "pills" are easy to make, but can take a while. I suggest you have a few workers on hand. Lucky for me, I have a lot of children, and we were able to make a few hundred in an hour! We have a big family, so we need a lot! I am going to give you a recipe for a large batch, because they will last a long time (and not go bad). You can easily cut the batch in half or thirds. 

For the little herb pills we made, the main ingredients were Spirulina and Chlorella. Both are algaes. Green foods from the sea. I buy in powder amounts, usually 4 ounce bags. You can find these powders at Mountain Rose Herbs (see my banners in the footer below). 

Arthrospira platensis is blue-green algae that is harvested and dried for its healthful value. Spirulina is cultivated and consumed throughout the world as a source of food and nutrition. Our organic spirulina powder can be sprinkled on food or added to spice mixes, smoothies, green drinks, and juices.
For centuries, the native peoples of Mexico, Africa and Asia have eaten spirulina and made it one of their major sources of protein. The blue green algae is plentiful in lakes and inland bodies of water that are warm and alkaline. The plant's chemical makeup is 65% amino acids, including the essential fatty acid gamma linolenic acid (GLA). The high concentration of amino acids has made spirulina a popular nutritional supplement for those who are unable to obtain sufficient calories and protein through diet alone, particularly athletes who burn calories at a high rate. In addition to amino acids, spirulina is also a rich source of numerous other nutrients, including many essential vitamins and minerals. Research into the medical benefits of spirulina is ongoing, but there is no doubt about its nutritional benefits.
- From Mountain Rose Herbs website

Chlorella is not as known and mainstream as Spirulina, but is very similar in that it is a blue/ green sea algae packed with power. This is just a side note, but growing up we have a creek near our house, and sometimes it would become filled with this dark green algae. We never ate it, but I remember thinking how amazingly green it was, and we would play with it, and build things with the sturdy fibers. It was soft and full of life. I am constantly in awe of the splendor of nature and what is provided if we take notice and care. 

Chlorella vulgaris is a single-celled algae and considered to be among the oldest living organisms on Earth. Chlorella is enjoyed for its healthful properties and is often added to smoothies, green drinks, capsules, extracts, and even spice blends. Indian chlorella powder has a strong flavor and brews into a dark color.

Chlorella is a single celled algae that some scientists believe may be among the Earth's oldest living organisms, but it was only in the 1960's that Japanese scientists began to study chlorella as a tool of good health. Natural health enthusiasts know chlorella well as an excellent source of general nutrition. The chlorella offered by Mountain Rose Herbs has a cracked outer cell wall which is broken by a high impact cryogenic jet-spray process that pulverizes the algae's cell wall for enhanced digestibility.
-Shared from Mountain Rose Herbs website

You will also need 1 ounce of slippery elm powder, and 1 ounce of cacao powder, plus more cacao for dusting and serving as a flour to keep your hands from sticking. You will pour all your powders into a bowl and mix. Then add 1 cup water, and 1 cup honey. Stir well with a wooden spoon or spatula. You want the mixture to resemble bread down, or dough for making a pie crust. It should roll nice and shape into a ball. If it is too wet, add some more cacao and slippery elm. If too dry, add a bit more water. 

After you have a nice shaped ball, then you can dust your hands in the cacao powder, and start pinching off pieces of the spirulina dough and roll into pill shaped balls. Set the balls onto cookie sheets. This part will take a while, especially if you work alone. I did this with 2 other children, and it took us an entire hour to make all the balls. (My kids were not as fast as I). I didn't count how many we had when finished, but I filled up three and a half large bottles with the rolled spirulina pills. 

After rolling everything, you need to air dry, or very lightly dry them in the oven. I just turned on the oven light, and set the trays inside for about an hour, and then I set the trays on my kitchen table over night. Our coal stove is running and the house is warm, so I figured they would dry sufficiently overnight and they did. I bottled them pills, by putting a small piece of cotton in the bottom of each jar, before filling (to absorb moisture). 

The end result- is delicious! I love them, and could eat as a treat. My kids absolutely love them, and I am happy to know they are super nutritious!


​

Oh- how I am already missing the plants of spring, and look forward to the next time I see them bloom. When you can not enjoy a fresh plant, or fresh root, dried is the next best thing. What I have learned, and also experienced is that herbs are the best medicine in tea form. There is something spiritual, earthy and so natural about making a tea/ tisane/ decoction or infusion of plant matter. 
Let me first define those for words for you: An Herbal Tea is plant material extracted into water, by sun, heat, or even lunar rays. 

Tisane- This is actually another word for Infusion, and is employed when working with the delicate parts of a plant, like the flowers, leaves, stems, seeds, and roots that have volatile oils. 
"Infusing extricates the easily rendered vitamins, minerals, tannins, mucilage, delicate volatile oils, and many of the plant's chemical constituents." 
-Rosemary Gladstar (The Science and Art of Herbology)

A Decoction- Is a type of infusion, but is used for roots and barks. The plant matter that is harder, and stubborn and needs some more time in slightly boiling water to extract the important materials. 

To make a really good, and strong Dandelion Root herbal tea, you will employ the decoction method. Dandelion roots, can be dug up and I do have  video on this process you can watch here: https://www.youtube.com/watch?v=E71XwW0i03k

Chances are you have not already dug up roots, or enough for an entire winter. I know I have not. I usually use my dandelion roots pretty quickly and have to rely on those I buy. Look for herbs that are strong in smell, color, and taste. It may be hard to taste before buying but if you are able to sample from a small farm, then I would recommend that. More than likely if you buy from a small farm your herbs will be good!

Dandelion roots smell so good! I love opening a bag and taking a deep breath. I think I crave dandelion in all forms, the leaf, the flowers, the roots. My body must need them!

I also learned from Rosemary Gladstar's teachings to never make just a cup of tea. (Unless you are using tea bags). I am going to do a link here for Traditional Medicinals Dandelion tea. This was Rosemary Gladstar's company in the beginning and truly I think the only box tea worth drinking. If you do not want to buy the roots, but want to enjoy dandelion root tea. Try Traditional Medicinals Organic Roasted Dandelion Root tea. 

Anyway let us get back to the directions. You will need a large pot with a lid, 1 cup dandelion root (dried), and 1 gallon of water. That is it! Three ingredients. I like to make my dandelion tea strong. It is much tastier, and more effective herbally. Pour your water into the pot and put on the lid. Turn the heat on medium high for a few minutes. Add the dandelion roots and replace the lid. You will want to keep watch on the pot, as soon as the water is boiling, turn the heat down to medium, or a simmer and put the lid back on. Simmer the roots for 25 minutes (with the lid on). 

When the simmer is up, remove from heat and let stand another 10 minutes to "steep" further. At this point you can serve the tea hot with honey and milk, or let it cool further and put in a gallon jar in the refrigerator to drink cold. I personally like it both ways. 

Lastly- I think it would be prudent for me to share the virtues of dandelion roots, as it is most fitting for this post. According to Dr. Nicole Apelian in her book The Lost Book of Herbal Remedies (which is a great starter book by the way) "Dandelion root is used to aid digestion and benefits the kidneys, gallbladder, and the liver. It stimulates bile production, helping with the digestion of fats and toxin removal. It removes toxins from the body and restores electrolyte balance, which improves liver health and function." 

This is not an herb specific post, but related in many ways. On my blog I do receive commission as an Amazon affiliate when a person links from my web page, goes to Amazon and buys something. For this blog- I am recommending this chocolate, and do not have a commission link. This chocolate is just so good, I have to write about it, and because of the herbal component, I really wanted to write about this chocolate. 

The crazy thing is- I can not find this chocolate on Amazon, but on the Walmart site. I would never in a million years think that the manufacturer's of this chocolate would market through Walmart, because it is just so good and so natural, but ok. 

The brand is called Honey Mama's. I found it at my local discount store, and thought I would give it a try. I have to be honest, they only had 2 flavors, so I have not tried all the flavors. I bought Peppermint, and Nibs & Coffee. 

The chocolate is wrapped in a paper wrapping, and is square. It has "PALEO" on the label, which got my attention. 

 Honey Mama’s are honey-cocoa bars made from five nutrient-rich ingredients. We make each flavor from the same delicious base of raw honey, unrefined coconut oil, cocoa powder, Himalayan pink salt, and sprouted almonds, shredded coconut, or sesame seeds. That’s it! 
-Description taken from Honey Mama's website 
http://www.honeymamas.com/

They are Our bars are naturally free from soy, eggs, dairy, gluten, and grains.

Ok- Now I will describe my experience. 
So I opened the package and the bar is divided into segments, and they are thick. It is not a typical chocolate bar. In fact it really is not a bar at all. Almost like blocks. The taste, texture and flavors are heavenly. It is pure heavenly chocolate. This truly must be what chocolate should taste like. There is depth, texture, and richness. It isn't like fudge though, but if I were to liken it to anything it would be fudge. I tasted, and felt healthy! Very healthy, and extremely delicious!

I only tried the Peppermint, which I normally do not like peppermint and chocolate, but I loved it! I also tried the coffee and nibs, which was equally delicious. This chocolate melts in your mouth, but does not leave you feeling guilty, or with a sick "hung-over" feeling. The quality is amazing!

It looks like they carry 9 different bars. I have pictures below of the other 2 I am most interested in because of the herbal component. I am confident they will not disappoint, and will have to make an updated post after I try them. If anyone has tried these or other flavors, please let me know.

YUM!
​​

How I make my roasted pumpkin seeds:

You will need fresh seeds from a large pumpkin. Scooping your own seeds makes the best roasted seeds. (Whenever I have bought them premade- sorely disappointing, When I can not get pumpkins, I use the seeds from Butternut Squash.

What you need:
Cookie Tray
Extra Virgin Olive Oil
Spatula
Sea Salt, and Herbs and Spices

​
Mountain Rose Herbs carries all kinds of sea salts, and herbs and spices to mix your own blend for making pumpkin seeds. You can click on one of my Mountain Rose Herbs banners below. I would recommend mixing: Their Himalayan Pink Sea Salt, with their Mediterranean seasonings. I would mix equal parts, 1 cup of each and store in a glass jar with a lid. 

After you scoop out all the seeds, rinse under water in a colander. Pick off all the pulpy pieces and compost them. Continue to pick out all the seeds and set on your cookie tray. This can be boring. It is good to have a helper, (like a child) with this job. 

Drizzle with Extra Virgin Olive Oil- COLD press only. My favorite oil for all things cooking and making herbal remedies. It is pure, healthy, and a gift from God. 
"The olive tree is surely the richest gift of Heaven."
-Thomas Jefferson
*Side note- never buy Olive Oil in plastic.

Then mix a little bit with the spatula so that the seeds are evenly coated. Then you can sprinkle with sea salt, and garlic powder, and whatever else you desire, or even try a specific spice blend, like the one I listed above.  (Sarah's Sea Salt comes in Provencal, Caribbean, and Tuscan blends ).
Put the cookie sheet in the oven at 350 degrees for about 10 minutes. You will need to keep an eye on the seeds. When they are slightly brown, ever so slightly, they are finished. If you here them pop, they went a little too far, remove from the oven immediately.
Then you can cool slightly and serve in a pretty bowl. Best fall treat ever! Way better than candy.