Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until slightly golden and fragrant. Stir regularly to avoid burning.

Allow the toasted seeds to cool for a few minutes.

In a small blender or spice grinder, combine the cooled pumpkin seeds, chia seeds, ground flaxseeds, and spices.

Pulse until the mix turns into a fine powder.

Store the powder in an airtight glass jar. Keep it in a cool, dry place. It stays fresh for up to three weeks.

To use, mix one tablespoon of the powder with water or plant-based milk. Stir well and drink it on an empty stomach in the morning.