Turmeric Roasted Pumpkin Seeds

Ingredients

• 1 Cup Organic Raw Pumpkin Seeds
• 1 Teaspoon Extra Virgin Olive Oil
• 2 Drops Sriracha Or Red Chilli Hot Sauce (1/8 Teaspoon)
• 1/2 Teaspoon Sea Salt, Less If Using Table Salt
• 1/4 Teaspoon Fresh Ground Pepper
• 1 Teaspoon Turmeric Powder (Haldi)

Method

Directions:

1. Preheat oven to 170- 175 degrees C and place oven rack on center position.
2. In a small bowl, add all ingredients, changing quantities to your liking. Note; the turmeric absorbs a lot of the oil after it's added. Also, I highly recommend not skipping the sriracha. It adds just the right bit of heat and is a good pairing with turmeric.
3. Stir all ingredients until well mixed. Spread in a single layer on a baking sheet.
4. Bake for 5 to 8 minutes, until pumpkin seeds start to darken and plump up slightly.
5. Remove from the oven and let cool completely.
6. Eat alone as a healthy snack or toss over any green salad or roasted vegetable dish. The pumpkin seeds can even be ground in a food processor and added to a favorite vinaigrette dressing.
7. Leftover pumpkin seeds keep very well for up to a week in an air-tight container.