Turmeric Roasted Pumpkin Seeds

Directions: Preheat oven to 170- 175 degrees C and place oven rack on center position. 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. Stir all ingredients until well mixed. Spread in a single layer on a baking sheet. Bake for 5 to 8 minutes, until pumpkin seeds start to darken and plump up slightly. Remove from the oven and let cool completely. 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. Leftover pumpkin seeds keep very well for up to a week in an air-tight container.