I still love turmeric.  In fact, I have at least once a day in my morning drink.  But if I can squeeze it in a few extra times I won’t complain.

I’ve talked about turmeric before when I put my golden milk recipe on the blog.  If you missed that recipe or just want to know how amazing turmeric really is, go check out that post.  If you want a great snack, keep reading. 

I saw a recipe for turmeric roasted cashews and I thought that sounded really good.  Why hadn’t I thought to roast nuts along with turmeric?  I wanted to give it a shot but I’m still staying away from cashews for right now.  Which is why I chose to roast pumpkin seeds.

Pumpkin seeds are full of good for you things like magnesium (needed for pretty much everything your body does), zinc (great for immunity), and they have a good ratio of omega-3 to omega-6 fatty acids.  Pair pumpkin seeds with turmeric, add some coconut oil, and a healthy dose of chia seeds and you’ve got a powerhouse of a snack.  Luckily, it also tastes amazing because what good is a healthy snack if it tastes like garbage? 

Now, a quick disclaimer: If you can’t find fresh turmeric (I’ve found it in MOST grocery stores near the ginger) OR you don’t have the time to make the turmeric oil the way I did, you can just mix 1-2 tsp of powdered turmeric into coconut oil and call it a day.  Easy peasy and you still get the benefits of turmeric goodness.

Ok, ready for a simple and nutritious snack?  I thought so.

Turmeric Roasted Pumpkin Seeds- makes about 20 servings 

1/4 cup serving: Calories: 112 Total Fat: 9.95g Carbs: 3.62g Fiber: 3.1g Protein: 4.35g

• 2 cups raw pumpkin seeds
• 1/4 cup chia seeds
• 1-inch long turmeric root OR 1-2 tsp ground turmeric
• 4 tbsp coconut oil
• 2 cloves garlic, sliced
• 1 tsp sea salt
• 1/2 tsp black pepper

1. Peel and slice the turmeric root.  Add the turmeric and coconut oil to a small saucepan and start heating it over medium-low heat.  Once it starts to bubble, turn the heat to low and steep for about five minutes.  Occasionally swirl the pan.
2. Add the sliced garlic and cook for another 2 minutes until the garlic is golden brown.  Remove the oil from the heat and let it sit in the pot while you get everything else ready.
3. Preheat the oven to 350 and line a large baking sheet with parchment paper or a Silpat.  Combine the pumpkin seeds and chia seeds in a large bowl and mix.
4. Strain out the turmeric and garlic from the oil and pour the oil over the pumpkin and chia seeds.  Stir to coat everything.  Add the salt and pepper and stir once more.
5. Spread the seeds out on the baking sheet in an even layer and roast in the oven for about 20 minutes, turning halfway through.  Check at the 20-minute mark to see if the pumpkin seeds are browned yet.  If they are still a little green, roast for another 10 to 15 minutes.
6. Remove the seeds and let them cool for 10 minutes before storing them in an airtight container in the fridge.

**Note, the coconut oil will harden in the fridge and make little pumpkin/chia clusters.  I kind of love that about this snack, but you can also let the seeds sit out on the counter for a few minutes before eating if you don’t want that.**