Pumpkin Seeds

Since I've been eating clean for the past month, going gluten free hasn't been that difficult for me...until it comes to snack time. I'm a salt snack fiend, so I've been trying to come up with healthy snacks that I will actually crave.
I decided to try pumpkin seeds because they are a superfood.  They contain antioxidants, minerals, B6 vitamins, and amino acids tryptophan and glutamate.  Tryptophan aids sleep and is converted into serotonin in the body.  Serotonin is the key to sleep and stabilizes your mood.  If you suffer from anxiety or depression, you most likely lack proper levels of serotonin.  I could go on for days about this magical mood lifter, but that is for another day.  Glutamate had the same kind of effects on the body, but again, for another day. 
This is another "how-to" recipe.  This is the basic method, but I encourage you to experiment with different spices and oils.
Since these super seeds were making me feel super, I decided to go with another superfood: Tumeric.  Tumeric is arguably the healthiest spice in the world.  From aiding in weightloss, to being an antioxidant and cancer prevention, it's a great spice to cook with.

Roasted Pumpkin Seeds

2 cups of raw organic pumpkin seeds
1 TB grapeseed oil
1 tsp tumeric
1/2 tsp cumin
1/2 tsp sea salt.

Pre heat the oven to 350 degrees.  In a medium sized bowl, combine all ingredients and stir until the seeds are evenly coated.
Spread the seeds onto a sheet pan in a single layer.  Roast in the preheated oven for 6-8 minutes.  Keep on eye on these because they can burn quickly.
Remove for oven and let cool.  I like to eat them when they are warm, but they are great at room temp as well. 
Eat them as a snack, in cottage cheese, or on a salad.  These are also good to add crunch to a root soup.