Wow. Summer is done. I think it’s officially the fastest season of the four. Every year it seems to fly by in a flash!
I hope you all managed to squeeze in a relaxing vacation. Ever noticed how amazing someone looks after some R & R? Yeah. Vacations are super healthy.
I wish I could say I took one, but alas, there’s too much going on for me right now. I’ve been working ’round the clock!
And although it was a VERY busy summer, it was a fulfilling one. The most rewarding things are those we work hardest at, and I can say that I’ve seen many labors of love come to fruition of late. (Keep reading for more on that!)
As we settle into Fall, I’ll revisit some old recipes I haven’t made in awhile and stick my hand into a fresh pumpkin again!
Pumpkin is absolutely one of my favorite foods – I love the taste and I love that it’s high in fiber and low in calories, as well as rich in so many vitamins and minerals. I add it to oatmeal, smoothies, steamed veggies, baked goods…pretty much anything I can.
And pumpkin seeds (pepitas) are a superfood – loaded with good stuff we need like magnesium and zinc – as well as high in protein and fiber. But don’t over-roast them: 20 minutes is the max.
**For all my pregnant readers, you should know that pumpkin seeds are a fantastic food for you and your growing baby. With important vitamins, minerals, and healthy fats, you should make these little guys a regular addition to your snacks or meals.
As for those labors of love I mentioned above, I am thrilled to announce that we have opened our much-anticipated Roastery Roll-Up Bar at Barefoot Coffee Roasters. It looks amazing and our incredible team has worked incredibly hard on it. Many thanks to them for making my vision a reality.
So come on over to Barefoot Coffee Roasters at 76 Sunol Street in San Jose for some kickass coffee!
Health Coach Jillian 
Looks great Jillian! Congratulations to you and Jon! 🙂 xoxo
Thanks!!
Wow! The coffee bar looks incredible. Can’t wait to see it in person.
Well done BF Peops! Congrats!!!
As for pumpkin, do you have a simple method to roast a whole pumpkin & just keep its inner parts on hand? Should the pumpkin be organic? Also, I once had a super simple soup recipe for pumpkin & maybe maple syrup(?). Any good soup ideas, as well?
Thx for the continuing great info, HCJ. You are the best!!! MTL, TM
Thanks!
As for the pumpkin, I cut it in half and put the two halves side down on parchment paper on a cookie sheet. Then I bake at 375 for 50 minutes or so – basically until the pumpkin is soft and you can slide a knife through it. Then I scrape all the insides out and keep in the fridge or freezer if I won’t use it all at once. As for organic, I’m not sure that any of those little baking pumpkins are. If you want organic, I recommend buying pureed pumpkin in a box by Fig Foods or Pacific Foods (avoid canned pumpkin because of the BPA). I always have that on hand – less work and still delicious!
I’m getting some soup requests here, so I’m going to work on that. If you scrounge up that pumpkin maple recipe, do share it! Thanks!
Any good pumpkin soup recipes?
Great question! I will work on that and post on it soon. Thanks!
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