For most of us, fall means snuggling before a warm fire, delicious hearty soups, another layer of clothing and sometimes ... another layer of fat in the mid-section. You’ve probably all been there, fall runs into winter and the colder it is outside, the more we want to stay inside with our comfort foods. By spring, you find you need the next notch up on your belt. Fall, however brings a new season of incredible nutrient-dense fruits and veggies. Apples, pears, artichokes, and broccoli all thrive in the fall. Probably the food that comes to most minds however is pumpkin. We see them on our neighbor’s doorsteps, infused into our lattes and sitting on our Thanksgiving table in the form of pie. When I was a child, my mom would roast the seeds of the pumpkin after I carved it and I would eat them after the came out of the oven with a big smile on my face. They were delicious and back then, I could not have possibly known just how nutritious they were as well. Pumpkin seeds (aka pepitas) are a nutritional powerhouse. They are great sources of magnesium, iron and zinc. Magnesium is needed for strong bones and a steady heart beat, iron is needed to transport oxygen to your cells and zinc helps our immune system to remain strong during the winter months. These are just a few perks of this sturdy seed. This year, skip the pumpkin muffin, ice cream or pie and stick with the seeds instead – your body likes it a lot better!
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