Hi everyone….hope you’re having a good week. Before we get into today’s topic on pumpkin, I want to give you an update. Two weeks ago our podcast and blog focus was on food safety. This past week a new website, foodsafety.gov, rolled out. The website is a partnership between the FDA, USDA and Health and Human Services. It’s geared to consumers and is a one stop shop for all things food safety related. On this one site you’ll find everything from food recalls and alerts to an email to ask questions or report problems. Plus there is terrific information on food safety at home. Best of all, it is user friendly and puts this information right at your fingertips without having to search multiple sites.

Let’s go on to today’s topic. Do you have a favorite season? In Florida, we have to create them in our mind and on our tables. I love fall…the change in the leaves, the crisp cool air, and the smell of cinnamon and pumpkin pie spice. Can you smell it? The aroma of the pumpkin bread as it’s coming out of the oven. Do you remember what the bright orange color of the pumpkin tells us? You got it…it’s a dead giveaway that pumpkin is packed with the antioxidant beta-carotene. Remember, beta-carotene is one of the plant carotenoids which converts to vitamin A in the body. Beta-carotene performs many important functions in health maintenance including keeping your eyes healthy, protection against heart disease and some cancers. Pumpkin’s nutritional profile is impressive. One cup of canned pumpkin is less than 85 calories. It’s low in calories but pumped up with fiber (7 grams), potassium, folate, magnesium, and vitamin A.

Pepitas or pumpkin seeds contain about 150 calories per ounce with 9 grams of protein. The majority of fat is polyunsaturated and monounsaturated plus you get a garden variety of nutrients including iron, magnesium, potassium, phosphorus and more. I love foods that provide the body with an alphabet of nutrients. I toss pepitas on my salads and on the top of pumpkin bread or muffins when I’m baking.

Speaking of baking, we just posted a terrific Family Circle recipe for Crumb-topped Pumpkin Loaf at the Nutrition & Health Center on WDBO.com. You can also find this recipe and more in the October 17^th issue of Family Circle magazine.

Listen to this week’s podcast