Every once in a while I love a fresh, homemade juice. One of my all-time favorites is carrot juice with fresh ginger and oranges. It’s a great way to start your day the right way after a feast or a night out. All you need is a good juicer and fresh ingredients. I would also recommend not to peel the carrots and the ginger, many of the vitamins sit directly under the skin and through the juicing process you’ll already loose a lot.

Fall season is definitely pumpkin season. Besides soups and coffee flavored pumpkin drinks I prefer a healthy salad. This recipe is easy and fast to make and it could be a great side dish for Thanksgiving. For this recipe I used a Hokkaido pumpkin. To prepare this kind of pumpkin, you only have to remove the seeds and fibers before using for cooking, the skin is perfectly edible and does not need to be removed.

Sometimes we have to leave earlier for work or we scheduled an early workout class and it is not even 10:00 AM and we might be hungry already. I decided to write down a few of my personal favorite snacks for at home, work or on the go.

Hokkaido Pumpkin, also known as “Red Kuri Squash”, is rich in vitamins and contains minerals such as: calcium, magnesium, phosphorus, potassium, beta-carotene and Vitamins A, B, C, which makes this pumpkin a super nutritional food for the colder fall season. Hokkaido pumpkins are some of the easiest pumpkins to prepare and store; due to their flavor and their smaller size, they are growing in popularity which makes them less expensive compared to other pumpkins. To prepare the Hokkaido pumpkin, you have to remove the seeds and fibers before using for cooking, the skin is perfectly edible and does not need to be removed regardless of how you want to prepare it. Personally, I’m a huge fan of this pumpkin and enjoy the delicate, sweet and slightly nutty flavor every single time.