Hi there --

I wanted to say hello (for some of you, it's been a while since we were in touch) and to wish you a wonderful, healthy and prosperous Thanksgiving. I'm very grateful for so much in my life: family, friends, health, meaningful work, a warm home, and food in the pantry, to name just a few.

I'm also grateful to you for your ongoing interest in improving your health, both for your own sake, and, because by taking care of yourself and your family, you help to improve the wider world.

I know I've been a little quiet lately -- I've been teaching a lot, developing new projects and reconfiguring my communications. More is on the way, I promise!

I especially want to invite you to join me in a new venture, at the Neat and Simple Living Cafe. This is a free, online community that I recently co-founded with two trusted friends/colleagues, Ariane Benefit and Ellen Shapiro, as a place to share information on sustainable success in health, prosperity, relationships, work and home. It's a wonderful resource that takes advantage of the latest social networking technology, so come check us out at www.neatandsimpleliving.com.

Lastly, I wanted to share a fun, easy, nutritious and seasonally perfect recipe for Spicy Pumpkin Seeds. It's been a huge hit at my classes, with my clients, and at any party I've brought it to! The recipe is below. Hope you enjoy it -- and let me know if you make it (or about anything else you're cooking, because I love cooking stories!)

All best for an abundant, serene and delicious beginning to the holiday season.

Thank you and shine on,

Bernadette

Bernadette Armiento
Certified Holistic Health Counselor
Shining Life Nutrition
973.944.4878

SPICY PUMPKIN SEEDS
Pumpkin seeds (also known as Pepitas) make a terrific snack, and raw or lightly roasted they're a great way to get healthy oils, protein and fiber. They're a very good source of the minerals phosphorus, magnesium and manganese, and a good source of other minerals including zinc, iron and copper. When roasting them in the recipe below, keep a close eye on them -- they tend to go from raw to burnt really quickly!

Ingredients
Nonstick olive oil spray or small amount of olive oil
1 large egg white
1 tablespoon fresh lemon or lime juice
1 teaspoon olive oil
1 tablespoon sweetener (agave nectar, barley malt, honey or maple syrup)
1 tablespoon curry powder or garam masala powder or Chinese 5-spice powder (or a mix of your own)
1 1/2 teaspoons coarse sea salt
1/8 teaspoon cayenne pepper
12 ounces hulled pumpkin seeds (about 2 1/2 cups) -- found in the bulk section of the supermarket, or in packages

Directions
1. Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.
2. Spray with nonstick spray or brush lightly with oil.
3. Whisk egg white, lime juice, and oil in large bowl.
4. Add next 4 ingredients; whisk.
5. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly.
6. Bake until lightly toasted and fragrant, stirring often, about 15-20 minutes. Cool on sheet.
Note: Can be made 5 days ahead. Store toasted seeds airtight at room temperature.

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