Pumpkins are packed with nutrition and offer a wide range of health benefits
High in Antioxidants -Pumpkins are a great source of carotene ~ one of our major antioxidants that helps to protect us against certain kinds of cancer (particularly lung cancer), as well as heart disease.
Helps prevent Premature Ageing - Pumpkins are high in carotenoids which assist in staving off the free radicals in the body, and help in preventing premature aging, cardiovascular diseases and other infections
Protects Against Diabetes - The orange flesh in the pumpkins are rich in carotene which offer protection against the development of diabetes.
Helps Balance Blood Sugar- Pumpkin flesh is high in fiber whichisparticular helpful in the body's management of blood sugar metabolism and beneficial for the health of the pancreas, where our blood sugar regulating insulin is produced.
Boosts your Mood - Pumpkin flesh contains L-tryptophan, a chemical compound that triggers feelings of well-being and happiness. Having pumpkin as a part of your daily diet can keep your spirits high and prevent depression
Pumpkin provides some good vitamins and minerals including:
- vitamin C
- several B vitamins including B1, B6, folic acid & niacin
- potassium
- dietary fiber
- plus those pro-vitamin A carotenes!
Good for the lungs - Pumpkins are helpful in the relief of bronchial asthma. They promote the health of the lungs and throat as well. In fact, in European folk medicine pumpkin is acknowledged as a potent remedy in the treatment of respiratory and digestive ailments.
Anti-Inflammatory - The Beta carotene present in pumpkin seeds and flesh has antioxidant and anti-inflammatory properties. Regular consumption of pumpkin can protect against joint inflammation and arthritis.
How to use pumpkin other than pumpkin pie
- Cut your small pumpkin in half, scrape out the seeds, pierce the outer edge with a fork, and bake, flesh-side-down in a roasting pan for 45 minutes to an hour at 350F. You can serve it with ghee, coconut oil, or organic butter, cinnamon and nutmeg, and a pinch of salt, right in the half-shell.
- Chop or slice pumpkin into cubes or rounds and bake with some coconut oil and salt for a delicious treat.
- Replace mashed pumpkin for mashed potatoes as a side dish tonight.
- Use leftover mashed or cubed pumpkin with chopped nuts, coconut sugar, and coconut or nut milk for a morning pudding.
- Add to smoothies with pumpkin pie spice
- Add chunks to soups or stews
Make Your Own Pumpkin Puree
Look for a small (and sweet) sugar pumpkin. It's easier than you think, the biggest challenge is the cutting. Use the sharpest knife you have.
- With a sharp knife, cut the pumpkin or squash in half. Continue to cut those halves into half along the ribs into wedges, until you have eight wedges.
- Scrape out all the pulp from the pumpkin's cavity.
- Remove the outer skin with a vegetable peeler.
- Boil or steam slices until the flesh turns bright orange and soft. About 20 minutes. (You can prick with a fork to test if it done.)
- When soft, remove the slices or chunks with a set of tongs. Let cool to room temperature.
Scoop out the soft flesh (from the shell). Blend or puree in a food processor until smooth
