Pumpkin is a favorite of the autumn season. Around this time, these beautiful orange gourds start showing their faces everywhere.
Baking and decorating with pumpkins can be lots of fun, however, there are lots more uses for pumpkins than pie and Jack O’ lanterns. Pumpkin also has some amazing health benefits that you don’t want to miss.
High in fiber
Fiber is a must for keeping our bodies regular, and pumpkin has about seven grams of fiber per cup. As well as helping with digestion, fiber also helps lower blood pressure and cholesterol levels.
Loaded with nutrients
Beta-carotene is the antioxidant that gives pumpkin its orange color. Beta-carotene is great for skin health, eye health and immune system health. Pumpkins are also full of anti-inflammatory beta-cryptoxanthin. In addition, one cup of pumpkin gives us about 550 mg of potassium. Potassium helps keep our muscles and heart in top condition.
Pumpkin is also a rich source of vitamin A and contains over 7000 mg per 100 grams. According to research, vitamin A can help protect the body from both lung and oral cancers.
Here are 3 new ways to try pumpkin:
- 1 cup organic pumpkin puree
- 3 cups organic coconut milk
- ½ cup organic Greek yogurt
- ½ teaspoon ground cinnamon
- 1 teaspoon organic coconut sugar
- Freeze the pumpkin puree until solid.
- Place milk, yogurt, and puree in a blender. Blend on high until smooth.
- Add cinnamon and sugar and blend until combined. Serve while chilled.
Pumpkin and Spinach Salad
- 1 ¼ pound organic pumpkin, peeled and chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp raw honey
- Salt and pepper to taste
- 5 oz organic baby spinach
- ¼ cup raw pumpkin seeds
- 3 tbsp dried cranberries
- Homemade vinaigrette dressing
- Preheat your oven to 400 degrees F.
- Toss the pumpkin, olive oil, salt and pepper together in a large bowl.
- Spread on a baking sheet and bake for 20 minutes. Turn halfway through cooking for even roasting.
- Cool to room temperature.
- Toss the spinach, seeds, and cranberries together. Add the pumpkin and lightly toss.
- Serve topped with a vinaigrette dressing.
Baked Pumpkin Pie Pudding
- ¼ cup melted organic, grass-fed butter
- 2 cups organic pumpkin puree
- 1 cup organic coconut sugar
- 1 cup organic evaporated milk
- ½ cup gluten-free flour
- 2 organic eggs, beaten
- 1 tbsp vanilla extract
- ½ tsp salt
- ¼ tsp baking soda
- 2 tbsp pumpkin pie spice
- Homemade whipped cream and cinnamon for serving
- Preheat your oven to 450 degrees F.
- Pour melted butter into a baking dish. Swoosh around to coat.
- Whisk together remaining ingredients and pour into dish.
- Bake for 30 minutes.
- Serve warm topped with whipped cream and cinnamon.
-The Alternative Daily