It’s Pumpkin Time

jaiedocere, recipe

It’s Pumpkin Time

It’s almost Halloween and there are Jack-o-Lanterns everywhere… at least they are in my neighborhood.

In addition to their craft potential, pumpkins have lots of health benefits. If you save the seeds while you are scooping out your pumpkin you can roast and eat them. Pumpkin seeds are high in protein and omega 3 fatty acids. Here are two recipes that can help you get the most out of the season.

Quick Recipe

  • After you separate the seeds from the stringy pulp, season them with salt, soy sauce, curry or cayenne to taste.
  • Spread them in a greased pan and roast them at 350° for 15 minutes.

Longer Recipe

  • Soak the seeds in salty water (maybe add some paprika!) for seven hours or overnight.
  • Drain them and bake them at 150° for twelve hours or overnight.

The pulp from pumpkins can be used in any recipe that calls for a winter squash. Pumpkin pies are generally made from the smaller and tastier pumpkins, but you can eat a pumpkin of any size (the bigger they get the more fibrous they taste).

Like all orange vegetables, pumpkins have beta-carotenes which are antioxidants. They also has lots of Vitamin A and C. Don’t just carve them, eat them!

Remember, food is our best medicine!

Special Thanks

Recipes are from “The New Whole Foods Encyclopedia” by Rebecca Wood and “Nourishing Traditions” by Sally Fallon.

Related Posts