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