Sep 9 2012

Pumpkin Recipes

Pumpkin Recipes

Pumpkin season is finally here! I’m a huge fan of fall, and I love fall produce. There are tons of options.

Pumpkin is an amazing vegetable to fight off aging because of it’s high levels of Vitamins A, E and C. It has some great minerals as well like, copper, calcium, potassium and phosphorus. It also happens to be very low in calories.

I love pumpkin pie, but it’s even better when you can make your own puree.

Pumpkin Pureee:

Remove seeds, cut in 1 inch pieces, cover cook, over boiling water until tender (15-20 minutes). Let cool, and throw in your Vita-Mix – or food processor. You can use it immediately, or freeze it. Pumpkin puree also makes great baby food.

Pumpkin Seeds:

Pumpkin seeds are nutritional powerhouses as well. A quarter-cup of pumpkin seeds and you will receive 46.1% of the daily value for magnesium, 28.7% of the DV for iron, 52.0% of the DV for manganese, 24.0% of the DV for copper, 16.9% of the DV for protein, and 17.1% of the DV for zinc.

How To Bake Pumpkin Seeds:

Preheat oven to 350. Combine 1 cup cleaned seeds with 1 tsp oil of your choice (I like coconut), and 1/4 tsp sea salt. Spread on a baking sheet, and bake for 20 minutes. These are great in school lunches, after school snacks, or late night munchies.

Roasted Pumpkin:

Pumpkin can also be roasted for a great side dish.

Preheat oven to 375. Cut pumpkin into 1/2 inch pieces. Combine with 2 tbls oil of your choice (again, I tend to stick with coconut, but you can use vegetable). Salt and pepper to taste and roast until tender (15-20 minutes).

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