There is More to a Pumpkin Than It's Carvings
Happy autumn! I love the change in seasons, not only does the weather and trees change but we get to change our wardrobe and our food choices. Choosing to eat fruits and vegetables that are in season is always a good practice. Not only does it make it easier to shop local farmers markets but also it allows your body to assimilate to the seasonal changes more naturally. Most generally, without realizing, our bodies crave those fruits and vegetables.
When we think of fall, we think of Halloween and with that come pumpkins. So, let’s take a look at the pumpkin and what it can provide us beyond the glowing, carved out faces of the jack-o-lanterns.
Pumpkin fruit, that’s the stuff inside buried under the seeds and webbing, is incredibly rich in antioxidants and vitamins. It is low in calorie and has no cholesterol. Because of this, it is usually recommended for controlling cholesterol and weight loss. The color of the pumpkin is what provides the antioxidants; orange provides us with an abundance of vitamin A, leutin, xanthin, and carotenes. Vitamin A is a powerful natural antioxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for good visual sight. Vitamin A can also protects against lung and oral cavity cancers. Rich in dietary fiber, helps maintain the digestive system. In addition to vitamin A, it is a good source of vitamins C and E. Vitamin C boost the immune system and Vitamin E provides longevity, keeping you looking younger. Finally, pumpkins contain; B-complex, folates, niacin, vitamin B6, thiamin, pantothenic acid, and mineral such as copper, calcium, potassium and phosphorus.
Its seeds are a great source of protein, minerals, vitamins, and Omega 3s. So, when carving out those spooky face this Halloween, save those seeds and snack away!
Roasted Pumpkin Seeds:
Wash and dry seeds
Line a pan with parchment paper
Mix seeds in a coconut oil and seasoning of choice, I like a little garlic, in a bowl and cover seeds evenly
Layer seeds on parchment paper
Cook in oven on 350 until golden brown