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I was out for Thai food the other day and I saw a dish on
the menu that caught my eye: Pumpkin
curry. It was a no-brainer! I’m a fan of all things pumpkin. I have pumpkin tea at my work desk. If I see pumpkin tempura when I’m out at
sushi, I always order it! And I
admittedly get excited when all the pumpkin spice lattes get released as the
leaves start to turn….. Sadly, off
season it can be hard to find canned pumpkin, let alone fresh. Once we have reached autumn, though, I take
this opportunity to reap the health benefits of eating every part of my
favorite gourd. Pumpkins aren’t just for
carving anymore….
Though China
now produces the most pumpkins and pumpkin seeds in the world, did you know
that Illinois
is the biggest producing state in this country?
There is some compelling research on the health benefits of pumpkin (especially
the seeds!) as well including a healthy lipid profile with high oxidative
capacity and some anti-cancer benefits from the lignins and flavones in these
seeds. Pumpkin seeds are nutrient
powerhouses rich in zinc, vitamin E, manganese, phosphorus, magnesium and
tryptophan. To prepare seeds, separate
them from the pumpkin innards and rinse well.
Spread in a single layer on a cookie sheet and roast for 20 minutes at
~175 degrees. There is some research
that suggests increased health benefits when seeds are not overcooked.
I like the seeds, but I also really like the flavor of the
gourd itself. Here is a new take on an
old recipe of mine, perfect for a fall breakfast:
Ginger Pumpkin Breakfast Smoothie
Ingredients
1 cup ice cubes
1 small-medium banana (ripe)
8 ounces almond milk (unsweetened)
1 tsp grated fresh ginger (dried ginger is fine, too if you
don’t have fresh)
1 tsp peanut or almond butter
½ tsp vanilla extract (pure, organic if possible)
½ cup pure pumpkin (can use organic canned or fresh pumpkin
puree if possible)
Instructions
- Combine all ingredients in a blender and puree until smooth. Enjoy immediately.
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