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Pumpkin Power from The Nourish Series

Pumpkin Power : Colorado Center of Health and Nutrition BlogThanks to Dr. Gina Sirchio, my co-conspirator on The Nourish Series, for allowing me to share this on the Colorado Center of Health and Nutrition blog!

With autumn here, it’s that time again, pumpkin everything is popping up!  From flavored coffees to muffins, nail polish colors to scented candles.  The bright and cheerful pumpkin has taken center stage when the grayer skies start to loom.  While some are feeling a little inundated by the the pumpkinpalooza, let’s see all the good things we can enjoy from this harvest fruit.

Pumpkin is a wonderful source of Vitamin A.  Specifically, in the pumpkin this is in the form of mixed carotenoids which the body then conjugates into Vitamin A.  Therefore, there is no upper toxicity limit.  This is important for prenatal women!  The Vitamin A made by your body from the pumpkin can be enjoyed to its fullest.  Vitamin A is great for our skin, eyes and the digestive tract.

Pumpkin provides excellent fiber per serving.  Whether one is choosing the pulp from their carved Halloween creations or even canned, the fiber is present and a healthy addition to any meal. back links check   This can be made into soups, pies, stews, the options are out there!

Pumpkin seeds have a good amount of protein.  Toast them with a little sea salt and enjoy!  Eat them alone, mix them into your oatmeal, trail mix, salads or top off your pumpkin muffins with the crushed seeds.

Here are two fun recipes for the mighty pumpkin…

Pumpkin Nutty Truffle Bites
submitted by Emily Sopha of www.sophatography.com.  Emily is a professional family photographer and Mom of two.  Always on the lookout for healthy, fun snacks…she submitted these!

30 whole pitted dates (or other dried fruit of choice)

1/2c unsweetened flaked coconut

1/4c pumpkin seeds

1/4c roasted almonds

1/8tsp sea salt

1T coconut oil

2T unsweetened cocoa

2 oz. chopped bittersweet chocolate

Prepare:

1. In a food processor, chop the almonds and pumpkin seeds

2. Add dates and process to a fine grind.

3. Add in coconut, cocoa and salt- pulse to combine well

4. Roll mixture into small balls and place on parchment papered tray

5.  Refrigerate for 1 hour

6. Melt chocolate in microwave or over double-boiler until melted.

7. Pour chocolate over the balls and let set.

8. Enjoy!!

 

Whipped Pumpkin Body Butter
submitted by Sarah Klein. Sarah is private baker specializing in pastries and delicacies of all kinds, enjoyed by her local Cumberland, Maine cafes as well as private customers.  A Mom of 3 dedicated to healthy and delicious treats.

1c Shea butter

1c Olive oil

1/2c Coconut oil

1/4c Pumpkin puree

Cinnamon and Nutmeg

Prepare:

Melt all oils and pumpkin over low heat. Put in mixing bowl and put in fridge until it appears hazy.  Whip on high until it is thick and mostly white.  Add spices lightly for desired amount of scent.

To Use:

Store in covered jar in cool place. Larger amounts should remain in refrigerator until needed.  Slather over entire body after bathing or as needed to maintain healthy, supple skin through even the driest of winters, enjoy!

 

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