The orange gourd we all know and love has many more uses (and benefits!) beyond becoming a jack-o’-lantern. Pumpkins are rich in beta carotene and vitamins A, C and K, providing strong antioxidant and anti-aging benefits. High in fibre and low in fat, this veg can also support healthy weight management all winter long—in fact, one cup contains only 80 calories! Our friends at Vega share five new ways to use the surprisingly versatile pumpkin this season:
smoothie boost: Make a morning Pumpkin Spice Protein Smoothie by blending 2 cups unsweetened vanilla coconut milk with 3/4 cup pumpkin purée, 1 scoop Vega One Vanilla Chai, 1/2 cup of ice and 1/4 teaspoon cinnamon. Zoom zoom!
sweet treat: Add pumpking to delicious desserts, like a Chocolate Pumpkin Mousse. Simply add 2 cups pumpkin purée, 1/3 cup unsweetened cocoa powder, 1/3 cup maple syrup, 1/2 cup heated, liquified coconut butter, 1/2 teaspoon cinnamon and 1/2 teaspoon vanilla to a bowl, mix well with a fork and refrigerate for 30 minutes before serving.
lunch box: A healthy midday meal, Roasted Pumpkin Quinoa Salad contains a cornucopia of our favourite fall foods!
Ingredients:
2 small pumpkins
2 tbsp coconut oil
1/4 cup onion, diced
Sea salt and pepper to taste
2 cups cooked quinoa
1-1/2 cups fresh spinach, chopped
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
1/3 cup toasted pecans, chopped
1/2 cup pomegranate seeds
1/4 cup flat-leaf parsley, chopped
1/2 tsp ground cinnamon
2 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tsp maple syrup
To prepare: Preheat oven to 425°F. Cut the pumpkin in half, scoop out the seeds and place the halves cut side down on a baking sheet greased with a tablespoon of coconut oil. Roast until soft (about 30 minutes). Heat a tablespoon of coconut oil in a large skillet over medium heat. Add onions and a pinch of salt and pepper and cook, stirring, until golden, about 15 minutes. Stir in cooked quinoa, add spinach, remove from heat and cover for a minute or two, until spinach wilts. Add remaining ingredients to the skillet and stir to blend. Finally, remove pumpkin from oven, scoop out part of the flesh from two of the halves, chop and stir into the quinoa blend. Enjoy!
morning oats: Forget your pumpkin-flavoured latte, this breakfast is the perfect wake me up! Just cook old-fashioned oats using almond milk instead of water and, when the consistency is right, add spices and seasonings (we suggest brown sugar, vanilla extract, pinch of salt, dash of cinnamon, cloves and allspice) plus two tablespoons of pumpkin purée. Top with dried cranberries and chopped pecans, if desired.
beauty routine: Revitalize your skin with this amazing Anti-Aging Pumpkin Face Mask. Both pumpkin and raw cane sugar contain alpha hydroxyl acids that help slough off dead skin cells and encourage the growth of new healthy cells for a fall glow! The added pumpkin seed butter is high in fats for moisture, while the zinc will fight acne:
Ingredients:
1/2 cup pumpkin purée
1 banana
1/4 cup raw cane sugar
2 tbsp pumpkin seed butter
To prepare: Add all ingredients to a blender and blend. Massage onto face. Let sit for 10 minutes and wash off.
Pumpkin power! —Peggy Kotsopoulos
Visit Peggy at www.peggyk.com and follow her on Twitter and Google+.
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