PUMPKIN: the whole pumpkin is eatable – skin, flesh, gourde and the seeds. The seeds are the most potent part of the pumpkin. The seeds has everything the pumpkin has except in greater amount.
Nutrition Health Benefits
High in proteins:
Zinc:
Magnesium:
Vitamins B:
Tryptophan:
The Pumpkin Seeds Help With:
– strengthening the hair and prevent hair loss
– heart disease
– great for the lungs, and getting rid of the mucus
– helps remove intestinal worms of all kinds and parasite eggs.
– it is said that eating raw pumpkin seeds on an empty stomach for a week will get rid of worms from the body. I roast my seeds in the oven, and I would like to think there are still some benefits, perhaps not as much.
-Chicken love pumpkin and pumpkin seeds. It’s a natural treat for chickens that kills parasites and protect the eggs from parasites. When you eat eggs, make sure to completely cook your eggs to prevents getting parasites.
– Sprinkling garlic on pumpkin seeds are great for flushing out pinworms.
THE PUMPKIN FLESH/MEAT
– high in carotenoids and help with eyes, vision, and anti-aging.
– keeping skin healthy, prostate cancer, anti-inflammatory (reduce the swolling), arthritis, prevent kidney stones, depression
HOW TO PRESERVE PUMPKIN
1) COOK, PUREE & FREEZE
a) Wash the outside of pumpkin with some apple cider vinegar diluted in water. If you don’t have any cider, you can use baking soda. They both kill bacteria and fungus.
2) PREPARE AND FREEZE RAW
a) Wash outside of pumpkin.
b) Cut the pumpkin as your liking, put it in baggies and freeze. It’s nice to cut the pumpkin in different size and shape to make difference recipes and make eating interesting.
c) keep the pumpkin seeds for roasting
d) the gourd, you can freeze to put it in muffins
RECIPIES
ROASTED PUMPKIN SEEDS
Put all the pumpkin sees in a bowl, sprinkle some garlic powder, sea salt or pink salt, and a few drops of oil, just enough so that the seeds stick at the bottom of the pan. Bake 350, check every 10 minutes. Take 20 to 30 minutes, depending how golden you like your seeds. Store it in glass containers. My seeds last me a few months – I eat them all by then.
PUMPKIN SPICY PUREE FOR BREAKFAST
2 cups of pumpkin puree
1-3 teaspoon cinnamon
1/4 – 1/2 teaspoon nutmeg
1/4 – 1/2 teaspoon clove
1/4 – 1/2 teaspoon ginger
some honey or maple syrup or cane sugar or brown sugar
1 teaspoon vanilla (option)
1/4 milk (option)
Mix together in pot and warm it. Eat.
or
PUMPKIN SPICY PUREE FOR BREAKFAST
2 cups of pumpkin puree
1-3 teaspoon cinnamon
1/4 – 1/2 teaspoon nutmeg
1/4 – 1/2 teaspoon clove
1/4 – 1/2 teaspoon ginger
1 teaspoon vanilla
1/4 cup milk (optional)
2 eggs
1/4 to 1/2 cup sugar (brown or cane or honey)
Instructions:
1) Beat together the eggs, milk, and vanilla in a small bowl.
In pot, mix pumpkin puree, and spice.
2) Then add the liquid mixture in the pumpkin mixture, then mix well.
3) Put pot on stove, heat on medium to low. Stir until sugar melts and puree thickens.
4) You can use this as pie filling or eat it with granola, or you can do what I do, I put it all in my bowl, sprinkle my home made granola and eat it for breakfast or lunch.
Bright Blessings!!!
