consciouseating
the handle. Repeat this on the other side, just across from your fi rst cut line. If you have followed my suggestions for selecting a pumpkin, it will be fresh and crisp. It will naturally crack open along the cut lines. If you have a tough time getting through the ends with your knife you can simply cut those off, making it easy to split the pumpkin into two pieces.
Pumpkin seeds I prefer to use a spoon with
Eat Seasonally, Eat Locally, Eat Healthy–
Pumpkin and Persimmon Our Holistic Doctor Samadhi Artemisa, Ph.D., A.P. shares two of her top picks for Autumn
A
re you interested in an eco- friendly way to enjoy Halloween? It is pumpkin harvest season
and what a great way to celebrate autumn with edible decorations. This is a practical way to go green! Decorate your home and doorstep with pumpkins to celebrate the season and then eat up—no waste, no plastic and completely biodegradable. Due to their orange pigment, pumpkins are naturally high in beta carotene and vitamin A. They are one of the easiest foods to digest, containing rich amounts of fi ber and magnesium. They also provide B vitamins, potassium, copper and manganese.
Selecting Pumpkins All sizes and shapes of pumpkins are
edible. My favorite for cooking and baking is the small version called a
pie pumpkin. When selecting one to eat, be sure it is heavy compared to other pumpkins the same size. If the pumpkin is light weight, it is dried out on the inside. Heavy pumpkins have moist, dense meat with the highest nutritional benefi ts.
Storing
Pumpkins should be stored in the refrigerator until ready for use. Just prior to baking, take your pumpkin out of the fridge and let it come to room temperature. This will make it easier to cut open and easier to handle.
Preparation Tip I have found the best way to open a
pumpkin is with the sharp point of a chef’s knife. Insert the tip into the pumpkin just below where the stem attaches. With the tip of the knife wedged in, press downward fi rmly on
26 Central Florida natural awakenings
a serrated edge, such as a grapefruit spoon, to scoop out the seeds and inner pulp. But beware of the seeds! During pumpkin carving rituals, it is common to toast the seeds and eat them. I don’t recommend this for two reasons: 1) the seeds have a thick and tough outer coating, which when chewed up, result in a rugged surface. This is hard on the digestive tract and can cause intestinal disturbance. 2) Pumpkin seeds are rich in Omega 3 Essential Fatty Acids. This type of fat is extremely heat-sensitive and turns into a Trans-Fat (a carcinogen) at just over 100 degrees Fahrenheit. The standard temperature for toasting pumpkin seeds is 250 degrees Fahrenheit! Omega 3 Fats are best eaten in a raw, unheated state to get the health benefi ts. The green pumpkin seeds available for sale at health food stores are from a different variety of pumpkins. These have the hard outer coating removed. I highly recommend eating these raw (not roasted) for the Omega 3s, zinc, protein content and other health benefi ts.
Vegetarian
Pumpkin Soup 1 small pie pumpkin 1 cup raw cashews (soaked in water for 2 hours) 3 tablespoons raw honey ½ tsp nutmeg 1 tsp ginger powder 1 tsp salt ½ tsp black pepper Shredded coconut (unsweetened) Water
Preheat oven to 400 degrees. Cut your pumpkin in half and remove the seeds.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48