Ways to Cook with Pumpkin
Years ago, I thought the only thing you could do with pumpkins was carve funny faces into them, or somehow, magically turn them into pie. Now I know that there is so much more to them than that. I get excited when I see bright orange baking pumpkins appearing at farmer’s markets because I know I’ll soon be eating pumpkin bread, etc.
Pumpkin’s orange flesh is packed with fiber and is an excellent source of beta-carotene, which helps with vision and supports the immune system.
How to choose a pumpkin
Look for small, round pumpkins in the produce section marked “pie pumpkins” or “sugar pumpkins.” It’s OK if they have blemishes, but pass on any that have bruises or soft spots. Smaller pumpkins are the best kind for cooking. Avoid the larger type that you might choose for carving jack-o-lanterns, which have stringy, watery flesh and very little flavor. If you can’t find a proper pumpkin for cooking, you can substitute sweet potatoes or whole pumpkin from a can. Canned pumpkin puree makes it easy to add pumpkin flavor to your meals. Look for puree with no added spices or additives.
First recipe – I have tried this already it is a hit.
Pumpkin Pie Shakeology
There is a full serving of yummy pumpkin in this pie-flavored smoothie. Pumpkin is an excellent source of vitamin A, which is important for healthy teeth and vision.
Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving
¼ cup water
¾ cup unsweetened vanilla almond milk
1 scoop Vanilla Shakeology
½ cup canned pumpkin puree
1 tsp. pure maple syrup (or raw honey)
1 Tbsp. coarsely chopped raw pecans – I am not fond of nuts so I leave them out.
1 tsp. pumpkin pie spice
1 cup ice
1. Place water, almond milk, Shakeology, pumpkin puree, maple syrup, pecans, pumpkin pie spice, and ice in blender; cover. Blend until smooth.
Let me know what you think?
More recipes to come. Look for them on my Facebook page or here.
Your Partner in Health,