Even though we are past Halloween, pumpkins are in season until March.
Pumpkins have a mild sweet flavor and are neural to cooling in nature. They are high in beta-carotene, and also contain vitamins B and C, potassium, sodium, and carbohydrates. Pumpkin seeds are rich in zinc, they are strengthening to the adrenal glands and prostate gland and are considered a remedy for tapeworm and roundworm.
Pumpkins are considered antioxidant and immune tonic. According to Brigette Mars, the author of "Rawsome!
Pumpkins have been used to remedy acidosis, colitis, indigestion, cataracts, flu, and heart disease. They also support the spleen, stomach and pancreas, thus benefiting people with hypoglycemia and diabetes.
Choosing
Look for pumpkins with bright orange color that are firm to touch and heavy for their size. Smaller sized pumpkins have a more tender and sweet flavor.
Storage
Store pumpkins at room temperature up to a month, or up to 3 months in the refrigerator. Any cut pieces can be refrigerated up to 5 days.
If you want to try a raw version of a pumpkin pie, here's a recipe from Alissa Cohen's book "Living on Live Food
Crust:
2 cups almonds
1/3 - 1/2 cup dates, pitted and soaked
Blend all ingredients until smooth. Pat down into a pie plate.
Filling:
2 cups shredded pumpkin
1 cup dates
1/2 cup almonds (soaked)
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 cup water
Mix shredded pumpkin in a food processor for a few minutes. Add other ingredients and blend until smooth. Place filling on top of pie crust. Chill in the refrigerator before serving. Enjoy!
More Eating in Season
I love holiday recipes! :)
Hope you had a good Thanksgiving also!
Posted by: Alison | November 28, 2008 at 08:42 PM