PRODUCE EXTRAVAGANZA: BEYOND THE PUMPKIN PATCH!

August 25, 2015

 

 

Pumpkins dramatically increase their social status on the produce chain once autumn arrives.  Leaves start falling and changing to shades of yellow, burnt orange, and brown . Days become shorter  with less sunlight signaling  the grand debut of the  Almighty Pumpkin ‘s entrance into the Produce Extravaganza! Unlike the summer squash and zuchhini, cherries, and lima beans that are at the forefront of  summer produce, they take a back seat in the autumn, whereas the  Pumpkin reigns supreme at the Produce EXTRAVAGANZA !  To find out why the pumpkin reigns head of the Produce Extravaganaza then read on …….

 

 

 

  • Promotes sharp eyesight through it’s nutrient dense antioxidant of Beta Carotene  which converts to Vitamin A in the body.  The pumpkin has more than 200 percent of your daily dose of Vitamin A

  • Fiberrific!  Pumpkins are often over looked as a great source of fiber. They have 3 grams of fiber and only 49 calories keeping you fuller longer and aiding in weightloss and maintaining a healthy weight

  • Prevents deterioration of the body and aging,  because  they are such a great source of Beta Carotene which wards off many cancers, and protects against asthma and heart disease

  • Eating pumpkin is great for the heart! The fiber, potassium, and vitamin C content all support a healthy heart

  • Enhances fertility with women in their child bearing age.  In pumpkins, the Iron and vitamin A are needed for a healthy body and a healthy pregnancy

  • Boosts immunity because it’s a plant based food high in both vitamin C and Beta Carotene which in combination together  increase immunity

  • The seeds in pumpkins are said to help the  heart in reducing the LDL to a bad cholesterol, and are also said to help improve one’s mood. Pumpkin seeds are rich inthe amino acid tryptophan which helps in serotonin production

  • Pumpkins may also play a role in cancer prevention  due to it’s high concentration of the antioxidant Beta Carotene which helps in reducing cancer

  • Pumpkin  uree or canned pumpkin is a excellent healthy swap for butter or oil in place of baking 

Forget the traditional heavy pumpkin pie desserts and check out two recipes that I created which are GF, Vegan, no refined sugars, and you don't have to be an expert Chef to whip up ! 

 

 

 

NO BAKE PUMPKIN PIE FUDGE (GLUTEN FREE, VEGAN)

 

        Ingredients

  •   1 cup -8oz pumpkin puree ( I used fresh pumpkin, but canned pumpkin would be fine too)

  •  1 coconut cultured milk yogurt greek yogurt style

  • 1/2 cup coconut butter that has been soften (could use oil, just might have a slighly different texture)

  • 3-4 tablespoons maple syrup (or agave nectar, or coconut nectar)

  • One Tablespoon of Sugar Leaf (Stevia) or Xylitol

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/8 teaspoon cloves

  •  ½ Tablespoon of vanilla extract

 

Directions

 

Combine all ingredients in a bowl and mix. If you have a blender use that if no it’s super easy to blend without in a large size bowl. Once the mixture is completely smooth pour into a 6 or 9inch in pan. Set in freezer or Fridge for 3-5 hours or until firm to touch. Optional add coconut whip cream and vegan gf lilly’s chocolate chips, and place back in freezer after eating a slice or two.

 

 NO BAKE PUMPKIN CHOCOLATE CHIP COOKIES (GLUTEN FREE, PALEO, VEGAN)

 

 

Ingredients

  • 3/4 cup quick oats (gluten free)

  • 1/2 cup  any gluten free flour ( I used coconut)

  • 1/4 tsp sea salt

  • 1/4 cup xylitol or sugar leaf stevia (

  • 1/2 tsp cinnamon (optional: a pinch pumpkin pie spice as well)

  • 2 -3 Tablespoons or handful  of Lilly’s vegan  mini chocolate chips

  • 1/3 cup canned pumpkin pie mix

  • ¼ cup of unsweetened vanilla milk of choice, as needed

  • 1 Tablespoon coconut oil

  • 1/2 tsp pure vanilla extract

 

Directions

 Combine all dry ingredients and stir very well and then add liquid ingredients in one bowl and stir well including the pumpkin mix. If the dough feels a bit too dry add  half a Table Spoon of Almond Milk to moisten it up. Then form balls or flat cookies.  Then put in the fridge  for an hour to firm up more before eating.

 

 

DISCLAIMER: The nutritional and well-being information on this site is not intended to be a substitute for professional nutritional or  medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition

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