Wednesday, October 2, 2013

Wellness Wednesday / "Delia's Dose"

Happy October! Thus begins my favorite time of year and PUMPKIN season! Pumpkin Beer, Pumpkin Latte, Pumpkin Smoothies, Pumpkin Patch, Pumpkin Bread, Pumpkin Pie…Mmmmmmm PUMPKINS Everywhere!

Not only are pumpkins fun to decorate but they are really really healthy!  
Benefits of adding pumpkin to your diet:
*Very low calorie and no cholesterol or saturated fats.
*High in dietary fiber
*Vitamin A, also called retinol, helps your eyes adjust to the light when you come in from the outside
*Vitamin C, also known as ascorbic acid, helps promote healthy gums and teeth, strengthens our immune system, and helps heal wounds
*Vitamin E, a powerful antioxidant that contributes to a healthy circulatory system
*Rich in minerals like phosphorus, potassium, calcium, and copper
* The seeds are full of magnesium and zinc, which are natural protectors against osteoporosis. They also promote prostate health and get this…help with depression and anxiety!  They have this stuff called tryptophan and that is used by the brain to make serotonin. Serotonin is the stuff that makes you feel happy and calm.

I have a lot of recipes that I use pumpkin in this time of year, it’s one of my favorite things to cook with! I will share a couple with you…
This one is from one of my favorite “Paleo” websites called Living Paleo.
This is great if you eat gluten free and low sugar!

Paleo Pumpkin Bread
*1.5 cups almond flour
*1/4 cup coconut flour
*1 can (15oz) pumpkin puree
*4 eggs
*1 tsp baking powder
*1/4 cup coconut oil (melted)
*1 tbsp pure vanilla extract
*1/3 cup honey
*large pinch of ground ginger
*1 tbsp ground cinnamon
*pinch of salt

Preheat oven to 350 degrees

Crack the eggs in a bowl and add in the can of pumpkin puree. Whisk together.
Add the melted coconut, and vanilla extract. Whisk until well combined.

Put the almond and coconut flours in a large bowl and stir in the spices, baking powder and salt.
Fold the wet ingredients into the dry and mix them until they form a smooth mixture.

Grease a 9x9 loaf pan with a little coconut oil and pour in the mixture.
Bake about 55 minutes or until surface turns a dark golden brown.


This recipe is from a great cookbook a friend of mine gave me called 1,000 Gluten Free Recipes by Carol Fenster
Moroccan Pumpkin-White Bean Bisque(soup)
Makes 4 servings
1 can (14-15 oz) pumpkin puree
1 can (14-15 oz) white navy beans, rinsed and drained
1 can (14- 15oz) low sodium chicken broth
1 tbsp honey
2 tbsp diced onion
½ tsp salt
¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp paprika
¼ tsp ground turmeric (one of my favorite spices!)
¼ tsp garlic powder

Place all ingredients in a blender or food processor and puree until very smooth
Transfer to a heavy saucepan and heat over medium heat. Serve in soup bowls and garnish with toasted pumpkin seeds! (just spread seeds on a foil lined baking sheet and roast until lightly browned for about 15-20 min in a 300 degree oven. Lightly salt)

Have a healthy week!

There is a fine line between blogging and giving medical advice. The content of this blog is for informational purposes only and should not be construed as medical advice.  Nothing contained in this blog is intended to replace the medical advice of a trained, licensed physician.
In all matters relating to your health, you are urged to consult a physician. You can contact Advanced Bone & Joint to set up a formal consultation appointment with Dr. W. Anthony Frisella, Dr. Dane Glueck, Dr. Brandon Larkin, Dr. Anthony Lombardo, Dr. John McAllister, II, Dr. Brian Meek, Dr. Paul Spezia, Jennifer Eickhoff, FNP-BC, or Matt Pliske, PA-C

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