Winter is literally on our door step here in UK and we've just had Halloween, but those pumpkins haven't stopped haunting me. Guilt-tripping me, as they are in season and I still haven't done anything with them.
SIX REASON TO EAT PUMPKIN
1. Low in fat. Frankly I don’t believe in counting calories and think if you are still doing so, you’ve missed the point completely. But it is always good to know that the raw pumpkin (before it’s heated and the carbs turn to addictive weight-gain promoting sugars) is indeed an excellent low fat food.
2. Masses of fibre! Fibre helps you eliminate nasties and hence lowers your risk of bowel cancer, diabetes and constipation.
3. Carotenoids rich. The exact reason why carrots, squashes and pumpkins have that beautiful orange tone, beta-carotene is automatically converted to Vitamin A in the body and acts as an important anti-aging antioxidant. Yes please.
4. Vitamin C. Another major antioxidant to slow down the aging process, and protect the body for disease, cancer and pollution. Just one cup serving of raw pumpkin provides half the recommended daily dose of vitamin C.
5. Loaded with potassium. This amazing mineral enables nutrients to move into and waste to move out of your cells. It is super for metabolism and gut movement, healthy nerve sand muscles, as well as helping secretion of insulin for blood sugar control to produce constant energy.
6. Many minerals. Butternut squash and pumpkin have an array of other minerals such as iron, calcium, copper, phosphorous and especially zinc. Zinc is vital for healthy skin and a major booster for your immune system. Mother-Nature doesn’t give us pumpkins in flu season for no reason.
RAW FOOD BUTTERNUT SQUASH SOUP
3 cups butternut squash/ pumpkin
1 cup pure water
1 golden sweet apple
juice of 1 lemon
2 Tbsp tahini
1/2 inch ginger root
1/2 red chilli, deseeded
2 garlic cloves
1 Tbsp fresh thyme
1 tsp turmeric
1/2 tsp salt
optional: fresh thyme, pumpkin cubes and seeds to garnish
-Roughly chop the squash, apple, chilli and ginger
-Put all the ingredients into a blender and blend
[Note: use a tamper for a high powdered blender, pulse or add more water as needed]
-The soup will be warming from the chilli, but if you like the temperature to be warm too, just leave to blend for 2-3 minutes
-Garnish with fresh herbs, small diced pumpkin cubes and pumpkin seeds
Do you like this recipe? How about another 38 warming, hearty and healthy raw food recipes for winter? In my brand new eBook 'Nourished', you will find only the healthiest, enzyme rich and nutrient dense ingredients, which I specifically combined to support you and your immune system during the cold months of the year. Check out what you will find>>