• October 2017

    Viewing posts from October , 2017

    Pumpkin Health

    Did you know pumpkins have all these good qualities?

    Pumpkin is very rich in carotenoids, which is known for keeping the immune system of an individual strong and healthy.

    – Beta-carotene, found in pumpkin, is a powerful antioxidant as well as an anti-inflammatory agent. It helps prevent build up of cholesterol on the arterial walls, thus reducing chances of strokes.

    – Being rich in alpha-carotene, pumpkin is believed to slow the process of aging and also prevent cataract formation.

    – Pumpkins have been known to reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.

    – The high amount of fiber, present in a pumpkin, is good for the bowel health of an individual.

    – Being loaded with potassium, pumpkin is associated with lowering the risk of hypertension.

    – The presence of zinc in pumpkins boosts the immune system and also improves the bone density.

    Health & Nutrition Benefits of Pumpkin Seeds

    – They promote overall prostate health, apart from alleviating the problem of difficult urination that is associated with an enlarged prostate.

    – They comprise of L-tryptophan, a compound that has been found to be effective against depression.

    – They are believed to serve as a natural protector against osteoporosis.

    – They have been known to reduce inflammation, without causing the side effects of anti-inflammatory drugs.

    – Studies have revealed that they help prevent calcium oxalate kidney stone formation.

    – Being rich in phytosterols, they have been associated with reducing the levels of LDL cholesterol.

    Peace, Love & Happiness,

    Sandy

    Vegan Pumpkin Bread

    Holidays ate not far away so between now and then I will be randomly sharing some of my favorite vegan recipes!

    This is a great basic pumpkin bread recipe! SO GOOD!

    Ingredients

    1 cup chopped walnuts
    3 1/2 cups all-purpose flour
    2 cups packed dark brown sugar
    2/3 cup white sugar
    2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon ground nutmeg
    1 1/2 teaspoons ground cinnamon
    2 cups pumpkin puree
    1 cup vegetable oil
    2/3 cup coconut milk
    2/3 cup flaked coconut

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8×4 inch loaf pans. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

    Peace, Love & Happiness,

    Sandy