The Great Pumpkin

We are in the midst of the season where pumpkins are abundant. Pumpkins are indigenous to this part of the world. The Native Americans used it as both a food and a medicine. You may have even carved a pumpkin for this past Halloween. Unfortunately you also probably discarded the cut flesh and inner scrapings which include the pumpkin seeds. This is a shame, because the flesh and seeds of a pumpkin possess great health benefits. Pumpkins are a satisfying weight loss food. They are high in antioxidants and fiber. They also contain beta-carotene, which makes pumpkins orange-colored Pumpkins also neutralizes free radicals. Free radicals can attack cell membranes leaving cells vulnerable to damage.Experts say eating pumpkin reduces our chances of developing certain cancers, cataracts, and macular degeneration, which results in blindness. They are also a great source of vitamin C, potassium, iron, zinc and fiber. Pumpkin seeds, also called pepitas, are high in protein; one ounce of seeds provides about seven grams of protein also copper, iron, magnesium, manganese, phosphorus, and zinc. Their oil helps reduce blood cholesterol levels. Eating pumpkin seeds is a common folk remedy for detoxifying the intestine.

I experimented with a recipe and I thought it was delicious.

I took a small pumpkin that I purchased at Trader Joes.

Cut open the top so I could remove the seeds and scrape the inside clean

Save the seeds!!!

I peeled and cut up 2 apples which fit perfectly in my pumpkin.

I seasoned the apples with cinnamon, ginger powder, pumpkin pie spice and a pinch of salt

This is where you can get creative , what ever spices you like can be added to your apples

Cardamom would probably be nice. There is no need for sugar.

I then put some apples in the bottom of my pumpkin.

Next layer a sprinkle of STEEL CUT oats. You need 1/4 cup total.

add some dried cranberries and sprinkle chopped pecans.

Follow this order ~ apples, oats, cranberries and pecans.

Once the pumpkin was packed to the top I poured coconut water into the pumpkin.

About 1/2 cup. This baked at 400 ' for 1 hour with the top on.

Let it cool slightly and then scrape and mix all the ingredients together.

It was warm, naturally sweet and spicy. A great comfort food. I like it for breakfast.

Store it in a glass bowl and heat it up in the morning on the stove (no microwaves please) If it seems to dense either add more coconut water as you heat or a little bit of filtered water and you will be energized and satisfied. The breakfast of a Yogic Warrior.

I cleaned and dried the seeds. Tossed with olive oil and an African spice rub.

Then roasted for 12-15 minutes at 300'

Sooooo good. Crunchy, spicy and full of nutrients.