Tuesday, April 6
Let's go pumpkins!!! (pumpkin bread recipe below)
So, after all, pumpkins are incredibly good for our health! They are loaded with antioxidants, vitamins and minerals! Check this out:
"Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.
The seeds are also worth latching on to. Pumpkin seeds, also called pepitas, are loaded with minerals, seem to have an anti-inflammatory effect, and may even help protect against prostate cancer and osteoporosis. A quarter cup has about 5 grams of effective carb and 1.5 grams of fiber."
"The alpha-carotene and beta-carotene are potent antioxidants found in pumpkin and are pro-vitamin A carotenoids, meaning the body converts them to vitamin A. Vitamin A promotes healthy vision and ensures proper immune function. The beta-carotene in pumpkin may also reverse skin damage caused by the sun and act as an anti-inflammatory. Alpha-carotene is thought to slow the aging process and also reduce the risk of developing cataracts and prevent tumor growth. Carotenoids also boost immunity and lessen the risk of heart disease.
Pumpkin is an excellent source of fiber; one-half cup serving contains 5 grams of fiber. Fiber helps reduce bad cholesterol levels, protect the body against heart disease, control blood sugar levels, promote healthy digestion, and plays a role in weight loss.
The vitamin C in pumpkin boosts immunity, reduces the risk of high blood pressure and heart disease, and regulates cholesterol levels. Pumpkin is also a good source of vitamin E which promotes healthy skin by protecting the body from sun damage and may reduce the risk of Alzheimer's disease and certain cancers."
It seems to me good enough reasons to eat pumpkin from now on! So, here is my recipe for PUMPKIN BREAD
300g pumpkin (preferentially butternutsquash)
2 tea spoons of baking powder
2 tea spoons of honey
500g soya flour
4 tbl spoons linseeds
4 tbl spoons oats
60 ml of cooking water
Take off the peel and dice the pumpkin / squash and boil it until soft. Drain it and reserve 60ml of the cooking water. Melt the honey in the water, add it to the pumpkin and mash it all.
In a separate container, put the flour, baking powder and seeds. Make a hole in the middle and pour the pumpkin puree. Mix until you obtain a consistent dough. Add the oats while you mix it to enhance the consistence.
Let it "yeast" for about 2 hours. Punch the dough to let the air out and let it "yeast" again for 10 min. In a baking tray with some flour, divide in 10 buns, let them grow again. Turn the oven on at 180 degrees and put the little breads in. Cook for 40/45 min.