Since I started my journey to wellness, I have become quite a fan of veggies. This time of year, we have a large variety of interesting veggies. One of my favorite and most versatile is the pumpkin. Pumpkin is rich in antioxidants and vitamins such as vitamin A, vitamin C and vitamin E. It is also very low in calories. All the parts of the pumpkin plant including the fruit, leaves, flowers and seeds, are edible.
Here are some serving tips:
- Pumpkin can be used in a variety of recipes. You can bake it, stew it or fry it, but it is best prepared by steam cooking in order to get maximum nutrients. In China, the leaves of this plant are consumed as cooked greens or in soups.
- Pumpkin can also be used in the preparations of pancakes, pies, shakes, etc. (Below is my favorite whole grain pancake recipe)
- Roasted pumpkin seeds can be used as snacks as they are a great source of protein, minerals and omega 3 fatty acids.
Pumpkins are more than just a pretty face!
Whole Grain Pumpkin Pancakes
2 cups whole grain flour
3 tbsp agave nectar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cup soy or rice milk
1 cup pureed pumpkin
2 tbsp oil
In a separate bowl, mix together the milk, pumpkin, egg, and oil. Combine the flour, agave nectar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. The serving size is 1 pancake. Cook all the pancakes and freeze serving in plastic bags for future use.
Let me know how you enjoyed the pancakes and how you are doing on your journey. You can email me at Riare43a@aol.com.