Everyone’s favorite orange squash is being carved and set out on porches. Pumpkins are more than a pretty decoration, though; they also have great health benefits.
This Halloween, buy a pumpkin not only to carve but also to use its seeds and flesh. Sprinkling pumpkin seeds with salt and toasting them in the oven or microwave makes a tasty and healthy snack.
Pumpkin seeds reduce low-density lipoprotein cholesterol levels because of the plant-based chemical, phytosterol. LDL cholesterol builds on the walls of arteries and increases the risk of getting heart disease. Pumpkin seeds are also high in the amino acid tryptophan, which is important in producing serotonin. Serotonin is the neurotransmitter known for balancing mood and increasing people’s happiness and well-being.
The flesh of pumpkins is also beneficial. Mashed pumpkin is abundant in vitamin A, which aids vision, and the antioxidant beta-carotene, which could play a role in cancer prevention.
Instead of snacking on candy this Halloween, try out this pumpkin hummus recipe with cinnamon sugar tortilla chips, courtesy of foodfaithfitness.com:
Ingredients
For the hummus:
1 cup reduced-sodium chickpeas, without skins*
3/4 cup pumpkin puree
1/4 cup maple syrup
2 teaspoons pumpkin pie spice
2 teaspoons coconut oil, melted plus additional for drizzling, if desired
For the tortilla chips:
1 whole-wheat tortilla
1/2 tbsp coconut oil, melted
Sugar, for sprinkling
Cinnamon, for sprinkling
Pumpkin puree:
1. Preheat oven to 325 degrees
2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
3. Bake in preheated oven, foil side up, for 1 hour or until tender.
4. Scrape pumpkin flesh from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
Hummus:
1. Preheat your oven to 350 degrees and rub a cookie sheet with melted coconut oil. Set aside.
2. Add the chickpeas, pumpkin puree, maple syrup, pumpkin pie spice and coconut oil to a small food processor. Process until smooth. You may need to stop the processor and scrape down the sides every so often to get everything smooth and mixed.
3. Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with 1/2 of the melted coconut oil and then sprinkle with cinnamon and sugar.
4. Bake for 8 minutes, until lightly golden. Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and sugar. Bake for another 7-8 minutes until the tortillas are golden brown. They will not seem crunchy at first. But, once the chips cool and sugar hardens, you will have nice and crunchy chips.
5. Drizzle the hummus with additional melted coconut oil, if desired, and eat.
*Remove the skins of the chickpeas by rinsing them in cold water. Spread onto a paper towel. Then cover with another paper towel. Gently rub the chickpeas between the towels for about 30 seconds. This will remove about half of the skins, so finish by gently squeezing each chickpea until the skin comes off.
Another way to use pumpkins this season is by using the pulp to make a face mask. Pumpkins are filled with zinc, antioxidants, and vitamins C, E and A, all of which help protect skin from wrinkles and age spots. Pumpkins are also contain enzymes that help dissolve dry skin cells. Using pumpkin as the base of a face mask can help to exfoliate the skin for a glowing complexion.
When carving your pumpkins or making hummus, keep the pulp — your skin will thank you. Here is a recipe for a pumpkin face mask, courtesy of popsugar.com:
First, make your base. Combine a 1/4 cup of pumpkin flesh and one whole egg. The yolk adds nourishment while the white provides a subtle tightening effect to sagging skin.
If you have dry skin, add a few teaspoons of honey, which not only seals in moisture but also prevents breakouts thanks to its antibacterial properties.
If you have oily skin, mix in a splash of apple cider or cranberry juice for an astringent effect.
Then, apply the face mask by smoothing it over your face. Relax for 15 to 20 minutes. Rinse to reveal a brighter, firmer, smoother complexion.