Tis the season, to enjoy a mineral dense super food, that is a virtual medicine cabinet. First it not only has the color of carrots but it is also a tremendously good tasting, low caloric specific medicament for the eyes. A cup sized slice of pumpkin pie contains 200% of the required Vitamin A so desperately needed by your eyes and if that isn't enough it contains a cornucopia of carotenoids, including beta-carotene which is converted by the liver to Vitamin A, in case the 200% Vitamin A wasn't enough. The zea-xanthin is anti-oxidant and specifically helps filter UV light protecting the eyes and lessening the incidence of macular degeneration. It is high in lutein for the macula lutea of the eyes. The large amount of Vitamin C is one of the best things that can be consumed for tissue integrity. Pumpkin is also loaded with the B-complex vitamins like folates, niacin, and Vitamins B-1, 2 and 6. It contains ample amounts of Vitamin K and of course the Vitamin E content is complete with all types of tocopherols. Pumpkin is also high in Zinc one of the best anti-oxidants. Pumpkin is high in Potassium, Phosphorus, magnesium, and manganese, Calcium, Iron, Copper, Selenium and Sodium with just about all the other minerals.

 

Pumpkin seeds like all seeds help prevent cancer. They are also high in the amino-acid Tryptophan, which everyone knows is the substance in turkey that triggers sleep. It also is a pre-curser to Serotonin a neuro transmitter linked to feelings of wellbeing. Pumpkin seeds promote good cholesterol levels and are good for the skin. These seeds are good for the Prostate and are one of the best food remedies for ridding the body of pesticides. 

 

My advice for the holidays is to eat more pumpkin and its accompanying spices to help lose weight, get plenty of sleep and feel better.

 

---

 

3 to 4 pound baking pumpkin

1/2 medium white onion, chopped

1 whole red pepper, chopped

2 tablespoons red curry paste

2 teaspoons turmeric

2 teaspoons paprika

1 teaspoons ground cumin

2 cups water

1 (14-ounce) can coconut milk

Salt and pepper

 

Cooked basmati rice, to serve

Chopped cilantro, to serve

 

Cut the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters or sixths and then use a paring knife or a very sharp and sturdy vegetable peeler to carefully peel the pumpkin. Cut it into roughly 1/2-inch cubes. (You should have about 2 pounds of cubes.)

 

Combine the pumpkin, chopped onions, chopped red peppers, spices, water, and coconut milk to a slow cooker. Cover it and cook the curry for 2 to 3 hours on low heat, until the pumpkin is tender.

 

If the curry is thinner than you'd like, you can scoop out 1 to 2 cups of the liquid and discard (or save for something else!). You can also blend half of the remaining curry in a blender or food processor until smooth, and stir it back into the curry to make a thicker curry. (Let the curry cool slightly before blending to avoid splatter burns.)

 

Season the curry with salt and pepper. Serve over cooked basmati rice and garnish with cilantro. Serves 6

 

If you wanted to make a really good fall soup, blend up the entire batch of curry until smooth. It's great served smooth with a dollop of coconut cream.

 

Recipe shared from www.thekitchn.com

• Herbal Legacy - http://www.herballegacy.com - Our free information website
• The School of Natural Healing  - http://www.snh.cc - Quality Education since 1953
• Christopher Publications - http://www.christopherpublications.com - Dr. Christopher's books and more
• Christopher Websites - http://www.christopherwebsites.com - Find all Christopher websites and other great resources
• A Healthier You Radio Show - http://www.ahealthieryouradio.com - Free weekly radio show