Posts Tagged ‘ Pumpkin ’

Organic Raw Pumpkin Seed Butter, 8oz – Seeds Soaked and Germinated

February 17, 2011
By

Organic Raw Pumpkin Seed Butter, 8oz - Seeds Soaked and Germinated

  • Ingredients: Pumpkin Seeds
  • Our process starts with premium, whole, certified organic nuts & seeds
  • which we then hand sort, soak, rinse and dry at a low temperature, below 108 degrees, protecting vi
  • Foods high in live enzymes require less of our own digestive enzymes, helping us to conserve enzyme
BTR? stands for Better Than Roasted. This term originated in the early days of our business, when a friend was sampling our soaked dehydrated nuts. He discovered what most people who taste these nuts realize: nuts that have been through this process taste better than roasted nuts. They?re sweeter and less dense. It?s an added bonus that nuts put through this process are also better for the body than conventionally roasted nuts. This four-fold, four day quality control process yields an extr

Price:


David Sunflower Seed, Ranch Flavor, 5.25-Ounce Bags (Pack of 12)

  • Pack of twelve, 5.25-ounce bags (total of 63-ounces)
  • Rich flavor and great fresh taste
  • Natural and nutritious
  • Portable packaging for easy, on-the-go enjoyment
DAVID's sunflower seeds are lightly salted and roasted, providing rich flavor and great fresh taste. A natural source of protein and essential minerals (Zinc, Iron, Magnesium), DAVID Seeds are a nutritious and delicous snack choice!

List Price: $ 12.54 Price: $ 12.54

Find More Sunflower Nutrition Facts Products

Easy and Delicious Pumpkin Pancake Recipe For You

July 4, 2010
By

Easy and Delicious Pumpkin Pancake Recipe For You

Food Articles | June 7, 2010

Pancakes are one of the most convenient things to make on the morning
of a workday even if you are feeling extremely rushed. The average time
that pancakes take to become ready is not more than half an hour.
Pancakes can be made in a variety of flavors ranging from the basic
vanilla to chocolate, banana and even pumpkin. The following pumpkin pancake recipe would help you understand these
little differences between a specific recipe and generic pancake
recipes.

Pancakes are one of the most convenient things to make on the morning of a workday even if you are feeling extremely rushed. The average time that pancakes take to become ready is not more than half an hour. Pancakes can be made in a variety of flavors ranging from the basic vanilla to chocolate, banana and even pumpkin. Although the recipe for making modified pancakes is not that different from the basic fundamental recipe of making pancakes, there are still important distinctions. The following pumpkin pancake recipe would help you understand these little differences between a specific recipe and generic pancake recipes.

Required Ingredients for this pancake recipe: 

    * One to one and a half cups of flour.
    * Two tablespoons of sugar. Even brown sugar can be used.
    * One to one and a half teaspoons of baking powder.
    * Around one teaspoon of baking soda.
    * Approximately one teaspoon of ground allspice.
    * Half to one teaspoon of cinnamon.
    * Less than half teaspoon of ground ginger.
    * One fourth teaspoon salt.
    * One to one and a half cup of milk.
    * Half to three quarter cup of pumpkin puree.
    * One egg.
    * One tablespoon and one teaspoon vegetable oil.
    * One tablespoon and one teaspoon vinegar.

These ingredients should be ready before the pancake recipe is applies in the kitchen. The quantity ingredients that are there for providing flavor can be modified on the basis of the cook’s preferences and tastes. The following is the cooking part of the pancake recipe.

Take a bowl and mix milk, pumpkin, egg, oil and vinegar together.In another bowl mix flour, baking soda, cinnamon, ginger, allspice, baking powder, brown sugar and salt with pumpkin puree.The two mixtures should then be combined to create the final batter. It should be noted that while combining, the cook should stir the batter constantly in order to keep the batter smooth and runny.The batter should be viscous enough to be poured and should neither be too thin or too thick. The batter should be corrected with addition of more flour or milk in case this happens.This batter can now be cooked in a frying pan that has been heated up already on medium flame.Around a quarter of the batter should be used to make one pancake. This should be poured in the pan and cooked till it becomes fluffy and brown on the underside.This can now be served with a variety of things including honey, ice cream, cream, any kind of syrup etc.Well here you goFree Web Content Article Tags:
Pumpkin Pancake Recipe, Pumpkin Pancake, Pancake Recipe, Batter Should

Pumpkin (or Carrot) Leek Soup

June 5, 2010
By

Pumpkin (or Carrot) Leek Soup

Food Articles | May 11, 2010

This soup is great!  I have made it several times for dinner parties, and it always gets rave reviews.  The flavors are very warming, and it reminds me of the holidays.  I hope you enjoy it as well.

There is a great restaurant located here in southern Illinois called Mary’s. It has been well-known and loved for many years.  Even as a college student here at Southern Illinois University in Carbondale, it was widely known as “The” place for a very special dinner. 

Although the original owner, Mary Licos retired and sold the restaurant many years ago, the new owner, David Hayes,  and his crew have done an amazing job ever since.

Each fall and winter, they offer a wonderful Pumpkin Leek Soup.  I enjoyed it so much that I have come up with my own version. It is a bit different from Mary’s, but it reminds me of the original!

This soup reminds me of the holidays, and is perfect for an intro to a great meal.  I have made it with either carrots or pumpkin.  My guests love it, and I’m sure yours will as well.

Pumpkin (or Carrot) Leek Soup

6 medium carrots, cut into 1/2 inch rounds, (1 lb.)  or 1 can of pumpkin
2 medium Yukon Gold potatoes, peeled and cubed
1 Granny Smith apple, peeled and chopped
3 ribs celery with leaves, cut into 1/2 inch segments
2 medium leeks, white part only, cut into 1/2 inch segments
4 c. water
4 c. chicken broth
2 T. fresh dill, chopped
4 t. sugar
1/2 t. white pepper
1/8 t. cayenne pepper
1/2 t. cinnamon
1 t. salt
1 c. cream or half and half
1/2 c. butter
Sour cream and fresh dill for garnish

Place vegetables in food processor bowl with 1 cup of the broth.  Pulse until coarsely chopped.  Transfer to soup pot. Stir in the rest of the broth and spices.  Cover and simmer until tender, 45 to 60 minutes. 

Use an emulsion blender to blend until smooth right in the pot.  Or, transfer the mixture in 3 batches to a blender to puree.  Make sure that you only fill the blender 1/2 full to allow for expansion.  AlsoHealth Fitness Articles

Return all to soup pot.  Stir in the cream and butter.  Cover and heat through.  Do not boil.  Garnish with sour cream and fresh dill springs.  Serves 8. Enjoy!

Article Tags:
Carrot) Leek

Mary Mechler has been cooking and baking since she was 5 years old. Mary is excited to share her love of cooking and great cooking tools with others who are cooking enthusiasts, through the website, http://cookprostore.com which offers kitchen cookware, chefs knives and kitchen cutlery.
If you find something you like, and place an order, we’ll include a free copy of Amy Coleman’s cookbook while supplies last!

How to Roast Pumpkin Seeds

June 2, 2010
By
How to Roast Pumpkin Seeds

Do you dump the pumpkin seeds every time you cook pumpkin? It’s time you stop discarding the pumpkin seeds as trash. Whether we are cooking pumpkin or using it during halloween, the thought of using the seeds never crosses our mind. These whole pumpkin seeds or pepitas are edible and rich in vitamin E and contain many nutrients as well. So, just nibbling on these delicious roasted pumpkin seeds will serve the dual purpose of granting you health benefits as well as tickling your taste buds. I am sure you would be wondering about how to make pumpkin seeds as a part of your healthy snacks list. The answer is easy, roast pumpkin seeds. Wondering how to roast pumpkin seeds? Read on about the best way to roast pumpkin seeds.

Once you slice open the pumpkin, you will have to extract the pumpkin seeds from the cavity. Get a big-sized bowl and fill it with warm water. Rub the pumpkin seeds gently in order to get rid of the pulp. Let the seeds be soaked in salt water overnight and let them dry.

Now that the seeds are clean and ready to be roasted, are you wondering how long to roast pumpkin seeds? For those who are clueless about how to oven roast pumpkin seeds, here’s all you need to know:
Set the temperature in the oven to 275 degrees F.
Place the pumpkin seeds on the pan and add a little olive oil.
As they are being roasted, stir them every five minutes.
Roasting process would be over by half an hour.
The simple salted roast pumpkin seeds recipe is ready!
You could dry roast pumpkin seeds also. Add it to your soup recipes or you can nibble on it as a snack.
Given below are some recipes for roasted pumpkin seeds.

Spicy Roasted Pumpkin Seeds Recipe

Ingredients
2 tablespoon melted butter
Black pepper
A pinch of garlic salt
A pinch of cinnamon
A pinch of curry powder
1 cup of roasted pumpkin seeds
Procedure
Take a pan and pour butter on it.
Keep it on a low flame.
Add the pumpkin seeds in the pan and stir for 2 minutes.
Add the spices and salt as per your taste.
Toss it well and there you have your pumpkin seeds snack!
Roasted Pumpkin Seeds – Sugary and Spicy

Ingredients
1 cup pumpkin seeds
1 tablespoon sugar
A pinch of nutmeg
A pinch of ground cardamom
2 tablespoons of melted butter
Chilly flakes
Procedure
Take butter, sugar and spices and add the seeds to it and toss.
Set the oven temperature to 300F.
Spread a non-stick foil over a baking sheet and spread the seeds on it.
Stir from time to time, till they turn golden brown.
Your pumpkin seeds are ready, start munching!
Read more on:
How to Cook Pumpkin Seeds
Pumpkin Seeds Nutrition
Now you know how to roast pumpkin seeds. Hope you liked the idea of roasting pumpkin seeds as snacks. So, next time you get a pumpkin, don’t throw the pumpkin seeds in the bin. Make good use of these nutritious pumpkin seeds!

Pumpkin Recipes

March 5, 2010
By
Pumpkin Recipes

The world first saw pumpkins in Central America. Remains of pumpkins have been discovered in ancient ruins of cliff dwellers of Southwestern United States. The New World colonists learnt their uses from the local population, and all of these uses were not as food. But yes, it was the Native Americans who taught the white settlers how to dry pumpkin and grind it into meal for future use in foods. By the sixteenth century, they had started making soups, bread, and other desserts using this large vegetable, a member of the gourd family.

The vegetable is high in Vitamin A and potassium, while their seeds are rich in fiber and vitamins B and E. In fact the seeds of all types of pumpkins are edible and make an excellent snack by themselves. The seeds of the green hulled pumpkin are called ‘pepitas’ and often find use in Mexican cuisine. Roasted by themselves too, make a very tasty snack. Some other interesting recipes for pumpkins are given here. There is a very interesting fact associated with the American pumpkin pie. It is thought that when the settlers in North America filed the insides of a pumpkin with spices and honey and baked them in the hot ashes of dying fires, the pumpkin pie was born.

Pumpkin Pudding

For this all-American pudding you will need:

1 kg pumpkin, peeled and chopped
100 grams (almost ½ cup) flour
300 grams (2 no) coconut, desiccated
100 grams brown sugar
50 grams, (2 tablespoons) butter
3 tablespoons grated coconut for garnish
½ teaspoon allspice
Salt to taste

Boil the pumpkin till it is very soft and drain well.

Extract the liquid from the coconuts, and then break them. Take out the flesh and grate it. Pour the coconut milk over the grated coconut. Keep aside. After some time, strain the coconut, and keep the liquid. Discard he coconut (or use for fudge).

Heat the oven at 250 degree C.

Meanwhile, puree the pumpkin through the blender and into this puree, mix in the sugar, salt, allspices, coconut milk and flour. Pour this batter into a butter greased baking dish, smoothen the top and dot with butter. Then sprinkle the grated coconut on top and bake till the coconut begins to brown.

Pumpkin Soup

In its simplest avatar, pumpkin soup can be made in the following manner:

You need:

1 tbsp sunflower oil
500 grams pumpkin, diced,
1 large onion, sliced
250 grams potatoes, chopped
1 cup minced leeks
1/2 cup minced carrots
1/2 cup minced celery
500 ml milk
500 ml vegetable stock (or water)
A pinch of cinnamon
½ tsp nutmeg
Salt and ground black pepper
1 Bay leaf

Heat oil and fry the onions till soft. Add the vegetables and cover and cook for about 10 minutes. Add the stock, nutmeg, bay leaf, cinnamon, salt and pepper. Boil and cook till vegetables are well cooked. When cooled, remove the bay leaf and cinnamon stick. Blend well. Then pour back into a clean saucepan and add milk, heating gently, and taste for seasoning.

Serve hot with crusty bread.

Pumpkin Nutrition Facts and Tasty Recipes

February 9, 2010
By
Pumpkin Nutrition Facts and Tasty Recipes

Pumpkin consists of a shell, occupying 15-17% of the total weight, the flesh – 70-75%, and seeds – no more than 10-11% of the total weight.

Pumpkin flesh is gentle, of yellow color. It contains vitamins C, B1, B2, B6, E, niacin, such elements as magnesium, potassium, calcium, phosphorus, iron, silicon and copper. The great number of pectins, contained in the pumpkin, helps to remove the excess of harmful cholesterol from the body. Pumpkin seeds are useful for male potency. Also they can be eaten on an empty stomach to expel helminths.

Pumpkin fiber is soft, so it is a valuable dietary product. Pumpkin has a positive effect on people suffering from gastroenteric diseases. Stewed, boiled pumpkin and pumpkin porridge are particularly useful for people with high acidity of gastric juice. Doctors and nutritionists include mashed pumpkin in nutrition of patients with gastric ulcer and duodenal ulcer. Pumpkin helps to form ulcers’ scars quicker.

Raw pumpkin promotes the separation of bile and helps to get rid of chronic constipations by stimulating peristalsis of intestine. For therapeutic purposes, it is recommended to eat 250-300 g grated pumpkins per a day before meal, dividing it into three parts. You can cook soups, porridges, salads, pancakes, pies, juice and so on. Here you can find some easy recipes. More nutrition facts and useful info about vegetables and fruits are at Nutrition Facts Blog.

Salad from pumpkin

You will need:
- 150 g of pumpkin;
- 4-6 apples;
- 1 teaspoon of lemon juice;
- 1-2 teaspoons of honey;
- lemon peel;
- ¼ cup of chopped walnuts;
- bag of coconut shavings.

Preparation:
Grate pumpkin and apples and mix. Add lemon juice, lemon peel, honey, mix again and sprinkle with walnuts and coconut.

Milk soup with pumpkin

You will need:
- 1 liter of milk;
- 3 tablespoons of semolina;
- 250 g of pumpkin;
- salt, sugar, butter to your taste.

Preparation:
Cook a porridge from milk and semolina and boil for 10 minutes. Grate the pumpkin and add to the porridge, stir, add salt, sugar and butter. Boil again and take away. Serve up the soup both hot and cooled.

Porridge with pumpkin

You will need:
- 400 g of pumpkin;
- ½ cup of rice;
- ½ cup of millet;
- 2 cups of milk;
- sugar and salt to your taste.

Preparation:
Clean pumpkin and cut into small pieces, put in the pot, pour some water and parcook. Then add sugar, salt, washed rice and millet, pour milk and cook until done.

Pumpkin Seeds Nutrition

January 21, 2010
By
Pumpkin Seeds Nutrition

Pumpkin seeds, also called pepitas, are derived from pumpkin, a gourd-like squash that is native to North and Central America. Just like cantaloupe, cucumber and squash, pumpkins and pumpkin seeds come from the gourd or Cucurbitaceae family. The seeds are delicious and nutritional and are available all across the world, almost throughout the year. However, these subtly sweet and nutty with a malleable, chewy texture, pumpkin seeds are the freshest in the fall when pumpkins are in season. They are flat, dark green seeds, some covered in a yellow-white husk, while some varieties of seeds are produced without shells or coverings.

Apart from their delectable taste, pumpkin seeds are also well-known for their high nutritional value. Whether you eat pumpkin seeds salted or roasted, they are high in essential amino acids and zinc, and variety of other minerals and vitamins that are vital for our body. Hence, here are some detailed insights about pumpkin seed nutrition and health benefits.

Pumpkin Seeds Nutritional Value

Nutrient
Amount
DV (%)
Nutrient Density
World’s Healthiest Foods Rating
Manganese
1.04 mg
52
5.0
Very good
Magnesium
184.58 mg
46.1
4.5
Very good
Phosphorus
405.03 mg
40.5
3.9
Very good
Tryptophan
0.11 g
34.4
3.3
Good
Iron
5.16 mg
28.7
2.8
Good
Copper
0.48 mg
24.0
2.3
Good
Vitamin K
17.73 mcg
22.2
2.1
Good
Zinc
2.57 mg
17.1
1.7
Good
Protein
8.47 g
16.9
1.6
Good

Health Benefits of Pumpkin Seeds
Lower Cholesterol: The plant comprises of compounds called phytosterol that have chemical structure similar to cholesterol. Being high in phytosterols, when consumed these seeds reduce the levels of cholesterol, improve the immune response and minimize the risks of certain cancers.
Anti-Inflammatory Benefits: Pumpkin seeds have anti-inflammatory properties and are beneficial to those suffering from arthritis and other chronic conditions where inflammation is the cause. When used in conjunction with non-steroidal anti-inflammatory drug indomethacin, these seeds help in reducing inflammatory and swelling symptoms.
Bone Health: Being rich in zinc, pumpkin seeds help improve bone density, especially in men. Although osteoporosis is extremely prevalent in elderly women, about 30 percent of all hip fractures occur in men. In fact research shows that low levels of zinc in the body may lead to hip and spine degeneration.
Prostate Health: Benign prostatic hypertrophy (BPH) is a common health syndrome that mainly occurs in elderly men. It involves enlargement of prostate gland due to over-stimulation of the prostate cells by testosterone and its conversion product, DHT (dihydrotestosterone). The pumpkin seed constituents like carotenoids and the omega-3 fats interrupt this triggering of prostate cell multiplication by testosterone and DHT and provide potential prostate benefits. Hence, men with higher quantities of carotenoids in their diet are less prone to suffer BPH or enlarged prostate.
Anti-oxidative Properties: The main healthful benefits of pumpkin nutrition are the large quantities of antioxidants and beta-carotene present in the pumpkin. Antioxidants helps in removing the free radicals from the body, hence reducing the risks of cancer and other diseases, and beta-cartoene converts in to vitamin A which strengthens our immune system.
Kidney Stones: Pumpkin seeds help preventing kidney stones and also help in combating depression by promoting brain health and function.
Read more on:
Pumpkin Recipes
Growing Pumpkins in Containers
Pumpkin seeds are commonly used in tossed salads, casseroles, soups, and other baked goods. Whether you eat salted pumpkin seeds or baked pumpkin seeds, you’ll receive higher nutritional value from the raw seeds. I am sure after knowing about the pumpkin seeds nutrition facts and benefits, you will not forget to incorporate this nutritious nut in your daily diet. But before buying pumpkin seeds in bulk, ensure that there is no evidence of moisture or insect damage in them. Always store them in air tight containers in refrigerators, so that they will not lose their freshness and can be used even after a couple of months.

Powered by Yahoo! Answers

Local Events, Concerts, Tickets
Events by Eventful