Pumpkin, An Alkaline Food for the Holidays

pumpkin is an alkaline food for the holidaysPumpkins are a great holiday food, we use it at Halloween, Thanksgiving and Christmas and they are also a delicious alkaline food loaded with antioxidant and anti-inflammatory benefits.

Pumpkins Are Healthy For You, here’s a quick list of why:

Low Fat Food: Less than 15 percent of calories come from fat (if you don’t have a scoop of ice-cream on it).

High in Anti-oxidants: From the deep orange color you might guess that pumpkins are full of betacarotene (just like carrots). It turns out that they are also rich in alpha-carotene and other carotenoids. No single food provides a greater percentage of certain carotenoids than winter squash.

Anti-inflammatory: Pumpkins have a significant amount of Omega 3 essential fatty acids. One cup of baked winter squash will provide you with approximately 340 milligrams of omega-3 fats in the form of alpha-linolenic acid (ALA).

Great For Your Skin: The antioxidants vitamins A and C, as well as zinc and alpha hydroxy acids help to reduce the signs of aging.

Smart Carbs: If you cook it right and don’t add white sugar or artificial sweeteners, it is a smart carb.

These are just the benefits of the fruit. Even more powerful benefits come from pumpkin seeds. Check the alkaline recipes below.

Pumpkins are a great winter alkaline food

Now, we are at the beginning of winter and Chef Sal thought that he’d make something warm for us. Though it is against his Raw Alkaline Foods background to cook, he knows that a little cheating at the right times goes a long way, especially when it comes to pumpkins soup.

This recipe comes from Chef Sal’s latest class. After taking six months off, he came back to the source of his original inspiration. Order His Raw Alkaline Cuisine Cookbook.

Alkaline Recipe For Pumpkin Soup

1. In a high-powered blender, add:

2 Cups Pumpkin Flesh, Diced
1/4 Cup Carrots, Diced
1/4 Cup Avocado
1 Tsp Ginger, Grated
1 Cup Almond Milk
1 Cup Water
1 Tsp Cinnamon Powder

A “touch” of Himalayan Sea Salt, as needed
A “touch” of Grape-Seed Oil, as needed

2. Blend, until completely liquified.
3. Roast in the oven until soft, at 350 degrees Fahrenheit, no longer than 20 minutes

As a garnish, serve Ginger Pumpkin Seeds.

Delicious Ginger Pumpkin Seeds

1. Soak Pumpkin Seeds in a bowl for 10 hours, Dry, and Drain them

Create 2 Tbsp freshly-squeezed Ginger, by…

Peeling and grating ginger in the food processor, until at a fine texture.
Pour Ginger Juice into a small bowl

2. Along with the Ginger Juice, add salt, cinnamon, and raw white agave.

3. Add the pumpkin seeds and mix it all together.

4. Let it sit for 10 minutes.

5. Dehydrate them at 105 degrees for 16-24 hours.

6. Store in appropriate container until consumed

Watch Chef Sal make this alkaline pumpkin soup in the video below.

 

 

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