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Pumpkin– A Super Food!

Consider the word pumpkin and pictures of jack-o-lanterns and whipped cream covered Thanksgiving pies will most likely pop into your mind. Pumpkin is traditionally considered a vacation food and is a staple in our cooking area pantries and freezers during that joyful time of the year. Did you know that pumpkin now declared as one of the ‘Super Foods?’

According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, “Well, pumpkin is one of the most nutritionally important foods known to man. Moreover, it’s low-cost, readily available all year in canned kind, exceptionally easy to incorporate into recipes, high in fiber, low in calories, and loads an abundance of illness combating nutrients.”

What exactly makes pumpkin so extremely awesome?

The effective anti-oxidants referred to as carotenoids give this food its incredibly status. Carotenoids have the ability to ward off the danger of different kinds of cancer and heart problem, together with, cataracts and macular degeneration. Dr. Pratt points out numerous other illness combating very foods in his book as well, however we are most thinking about pumpkin due to the fact that of the year-round accessibility and ease of usage in canned type.

Roasted pumpkin seeds make an awesome stocking stuffer!

How can we add this wonder food to our diets through out the year? Make the most of the benefits and terrific taste of pumpkin with the following delicious Pumpkin Recipes.

Any day Pumpkin Pancakes

2-1/2 cups flour
1 cup of buttermilk
1 tsp. salt
2-1/4 tsp. soda
2 tsp. baking powder
1/2 cup of pumpkin

Measure flour into bowl and add dry components. Stir in buttermilk and include pumpkin. Mix Well. Prepare on hot frying pan or frying pan till golden brown.

Pumpkin Spiced Muffins

1/3 cup butter or margarine, softened
1 cup brown sugar
2 eggs
1 cup pumpkin
1/4 cup milk
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. baking soda

In a big bowl cream butter with brown sugar. In a small bowl combine flour, baking powder, spices, salt and baking soda. Bake for 20 to 25 minutes.

What precisely makes pumpkin so extremely? Dr. Pratt discusses many other illness fighting super foods in his book as well, however we are most interested in pumpkin due to the fact that of the year-round schedule and ease of usage in canned type.

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BUYING RARE PLANTS | PUMPKIN RECIPE FOR FALL

I’ve been on this waitlist for about a month now, so I’m going to pick up to a variegated string of Hearts and I’m so excited. This has been on my bucket list for for a year now, you excited you thought it’d be so these are what variegated sugar hearts set. The link – oh yes, quite a bit of driving to do very bad, something I’m just going to show them here.

Okay, oh my gosh check out how amazing these two are. This one is more pink and this one is way more white, but the size like in comparison to my finger, look at the size of these hearts. It’s gorgeous so this guy he was really nice. We’ve been messaging on Instagram and he used to have a nursery that was, it was still private, but he doesn’t let anyone go in anymore for now, because they just moved locations yeah.

We ended up coming to his house where he does have a lot of plants, but this is amazing, can you believe honey? Isn’t it gorgeous, and you know how long I’ve been wanting one of these heart down some nail down now, we’ve got precious cargo trying to hold on to it, so it doesn’t get announced around because it’s pretty fragile, ah windy, and I also forgot to mention that For my giveaway on YouTube, my last article that I was giving away the Barracuda monstera I announced the winner today, I will probably have some giveaways in the future.

I like doing it a lot on YouTube because it was way more manageable than insert giveaways. To be honest because with Instagram giveaways I had like thousands of entries and then on YouTube. It was like a hundred and sixty something so yeah. Now we are headed home. It is quite a while later since we came back from getting those America nation of Hearts. I have been editing my YouTube article that went out before this one about those work pants.

Now I’m going to make my vegan pumpkin scone cookies, even though they’re vegan, they don’t taste me at all. I was asked a lot on my Instagram whenever I post them for the recipe and that’s why I’m recording this. I have a lot of my favorite recipes this book from Target. I don’t remember where I got this recipe from, but I think I altered it. I’m pretty sure he did. I think I took out some sugar and then changed a few other things.

I think I’m vegan. I said I don’t think it was initially vegan, but I haven’t written in here. Let’s go ahead and get started actually so simple. I probably should have started by getting the ingredients on set. I was turning on the camera. The farmers literally might have a camera right now, and the camera is sitting on a whole bunch of Tupperware. So this is kind of a sketchy situation. I just got ta get all the ingredients and I’ll be right back.

Okay, I gathered all of the ingredients and I guess my question now is: are you guys one to prep everything as an measure out everything beforehand and put them all out or do you just do it as you go, and I definitely do it as you go Kind of person I’m going to start by making my flax egg first, let’s egg, it’s just one tablespoon of flax and three tablespoons of water, and then you mix it up and you kind of let just let it sit, and then it gets all gelatinous.

I’m going to get three tablespoons of water, it’s sitting in here and I’m just going to let it sit. While I do the rest of the ingredients and then I’ll put that in later, I am going to give out any mixing bowl. I’m going to sift the flour with this: it’s not to make some chia seed pudding. I’m still on that cake. My husband and I are using that every day. Still so, I’ve been making it once a week like a big batch when we actually finished it all guys, like taking articles, I don’t know I’m just trying out some good things on this blog plants are fun.

I love plants clearly, but I like a lot of other things too, and I read not only plant articles. I read a lot of different types of articles, mostly blogs, so I don’t know I like seeing what my favorite youtubers do in everyday life. I guess not that I’m interesting at all: okay, two and a half cups of flour; okay; okay, that’s two and a half one teaspoon of each baking powder and baking soda, just one two teaspoons of pumpkin pie spice.

I love pumpkin pie spice before there became pumpkin flavored everything I used to eat pumpkin every single day. I was basic before it was basic. Two teaspoon, I’m going to do 1/2 of a teaspoon of some salt just looks so cute in these containers. I went shopping. A lot and I went to sprouts the employees were so mean about me bringing my own containers, even though it’s supposed to be allowed, they had to subtract the weight of my container and they weren’t happy about it 1 and 1/4 cup of sugar.

I care about both be charming and all of that, but I get stressed out about it, which is really stupid because of those experiences anyways the thing about uses. So it’s like a scone, but when you bite into it, it’s like a little cloud of pumpkin. So if any of you guys make this recipe, please tag me on Instagram, because I’ll be excited to see that I am just sifting it through all. I did a sip tea in this bowl.

Now those were all of the dry ingredients. So what I’m going to do now is mix the pumpkin, and I made this not long ago, so this is like half a can of pumpkin, and so I’m going to use the rest of this. The amount pumpkin that you need is a cup of pumpkin. So it’s going to be a little bit less than I need, but it’s fine, the second batch, what the leftover pumpkin is always not as good as the first cuz, it’s not enough, but I’m not going to open another can of pumpkin for it.

I am going to mix this with my flax egg I made earlier so my water and flax don’t want to spill it, but it’s right there and then I am also going to mix in some vanilla. Yes, I am making some scones interrupting. Now I am going to start using the KitchenAid mixer that’s over here. This is my roommates. A lot of our stuff is still packed up because we don’t want to unpack when we have to move again to our new place, which is hopefully in three months yeah.

I have the same one, but it mines a lot bigger. I was baking ever since I was in elementary school. I guess, and my mom got me one. I brought that all the way across the country with me when I moved, I am going to use 1/2 a cup of some coconut oil. I use coconut oil a lot in baking, so I have this giant. Costco drop that in the mixer. That’s a half a cup of coconut oil that just went in there and crap.

I hope I have enough sugar in here there’s stevia, though so I can just replace what some of that 1 and 1/4 cup of sugar is going to be going in. Ok. So that’s what I had so pretend this is 1 in 1/4 cup of sugar. The rest of it is going to be stevia. I don’t know, though, even the weight of stevia is just so different mix, that up so once that’s fully mix, I’m going to add the rest of the skin of pumpkin, 2 1 teaspoon of vanilla extract and then the flax egg that I made earlier in actually Supposed to go to the gym, I can’t even eat it right after I make it I’m just waiting.

My husband is reading the game right now, so I’m really just killing some time teaspoon of vanilla. So this is what the wet ingredients look like, and now I need you screeching down the sides and then I am going to add the dry ingredients that a mix earlier in that other mixing bowl. My goal with this part now is some people to pour this. In without getting it everywhere, so I’m going to pour in like half a bisque, let’s try mixture first and then I’m going to mix this a little bit.

There’s flour, my camera – and you know one hour – makes us because then I can get pretty tough. Nobody likes a tough cookie, slash scone, I’m just going to pour in the rest of this and hopefully not spill it everywhere. Right. When it’s well mixed, I’m going to stop it. I just earned a preheated the oven because I normally don’t preheat the oven, depending on how long I take on I’m making the recipe, because I don’t fret my ingots beforehand, like I said so, I don’t want to waste energy, so I am just going to go Ahead and oil, these I’m going to use coconut oil for these, I’m just going to make them this size and plop them down, I’m just trying to be a little consistent with the size.

This is what it looks like before, putting into the oven just pop them. In the oven, and now I am going to put the timer for 15 minutes, so while I wait for things to be baking in the oven, I do two things. One of them is washing dishes. This nobody wants a giant mess, but with this recipe I have to make something else, so I’m going to make some glaze get some powdered sugar. I never measure. This part is easy thing to do.

I just put that much in it. I mean even eyeball. This part, if you google, any powdered sugar glaze recipe, it’s all going to be the same pretty much except I’m, adding a few more things. I’m going to throw in some pumpkin pie spice like that much the pumpkin pie spice and the maple syrup are totally optional. All you really need for glaze is water and powder. That’s how easy it is so never felt like a little splash little spot ish.

I mean whatsoever in there that you totally can’t see. Maybe a tablespoon I’m just to put a little bit of water in at a time and keep mixing until it’s a nice glaze. Consistency want to overdo the water because can’t take water out. It always a little bit of water at a time as I wait for the scones to be done baking, the second I am done with them. I just do this and drizzle on top the second they come out, and then I wait and maybe set glaze on top, but now I have to wash the dishes now that I’ve got some out of the oven.

It looks a little bit different because I used the stevia since I’ve been out of the sugar, not drench it with some goalies like so. Here is the final product yay. I am going to do a taste test of this new stevia one. I really wish I had the regular sugar, but I’m going to do taste us of this after I get back from the gym, so I’m going to head out to the gym right now with my husband and I’ll be back later to end this vlog.

We are back from the gym now and I’m going to try. The pumpkin is going mmm. So with the stevia Tito, I think it’s the stevia that made it not as moist as it usually is you make this definitely make it when normal sugar or not stevia. I wouldn’t have done that if I had sugar and what she just came back from the grocery store and that’s it get some more sugar anyways but yeah. I definitely stand by this recipe, just not with stevia in it, but still good.

Instead of like the usual clouds of pumpkin, this tastes more like a pumpkin muffin, I’m not mad about it. It’s still good, I’m still yeah. Okay! That’s it! Thanks for reading right!


A new kind of pumpkin seed snack! Roasted by two men.