This is the season of pumpkins, step into any grocery store, and you will find loads and loads of pumpkins, of all different sizes and shades. Something about pumpkins...their cheerful colors makes me feel happy and joyful The sweet and earthy flavor of pumpkins is soothing for vata doshas and balancing for the fiery pittas too. During the fall and...
This is the season of pumpkins, step into any grocery store, and you will find loads and loads of pumpkins, of all different sizes and shades. Something about pumpkins…their cheerful colors makes me feel happy and joyful 🙂
The sweet and earthy flavor of pumpkins is soothing for vata doshas and balancing for the fiery pittas too. During the fall and winter season, our bodies naturally crave for rich and heavier foods, eating pumpkin satisfies this “comforty” cravings without adding extra pounds to our waistline…one cup of cooked pumpkin has just about 49cals!
The bright orange flesh of pumpkins are packed with beta-carotene and antioxidants to strengthen our immune system. Did you know pumpkins are the best source of Vitamin A only second to carrots?!
Health Benefits of Pumpkin:
– Boosts Immune System
– Protects Skin
– Sharpens the Intellect
– Good for Eyes
– High in Fiber
– Supports healthy Digestion
– Good for Heart
– Mood Enhancer
– Good Detoxifier
– Good source of Electrolyte
– Induces Sleep
– Used as Laxative
As you can see, this beauty squash is loaded with many health benefits.
Ayurvedic Gluten free recipe: Pumpkin Quinoa Flatbread
Now, to make this flatbread extra-nutritious and of course extra-delicious, I have used my favorite Quinoa! As per Ayurveda, quinoa is tridoshic by nature and is easy to digest. They turned out to be quite tasty and to my surprise pumpkin goes pretty well with quinoa. This flatbread also called as ‘Parathas’ in India, is a great vata balancing dish to balance out any emotional disorders.
– 1 cup soaked and sprouted Quinoa
– 3-4 tbsp cooked Pumpkin pulp (or canned)
– 2-3 tsp Cumin powder
– 2 tsp fresh grated Ginger
– 1-2 tsp Turmeric powder
– 1-2 tsp Red Chilli Flakes or Black Pepper powder
– Virgin Coconut Oil (to roll them like crepes)
– Salt to taste
This recipe makes approx 4-6 parathas. Add all these ingredients in a high powered blender. Slowly adding water as needed, blend it into a batter like consistency (it should be slightly thinner than pancake consistency).
Heat the skillet on a medium-high heat with two drops of coconut oil. Spread the batter evenly in circular motion to make them like crepes. Flip them on the other side. Both sides should turn nice golden brown in color.
I enjoy having these parathas with tangy coconut chutney…simply irresistible!!
One of my favorite holiday desserts that satisfy my sweet tooth and can’t help to eat even if I’m in some Paleo eating plan or healthier nutrition plan than most general public is http://watchfit.com/diet/recipe-suggestions/gluten-free-pumpkin-pie-for-thanksgiving/