It's that time of years again...falling leaves, bonfires, apple cider and PUMPKINS!
As an official symbol of the fall, pumpkins carry us from October through the end of November, varying in use and style. However one thing never changes, and that's the amazing health benefits of pumpkin.
Pumpkins contain the provitamin, beta-carotene, which converts to Vitamin A in the body. Beta-carotene aids in healthy eyes, as well as preventing coronary heart disease. One cup of canned pumpkin has seven grams of fiber and three grams of protein— even more than the fresh stuff— and contains only 80 calories and one gram of fat. Plus, canned pumpkin is packed with vitamins and provides over 50 percent of the daily value of vitamin K, which may reduce the risk for some types of cancer.
Don't forget about the seeds... Even more amazing health benefits are found in the seeds of the pumpkin! These tiny powerhouses of nutrition are packed with magnesium, zinc, omega-3, phytoestrogens, healthy fats, fiber, tryptophan, protein and potassium. Talk about a superfood!
I found this amazing-sounding recipe at HealthandWellnessWarrior.com and had to share with you all!
Festive Fall Vegan Chocolate Pumpkin Brownies
*1 cup gluten-free flour (oat or millet flour are great choices)
*1/2 cup cacao powder (I used unprocessed, raw cacao)
*1/2 tsp sea salt
*1/2 tsp baking soda
*1/4 tsp of pumpkin spice (optional)
*1 cup pureed pumpkin (or canned pumpkin)
*1/4 cup maple syrup
*3 tbsp raw cane sugar (coconut sugar works great too)
*2 tbsp coconut butter, or coconut oil
*1/4 cup almond milk (or any other nut milk of your choice)
*Pre-heat the oven to 350 F
*Mix all ingredients in a large bowl and stir very well. You may want to melt the coconut butter/oil in a separate container prior to mixing it in.
*Lightly oil a baking pan and pour the mixture inside.
*Bake for 20-25 minutes.
*Let cool off and cut into squares
It’s best to wait an hour or so before you eat these sweet little treats. The flavors really pop out when they cool off and harden a bit!