Pumpkin Extract Health Benefits: Kidneys, Intestinal Inflammation, BPH, Prostrate, Irritable Bladder, and WORMS!!! Who KNEW???

Pumpkin has been proven to get rid of intestinal worms...both in Humans and DOGS!

What a great substitute for the cost of dewormer....and all natural!

Amanda's 4 Layer Chocolate Dappled Pumpkin Cake

Amanda's 4 Layer Chocolate Dappled Pumpkin Cake

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Source: http://www.amandascookin.com/2009/06/4-layer-chocolate-speckled-pumpkin-cake.html

Dabbled with bits of chocolate and cream cheese filling, this three layer pumpkin cake is truly fabulous.

Servings:         16

Prep time:       25 minutes

Cook time:      35 minutes

Total time:       60 minutes

Ingredients:

Cake:
2 cups all purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp allspice
1/4 cup unsweetened cocoa
2 cups sugar
3/4 cup canola oil
1/2 cup applesauce*
1 15-oz can pumpkin
1 tsp pure vanilla extract
4 large eggs
1 oz semi sweet chocolate, chopped fine

Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar, sifted
2 1/2 tsp pure vanilla extract
3 tbsp unsweetened cocoa

1 cup heavy whipping cream

2 oz semi sweet chocolate, chopped fine

Glaze:
5 oz bittersweet chocolate, coarsely chopped
5 tbsp powdered sugar
5 tbsp unsalted butter, cut into pieces (not softened)

Directions:

Make the Cake:

Center rack in oven and preheat to 350 F. Grease and flour two 9" round cake pans. Line the bottoms of each cake pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cocoa. Set aside.

Fit mixer with paddle attachment. In large mixing bowl, combine the sugar, oil and applesauce on low speed to combine. Add vanilla and pumpkin. Increase speed to medium and beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, mix until just combined. Turn off mixer and use a rubber spatula to scape sides and bottom of bowl, combine any dry ingredient traces.



Pour batter into the two prepared pans. I use a large Pyrex measuring cup to see how much batter I have, then I separate according to the measurement to get equal layers. Sprinkle the chopped chocolate evenly over the top of each layer. Use a metal spatula (or your fingers) to gently swirl the chocolate into the batter without sinking it.

Bake in preheated oven for 30-35 minutes, or until center of cake springs back to a gentle touch. Cool in pans on wire rack for 5 minutes. Loosen sides of cake from the pan using a metal icing spatula. Invert cake and remove parchment paper, then cool completely, facing up on wire rack.

Make the Filling:

Fit mixer with paddle attachment. Beat together, on medium-low speed, cream cheese, powdered sugar and vanilla just to combine. Increase speed to medium-high and beat until creamy. Remove 2/3 of the mixture and set aside. Add 3 tablespoons of cocoa to remaining mixture and beat until completely combined and creamy. Set aside. 

Using the whisk attachment, beat heavy cream on medium high until it forms stiff peaks.

Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold the remaining 1/3 of the whipped cream into the chocolate cream cheese mixture. 

Note: If you test the chocolate mixture for taste do not be tempted to add sugar as it may not taste very sweet. Your opinion will change once the cake is assembled! 

Assembling the Cake:

Cut each cake layer in half horizontally, using a gentle sawing motion with a large serrated knife. You may refrigerate the layers before doing this to make it even easier to cut.

Line a cake plate with a piece of parchment paper. Place one of the layers, cut side up, onto the parchment paper. Spread half of the white cream cheese mixture onto the cake layer, spreading it out evenly and to about 1/4" from the edge. Sprinkle 1/3 of the chopped semisweet chocolate over the cream cheese filling and gently press it down with your fingers. Add second cake layer, cut side up, on top of first layer. Spread the chocolate cream cheese mixture onto that layer and sprinkle with another third of the chopped semisweet chocolate, pressing down gently. Add third cake layer (save a top layer for the top of the cake), cut side up, and spread with the remaining white cream cheese mixture. Sprinkle with remaining chopped semisweet chocolate and press gently. Position last cake layer on top.

Making the Glaze:

Position a glass bowl over a saucepan of simmering water, bowl should not touch the water. Melt bittersweet chocolate in the bowl, stirring often, cook only until just melted. Remove from heat and add in powdered sugar and butter pieces. Whisk gently until smooth. Pour glaze onto the top of the cake. Using a metal icing spatula to spread the glaze to the sides, allowing it to drip down the sides. Use icing spatula to spread glaze evenly across the top and on the sides of the cake. 

Allow glaze to set. Can be kept at room temperature, but if you will have it longer than a day, should be stored, preferably covered, in the refrigerator. Will last a few days, should be brought to room temperature before serving for best flavor.

* Oh yeah, one more note, I didn't use jar applesauce as I didn't have any. I did have two large yellow delicious apples that were past their prime though. So I peeled, cored, and cut those those into eighths, then added about 1/2" apple juice to a saucepan and threw them in. I brought them to a boil over medium heat and cooked them (covered) until tender, then ran the mixture through the blender. Had plenty leftover to enjoy later. :) By the way, you don't have to add sugar if you use a sweet variety of apples such as Delicious.

Pumpkin- It can even keep you looking younger!!!!

Pumpkin as a Super Food    


In one of our girl talks lately, we were discussing personal makeup tricks to make us look younger. I just happened to stumble across this very interesting article referring to pumpkin as the "SUPERFOOD." Evidently the alpha-carotene in pumpkin can even slow the signs of aging down in our bodies!!! WOW!!!


      Go to the link "Pumpkin as a Super Food" to find out more!!!!
     


                 Happy Pumpkin eating!!!!

Pumpkin Extract Health Benefits: Kidneys, Intestinal Inflammation, BPH, Prostrate, Irritable Bladder, and WORMS!!! Who KNEW???

This article talks about the benefits of pumpkin extract:

          Even aids in 

     the elimination of 

      intestinal worms!

          Amazing!!!

Pumpkin and Pumpkin Seeds,what is Pumpkin extracts and Pumpkin seeds extracts?Pharmacology and Health benefits of Pumpkin Seeds and Pumpkin Pulp...

Contents

• Basic Botanical Data of Pumpkin.
• Characteristics of Pumpkin and Pumpkin Seeds.
• Botanical Description:Pumpkin and Pumpkin Seed.
• Pumpkin Origins and History.
• Constituents,Phytochemical and Nutrients of Pumpkin Pulp.
• Constituents,Phytochemical of Pumpkin seeds.
• Pharmacology and Health benefits of Pumpkin Seeds.
• Pharmacology and Application of Pumpkin Pulp.
• Pumpkin Dosage and Administration.
• Nutrition Facts of Pumpkin.
• Research Update:Pumpkin and Pumpkin Seed.

Applications and Properties:

Applications:

Intestinal inflammation.
Kidney inflammation and intestinal parasites.
Antioxidant Effect.
Nutrition of Pumpkin: Pumpkin is also a tasty source of carbohydrates and potassium,beta carotene,Carbohydrates,Dietary Fiber,Potassium,Phosphorus,Vitamin A,Vitamin C.

Properties:

Evaluation:Today pumpkin is employed to treat irritable bladder and prostate complaints, namely benign prostatic hyperplasia (BPH).
Pumpkin is an herbaceous, monoecious, annual vine native to America, now cultivated worldwide in warm and temperate regions. The material of commerce comes mainly from medicinal cultivars (Cucurbitae semen c.v. peponis medicinalis) grown in southeastern Europe,mainly Austria,Hungary,and the former Yugoslavia,China,Mexico,and the former U.S.S.R. Pumpkin has been cultivated in Mexico and North America since at least 14,000 B.C.E. based on archaeological evidence.
Pumpkin Seeds contain iron, B vitamins, and trace minerals. This plant is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms. Pumpkin is also a natural source of magnesium, phosphorus, selenium, zinc, vitamin A, and vitamin C.

Safety and Toxicity:

Pumpkin are generally considered safe to use and no negative effect.

Reference:

• 1.Pumpkin and Pumpkin Seeds,what is Pumpkin extracts and Pumpkin seeds extracts?Pharmacology and Health benefits of Pumpkin Seeds and Pumpkin Pulp...This article written and edited via herbalist of MDidea Extracts Professional. 

♣ last edit date:18th,Oct.2010.

Recent article from Science Daily- A Fairytale End to Insulin Injections?

Pumpkin: A Fairytale End To 

       Insulin Injections?

ScienceDaily (July 9, 2007) — Compounds found in pumpkin could potentially replace or at least drastically reduce the daily insulin injections that so many diabetics currently have to endure. Recent research reveals that pumpkin extract promotes regeneration of damaged pancreatic cells in diabetic rats, boosting levels of insulin-producing beta cells and insulin in the blood, reports Lisa Richards in Chemistry & Industry, the magazine of the SCI.

A group, led by Tao Xia of the East China Normal University, found that diabetic rats fed the extract had only 5% less plasma insulin and 8% fewer insulin-positive (beta) cells compared to normal healthy rats (Journal of the Science of Food and Agriculture, 87(9) 1753-7 2007).

Xia says: 'pumpkin extract is potentially a very good product for pre-diabetic persons, as well as those who have already developed diabetes.' He adds that although insulin injections will probably always be necessary for these patients, pumpkin extract could drastically reduce the amount of insulin they need to take.

David Bender, sub-dean at the Royal Free and University College Medical School, London, says: 'this research is very exciting... the main finding is that feeding pumpkin extract prevents the progressive destruction of pancreatic beta-cells... but it is impossible to say whether pumpkin extract would promote regeneration in humans.' He added: 'I think the exciting thing is that this may be a source of a medication that could be taken by mouth.'

The protective effect of pumpkin is thought to be due to both antioxidants and D-chiro-inositol, a molecule that mediates insulin activity. Boosting insulin levels has the effect of lowering blood sugar levels, which reduces levels of oxidative oxygen species that damage beta-cell membranes, preventing further damage and allowing for some regeneration. Beta cells levels in the diabetic rats are, however, unlikely ever to reach that of controls, because some of the cells will have been damaged beyond repair.

Diabetes affects more than 230m people, almost 6% of the world's adult population, according to the World Diabetes Foundation. The rats used in this study represent type I diabetes, but the researchers believe the pumpkin extract may also play a role in type II diabetes.

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of ScienceDaily or its staff.

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 Copyright © 1995-2010 ScienceDaily LLC  —  All rights reserved  — 

 Contact: editor@sciencedaily.com

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Healthy Benefits of Pumpkin

      I hope you enjoyed my 29 new Pumpkin recipes. Unfortunately, during these 29 days, there were a LOT of unprecedented events...water heaters spraying over furniture, cars leaving a mother and 2 young children stranded 3 times (once with a carful of groceries), sick children, health problems with close relatives, and the final battle of a dear, wonderful Uncle losing his life after a recent diagnosis of brain cancer. 
     With this most recent event, and now that I have more time to write, I've felt compelled to share with you the benefits of pumpkin. 
     These are only two articles that I've recently come across on the benefits. Did you know that you could use Pumpkin to treat intestinal worms, or to aid in the regeneration of pancreatic cells. I had NO idea that it would help in reducing insulin in the diabetic person!!!
     After being a Cardiovascular Intensive Care Unit Registered Nurse for 16 years, mostly in the recovery of open heart surgery patients, I feel that this is only a natural progression of my pumpkin site....to help heal and teach with the information that I've found. So out with the calorie ridden, fat, decadent recipes (except on occasion) and in with the informative, healing, and nurturing side of the nurse within me!!! I am here to help!!! Please send questions, and tap my brain anytime you want. I will do my best to find some answers to other health problems if you wish to share!!!
    Let's focus on the wonderful things that God has blessed us with in life, and open our minds to the incredible healing foods he has given us!!! The PUMPKIN is only ONE amazing example, and I think you'll agree when you start reading some of my findings!!! 
    

Day 29 - Pumpkin Cheese Palacinke (like crepes or cheese blintzes)

               Pumpkin Cheese Palacinkes
                (pronounced palla-chinka)


   My Grandma Domijan was a wonderful woman who LOVED to cook. Palacinkes were the replacement for pancakes in my Croatian Grandma's house, and one of my favorite childhood memories. They are kind of like a crepe. We filled them with a variety of things, but my favorite was just plain rolled up, hot off the griddle, with a little butter. Mmmm!!!! A second runner up for filling was just blueberry yogurt. PERFECTION!
If I had been old enough to appreciate it, I would have loved it filled with her homemade mulberry jam. The mulberries that she still climbed the tree for at age 89. Yes, she was busted by my cousin Helen...red handed, in the tree!!! She was a incredible Grandma, and is very missed, especially during the holidays. Many of her traditions will be passed on in our household, and I will share more recipes from her in the future!


Palacinke (makes about 8)
3/4 cup flour
1 Tbsp sugar
1 egg
1 egg yolk
Pinch salt (this was my Grandma's
   recipe, and she'd always say a
   pinch!! - about 1/4 tsp)
1 cup milk
2 Tbsp melted butter or margarine


Filling:
1 lb (16 ounces or 2 cups) small-curd
   cottage cheese
1/4 cup sugar
1 tsp pumpkin pie spice
1 cup pumpkin, cooked and pureed


Garnishment:
Whipped Cream
1/4 cup pecans or walnuts


Palacinke:
Heat large frying pan on medium.
Mix eggs, milk, butter in large bowl.
Add sugar and mix. Whisk flour and salt into egg mixture and mix until smooth.
Set aside a few minutes while preparing
batter, then whisk again. Batter should be very thin.
Spray pan with no-stick cooking spray, or melt butter in pan. Pour just enough batter into pan to lightly cover pan. Rotate the pan so the batter spreads and covers entire bottom. Cook palacinke until the center bubbles up and a good test is to see if it slides in the pan. Flip palacinke and cook for a few more minutes. Remove from pan.


Filling:
In a bowl, mix cheese, pumpkin, sugar, and pumpkin pie spice until well blended. This mixture will be lumping with the curds of the cottage cheese. If a smooth consistency is desired, may place in blender and puree. Place entire mixture in saucepan and heat on medium heat for about 5 minutes, stirring frequently. Remove from heat and place filling in bowl to cool for a few minutes.


Take 1 palacinke and place in center of plate. Fill with desired amount of pumpkin mixture, and fold over each side of palacinke. Garnish with whipped cream and nuts, and serve. SCRUMPTIOUS!!!!!


To make as a more a crepe filled entree, leave out sugar in batter. Fill with things like scrambled eggs, potatoes, sausage, and cheese. Or for lunch ideas, roll turkey and cheese and melt!!! Create your own tradition!!