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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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!!

Day 28- Brie Pumpkin Mashed Potatoes

                  Brie Pumpkin Mashed
                         Potatoes


  
6 medium Yukon Gold Potatoes
2 cups raw pumpkin
1/2 milk
8 ounces Brie Cheese, rind
   removed and cubed
2 Tbsp butter
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp crushed red pepper


Peel and cube potatoes and 
pumpkin. Place in boiling 
water that slightly covers
tops of cubes. Reduce heat
to simmer and cook, covered,
20 minutes, or until tender.
Drain. 
In a large bowl, mash the 
potatoes and pumpkin
with milk, cheese, butter
salt, and pepper. 
Garnish as desired. I used
Fresh Gourmet Crispy Red
Peppers, found in the salad
section of your grocery store.
You can also use fresh chives,
or anything your little heart
desires.
Creamy and yummy!!!
Start a new Thanksgiving
tradition with the addition
of these to your table this
year!!!

Day 27 - Roasted Pumpkin Salsa

            

                   Roasted Pumpkin
                            Salsa
1 cup raw pumpkin, diced
1 Tbsp olive oil
salt and pepper to taste
1 Tbsp fresh cilantro, finely
   chopped
2 cups favorite salsa


Preheat oven to 400 degrees F.
Toss pumpkin with olive oil.
Roast pumpkin on pan in oven
for 15-20 minutes, or until done.
Use your favorite salsa. I used
Marketside Black Bean and Corn
Salsa, from HEB. Great color and
overall flavor. May add more 
chopped jalapenos as desired.
Mix pumpkin, salsa, and cilantro
together in bowl.
Serve with your favorite chips, such
as the veggie chips that are shown
in picture. 
I was feeling a bit guilty after the
decadent cheesecakes last night,
so I wanted to go light tonight!
ENJOY!!!

Day 26 - Mini Pumpkin Cheesecakes with Caramel & Pecans

              Mini Pumpkin Cheesecake
               with Caramel & Pecans
Crust:
1/4 cup finely chopped pecans
1/2 cup graham cracker crumbs
3/4 cup finely chopped vanilla 
      wafers
1/4 tsp ground cinnamon
1 Tbsp Brown Sugar
4 Tbsp Butter or Margarine


Filling:
1 1/2 lbs (3-8 oz pkgs) cream
       cheese
1 1/4 cup sugar
4 large eggs
1/2 cup sour cream
1 cup raw pumpkin, cooked 
   and pureed
2 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp ground cloves


Topping:
1/4 cup caramel sauce
1/8 cup chopped pecans


For Crust: Preheat oven to
325 degrees F. Finely grind
cookies, pecan, sugar and
cinnamon in processor or
blender. Add melted butter
and blend until completely
mixed. Press crust mixture
into pre-greased cupcake 
pans. 
I like the silicone muffin pans
because they are really easy
to get the fragile cheesecakes
out of without breaking them. 
This one, 
by Wilson, 

would 
make the 
cutest Christmas 
tree cheesecakes for the 
holidays. Just put crust
filling in the trunk area,
and sprinkle with 
cinnamon and nuts!


CheeseCake Directions:
Using electric mixer, beat
cream cheese and sugar in
a large bowl until creamy.
Add pumpkin, sour cream, 
pumpkin pie spice, ground 
cloves and beat until well
combined. Add eggs, one
at a time, and beat just 
until combined.
Pour filling into crust, almost
to top, and bake at 325 for 
50-60 minutes, or until tester
comes out clean.
Transfer cheesecakes to rack
and cool for 10 minutes. 
Invert on plate, and quickly 
stand right side up. Spoon
caramel sauce into the center
of each cake. Be liberal and
allow it to goo down the side.
Sprinkle with chopped pecans.
Oooey, gooey and yummy!

May also be made
crustless!