Pumpkins, Pumpkins, Everywhere…You Can Even Use Them on Your Hair — October 31, 2020

Pumpkins, Pumpkins, Everywhere…You Can Even Use Them on Your Hair

  • Hard to believe, but Halloween has already come and gone….and Thanksgiving and Christmas are just lurking around the corner. My, how this year has so quickly flown by.
    And for those of us who totally love SL, pumpkin Oreos, and anything else that has pumpkin flavoring in it, one of the most wonderful times of the year is drawing to a close as everything shifts from pumpkin to peppermint.
    But there are ways to enjoy that pumpkin vibe all year long.
    No, I’m not talking about the processed, packaged stuff that comes in a can and will probably be still sitting in your pantry this time next year, at least in time for holiday canned food drives.
    What I’m talking about is using pumpkin-scented health and beauty products and walking around smelling like you just carved, cooked, and ate The Great Pumpkin…smelling like pumpkin from head and shoulders…knees and toes.
    As far as the “beauty benefits” of pumpkins, pumpkins are packed with vitamins and minerals—such as the ones mentioned in the previous post Pumpkins…The
    Why?!
    Let’s take another look at a few of the nutrients contained in pumpkin, but this time from the view of what pumpkin can do for your skin and hair.

     

     

    Carotenoids…Carotenoids—such as alpha-carotene and beta-carotene—are the antioxidants responsible for giving pumpkins their bright orange color. Pumpkins can help reverse UV damage and improve skin texture.

     

    Minerals…Minerals—such as potassium, copper, magnesium, manganese, and iron-that are found in pumpkin. Two of the important minerals as far as hair and skin are…

     

    Potassium…Potassium helps promote healthy hair and regrowth.

     

    Vitamin A…encourages hair growth

     

    Vitamin B…Pumpkin is a good source of most of the B vitamins—including niacin, riboflavin, B6 and folate. This makes pumpkin great for treating acne, improving circulation, and increasing cell turn over and renewal.

     

    Vitamin C…Vitamin C helps prevent wrinkles and skin cancer, promotes collagen production, and improves skin tone and elasticity….also strengthens hair follicles.

     

    Vitamin E…stimulates blood circulation in the scalp, which then promotes hair growth)

     

    Zinc,,,prevents and treats flaking, irritation, and itching scalp

Shampoo...Many companies have started adding pumpkin shampoo to their product lists claiming that the shampoo will help your hair grow, moisturize, and kill frizz. A few options to try that actually smell like pumpkin and might help with PSL withdrawals include…
  • Acure Organics Mega Moisture Shampoo
  • EcoLove Shampoo Orange Collection
  • Ecosevi Pumpkin Seed Shampoo
  • Good Earth Beauty Pumpkin Chai Restorative Shampoo.

 

 

 

Conditioner

As far as conditioner, one of your best options is to make your own. To make your own conditioner, combine the following ingredients…

  • 1/2C pumpkin puree
  • 1/4C yogurt
  • 2Tbsp honey
  • 1Tbsp coconut oil

A great store-bought option would be this conditioner by Sexy Hair Concepts.

 

Pumpkin Hair Serum…This hair serum helps you deal with dead ends and fly-away’ away hair.  The apricot seed oil is a lighter oil than the pumpkin oil and keeps the pumpkin oil from making your hair feel so “weighty.”

Here’s how…Combine one part pumpkin seed oil with two parts apricot seed oil. Lightly spritz water in your hair. Comb the pumpkin serum through your hair.

Pumpkin Hot Oil Treatment…Combine equal amounts of coconut oil and pumpkin puree. Heat on top of your oven over low heat. Let cool slightly. Apply to soaking wet hair, working from the ends to the roots. Wrap hair in a heot towel, Wait twenty minutes. Rinse well.

Pumpkin Oil Hair Vitamin Mist…Fill a spray bottle with two ounces of pumpkin seed oil and 1Tbsp coconut oil. Fill the bottle with distilled water. Shake before each use.

Pumpkin Puree Hair Mask…Believe it or not, the cinnamon that this hair mask contains is there not only because it makes the hair mask small awesome, cinnamon also helps with circulation and promotes better hair and scalp.

Mix together…

  • 1tsp argan oil
  • ½C pumpkin puree
    2tsp coconut or olive oil (unrefined)
    1tsp cinnamon
    1 Vitamin E capsule

Apply the concoction on your hair, making sure to cover your strands from tip to roots. Put on a shower cap to keep the goop from dripping all over while you wait. Wait at least 25 minutes before shampooing your hair. Use this mask once or twice a week to help make your hair soft, shiny and silky.

Pumpkin Seed Oil Hair Mask

1 Tbsp. pumpkin seed oil
1/2 apple puree
1 tbsp. shea butter
1 egg

Process half of the apple in your blender. Add shea butter and pumpkin seed oil. Whisk egg by itself. Stir the egg into the mixture. Apply to freshly washed hair. Leave in for twenty minutes. Rinse out.

Purely Pure Pumpkin Puree —

Purely Pure Pumpkin Puree

Since this year I have tried to stay away from processed and prepackaged foods, I decided that it would be fun to take advantage of the millions and billions of pumpkins that are available this time of year.

I had read that there was something different about the texture and flavor of pumpkin pies and other baked goods made from pureew.

At first I thought that pumpkins are a pain in the butt, and the only people who would ever take the time to make their own pumpkin puree would be those over-achievers who pretend that they are Martha Stewart and are lost in the dark ages.

But then I remembered my mom always telling me that the secret to making awesome food is to have awesome ingredients, and there is no way that I would ever eat the pumpkin puree that you can buy in a can.

Making pumpkin puree while pumpkins are available on just about every street corner makes total sense and allows you to enjoy better, especially when you take the time to make enough pumpkin puree to stock your freezer. All year long you will have a much better pumpkin ingredient available as you are baking such things are pumpkin pie, pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin cookies, pumpkin butter, and so forth.

1,  Choose your pumpkins…You can roast as many small pumpkins at a time as you want. Tyically each pound of uncooked pumpkin will yield one pound of mashed and cooked pumpkin.

Make sure that the pumpkins that you use are the small “sugar” or “pie” pumpkins that are “bred” specifically for baking and cooking…not the larger pumpkins grown specifically for carving jack-o-lanterns.

These larger pumpkins are not the right texture and do not taste nearly as good.

 

 

2.  Prepare to cook it…

  • Slice a small piece of skin off one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling.
  • Remove the stem,
  • Slice the pumpkin in half.
  • Scoop out the seeds and pulp from the center with a large metal spoon, ice cream scoop, or melon baller. Place all the seeds into a bowl for roasting later.
  • Repeat until all the pumpkin pieces are largely free of seeds and pulp.
  • Rinse the pumpkin under cool water to rid the skin of any residual dirt. Dry well with a clean towel.
  • Place pumpkin halves, cut side down, in a roasting pan,
  • Add 1 cup of water to the pan.
  • Rub the cut surfaces with oil.
  • Sprinkle the pieces with kosher salt.

 

 

3.  Cook your pumpkin….At this point you are ready to cook your pumpkin. This can be done in at least three different cooking methods—boiling, roasting, and steaming.

 

a.  Boiling your puree..Bring a large pot of lightly salted water to a boil. Add the pumpkin to the boiling water, Cook for about 25 minutes or until the flesh is tender when pierced with a knife.

b.  Steaming  your puree,…Place the pumpkin pieces in either a steamer or a metal colander placed over a pot of boiling water. Cover. Let steam for about 50 minutes or until the flesh is tender when pierced with a knife.

c.  Roasting your puree…Preheat your oven to 375 degrees. Bake the pumpkin halves until you can easily insert a paring knife into the pumpkin, This can take anywhere from 30 to 45 minutes, depending on just how large your pumpkin halves actually were.

 

 

4.  Preparing the Puree…

Now that your pumpkin has cooked, your goal is to squash it…until the entire pumpkin has basically turned into baby food.

Let the cooked pumpkin halves cool for at least an hour.

Use a large spoon to remove the roasted flesh of the pumpkin from the skin.

Now smoosh it into smithereens…

This can be done using a food processor, blender, immersion blender, potato masher, or even a fork.

Continue pureeing until all the pumpkin is totally smooth.

If you want your pumpkin more watery, add a few tablespoons of water at a time.

If you want your pumpkin less watery, strain it over a fine mesh strainer to get rid of some of the liquid.

 

 

 

5.  Now what?

At this point you have a choice to either refrigerate and use the pumpkin within the next seven days or to freeze it in Ziploc bags, where it will keep for three months.

If freezing it, store about one cup of pumpkin in each bag.

I honestly find that a smarter idea would be to go ahead and start holiday baking with the fresh pumpkin puree. These five days of baking can save you much needed time later on in the holiday season.

 

After, it’s the most wonderful time of the year…to be getting ready for the most wonderful time of the year…

My how quickly this year has flown!!!

Pumpkin, Pumpkin…Good for Your Skin — October 30, 2020

Pumpkin, Pumpkin…Good for Your Skin

I’m sure that I’m not the only one disappointed that Pumpkin Season has alreadty come and gone…

Soon to be replaced with Turkey Season and Peppermint Season…

Not to mention deer season, right?!…or make that Deer Season Widow season for many of us…

But anyway, what’s a woman to do while her husband is out shooting Bambi…yeah, I know that if I have any vegan or vegetarian readers out there, even the very thought of shooting Bambi has probably made you hurt…but I AM from Mississiippi and am being read.

Anyway, one thing that I do while he is out hunting or fishing or whatever it may be at this time of year is start to think of and make homemade Christmas gifts to give to neighbors, teachers, and whoever gives me an unexpected gift.

This year I have embraced the pumpkin season totally and completely, as you can probably tell by recent posts.

So to kill at least two birds with one stone I have decided to make jars of body scrub to give away as gifts this year.

I wrote a blog a while back about making your own body scrub…called   Rub-a-Dub-Dub…Why Use a Sugar Scrub?! with several different ideas as far as scents to use.

But this time, I wanted to focus only on pumpkins so that those of us who are watching our Most Wonderful Time of the Year—PSL season—walk away  could continue to enjoy the sweet aroma of pumpkin all year long…

And in a much more intimate way…

 

Homemade sugar scrubs are very inexpensive.

And not only that…

Homemade sugar scrubs contain ingredients that you actually know what are…and ingredients that offer benefits for your skin.

 

 

Ingredients such as…

Pumpkin Puree…Pumpkin is packed with vitamins and minerals, including B vitamins, vitamin C, E and beta-carotene. When used topically, it promotes healthy skin and hair.

Coconut or Olive Oil…Coconut oil and olive oil moisturize the skin, act as an antioxidant properties, and keep your skin looking younger.

Spices…The aromatherapy of the spices are rejuvenating, awakening, warm, and comforting. Not only that, cinnamon stimulates blood vessels, brings blood to the surface of the skin, results in plumper skin with a healthy glow, and is an excellent natural treatment for eczema, and acne.

Sugar…Sugar helps the skin retain moisture and gently exfoliates dead skin away.

Vitamin E…Vitamin E not only benefits your skin, but also extends the shelf life of your ingredients.

 

Ingredients

  • 1C brown sugar
  • 1/2C coconut oil
    1Tbsp cinnamon
    1 vitamin E capsule
  • ½C pumpkin puree

 

Combine ingredients. Note that the coconut oil will be easier to mix if it is at room temperature. Scoop body scrub into an airtight container with a lid to store.

Storage…This scrub is best when used immediately because the longer it sits, the more the sugar will dissolve and the less exfoliating the body scrub will become.

The scrub will last for about two months as long as the airtight container hasn’t been opened. Store in the fridge and use within four days after opening.,

Before using, let the mixture come back it warm up to room temp and stir if needed.

Make Mine a Tall — October 29, 2020

Make Mine a Tall

But there are times when the smallest cup just won’t do…

And there are times when the smallest pumpkin in the PSL just won’t do either…

So let’s take a look at the tall menu…

This is the size pumpkin typically used to carve Jack o’ Lanterns, and if you’ve carved your share of these pumpkins over the last thirty years as I have, you think of these pumpkins, and probably all pumpkins in general, as one huge stringy mess widh a dry, flavorless “taste”…just sitting there begging to be carved lavishly, to be placed in a corner where they will eventually rot and have to be thrown away, or at best being used as a soup tureen.

Make Mine a Tall

This category includes pumpkins that weight from eight to twenty-five pounds, and the most common varieties include…

Fairytale

  • Best for…cooking or baking pumpkin pies.
  • Size…about 15″ around and 6″ high
  • Weight…twenty to thirty pounds
  • Skin Color…dark green turns to an orange color when ripe
  • Shape…flat
  • Shelf Life
  • Texture
  • Flesh Color…bright orange
  • Vertical Ribbing…,deep

Make mine a Venti

(15 to 25 pounds)

The following are some of the most common monster-sized pumpkins—such as the world record pumpkin that weighed over 2,300 pounds

These are the great big huge ones that are proudly shown by their owners at county fairs and international pumpkin harvest festivals…where the pumpkins compete for bragging rights—such as a award, ribbon, cash prize, and notoriety.

These pumpkins are really now grown to be eaten because these pumpkins often lack the flavor of smaller pumpkins.

These pumpkins are really not good for carving either because scooping out the pulp can be a chore.

But they do make eye-catching displays on porches and in public places.

Some of the most common otf these pumpkins are,,,

  • Atlantic Giant
  • Big Max:
  • Big Moon
  • Dill’s Atlantic Giant
  • Mammoth Gold
  • Musquee de Provence.
  • Prizewinner
Peter Piper Pumpkin Picker — October 28, 2020

Peter Piper Pumpkin Picker

So this is the one and only time all year that all of us, or perhaps most of us at least, buy a pumpkin.

But how many of us would actually recognize the Great Pumpkin if we actually did see it?

1.PassionHalloween should be as fun as possible for your entire family. Don’t be like the lady that we all hate on the movie The Grinch who gets out her tape measure and actually measures the pumkin before buying it.

Never forget that the holidays—not only Halloween, but also Thanksgiving and Christmas—are supposed to be fun, Be passionate about spending time with your family, not spending more money than your neighbors did on the orange globe sitting on your front porches.

2. PerfectionThe pumpkin that you choose doesn’t have to be perfect. Choosing one with bumps and lumps have character.

3.Personal Preference…The perfect pumpkin is that one pumpkin that you or your child could never imagine leaving the PSL without—even though it isn’t the shape or size that everyone else is attracted to. Follow your heart, not the crowd.

4. PigmentationIt is okay if your pumpkin is not a bright orange like the ones that you see on children’s movies and books.

Even though many will say, “the darker the color, the better the pumpkin,” use your common sense here…most of us can tell if a pumkin is the “ugly duckling” of the pumpkin patch.

Just make sure that the top of the pumpkin, specifically around the stem, is not dull, because this indicates frost damage.

5. PitchThe pumpkin that you choose should have a deep, echoing sound when you pick it up, hold the pumpkin next to your ear, and knock on its side with your knuckles.

The louder the sound, the better the pumpkin.

6. PostBy “post” I simply mean the stem, but couldn’t come up with another synonym for the word “stem” that didn’t seem vulgar.

Anyway, the pumpkin that you choose should have a hard, dark green or black stem.

Squeeze the stem to test its firmness. If the stem is soft to the touch, it’s not an ideal pick.

The stem should not bend and break when you pick it up…that would be about like the trunk of the just-chosen Christmas tree snapping in two before you get out of the Christmas Tree lot.

7. Potholes…Gently press on the pumpkin with your finger to make sure that there aren’t any soft spots that indicate that the pumpkin has already started to decay and won’t last much longer.

The pumpkin should be firm all over.

Even though the pumpkin may look perfect from the outside, you do not want to start carving your pumpkin, only to find that it’s rotten.

8.  Profile…Choose an oblong pumpkin, as opposed to a round one. Round or oval pumpkins are easier to carve, have more workspace, and a bigger cavity filled with more seeds.

Choose a pumpkin with a flat bottom that sits well.

9. ProportionIf you are going to be using your pumpkin for baking and cooking, avoid those big pumpkins that are typically sold to be carved into jack-o’-lanterns, regardless of how appealing they may seem.

Those bigger pumpkins are definitely not the best when it comes to cooking and baking. In fact, bigger pumpkins are typically very stringy, bland, and watery.

Instead look for pumpkins that weigh from four to eight pounds and that are labeled as “sugar pumpkins” or “pie pumpkins”—such as Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina , Cinderella, and Fairy Tale.

If only big carving pumpkins are available, choose a winter squash like butternut squash instead, if you will actually be cooking or baking with it.

10. Punctures and Pimples…Choose a pumpkin that has no scrapes, brown spots, bruises, cuts, or holes on its surface. Any of these “punctures and pimples” will make your pumpkin rot faster.

11.Purpose…Choose the thickness of the walls of your pumpkin according to what you will be using for. If you are going to be making a jack o’ lantern, choose a pumpkin with thin walls. If you are going to be cooking with it, choose a pumpkin with thicker walls.

The Other PSL —

The Other PSL

By now if you’re anything like me, you’ve already spent half a paycheck on PSL’s, and your Starbucks membership has jumped from silver to platinum, completely hurdling over silver status.

But today I want to talk to you about another trend of this season…the other PSL…

 

…the Pumpkin Sales Lot…

The first time that I ever went to a “pumpkin patch” worth even mentioning was back when my girls were about five and seven…

That was about twenty years ago.

Up until that day I assumed that all pumpkins were orange and round, maybe even plastic since neither my parents or my husband for some strange reason never bothered to buy and carve the expected jack o’ lantern each Halloween…

We were doing good to simply put the tree up before New Year’s Day and take it down by Easter, right?!

Anyway, there I stood in that great big field of all shapes, colors, and sizes of pumpkins…and there I was with them wanting one of each different type…a white one, a green one, a blue one, a tall one, a squat ones, and obviously an orange one…

I felt the same way that I did when I lived in Germany and would travel places where the only words that I knew were numbers and the only phrases that I could say were…

“Where is the bathroom?”

“How much does it cost?”

Actually that’s the only three things that we need to know if it gets right down to it, right?

Anyway, here I was standing on American soil, speaking my native language, and all I could do was say “two” and point out what I wanted and ask how much it cost?

Flash forward thirty years…

Here I sit, fifty years old, getting ready to take the “resident four year old” to a huge pumpkin patch in the morning.

Hoping not to feel like a foreigner in my own country out in the country looking totally stupid by thinking that all pumpkins had to be orange and round…

So this year I’m brushing up on my pumpkin recognition skills, or at least taking this “cheat sheet” with us.

To keep things simple, I have grouped the most common pumpkins into three obvious, or at least obvious to any true PSL, categories—the tall, the grande, the venti, and the trenta.

And made a quick list of the characteristics of the most common varieties of each size that you are likely to see…

(I had originally planned on doing this as one post listing pumpkin varieties within each size group, but that article would have been longer than the “resident four year old”‘s  Christmas wish list and that of my two college aged daughters…so doing this in three segments)…

So looking at the smallest group of pumpkins first, let’s see what your options are…

  • Size
  • Skin Color
  • Shape
  • Shelf Life
  • Texture
  • Flesh Color
  • Vertical Ribbing

The Tall (2 to 8 pounds)

This category—the smallest available “cup”— probably are best suited for decorating the porch or front steps. even though these smallest pumpkins have a great tasting, buttery flesh that makes the very best pies, cookies, baked treats, soups-, and almost any other recipe originally calling for squash.

But if you don’t feel like taking the time to prep two dozen different pumpkins, you could always simply carve it, paint it, or hollow it out and stick a flower into it…

1.Baby Bear

  • Best for…pies, roasted pumpkin seeds…also makes an attractive bowl for serving soup, stews, and chili
  • Size…one to two pounds
  • Skin Color…deep orange
  • Shape…flattened

2.  Baby Boo

  • Best for…decorating because it’s supposedly inedible
  • Size…typically the size of your palm
  • Skin Color…bright white; which tends to turn yellow if exposed to direct sunlight
  • Vertical Ribbing…deep

4.  Baby Pam

  • Best for…pies because of its sugary, starchy, string-less, dry flesh
  • Size…three to four pounds
  • Skin Color…deep orange, yellow if immature
  • Texture…very smooth

5. Casper

  • Best for…pies and baking
  • Skin Color…bright white
  • Shape…more round than squat
  • Vertical Ribbing…slight ribbing

6.  Kakai

  • Best for…Although these pumkins are edible, they are better known for their blue seeds, which can be roasted
  • Size…five to eight pounds
  • Skin Color…gray with orange stripes or ribbing

7. Lakota

  • Best for…its butternut squash-like flavor.
  • Size…five to seven pounds
  • Skin Color…red with green and black markings
  • Vertical Ribbing… light

8. Long Island Cheese

  • Size…six to ten pounds
  • Skin Color…pale yellow or orange
  • Shelf Life…up to a year
  • Flesh Color…bright, deep orange
  • Vertical Ribbing…light

9.  Lumina

  • Best for…baking
  • Skin Color…bright white
  • Texture…smooth
  • Flesh Color…bright yellow

10.  Marina Di Chioggia

  • Best for…having a sweet flavor that makes it a favorite for cooking
  • Size…six to twelve pounds
  • Skin Color…green
  • Shape…squat
  • Texture…thick and warty​ skin
  • Flesh Color…yellow/orange

11.  Musee de Provence:

  • Best for…snacking because it actually has a rich, sweet, creamy, taste…often sold in slices in French markets
  • Skin Color…pale orange-yellow
  • Flesh Color…yellow-orange
  • Vertical Ribbing…deep and distinct

12.  Tiger

  • Size…about 5″ around and 3″ high
  • Skin Color…yellow with orange mottling
  • Shape…flat with recessed stem
  • Vertical Ribbing…deep at the top, then fading at the bottom

13.  White Ghost

  • Skin Color…pure white
  • Shape…squat
  • Flesh Color…bright yellow

14.  Winter Luxury

  • Best for…baking
  • Size…up to six pounds
  • Skin Color…unique netted-looking pale orange
  • Shape…round
  • Shelf Life
  • Flesh Color
  • Vertical Ribbing

Other varieities of  these smaller pumpkins that you might encounter include…

  • Baby Boo (white)
  • Jack-Be-Little (standard orange miniature)
  • Jack-Be-Quick (taller, darker orange)
  • Munchkin (uniform, attractive orange fruit)
  • Sweetie Pie (small, scalloped, medium orange fruit)
  • Lil’ Ironsides F1
  • Magic Lantern
  • Lil’ Pump-Ke- Mon F1
  • Merlin F1
  • Howden
  • Howden Biggie
  • Gold Rush
  • Mystic
  • Spooktacular
  • Tallman
  • Early Autumn
Pumpkin…The Why?! — October 27, 2020

Pumpkin…The Why?!

Pumpkin is not only a highly low-calorie, nutrient-dense food that is rich in vitamins and minerals, but also help you have a healthier complexion, healthier hair, and more energy.

So let’s take a look at the specific nutritional level of pumpkin and how eating more pumpkin could be beneficial for diabetics…

First, a few nutritional facts…

Beta-Carotene…Beta-carotene is a powerful antioxidant that gives orange vegetables and fruits their vibrant color. Beta-carotene is easily converted into vitamin A…which in turn triggers the creation of white blood cells that fight infection.

This is important because consuming foods that are rich in beta-carotene may reduce your risk of developing certain illnesses, such as

  • age-related macular degeneration
  • asthma
  • certain types of cancer, including prostate and colon cancer
  • degenerative damage to the eyes
  • diabetes
  • heart disease

Calories...One cup of cooked, boiled, or drained pumpkin without salt contains 49 calories.

Carbohydrates...One cup of cooked, boiled, or drained pumpkin without salt contains 12.01 grams of carbohydrates.

Cholesterol…One cup of cooked, boiled, or drained pumpkin without salt contains no cholesterol.

Fat…One cup of cooked, boiled, or drained pumpkin without salt contains 0.17 g of fat.

Fiber…One cup of cooked, boiled, or drained pumpkin without salt contains 2.7 g of fiber. Canned pumpkin provides over 7 grams of fiber.

Although the recommended daily fiber intake is between 25 and 30 grams, most Americans typically only get 15 grams of fiber per day.

Fiber is important for slowing the rate of sugar absorption into the blood and promoting regular bowel movements, and supporting the digestive system in general.

Protein…One cup of cooked, boiled, or drained pumpkin without salt contains
1.76 g of protein.

Vitamin A…One cup of cooked, boiled, or drained pumpkin without salt contains more than 200% of the recommended daily allowance (RDA) of vitamin A.

Vitamin C...One cup of cooked, boiled, or drained pumpkin without salt contains 19% of the RDA of vitamin C. Vitamin C is important for the immune system, especially important on days like today when the temperature is lunging from 85 degrees today to about 50 degrees tomorrow.

Other Nutrients…One cup of cooked, boiled, or drained pumpkin without salt contains 10% or more of the RDA of vitamin E, riboflavin, potassium, copper, and manganese… as well as at least 5% of thiamin, B-6, folate, pantothenic acid, niacin, iron, magnesium, and phosphorus.

Finally, what benefits do pumpkin, pumpkin oil, and pumpkin seeds have to offer type 2 diabetics?

Pumpkins can lower your risk of getting type 2 diabetes, and help control diabetes, because of the powerful effect that plant compounds found in both pumpkin seeds and pumpkin pulp have on the absorption of glucose into the tissues and intestines.

Not only that, pumpkin also helps balance levels of liver glucose.

In fact, these plant compounds found within the pumpkin seeds and pulp have such an impact on diabetes that there is research being done as to using them in anti-diabetic medication.

So now I am headed out the door and to the nearest Starbucks for a grande PSL with extra sugar…after all, pumpkin is healthy, right?

Pumpkin Seeds…The What — October 26, 2020

Pumpkin Seeds…The What

Pepitas actually differ from regular pumpkin seeds in that they have tender, greenish, soft shells unlike regular pumpkin seeds.

“Pepita” is the Spanish word for pumpkin seeds, but true “pepitas” are very different from what comes out of your traditional jack-o-lanterns.

The word “pepita” in Spanish actually means “little seed of squash”,

These edible seeds of pumpkins and certain other cultivars of squash are typically rather flat and asymmetrically oval and flat,, light green in color, and have a white outer hull, or no hull at all.

In fact, true “pepitas” only come from certain types of pumpkins—such as thin-skinned Styrian or oilseed pumpkins—which have shell-free seeds.

Pumpkins, and their seeds, have been traced at least as far back as the Aztec cultures of 1300-1500 AD. From their .having once been a celebrated food among many Native American tribes, who treasured them both for their dietary and medicinal properties, to now being a gourmet ingredient in many key restaurants.

Roasted pumpkins seeds are so delicious and nutritiou, that they should be enjoyed throughout the year, not only during the Halloween season.

In fact, today pepitas are a trendy ingredient, found on just about every hgh-dollar restaurant in America.

The countries that produce the most pumpkins, and so obviously the most pumpkin seeds, are China…and then followed by  India, Russia, the Ukraine, Mexico, and the United States.

In the United States, Illinois is the largest producer of pumpkins,…followed by California, Ohio, Pennsylvania, Michigan, and New York.

Today pumpkins are commercially grown in pretty much every state. In fact, over one thousand acres of American farmland are planted with pumpkins.

Gotta Get a Lotta Watermelon — October 24, 2020

Gotta Get a Lotta Watermelon

  •     Watermelon - Citrullus lanatus  
    • Watermelons…those melons with a mid- to dark green rind that is usually mottled or striped…sweet, juicy flesh that is usually deep red to pink…and many black seed…(unless you’re smart enough to be one of the 85% of us who bypass the seeds altogether by buying seedless watermelons)…have been the delight of many happy people for over four thousand years.
    • There is evidence to show that watermelons were cultivated in the Nile Valley as early as 2000BC. 
    • Watermelon seeds have been found in the tombs of ancient Egyptian Pharaoahs who would place watermelons in the burial tombs of their kings to nourish them in the afterlife.
    • Thank God for the Japanese scientists that initially developed seedless watermelons…guess they got tired of having their kids spit watermelon seeds at them also.
    • Watermelons vary in size from six pounds to fifty pounds. According to Guinness World Records the world’s heaviest watermelon was grown by Lloyd Bright of Arkadelphia, Arkansas, in 2005…weighing in at a whopping 268.8 lbs.
    • Surprisingly the Deep South does not lay claim as to being the top producing area of water…surprisingly, it’s China…followed then by Brazil, Turkey, and Iran.
    • The United States ranks fifth in the worldwide production of watermelons….where watermelons are grown in forty-four states…Florida, Texas, California, Georgia and Arizona being leaders of the pack.

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Nutritional Value

Although watermelons are 92% water…hence the name, go figure…it still is stocked nutrients such as…

  • Amino acids…these are the basic building block for protein, which is used in virtually every vital function in the body
  • Antioxidants…watermelon is high in antioxidants and amino acids which are important for help to prevent various diseases, including cancer
  • Beta-carotene…an antioxidant found in red-orange fruits and vegetables that helps with immunity, skin, eye and the prevention of cancer
  • Lycopene…the red pigment that gives such fruits as watermelons, grapefruits and guavas their color….and has been linked with heart health, bone health, cancer prevention
  • Vitamin C…21%RDI…important for your immune system and skin
Honey Boo-Boo Should Have Eaten Honeydew — October 21, 2020

Honey Boo-Boo Should Have Eaten Honeydew

Honeydew Melon picture

Intro

  • We all know what a honeydew is…that green thing over by the cantaloupe…but do you know what nutritional benefits it offers and what health benefits arrive from eating it?
  • Let’s take a look…

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Nutritional Value

Even though a honeydew is 90% water, the melon still packs a great punch…

  • Calories…64 calories per cup
  • Carbohydrates…16 grams
  • Fiber…1.4 grams
  • Fat…0 grams
  • Protein….1 gram
  • Vitamin C…excellent source…one cup offers 56%RDV.

Health Benefits

  • Blood Pressure…Eating honeydew can help reduce your risk of high blood pressure and heart disease. The fact that honeydew is a low-sodium and potassium-rich fruit…one cup providing 12%RDI…makes it well worth grabbing while you are in the produce section.
  • Bone Health…Eating honeydew can help repair and maintain strong bones because it contains several nutrients—including folate, vitamin K and magnesium—that are vital for keeping the cells that are responsible for building and breaking down bone tissue functioning properly.
  • Diabetes…Eating honeydew promotes healthy blood sugar levels. Adding fresh fruit to your daily diet can reduce your chances of getting type 2 diabetes by about fifteen percent. Not only that, eating fruit at least three times per week can lower your risk of diabetes-related health complications if you already have diabetes. Even though honeydew contains carbs that can raise your blood sugar temporarily, the melons also provide fiber and other nutrients that help improve blood sugar control over time.
  • Digestion…Eating honeydew helps support healthy digestion because the melon contains the fiber needed to slow blood sugar response, promote bowel regularity, and grow healthy gut bacteria.
  • Hydration…Eating honeydew effectively and properly hydrates your body more effectively that water along because it also contains electrolyes and other nutrients—such as potassium, magnesium, sodium and calcium—that make eating honeydew great for keeping you hydrated.
  • Immune System…Eating honeydew helps support your immune system because it is loaded with vitamin C. Eating as little as one cup of honeydew helps prevent and treat respiratory problems such as pneumonia and the common cold…(how about this stupid coronavirus thing?!)
  • Skin…Eating honeydew helps keep your skin healthy because it contains a large amount of vitamin C content….an antioxidant that is important for producing the collagen needed to repair and maintain your skin tissue and for protecting your skin from sun damage. A single cup of honeydew contains 53%RDI vitamin C.
  • Vision and Eye Health…Eating honeydew can help protect your vision and eye health because it contains two potent antioxidants—lutein and zeaxanthin…that are well known for supporting eye health and preventing the development of age-related vision loss.