When I am thinking of winter, pumpkin comes to my mind. Pumpkin does not only look pretty with its lovely orange colour, but is also very tasty, versatile and good for us…
Pumpkin is...
1 highly nutritious and especially rich in beta-carotene that your body turns into vitamin A
2 packed with vitamins and minerals
3 relative low in calories
4 high in fibre
5 the seeds are also edible and can give a nice crunch to your dishes
6 high in anti-oxidants
7 can benefit heart health with potassium and vitamin C
8 pumpkin is very versatile and easy to add to your diet
I am a big fan off pumpkin and like to add it to my lunch salad, supper or even breakfast smoothie. Below two lovely and delicious recipes with pumpkin as the star ingredient!
“Protein” pumpkin spice smoothie
Ingredients for one smoothie
1 30-50 gram pumpkin
2 1 teaspoon cinnamon
3 1 teaspoon ginger powder or fresh ginger
4 200 ml milk of your preference
5 1/2 banana
6 1 scoop of chocolate, banana or vanilla protein powder
7 2 ice cubes (optional)
How to
1 clean and cut the pumpkin, or buy some pre-cut pumpkin
2 cook the pumpkin until nice and soft
4 when ready, put the pumpkin in a bowl
6 add the milk, spices, protein powder and ice cubes to the pumpkin and mix until it is
nice and smooth
7 if needed, add some more milk or water until the smoothie has your favourite thickness
8 top with some cinnamon and enjoy
Pumpkin risotto
Pumpkin and sage a wonderful warming combination. The ultimate comfort food for supper or lunch time. In case pumpkin is out of season, carrots are a very good substitute in this dish.
Ingredients for two:
1 150 gram risotto rice
2 1 red onion
3 2-3 cloves of garlic
4 400 gram pumpkin (pre-cut)
5 some fresh sage
6 some butter or olive oil
7 some Parmesan cheese
8 50 gram goats cheese
9 salt and pepper
10 handful of pumpkin seeds
How to:
1 clean and cut onion and garlic and sauté in some butter or olive oil
2 add rice and prepare according to the instructions on package
2 marinate pumpkin with some oil, salt and pepper
3 put the pumpkin on a baking tray and bake for about 15 minutes
4 roast the pumpkin seeds in a dry pan
5 bake the sage in some olive oil until crispy
6 when the rice is ready add some Parmesan cheese and mix
7 when the pumpkin is ready take it out of the oven
8 serve the rice with the pumpkin
9 top the dish with some goats cheese, pumpkin seeds and the crispy sage.
Enjoy
Note: I had some left over tomato and added this to the risotto, so feel free to add other veggies or herbs you like!
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