• Passionate for Pumpkin

    Passionate-for-pumpkin

    You know its fall when pumpkin/pumpkin spice-flavored everything hits stores and restaurants. Pumpkin bread with a pumpkin spice latte for breakfast? Donít mind if I do. Pumpkin soup for dinner with pumpkin cheesecake topped with pumpkin ice cream for dessert? Yes, please!! Ready for a couple new ideas on what to do with the olí orange gourds? Read on!

    Get glowing! One of the reasons pumpkin is so good for you? Itís loaded with healthy antioxidants, vitamins, and minerals! Raid the pantry and give yourself a pumpkin facial, buff your bod with pumpkin body scrub, and finish it off with an exfoliating, tightening papaya pumpkin enzyme mask. And no, none of these will turn your skin orange. (PS Ė Anyone up for an at-home pumpkin-themed spa party? Weíll bring the wine!)

    Gardening, anyone? After Halloween, chop your Jack-o-Lantern into big pieces and add it to your compost pile. The nutrient-rich flesh makes great fertilizer and could really make a difference in your veggie, fruit, and flower gardens next year.

    Smoothie time, baby! If youíre one of the many who swear by daily fruit-and-veggie smoothies to get your nutrition in, have we got a treat for you! Pumpkin puree freezes beautifully in ice cube trays, after which you can quickly toss them in freezer bags to have ready for a healthy vegan treat, a new twist on a banana-yogurt smoothie, or go all out and treat yourself to the Pioneer Womanís decadent pumpkin pie in a glass.

    Oh, and one more thing: Weíve all had pumpkin bars, pumpkin-and-chocolate brownies, pumpkin soup, and even pumpkin pizza (trust me, itís divine - roasted pumpkin wedges, sage leaves and fontina cheese on crust, no tomato sauce), but this Armenian pumpkin stew recipe takes the cake (ha) for the most unique, tasty pumpkin-based recipe Iíve ever found. Itís easy to make vegetarian by omitting the lamb meat and swapping the chicken broth for vegetable broth, and a great way to clear out your spice cupboard to boot.


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    | Posted 27 Sep, 2012 in Food and Drink by Janet