Healthy Cooking

Recipe Archive

Pumpkins

  • Their bright orange color signals they are rich in carotenoids , immune boosting antioxidants encouraging overall good health. Beta carotene converts to active vitamin A in the body. The carotenoids they contain also help keep the eyes healthy by preventing macular degeneration and cataract formation.
  • Contain potassium which helps to lower the risk of hypertension.
  • Very good source of fiber which is great for digestion and bowel health.

Tasty pumpkin seeds are anti-inflammatory and promote overall prostate health. Studies have also revealed that they may help prevent calcium oxalate kidney stone formation.

Create a family tradition by not only designing and carving the Halloween pumpkin, but also roasting its seeds.

To roast pumpkin seeds:
After cleaning out the pumpkin in preparation for carving, sort the seeds from the pulp. Wash and drain in a colander. Dry them out on a cookie sheet for 24 hours. Toss them with melted butter or oil and season them with sea salt, garlic salt or other seasoning. Spread seeds in a single layer on a baking sheet.

Bake at 300° for approx 45 min or til golden brown. Stir occasionally.

We carry Farmers Market Organic Pumpkin and Pumpkin Pie Mix.

The Houston Pumpkin Festival, October 8 - 10, is fun to attend. Craft vendors, entertainment and of course, pumpkin treats to sample!


SOUR CREAM PUMPKIN BUNDT CAKE

Preheat oven to 350°. Grease and flour a 12-cup Bundt pan.

STREUSEL INGREDIENTS:
½ cup Wholesome Sweeteners Organic Brown Sugar
1 tsp Simply Organic Cinnamon
¼ tsp allspice
1 tbsp Organic Valley Butter

DIRECTIONS:

  1. Combine ingredients in a small bowl.
  2. Cut with a pastry blender or two knives til crumbly.

CAKE INGREDIENTS:
3 cups flour or Better Batter Gluten-Free Flour Mix
1 tbsp Simply Organic Cinnamon
2 tsp baking soda
2 cups organic evaporated cane sugar
1 cup Organic Valley Butter
4 Local large eggs
1 cup Farmer's Market Organic Pumpkin
8 oz Organic Valley Sour Cream
2 tsp Simply Organic Vanilla Exract

DIRECTIONS:

  1. Combine flour, cinnamon and baking soda in a medium bowl. Beat sugar and butter with a mixer til light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla; mix well. Gradually beat in flour mixture.

  2. Spoon half the batter into prepared pan. Sprinkle streusel over batter keeping it from touching the sides of the pan. Top with remaining batter. Make sure batter layer touches edges of pan.

  3. Bake for 55 - 60 min or til an inserted toothpick comes out clean. Cool for 30 min in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with glaze.

GLAZE INGREDIENTS:

1½ cups Wholesome Sweeteners Organic Powdered Sugar
2 - 3 tbsp orange juice or Organic Valley Milk

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