Pumpkin Gelato- Get Beta-Carotene for Healthy Hair

It’s October, the leaves are turning, the air is crisp, and the jackets have been pulled out of the closet. It’s time for pumpkin picking and baking! If you are opting for a fresh pumpkin to use in this recipe, which is recommended, you want to purchase a sugar or small pie pumpkin. These varieties are generally smaller. The traditional carving pumpkin’s flesh is a little more yellow and bitter, so look for the smaller varieties at the market. Most pumpkins are labeled as so.

The great thing about pumpkins is all the nutrition they hold. Most orange and yellow colored vegetables are that way because they are rich in Beta-Carotene. Carotene posses strong antioxidant properties. What else is Carotene good for? According to an article on WHfoods.com beta-carotene protects your cells from the damaging effects of free radicals. Provides a source of Vitamin A and vitamin A, which helps with the formation or healthy skin and hair. Enhances the functioning of your immune system. It also helps your reproductive system function properly.

Pumpkin Gelato

Recipe from The Mustard Seed Market and Café Natural Foods Cookbook

by Bev Shaffer in cooperation with Mustard Seed Health Food Market, Inc.

1 quart premium vanilla ice cream

¾ cup pumpkin puree – * for fresh puree see the recipe below

1 tsp ground cinnamon

Pinch ground cloves

Pinch ground ginger

Pinch ground allspice

1 tbsp pure vanilla extract

Let ice cream soften slightly at room temperature for 10 to 15 minutes. Transfer the ice cream to a mixing bowl. With an electric mixer, beat the ice cream just until creamy.

Add the pumpkin, cinnamon, cloves allspice and vanilla; blend on low speed until evenly distributed. Working quickly, scrape the ice cream into a serving bowl, using a large rubber spatula to be sure you don’t miss anything!

Refreeze for at least 6 hours before serving. This freezes to a soft consistency. Makes about 1 ½ quarts.

Mustard Seed’s suggestion: Try serving atop a square of gingerbread!

Pumpkin Puree

1. Wash the pumpkin and cut in half. Scoop out all the seeds. You can save them to roast later if you like.

2. Bake the pumpkin flesh side down on a cookies sheet at Cook at 350° until soft. This could take 45 minutes to an hour.

3. After the pumpkin has cooled off scoop out the flesh and blend in a food processor to puree it.

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Credit

Wolford, Ron. “Pumpkin Nutrition.” Pumpkins and More. 2009. urbanext.illinois.edu 2009 http://urbanext.illinois.edu/pumpkins/nutrition.cfm

Mateljan, George. “Beta-Carotene.” Beta-Carotene. 2009. The healthiest way of eating. 2009 http://www.whfoods.com/genpage.php?tname=nutrient&dbid=125