FOOD AS MEDICINE
Did you know that pumpkin contains more potassium than a banana? Pumpkin is jam packed with nutrients including a hefty dose of Vitamin A to support vision and Vitamin K to support bone health. he soluble fiber and zinc in pumpkin play a role for blood sugar and insulin regulation while the phytosterols in the seeds aid in lowering your bad cholesterol levels. The abundance of antioxidants serve to scavenge free radicals while protecting against oxidative damage and decrease inflammation in the body. The addition of rosemary adds a savory element and aids in boosting immune function, increasing blood flow and circulation and can even help with memory!
INGREDIENTS
1/4 cup each pumpkin seeds, sunflower seeds and sesame seeds
1 cup pumpkin puree (canned, no sugar or additives)
1/4 cup ghee, melted
4 eggs
1 tsp apple cider vinegar
3 cups almond flour
1/2 cup coconut flour
1/4 cup coconut sugar
1 tsp baking soda
1 tsp pumpkin spice
1 tsp sea salt
pinch black pepper
2 Tbsp rosemary, chopped
1 Tbsp fresh thyme, chopped
DIRECTIONS
Preheat the oven to 350F. Line a loaf pan with parchment paper. In a cast iron skillet, toast the pumpkin seeds, sunflower seeds and sesame seeds, stirring frequently, until they begin to release an aroma and brown slightly. Remove from the heat and set aside. In a medium bowl, combine pumpkin, eggs, ghee and apple cider vinegar. In a separate bowl, combine the dry ingredients (almond flour, coconut flour, baking soda, pumpkin spice, salt and pepper). Add the dry ingredients into the wet and gently mix. Fold in 3/4 of the seeds and the rosemary and thyme. Pour the batter into lined pan and top with the remaining seeds. Bake for 45-55 minutes, checking the center at 45 minutes with a knife or toothpick. Allow to cool completely, then slice into 12 slices. Serve warm with ghee or butter, alongside chili or soup or with mashed avocado and sea salt.
