Do you know one familiar sounding veggie that can reduce the risk of cancer development in the body for premenopausal and postmenopausal women?
Hint: It’s in the squash family…
Yup – you guessed it – Can we say, “Hello pumpkin!”
Some people use it as a term of endearment, getting all sweet about it and others use it just for the plain old good feeling and healthy nutritious antioxidant benefits it delivers to the body. It’s our favorite holiday veggie associated with the color orange! You know paying attention to the color of your foods is just as important as blending color to create a masterpiece on canvas. When we eat whole foods, or real food, it can change our whole body experience, keeping us well and lit up with beautiful vibrant energy.
What is it about the color orange that is so good for our health? Well, thanks to the good, old super nutrient beta carotene with all of its super antioxidant powers, how could it not be such an affectionate term, as it converts into Vitamin A, and prevents cell damage to keep our immune system tickin’ strong!
Since pumpkin is one of the highest sources of beta-carotene, why not eat it all year round?
As breast cancer is rampant in our country, why not experiment with different pumpkin recipes?
Other benefits of pumpkin include fiber to promote healthy digestion and get rid of toxins. It’s low in calories and can help to reduce the risk of obesity when paired with other healthy foods in the diet.
It’s got phytoestrogens, which mimic the hormone estrogen, and according to one study-it can help prevent breast cancer. The National Cancer institute even confirmed a study that the beta-carotene in pumpkin helps to block cancer cells.
If you want to get all warm and cozy and spice it up tonight, sip on this enticing winter elixir of Spicy Pumpkin Soup!
- 2 cups pumpkin
- 4 shallots
- 4 cups water
- 2 garlic cloves
- 2 cups chicken broth
- 2 tablespoons curry spice
- 2 teaspoons butter
- 2 teaspoons salt
- 1 unsweetened coconut milk
- 1 teaspoon ginger
- 1 teaspoon chili sauce
- Saute shallots using butter, until soft then add garlic, ginger and curry spice to pan.
- Add salt, pumpkin, water, broth and coconut milk and stir well.
- Simmer with low heat for half an hour.