AUTUMN IS FOR PUMPKIN
The Ayurvedic tripod of health and vitality consists of exercise, sleep and diet. These are the 3aspects of life that we do on a daily basis through-out our lives. And thus, they have a significant impact on our well-being. The food we eat (at least 3times/day) can contribute to our health or disease. It has been observed within Ayurveda that eating wholesome i.e., seasonal, organic, local and diverse it will improve also the diversity and with that the health of our microbiome (aka gut health and immunity).
One of the most nostalgic and relatable autumn crops for the Northern Hemisphere is the pumpkin. Originating from the Cucurbitaceae family and also known as the winter squash, it comes in many different shapes and colors like butternut, delicata, spaghetti, kabocha, hubbard, acorn, sweet dumpling, and sugar pumpkins. You can find them at your local farmers’ market through-out the autumn and winter season as they are one of those crops that can be stored well for longer (depending on the type, up to 1 month in a dark and cool space).
Health benefits & nutritional values:
According to Ayurveda, winter squashes are sweet, cold, heavy, and grounding. They are balancing for Pitta and Vata and can increase Kapha. They are sattvic, alkalizing, nourishing for the blood, and are a source of nourishment – ideal for the fall/winter season when the body needs to regenerate and build up energy for spring/summer. Winter squashes are also diuretic (they aid in draining excessive fluids and salt), livotonic (strengthens the liver), and ophthalmic (improves eyesight due to beta-carotene).
1cup of raw squash has 40 calories, 0 fat, 0cholesterol, 5mg salt, 406mg potassium, 10g carbohydrates, 2g fiber, and 3g sugar. Vitamin A, vitamin C, vitamin B6, and vitamin D with beta-carotene, iron, magnesium, and calcium.
Simple Ayurvedic Recipe: BAKED PUMPKIN
(source halepule.com)
Serves 4
Preparation time: 45 minutes
Augmenting
Note: any kind of squash(butternut, acorn, kabocha, kamo kamo) is interchangeable with the pumpkin. Use what grows best where you live.
You’ll need:
2 ½ cups pumpkin, cut into large wedges (about the size of half your palm)
2 Tbsp. ghee
1 tsp. fresh grated ginger
1 tsp. fennel powder
1/8 tsp. mineral salt
Pinch black pepper (or substitute1/8 tsp. clove powder)
1/8 cup chopped basil
Here’s how:
Preheat your oven to 375 degrees F/190 C.
Add all ingredients to a long, shallow baking pan. Stir well to coat the pumpkin with the ghee and spices. Add water to about ¼ the level of the pumpkin and bake for about 30 to 40 minutes. About halfway through, scoop the liquid over the pumpkin.
* Serve warm with an open heart.
*Be sure the water doesn’t boil off-- it’s what keeps the pumpkin moist and tender. If you need more, heat it in a kettle before adding it to the pan. Adding cold water will increase cooking time.
