It’s that time if year again when pumpkin are everywhere! Adding pumpkins to some of your recipes is a great way to incorporate the nutrients you can get from pumpkins into your diet.
Pumpkins are low in calories and packed full of nutrients. They have the antioxidant beta-carotene, which may play a role in cancer prevention, according to the National Cancer Institute. The same free-radical-neutralizing powers of the carotenoids in pumpkin have also been shown to help keep your skin wrinkle free. A cup of cooked pumpkin has more of the refueling nutrient potassium than a banana. Pumpkins have 564 milligrams to a banana’s 422. A little extra potassium helps restore the body’s balance of electrolytes after a heavy workout and keeps muscles functioning at their best.
Pumpkin Ice Cream
- 2 cups of pure pumpkin
- 1 cup pure full fat coconut milk
- 2 large frozen bananas
- 4 tablespoons of pure maple syrup
- 1 tablespoon pure vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Place all of the ingredients into a blender or food processor.
- Blend until everything is completely mixed together.
- Pour mixture in an ice cream maker and mix until you get your desired consistency. *If you do not have an ice cream maker you can also add the mixture to a tupperwear bowl, cover, and put in the freezer until the ice cream has hardened.