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Nutrients for 2X2 portion
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The word pumpkin originated from the Greek word Pepõn which means large melon. The word gradually morphed by the French, English and then Americans into the word pumpkin. Pumpkins and squash are believed to have originated in the ancient Americas. These early pumpkins were not the traditional round orange upright Jack-O-Lantern we think of when we hear the word pumpkin. They were a crooked neck variety which stored well.
Pumpins are an inexpensive source of important nutrients.Their bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. Pumpkins are not only loaded with Vitamin A but also fiber, and are low in calories. Don't throw away the seeds! They're high in protein, iron, and the B vitamins.
This poem is a testament to the Pilgrims' dependence on pumpkins for food.
For pottage and puddings and custards and pies
Our pumpkins and parsnips are common supplies,
We have pumpkins at morning and pumpkins at noon,
If it were not for pumpkins we should be undoon.
Pilgrim verse circa 1633
Do you have a favorite pumpkin recipe? Why don't you share it with us? My favorite pumpkin recipe is Pizazz Pumpkin Soup on page 58 Flavorful Fortified Food - Recipes to Enrich Life. Sign up using our "Hello Bar" to receive your free copy of this delicious and nutritious fortified food recipe.
Sweet potatoes are a Native American plant that was the main source of nourishment for early homesteaders and for soldiers during the Revolutionary War. Sweet potatoes are used in cuisines all over the world as a satisfying and versatile vegetable with a well-earned reputation for nutrition. North Carolina has been the No. 1 sweet potato producing state in the United States since 1971. They contain an enzyme that converts most of its starches into sugars as the potato matures. This sweetness continues to increase during storage and when they are cooked.
A medium sweet potato baked in its skin is only 103 calories, has 4 grams of dietary fiber, and is packed with calcium, potassium, Vitamin A and Vitamin C.
So, what do Covington, O'Henry and Japanese have in common? They're the most popular varieties of sweet potatoes in the USA. According to the North Carolina Sweet Potato Commission and Oldways, there are three popular sweet potato varieties found in grocery stores nationwide. Depending on flavor and texture, certain sweet potato varieties lend themselves better to certain recipes.
My favorite sweet potato recipe is the Mashed Sweet Potatoes on page 56 of Flavorful Fortified Food. What's yours? To receive a copy of my Mashed Sweet Potatoes go to our website and complete the contact form before November 30th.
There are so many ways to use parsley! Which are your favorite? Post them in our comments. Or add it to any of the savory recipes in
Flavorful Fortified Food - Recipes to Enrich Life.
Digna and Linda have years of experience working with individuals needing assistance to eat sufficient calories and protein in multiple settings. Flavorful Fortified Food - Recipes to Enrich Life is our way to share this knowledge with clients, patients, athletes, caregivers, and professionals.
Disclaimer: The information and services provided by Digna I Cassens, MHA, RDN, CLT, FAND and Cassens Associates - Diversified Nutrition Management systems, is not intended as substitute for medical care. The information provided in this website, in our books and blogs and through our services is for educational purposes only. All nutrition information should be used in consultation with your physician and other healthcare providers. We are not responsible for the contents or products of any or all links made from and to this site by a third party site. We disclaim any liability arising directly or indirectly from the use of this web site, books, blogs and/or services.