2 Fall Foods Your Skin LOVES (Or: Why Cinderella Should Have Eaten that Pumpkin!)
Pumpkin and apple are great for you — and your beautiful skin!
-April Daniels Hussar
It’s that time of year again … we say “goodbye” to flip flops and bathing suits, and “hello” to cute boots, gorgeous leaves, and Pumpkin Spice lattes! I always find this a hard transition, because even though I love the latter (with extra whip, please!), I LOVE the summer. Luckily, there are so many great things to look forward to and embrace in the autumn and winter months — not the least of which is the bounty of delicious fall produce that’s not only good for you, but also good for your skin!
Here are two of my favorite, along with some ideas for how to eat them. Bon appetit!
Packed with Vitamins A and C, pumpkin is rich in antioxidants, which makes your body and skin happy. The glamorous gourd is also stocked with other good-for-you nutrients like fiber, omega-3 fatty acids, beta carotene and potassium.
I actually just last week tried my first not-from-a-can pumpkin recipe, and it was SO much easier than I thought it would be! For some reason I thought cooking pumpkin would be some super-effortful task best left to pioneer-types like Ma Wilder, but it’s really no different than roasting up a butternut squash. You just slice it up, scoop out the seeds and insides (which of course you can roast separately – yum!), throw the pieces on a baking tray with some olive oil, roast it up, and voila!
I made a totally yummy Spicy Pumpkin and Lentil stew from one of my favorite cookbooks, Plenty, but you can try adding roasted pumpkin to many of your own favorite fall soups. It’s also super tasty on its own, as a side dish, just roasted with some olive oil and sprinkled with a little salt or even cinnamon.
Pritikin Executive Chef Anthony Stewart shared with us this super easy recipe for Roasted Pumpkin Wedges – a low calorie (only 35 per serving!) appetizer, snack or side dish:
ROASTED PUMPKIN WEDGES
1 medium-sized pumpkin (about 5 pounds)
Generous pinch of cinnamon
1 tbsp apple juice concentrate (Look for 100% apple juice concentrate in the frozen food section of your market.)
Preheat oven to 400 degrees F.
Peel pumpkin the same way you would peel melons like honeydew. Cut off top and bottom so that pumpkin “stands” steady on your surface. To keep pumpkin from moving, a wet towel underneath is helpful. Then, going from top to bottom with a sharp knife, filet the skin off. Next, cut pumpkin into long wedges. Remove pulp and seeds.
Season your wedges with cinnamon and apple juice concentrate.
On a large nonstick baking sheet, bake for 25 minutes or until browned.
Serve hot. YUM!
(Chef Anthony Stewart has won accolades worldwide, including five gold medals in top culinary competitions, for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica.)
Of course, canned is also a great option — I personally have never had a pumpkin pie made from fresh pumpkins that I liked as much as the good old canned kind! I think I could happily live on a diet of mostly pumpkin pie — it’s probably a good thing I only make it around the holidays! Pumpkin bread and muffins are also a nice fall treat, especially if you mix in some dark chocolate chips… swoon!