Foods to Stay Young: Pumpkin Seeds

Rich in protein, minerals, omega fatty acids, pumpkin seeds are full of youth-enhancing nutrients and eating them will help you renew and revitalize.

Pumpkin seeds contain high levels of protein, essential in the renewal of skin and bone, and also in making the hormones and brain chemicals that we rely on to stay feeling energetic and mentally vibrant. The protein in the equicalent weight of pumpkin seeds contains more tryptophan than a glass of milk. Ttyptophan is the amino acid , or protein building block, from which we make the brain chemical serotonin, which helps keep us positive and youthful in outlook. What's more, studies have shown that pumpkin seeds are as effective as some anti-inflammatory medications at reducing inflammation. While these medications may have a side effect of harming the joints, pumpkin seeds contain fatty acids and minerals that actively promote mobility. 

• Contain phophorus, manesium, and vitamin B3, which helps the body replace any damaged bone.
• High levels of phytosterols, zinc, and selenium protect the male prostate gland.
• Soluble fiber keeps us free from the toxins that age us so quickly. 

Practical tips:

Add seeds to salads, soups, and vegetables as a garnish. Although they are delicious roasted, it is best to add them to a omega-6 fatty acids, which are unstable in heat and light.

Did you know?

Also known as pepitas. Pumpkin seeds play a large part in traditional Mexican cook. They  also have a long history as a food and medicine in native American culture.

Pumpkin Loaf Recipe

Benefits:Skin, hair, nail; Mobility and Strength; Brain health; and Immunity-supporting antioxidant.

Serves 6.
1. 1/4 cup (1 stick) butter, softened, plus extra for greasing
2. 1lb 9 oz/700 g pumpkin flesh
3. Scant 3/4 cup raw brown sugar
4. 2 eggs, lighten beaten
5. 1 1/2 cups all-purpose flour
6. 1 1/2 tsp baking powder
7. 1/2 tsp salt or sea salt-optional
8. 1 tsp ground allspice
9. 2 tsp pumpkin seeds

Direction/Method

1. Preheat the oven to 400F/200C. Grease a 9 x 5 x3-inch/23 x 13 x8-cm loaf pan.
2. Pare and skin the pumpkin, then chop the flesh into large pieces and wrap in greased foil. Cook in the oven for 30-40 minutes, until tender. Reduce the oven temperature to 325F/160C. let the pumpkin cool completely before mashing well to make a thick paste. 
3. In a bowl, cream the butter and sugar together until light and fluffy. Add the beaten eggs, a little at a time. Stir in the pumpkin paste, then sift in the flour, baking powder, salt and allspice.
4. Fold the pumpkin Seeds Gently through the mixture in a figure-eight movement. Spoon the mixture into the prepared loaf pan. Bake in the oven for about 1 1/4-1 1/2 hours, or until a skewer inserted into the center the loaf comes out clean. 
5. Transfer the loaf to a wire rack to cool, the serve, sliced and buttered, if liked. 

Enjoy!! :-)