Tag Archives: pumpkin

Gratitude to Farmers

This morning, as I was baking a pumpkin for pumpkin soup and peeling carrots to add to it, I thought about the farmers who planted, tended to and harvested these BEAUTIFUL autumn vegetables. And… the farmers who struggle to keep their farms and crops safe, healthy and productive.

As I was thinking about this, I just happened (don’t you love how things “just happen”) to come across a quote by the country singer, Willie Nelson.  May I share this quote with you?

The fight to save family farms isn’t just about farmers. It’s about making sure that there is a safe and healthy food supply for all of us. It’s about jobs, from Main Street to Wall Street. It’s about a better America.

And now, I simply wish to share my gratitude with you and ALL farmers for the truly hard work, love and loyalty that they put forth so that we may have an abundance of food, healthier families and a better America!  Thank you!!!

Endurance foods-pumpkin

It is pumkin season in Michigan!!  I LOVE pumpkins!  The look, the aroma, the recipes, the pumpkin patches!!!

How about you?  Don’t you think that Pumpkins make the Autumn season perfect?  (Along with the beautifully colored leaves, of course…)

Let’s look at the health benefits of pumpkin:

    Pumpkin (or) carrots, butternut squash, sweet potatoes, orange  bell peppers.

 

They contain: Alpha carotene, Beta-carotene, fiber, vitamins C and E, potassium, magnesium, pantothenic acid.

 

Servings: ½ cup most days

 

Benefits: reduce the risk of cancer, heart health, anti-oxidant, anti-inflammatory, prevents free-radical complications of diabetes.

 

And a recipe for Pumpkin and Quinoa?  Of course-How about

 

 

Pumpkin-quinoa Soup!

Makes 8-10 cups

Ingredients

1 Tablespoon olive oil
½ cup chopped onions
½ cup chopped celery
½ cup grated carrots
(Tip: purchase the onion, celery and carrots already chopped or grated from your local supermarket salad bar.)
1 can (29 oz) solid-packed pumpkin or 3 ½ -4 cups fresh pumpkin, cooked
4 cups vegetable broth (can be purchased or home made)
1 small apple cored, peeled and chopped
1 cup cooked quinoa
For Basic Directions to cook quinoa, click here

Directions

1. Sauté onions, celery and carrots in olive oil until just softened.
2. Add pumpkin, vegetable broth, and apple. Simmer 10 minutes.
3. Stir in quinoa and heat through.
4. Enjoy!
5. If soup becomes too thick after setting awhile, thin with water or more vegetable broth to desired consistency.

Tip: Garnish with a dollop of yogurt, sour cream, tortilla chips or anything that sounds good to you.        For more info about Quinoa, click here.

Nutrition Facts:
Serving size: 1 cup = 100 calories, Fat = 2 grams, Carbs = 18 grams, Protein = 3 grams

What would make the autumn season more perfect?  I would love to know 🙂 🙂 🙂