Pumpkin me, pumpkin pie. Pumpkin is one of the most nutrient-rich foods out there that can erase years off your face and defend against diseases.
It contains alpha hydroxy acids, a natural fruit acid that helps lift away old skin cells to reveal a radiant, more luminous complexion, plus vitamin A, which helps increase the rate of cell renewal to unveil younger-looking, softer skin. Rich in essential fatty acids, pumpkin is also an effective way to diminish fine lines and wrinkles, according to skin care experts. It’s loaded with vitamin C (which has been proven to spur collagen production and prevent the breakdown of elastin) and sodium hyaluronate to help hydrate and plump skin.
Loaded with a combination of carotenoids, pumpkin is packed with disease-fighters. The National Cancer Institute estimates that up to 30 percent of all cancers can be prevented by eating the right foods, such as those rich in carotene. So make sure you get your regularly dosage of pumpkin! (NB: just a 1/2 cup serving satisfies twice the recommended intake of alpha-carotene and 100 percent that of beta-carotene).
So tonight I decided my dinner would comprise of just one roasted baby pumpkin cut into wedges. I simply spiced it with a mixture of cinnamon, cloves, and nutmeg and coated it with maple syrup and olive oil for extra sweetness. Super easy and super nutritious.
- 1 small baby pumpkin cut into wedges
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 teaspoon of ground cloves
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
1) Preheat oven to 200 degrees celsius. Then wash pumpkin and cut into 1 inch wedges, removing the seeds.
2) Grind the cloves in mortar and pestle, grate the nutmeg, and stir in the cinnamon powder. Here is your spice mixture.
3) Transfer cut pumpkin wedges into a bowl and add the maple syrup, olive oil, and spice mixture. Mix thoroughly to coat all the wedges as evenly as possible.
4) Layer the pumpkin wedges in roasting tray lined with parchment paper and roast in oven for 20 minutes.
5) Once done, take tray out, transfer to a bowl and serve as a side (in my case tonight it was my ‘main’).