Yesterday I was intrigued to buy me some pumpkin to carve! You see them everywhere during Halloween but I actually never carved one myself, especially that it's not a tradition in Lebanon. However, it is sure gaining some popularity so why not have some fun!
I googled how to carve a pumpkin and got this step by step carving technique, it was pretty helpful and I have to admit, it turned out to be a fun - and not sooo messy - activity!
|My sister with our masterpiece|
and a weird spooky ghost that
came out of nowhere!
It may be said that the remarkable nutritional value of the orange-yellowish pulp of the pumpkin is due in part to its composition, but also for what it does not contain! Pumpkins are among the lowest of any foods in fat and sodium! The nutrient content of a pumpkin is quite low - 6 % carbs, 1 % proteins and virtually no fat! However, it stands out for its fiber content which increase satiety and its richness in beta-carotene (provitamin A), vitamin C, vitamin E and minerals such as potassium, phosphorus and calcium. All these give pumpkins - no matter what their shades of yellow or orange is - their ability to aid in regulating blood pressure and coronary heart disease, to act as a laxative as well as a mild diuretic.
As for pumpkin seeds, which mom is currently sun-drying them, they are one of the most nutritious and flavorful seeds! They are a good source of beta carotene, vitamin K, omega 3 and minerals like magnesium and manganese, zinc and copper.
So over all, pumpkins are not just a pretty face - they can be nutritious as well! Vegetarian pumpkin kebbe, a dish made from pumpkin, bulgur and stuffed with swiss chard or spinach from Chicho's kitchen is my all time favorite! There's also my teta's favorite: pumpkin kebbe stuffed with labne or feta which I got from The Food Blog!