Chiropractic Care and Healthy Eating Go Hand in Hand!
It’s “that time of year.” Everywhere you go to eat, there is pumpkin spice something! Whether it’s your latte, a pastry, soup, or something else, pumpkin is offered in a variety of edible ways. But pumpkin isn’t just a tasty treat, there are many health benefits to eating pumpkin!
Thank goodness you can look at how pretty pumpkins are; they are actually helping your vision! Pumpkin is filled with nutrients that convert to vitamin A...and vitamin A helps promote good eye sight.
Pumpkin is a great source of fiber! Increasing your fiber intake is good for your digestive system and can also help you feel fuller longer; causing you to eat less and helping you lose weight. So, instead of a handful of M&Ms, grab a handful of pumpkin seeds for a snack!
Did you know chiropractic care along with healthy eating habits boosts your immunity! Pumpkin is chock full of vitamin C. It is a great way to get your vitamin C if you are tired of orange juice or taking a pill!
Try this recipe curtesy of Eating Well
Roasted Pumpkin-Apple Soup
Ingredients:
- 4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
- 4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
- ¼ cup extra-virgin olive oil
- 1¼ teaspoons salt, divided
- ¼ teaspoon freshly ground pepper
- 1 tablespoon chopped fresh sage
- 6 cups reduced-sodium chicken broth or vegetable broth
- ⅓ cup chopped hazelnuts, toasted (see Tip)
- 2 tablespoons hazelnut oil
Preparation:
- Preheat oven to 450°F.
- Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
- Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining ¼ teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.
- Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.
- Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
- To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Credit: Recipe and Preparation from Eating Well