Pumpkin is a great fertility food – packed with all the nutrients you need to stay healthy and fertile. Right now, pumpkin seems to be in everything. Pumpkin Spice Oreos. Pumpkin lattes. Pumpkin pie vodka. Problem is, they don’t have any actual pumpkin in them. That’s too bad, because the squash is packed with vitamin A for immune function, vitamin K that’s essential for blood clotting, and fiber to slow digestion.
So here’s what to do: grab a can of pumpkin puree. The canned kind actually has a more concentrated source of nutrients compared to the real stuff, and it’s really easy to incorporate into recipes, says Wellness Chef Eric Stein, RD. Try his easy recipe suggestions so you can whip up a real pumpkin snack in just minutes.
As a dip: Combine a cup of store-bought hummus and a half-cup pumpkin puree. Use it to spread on crackers or pretzels or to dunk vegetables like carrots and red peppers.
As a soup: Sub pumpkin puree for sweet potato or carrot puree in your favorite fall soups. Add some spice by adding cayenne or chipotle pepper or boost flavor with peanut butter.
On your pancakes: Mix together equal parts softened butter and pumpkin puree. Drizzle in maple syrup to taste. Use it on top of your short stack of pancakes or waffles.
In a smoothie: Blend together until smooth 8 oz oat milk, a banana, at least ¼-cup pumpkin puree and 1 to 2 tbsp peanut butter.
In granola: Whip up an easy batch of homemade granola—but add two tablespoons of pumpkin puree to the mix before baking.
In coffee: Pour equal parts hot coffee and hot almond milk in a blender; add about a tablespoon of pumpkin puree and a sprinkle of cinnamon. Blend until smooth. (Hot liquids can explode in the blender, says Stein, so put the lid on loosely, remove any stoppers, and cover the top with a folded kitchen towel.)
In hot cocoa: Pour a cup hot milk of choice into a blender with the hot chocolate packet—or make your own with 2 tbsp unsweetened cocoa powder and 1 tbsp sugar—and add a tablespoon of pumpkin puree. Blend until smooth.
Roast the seeds: If you carve a pumpkin this fall, save the seeds. They’re high in magnesium, a mineral responsible for over 300 important chemical reactions in your body. Toss with olive oil, salt, and spices of choice—like cumin or chili powder. Spread on a baking sheet and bake in a 300-degree oven until golden, stirring every 4 to 8 minutes.
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Source: Men’s Health