During the holiday season, whip up some tasty, antioxidant-rich pumpkin and squash dishes.
While enjoying the fall harvest of pumpkins and squash, you're also protecting yourself against cancer and heart disease. More than 600 carotenoids have been identified as the pigments that give fruits and vegetables their vivid colors. The powerful carotenoid antioxidant beta carotene (a precursor to Vitamin A) gives pumpkins and squash their brilliant orange hue and may help prevent cancer and heart disease.
To benefit from these fall beauties, try the following recipes where pumpkins and squash are both a filling and a container, too. Happy Thanksgiving!
This slightly sweet soup is very low in fat and provides a cornucopia of heart-healthy antioxidants, beta carotenoids and bioflavonoids. Served in a pumpkin, it makes a grand opening to a holiday meal
Quinoa is considered a complete protein and may be the world's most perfect grain, containing 50 percent more protein than other grains. Enjoy as a whole meal for a harvest feast.
Medicinal mushrooms such as maitake (Grifola frondosa) and shiitake (Lentinula edodes) have polysaccharides called beta glucans, which may be responsible for their immune-stimulating benefits ranging from fighting colds to thwarting cancer. Bulgur, a nutritious whole grain, reduces the risk of cancer and heart disease.