Tasty Treats from The Sangha Kitchen
Today we decided to bake pumpkin muffins at the studio. Actually, it was really part 2 of the batch we made yesterday during our pot luck teacher meeting. Elise and I decided we were going to take a delicious Martha Stewart recipe and modify it for ourselves and our vegan friends. What resulted was a delicious, healthy and nutritious muffin enjoyed by students and staff alike. As with most things, there were some lessons involved during the preparation as well as some “who knew!” moments;
1. bananas can be substituted for eggs if you mash it up nicely (no lumps please)
2. do not use a plastic spoon to mix the ingredients. what results is a sticky mess.
3. you can use water instead of milk
4. Avoid using too much butter
4. Dont eat too many.. trust me.
Health Benefits of Pumpkin:
Beta carotene—The rich orange color is a dead give away to the nutrients present in pumpkin. Research shows that people who eat a diet rich in beta-carotene are less likely to develop certain cancers than those who fail to include beta-carotene-rich foods in their diet.
Loaded with Potassium—Studies show people who have a potassium rich diet lower the risk for hypertension. Potassium rich foods include bananas, broccoli, avocados, pomegranate and many others.
Zinc—Not only is zinc a major boost for your immune system, it also aids in bone density support for people at risk for osteoporosis.
High in Fiber—Diets rich in fiber may prevent cancer, heart disease and other serious ailments.
Great on your skin
Pumpkins contains lots of anti-oxidant vitamins A and C, as well as zinc and alpha-hydroxy-acids which helps to reduce the signs of aging.
1 1/2 cup gluten free flour
1/2 brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. water
1/2 c. canned pumpkin
1/4 c. butter, melted
1 Banana mashed well