A close friend from Italy once gave me a cold-pressed pumpkin seed oil as a gift, produced on his family farm in Austria. The consistency, flavor, aroma, viscosity, texture, and especially the unique emerald green color it produced when used in salads and sauces was truly stunning.
Using pumpkin with carrots creates a well-balanced combination ideal for sauces, soups, and pâté. Generally, pumpkins don’t offer much nutrition in their flesh; however, the seeds are rich in minerals and vitamins, and they are known to help prevent prostate issues in men.
Pumpkin Carrot Corn Pudding
Nutritional Benefits: Pumpkins have long been used as a natural sedative in traditional medicine. Composed predominantly of the earth element, pumpkin is a grounding and nutritive ingredient. Its earthy flavor, combined with a mildly sweet taste and cool energy, makes it particularly soothing for the Pitta dosha, as it is naturally drying. Pumpkins also contain beta-carotene, a powerful antioxidant with anti-inflammatory properties that can help treat ulcers, acid reflux, irritated gut, and other digestive conditions. In Ayurveda, such antioxidant and anti-inflammatory nutrients are vital for rejuvenation (Rasayana), promoting cell regeneration, longevity, and a slowed aging process. Additionally, pumpkin oil can be used externally for massages to promote healthy skin.
Ingredients
- 200g pumpkin, skinned, seeded, and diced
- 200g carrots, diced
- 200g fresh corn, cooked
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- (Removed unused ingredients: 1 teaspoon balsamic vinegar and 1 teaspoon fresh thyme were omitted because they were not originally referenced in the method; instead, they have been incorporated into the method in a new step.)
Instructions
Cook the carrots and pumpkin in boiling water for 20 minutes. Drain the water.
Place the carrots and pumpkin in a blender and pulse until smooth.
Add the balsamic vinegar and fresh thyme to the blended mixture and blend briefly to combine.
Fold in the cooked corn.
Season with salt and add a couple of dashes of freshly grated nutmeg; mix well.
Lightly oil a metal or plastic mold and firmly press the pudding into the mold so it holds its shape.
Arrange a salad on a plate and garnish with roasted pumpkin and sunflower seeds.
Nutrition
-
167.0 Calories
-
23.9g Carbohydrates
-
0.0mg Cholesterol
-
8.3g Fat
-
5.0g Fiber
-
3.5g Protein
-
1.4g Saturated fat
-
339.0mg Sodium
-
6.8g Sugar
-
0.0g Trans fat
Notes
Serve with sautéed green kale and nori algae. Consider preparing a puree from mashed sweet potato or yam combined with blanched sweet peas to garnish around the pudding for added flavor and texture.
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