Like carrots, sweet potatoes, and other orange-colored foods, pumpkin is rich is carotenoids. Carotenoids help prevent macular degeneration, a leading cause of blindness in old age. Carotenoids also help prevent cancer and improve skin health. The study, “β-Carotene and other carotenoids in protection from sunlight,” notes: “An optimal supply of antioxidant micronutrients in the skin increases basal dermal defense against UV irradiation, supports longer-term protection, and contributes to maintenance of skin health and appearance.”
Pumpkins may also improve athletic performance by decreasing fatigue. See, “Pumpkin (Cucurbita moschata) Fruit Extract Improves Physical Fatigue and Exercise Performance in Mice.”
You can juice pumpkins if you follow these steps:
- Buy a “sweet pumpkin” that is meant to eat or make pie with. These are smaller pumpkins.
- Wash the outside of the pumpkin thoroughly. That thing has been sitting outside for who knows how long.
- Using a vegetable peeler (like this one) or knife, peel the hard skin of the pumpkin. The exterior of the pumpkin is very hard and might clog some juicers.
- Cut the pumpkin in quarters.
- Remove the pulp and seeds. (Pumpkin seeds are rich in magnesium and other minerals. Save those seeds. Bake them later.)
- Cut the de-seeded pumpkin into small segments.
Now you’re reading to juice. Simply throw the pumpkin into your juicer and juice as you normally would. (Note: If you peel a pumpkin, your juicer will handle it nicely. If you do not peel the pumpkin, your juicer might have some challenges. Check your owner’s manual and use some common sense.)
Here are some of my favorite recipes:
Pumpkin Pie Juice
- 1 small pumpkin
- 3 carrots
- 1 apple (or pear)
- 1/2″ ginger
- stir in your favorie spices such as cinnamon, cloves, allspice and nutmeg.
- Optional: I add this delicious egg white protein to turn my juice into a vanilla treat.