Detox Kitchen Vegetables by Lily Simpson

Author:Lily Simpson
Language: eng
Format: epub
ISBN: 9781408898291
Publisher: Bloomsbury Publishing
Published: 2018-11-09T16:00:00+00:00

Butternut squash and sweet potato gnocchi with broccoli

Pumpkin

Pumpkin is inextricably linked with Halloween, and to be honest the only time we eat it at home is during the six-week period from October to November when my local greengrocer stocks pumpkins to the high heavens in an abundant and beautiful display.

I must admit that I am not the biggest fan of pumpkin carving, however. I lack the patience to create anything truly impressive and always end up carving the same jagged-toothed, round-eyed ghoul. But what I do love is roasting slices of uncarved pumpkin to eat with black rice (see here). This is both simple and delicious, as well as showing the Halloween colours of orange and black.

In the US pumpkin is typically used more in sweet dishes than it is here in the UK – the ever-popular pumpkin pie, for example, is a traditional part of the feast at Thanksgiving. My version features cherries and maple syrup, with an almond-oat pastry

When buying a pumpkin, always go for one that is heavy and small to medium in size, because this will often be the freshest. I cannot resist sharing an amazing fact with you: the biggest pumpkins ever recorded weighed over a tonne. The record continues to be broken on a fairly regular basis, and the seeds from just one of these huge vegetables can sell for more than £1,500.

Nutritional bonus

Pumpkin is an excellent complex carbohydrate, with good levels of fibre and low levels of sugar and calories. When you eat pumpkin, this perfect balance of nutrients makes you feel fuller for longer. Pumpkin is also a rich source of carotenoids (the compounds that give it its bright orange colour), including beta carotene, which the body converts into vitamin A.

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