Cooking with pumpkins!

October 4, 2011 9:42:17 AM PDT
October is a popular time of the year for pumpkins! Beth Aldrich, the author of the new cookbook ''Real Moms Love to Eat'' (due out January 2012) says pumpkins are a very healthy fall favorite and are very versatile.

Aldrich is a Certified Health and Nutrition Counselor and delivers environmental, health and nutrition fundamentals through keynote addresses and lectures.

Preorder the cookbook, "Real Moms Love to Eat," at


1. When making the pumpkin and black bean soup, you can substitute heavy cream for coconut milk. Coconut milk is loaded with vitamins and is a great source of manganese which helps maintain blood sugar and phosphorus which helps strengthen your bones.

2. To prevent eye irritation when cutting an onion, chill it in the freezer for 10 - 15 minutes before cutting and Peel under cold water so it won't burn your eyes! (It reduces the amount of the acid enzyme released into the air!)

3. Rinse beans before cooking with them- it gets rid of the residue around it

4. There are BPA ban options out there! Consider buying them when you get canned foods, like pumpkin puree!

5. Choose whole grain flour versus white flour when making the pumpkin bread. Whole grains have shown to reduce the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer.

6. Add a dash of ground flax to your pumpkin bread recipe- it can help fight heart disease, diabetes, and cancer.

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