Pumpkin: Superfood Fall Planter


Pumpkin Superfood Planter Ideas For Breast Cancer GardenBy: Breast Cancer Yoga Staff.

Lets take advantage of the key nutrients in pumpkin and make a beautiful fall planter at the same time. Pumpkin packs an abundance of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E. The key nutrient that boosts pumpkin to the top of the superfoods list is the synergistic combination of carotenoid. We have included instructions for a pumpkin planter and how to make pumpkin seeds.

How To Make A Pumpkin Planter

Supplies:

  • Flowers that will hold up to the fall temperatures in your area (if you are unsure ask a local nursery)
  • Pumpkin large enough for the flowers
  • Knife for carving
  • Soil for planters

Instructions:
Cut a hole around the stem of the pumpkin large enough for the flowers to easily be put inside.  Clean out the pumpkin, and save the seeds, cause they’re yummy.  Next, I used wooden skewers to punch a few holes into the bottom of the pumpkin.  You could also cut a small hole into the bottom with a knife.  Put a little soil into the bottom of the pumpkin and then carefully put the flowers in.  Water and make sure it is draining well.  All done!

Don’t toss those pumpkin seeds! Toast or roast pumpkin seeds in your oven in no time at all. They can can be salted or spiced to suit your palate. The shells are an edible cancer fighting superfood.

Simple Pumpkin Seed Recipe

Ingredients:

  • Pumpkin seeds
  • Organic cooking spray or olive oil
  • Optional Himalayan pink salt, garlic, onion powder or other seasonings of choice

Instructions:

  1. Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.
  2. Preheat oven to 250 F. Line a baking sheet with non-stick foil.
  3. Toss pumpkin seeds in olive oil, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
  4. Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
  5. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
  6. If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

Images for recipe are from Breast Cancer Authority Blog’s “Simple Pumpkin Seed Recipe“.

Dawn Breast CancerAbout Dawn Bradford Lange: Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

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