From time to time, I get obsessed with something. Each October, I become obsessed with Pumpkins. I can’t help but collect the small varieties. They multiply in my house like orange rabbits or dust bunnies, occupying window ledges and taking up counter space. I love their smooth skin, the creases that gently slope up to the funny, curling stems they wear. When I see them at the market, all linked up on their hay bales, I just want to hug each and every one of them. Then I want to carve them, give them horrifying faces and devour their flesh, seeds and all. And I will! I can, because it’s good for me. Pumpkins, being so very orange, are filled with beta-carotene which your brilliant body will convert into Vitamin A, keeping your eyes sharp and your immune system strong. It also helps reverse sun-damage, which is important for Portlanders who run outside wearing zero SPF protection every time the sun comes out. It’s also why Eminence Organics puts it in their Pumpkin Latte Hydration Mask. (Yes, you can order it and other-things Eminence from the lovely Root Whole Body front desk staff.)
mmmm…Pumpkin lattes, pumpkin beer, pumpkin bread, pumpkin pie, pumpkin EVERYTHING. Don’t forget the seeds! They’re high in zinc! And you can make the flesh healthy too. Never fear: it need not be filled with sugar and eggs to make it taste delicious.
Prove it, you say? Okay then:
Okay, I admit the scones could be considered unhealthy because of the sugar. Be bold! Get creative! Try substituting agave for cane sugar. Just remember, it’s sweeter than sugar and you’ll have to decrease your liquid. Replace your egg with flax meal too, for the love of kitchen science, protein, and good fun. 1 egg = 1 tbsp. of ground flax + 3 tbsp. water left to sit for a few minutes.