#that's why winter veggies are better & sweeter and all | Explore Tumblr Posts and Blogs

marybromley · 4 years

Text

What Seeds Should I Be Planting RIGHT NOW?

Growing food at home is one of the most rewarding things you can do for yourself and your family right now. Maybe you feel like the current growing season has passed you by, and you will need to wait until next spring to start? or maybe you want to try something new this coming fall or winter?

Regardless of why you found yourself reading this article, we’re going to point out some great tips for growing your favorite fruits, vegetables, and herbs. We’re here to help you become successful at year-round gardening.

All vegetables need either a cool growing season, or a warm growing season to be healthy and prolific. Learning your correct grow zone/location is crucial to having a bountiful harvest. You may even want to contact your local Extension Office for exact planting dates and schedules.

The graphic above shows you:

COOL- season crops that need to be planted between September – February

WARM – season crops do best when planted between the March – August

*These exact dates will obviously vary based on your location but this should help get you started!

SPRING March 1st – May 31st

SHOP SEEDS FOR SPRING

WHAT TO PLANT NOW: In early spring, focus on sowing crops like: radish, carrots, turnips, peas, lettuce, spinach, kohlrabi, broccoli, cabbage, leeks, collards, onions, Brussels sprouts, asparagus, cauliflower, and herbs such as parsley, cilantro and dill.

As the season progresses, you’ll be ready to start your summer crops such as: tomatoes, peppers, eggplant, melons, cucumbers, squash, strawberries & more!

MORE THINGS TO DO: In early spring, you will want to start your seeds indoors and begin prepping your garden beds. Get a new garden hose or invest in a self-watering irrigation system. Learn how you can water more efficiently as things start to heat up and dry out. Sharpen and clean all of your garden tools to make sure they’re ready when you are.

As soon as the ground can be worked you should begin to:

Amend your soil

Remove any weeds

Compost

SUMMER June 1st – August 31st

SHOP SEEDS FOR SUMMER

WHAT TO PLANT NOW: Continue planting your summer favorites such as tomatoes, peppers, eggplant, squash, melons, potatoes, onions, herbs, and maybe a few more root crops and leafy greens before it gets too hot for them. If you’re into fresh herbs, summer is the perfect time for growing basil, mint, lemongrass and chives.

MORE THINGS TO DO: Now is the time to get outside and “button-up” any gardening chores before the summer heat makes even the simplest jobs seem unbearable. Make sure you water your plants deep and regularly to ensure they aren’t drying up during the much longer, warmer days. As temperatures rise, so does your flexibility in terms of planting. No longer are you running the risk of an unexpected freeze damaging your newly planted seedlings, and your heat-loving crops will actually begin to thrive!

MORE TIPS AND TRICKS:

Herbs & Veggies to Plant NOW for a Summer Garden – View

Heat Loving Veggies & Herbs You Can Grow RIGHT NOW in Summer! – View

12 Plants That You Can Grow This Summer To DETER Mosquitoes – View

Have a Better Summer Garden With These 7 Tips! – View

FALL September 1st – November 30th

SHOP SEEDS FOR FALL

WHAT TO PLANT NOW:

Most gardeners will agree, the crop they look forward to planting the most during fall is garlic! Drop your favorite soft or hardneck varieties as long as the soil remains workable (for most this falls somewhere between September/October). If you get them into the ground early enough, potatoes will do well until your first freeze arrives.

Fall is also the best time for planting blueberry bushes. Start planting your fall root vegetables such as carrots, radishes, beets, turnips and parsnips. Love salads? Your favorite greens will thrive in the cooler temperatures of fall.

September – October is prime time for sowing your favorite cover crop varieties! “A cover crop slows the velocity of runoff from rainfall and snowmelt, reducing soil loss due to sheet and rill erosion. Over time, a cover crop regimen will increase soil organic matter, leading to improvements in soil structure, stability, and increased moisture and nutrient holding capacity for plant growth.” source: nrcs.usda.gov

MORE THINGS TO DO:

As summer winds down, be sure to replenish the nutrients in your garden beds by adding fresh compost or manure. We hope you’ve collected seed from your previous harvests by allowing them to “go to seed” and then harvesting them for future growing seasons. Learn about Seed Saving tips and tricks. Clean out any cold-frames you may have or the greenhouse in preparation for winter months ahead. Cut back any dead or dying perennials and clean/sterilize your garden tools. Take cuttings from your favorite herbs before they are destroyed by frost. Continue to enjoy them throughout fall and winter by growing an indoor container garden or grow them in the windowsill.

MORE TIPS AND TRICKS:

How to Plant a Fall Garden. Step-by-Step – View

Plant these seeds in July/August – View

Fall and Winter Gardening Made Easy – View

16 Crops To Plant NOW for Fall! – View

Our TOP 10 Favorite Fall & Winter Gardening YouTube Videos! – View

Quickest Crops to Mature for a Fall & Winter Harvest – View

WINTER December 1st – February 28th

SHOP SEEDS FOR WINTER

WHAT TO PLANT NOW:

Grow sprouts & micro greens! Most of your favorite spring and summer vegetables do well in the form of sprouts, so get your “nutrient fix” by starting a tray of them in the windowsill of a south facing window. Love to cook? Herbs can be planted in small pots or containers indoors if you supply them with enough light.

Do you still have some crops left out in the garden from fall? Some would say that beets, parsnips, carrots, Brussels sprouts, kale, turnips and rutabagas all taste sweeter after a frost! So don’t be in such a hurry to pull these from your vegetable beds. Let winter come, then enjoy!

MORE THINGS TO DO:

For most gardeners, winter becomes a season of rest. A lot of us enjoy taking a few months off, regrouping from the long hauls of summer and fall, but if you’re still craving fresh food from your garden, we have great news! You STILL have options!

Southern states and warmer regions can grow most of their favorite fruits, veggies and herbs all the way through winter, without hesitation.

MORE TIPS AND TRICKS:

How to Store Vegetables for Winter – View

10 Vegetables You Can Over-Winterize – View

It’s Winter! What to do in the garden now?! – View

Most Popular Seeds to Plant Now for Fall/Winter Gardening – View

ENTER YOUR LOCATION —AND GET YOUR OWN PLANTING CALENDAR!

What Seeds Should I Be Planting RIGHT NOW? published first on https://weedkillerguide.tumblr.com/

0 notes

cookingtipss · 5 years

Text

New Post has been published on My Food and Cooking Blog

New Post has been published on http://princefood-cooking.princefamily33.com/2019/05/03/looking-for-cooking-ideas-check-these-tips-out-2/

Looking For Cooking Ideas? Check These Tips Out!

In order to live, all human beings need to eat. But why stop at survival? Cooking a great meal can be even more rewarding than eating a good meal. The following advice will help you to improve your cooking skills.

TIP! When you shelve an herb or a spice, make sure it’s dark and cool. Herbs and spices can quickly lose their flavor if exposed to continuous light or heat.

Overdo it a little when you bake a pie crust. Your objective is to cook them past the point of being pale blonde, to the point where they become a golden caramel color. This indicates the sugar has turned to caramel. Your crust will have a sweeter and crispier flavor.

Oil should already be hot by the time it touches the food, so allow it to heat at the side beforehand. This will help keep the foods flavor locked in and make for a tasty meal.

TIP! A pie crust should be baked a little bit longer than you would think. Let the crust go beyond light tan to a deeper, golden shade.

Have you felt bad before when you have had to throw away your moldy fruit? Could you instead just cut off the mold and eat the rest like you can with cheese? Never try to salvage fruit that is past its prime. Throw the fruit away as mold can grow beyond just what the eye can see, which could end up making you sick.

Store your apples correctly so you can use them to cook during the winter months. Warm dry air causes apples to rot, so put them in plastic bags with loose ties in a fridge or cool basement. Be sure to remove any spoiled apples as soon as you spot them, or the entire batch will end up rotten.

TIP! Did you ever regret throwing moldy fruit away? Do you wonder if you can still use the fruit by simply cutting out the part that seems overripe? Unfortunately, there is no healthy way of saving half rotten fruit. These foods can cause you to become ill, as mold goes much deeper than the eye can see.

Decreasing the amount of oils that you are using when cooking is essential if you are interested in losing weight and eating a healthy diet. Adding unnecessary butter, oil and lard can increase your intake of fat. Try cooking sprays that will help your food not to stick and keep it free from fats that contribute little to a healthy lifestyle.

Add the seasonings a little at a time throughout the cooking process. This makes the flavor of the food the best it can be and you will get everything out of each individual ingredient.

Dried Tomatoes

Make your own dried tomatoes. To be able to dry them yourself, cut the tomatoes half an inch thick, or you should cut Romas lengthwise in half. Place on a cooling rack, cut-side up and lightly salt them. After placing the rack atop a cookie sheet, allow the tomatoes to dry for 10 hours in an oven at 190 degrees. You can store your dried tomatoes in a plastic bag in the freezer. You can store dried tomatoes in an olive oil filled jar. Add fresh herbs for seasoning. Place this in the refrigerator and be sure to use it within 2 weeks.

TIP! Cook your veggies in chicken broth! Try cooking your veggies in chicken broth. It adds a nice flavor, and the veggies will not stick to the pan.

Learning to cook while having fun at the same time is almost as rewarding as eating what you prepare. You should not only learn basic cooking tips, but make them your own. Experiment. Change the tips you read in this article to make them work for you. Your cooking skills will become better, and everyone will ask you to bring along all your meals and desserts, wherever you go.

#cooking skills #dried tomatoes

0 notes

carovillarreall-blog · 5 years

Text

10 Healthy Breakfast Foods For You

Putting together a healthy breakfast in the morning rush may seem challenging. But it is easier than you think. There really are some healthier and easy-to-create breakfast choices that you could be making. Whether you take a cue from Ayurveda, pick something that is heart healthy, or steer clear of some store-bought goodie, a little change can go a long way. Here are some smart options to get you started.

1. Sweet Or Savory Porridge

If you’re going by what Ayurveda suggests, your breakfast needs to be a warming food that is easy to digest. And porridge ticks all the boxes! You could stick with a traditional oatmeal topped with some fresh fruit or dates. Alternatively, try millet or oats in a savory porridge with cumin, fenugreek seeds, some onions, fresh ginger, and ghee. Use yogurt on the side to cool off.

2. Eggs

Protein is a good way to kick off the day and eggs are among the most convenient and quick breakfast foods. Plus, they’re versatile, so you could have them poached, boiled, scrambled, or in an omelet loaded with veggies depending on how much time you have. Why protein? Because it keeps you satiated longer, so you won’t feel hungry for a while. Also, fewer chances of your munching on something you shouldn’t. In fact, researchers have actually suggested that a good breakfast choice is one that’s high on protein besides having a low glycemic load, but more on that later.

3. Salmon And Other Lean Protein

If eggs don’t get you excited, how about a protein-rich start to the day with some salmon? Besides the protein in them which can keep you feeling full, fatty fish like tuna or salmon also deliver all that omega 3 fatty acid goodness which protects your body from inflammation, lowering your risk of heart disease, arthritis, and cancer. Toss together a quick breakfast with salmon and a side of fresh veggies, eat some with scrambled eggs, or put some on wholegrain toast.

4. Berries

Berries are one of the easiest breakfast food additions and it won’t even feel like you’re punishing yourself. On the contrary, you may even feel like you’re having a very indulgent breakfast once you scatter those beautiful ruby red raspberries or orbs of blueberries over your yogurt or muesli or oatmeal. Even a smoothie powered up with berries works a treat. What makes them so good? Berries will deliver a vitamin-rich boost to your body first thing in the morning, giving you antioxidants that protect against inflammation and even lower bad low density lipoprotein (LDL) cholesterol levels.

If you’re worried about eating the sugar in the berries, rest assured you’re not breaking any rules. The American Diabetes actually recommends berries among the superfoods for diabetes.

5. Fresh Vegetables

Research suggests that having some vegetables at breakfast may help ensure you meet the daily recommended intake of this food group without falling short of it. Consuming low glycemic index and low glycemic load foods can help boost your health in general and may even lower your risk of metabolic disorders as well as liver problems. Try adding some fresh vegetables to your eggs or toss together a little salad. You could even make it the night before if time is at a premium.

However, if you want to be especially good, cooking your vegetables gently can work even better. Ayurveda recommends consuming your veg cooked and not raw to aid digestion early in the day. Experiment with lentil soup, mashed sweet potatoes, or winter squash seasoned with some cumin. Or keep it familiar with steamed broccoli or some carrots or peas along with your savory porridge.

6. Grapefruit And Other Low Glycemic Index Fruit

Load up on vitamins and antioxidants from grapefruit that are good for your skin and also fight free radical damage both inside and out. Or stew a small serving of pears or apples with no added sugar. Fruit as well 100 percent fruit juice can help count toward your five portions a day of fresh vegetables and fruit. Just take care not to have more than a third of your fruit group intake via juice. Orange and grapefruit juice are smart choices because they are nutrient dense, giving you more goodness by way of vitamins/minerals per cup than most other juices.

However, there is fruit and there is fruit. A sweet, calorie-laden bowl full of grapes, pineapples, or mangoes is not the same as, say, a grapefruit. For instance, 100 gm of grapes contain 16.25 gm of sugar and 67 kcal compared to just 6.89 gm of sugar and 42 kcal in a similar portion of grapefruit. If you do choose the sweeter fruit with higher glycemic index, have a small half serving.

7. Yogurt

Yogurt is a probiotic that contains “good” bacteria that are beneficial for your gut. The lactobacillus strains in yogurt help improve mucosal immune function. This can ward off illnesses that originate in and impact your respiratory system, urogenital tract, and digestive tract. Eat your Greek yogurt plain or top it with fruit or stewed fruit for a dash of natural sweetness. Avoid sugary “flavored” yogurts. Even the ones that seem natural may contain a lot of sugar, so stick to sweetening it yourself.

For a quick on-the-move breakfast, whizz up yogurt with the fruit or dates in the blender for a smoothie. Top it with pumpkin seeds or flax seeds for extra fiber and goodness.

8. Whole Grain Bread

Breakfast also presents an opportunity to eat some whole grain foods. Getting in this kind of carb at breakfast is better than loading carbs at the end of the day at dinner time. So if you must get your fix of bread, this is arguably the best time to do it. Try having fiber-rich foods like whole grain bread or spelt or oatmeal porridge.

Many Americans do not meet the recommended levels of “food groups to encourage” as per the Dietary Guidelines for Americans. These include whole grains, so seize this chance to add some to your chart. They can help reduce the risk of diabetes, coronary heart disease, and obesity due to the combination of nutrients they contain, including fiber.

Of course, gluten allergies or sensitivities or Celiac disease might be a problem for some and traditional flour could prove problematic. However, for everyone else looking for a quick, on-the-go breakfast, eating a whole grain sandwich ups the fiber intake and makes for a healthier choice than, say, a refined white bread sandwich. Make it count even more by slapping some fresh vegetables or lean protein between the slices.

9. Lemon/Lime Water

Kick start the day with a healthy drink as well. Try having a glass of warm water first thing in the morning, with some lemon or lime squeezed into it. The warm water encourages muscular contractions in the intestinal walls to aid bowel movements, purging waste from your body. The lemon/lime is vitamin- and mineral-rich and is believed to help free up toxins – known as ama in Ayurveda – from your digestive tract. That way, you begin each day properly cleansed from the inside out. Think of it as a daily detox! This can help your kidneys do their job better and may even help if you have acne or are struggling with a weight problem.

10. Spice It Up!

Try consuming a touch of warming spice to stoke the agni or digestive fire every morning, as Ayurveda suggests. Certain spices can actually help get your metabolism going, so adding them to your oatmeal, porridge, eggs, or even a sandwich or fruit is not a bad idea. Alternatively, some may even work well in your beverage of choice – a little hit of cinnamon or cardamom in your Turkish style coffee or some fresh ginger and pepper in your chai tea can be divine! Other spices to work into your breakfast are basil, cayenne, allspice, cloves, mustard, rosemary, turmeric, and fenugreek. Avoid mint, fennel, and coriander – these are cooling and best avoided in the morning.

read more: www.myswisscosmetics.com

0 notes

jakehglover · 6 years

Text

How to Cook Butternut Squash Like a Pro

Butternut squash is a popular winter squash that belongs to the Cucurbita moschata species.[i],[ii] Its slim neck and bulbous bottom give it a distinct elongated pear shape, and it has an average weight of around 2 to 3 pounds.[iii] Its thick and smooth cream-colored rind hides its bright orange flesh, which contains fewer seeds and tastes relatively sweeter and nuttier compared to other variants of squashes.[iv]

Even though butternut squash is considered a winter squash, it’s actually a warm-weather crop.[v] It’s grown in the summer and harvested during early fall to late winter.[vi],[vii] You can keep it for a month or more, provided that you store it in a cool, dry place away from direct sunlight.

While other foods lose their nutritional value when stored for a long time, butternut squash tends to become even more nutritious during the first two months of storage, as its carotenoids continue to accumulate.

Aside from providing a remarkable amount of nutrients, the butternut squash is also a versatile ingredient that you can add to different dishes, which is why it definitely deserves a spot in your kitchen. From soups to desserts, you can use it to create a variety of mouthwatering meals, as long as you know the different ways to cook it.

Here’s How to Cook Butternut Squash

Butternut squash is easy to prepare and cook, plus it has a natural sweet flavor that complements different ingredients. Learning the different ways to cook this vegetable can be a useful culinary skill, especially if you need to whip up a tasty dish within minutes.

In order for you to create a delicious meal out of butternut squash, make sure that you choose one that’s dense and heavy for its size. You should also check its rind to see if it’s free of cracks, soft spots and other blemishes.[viii] Once you have the perfect butternut squash, turn it into a healthy and satisfying dish using any of the cooking methods below.

How to Puree Butternut Squash for Soups, Desserts and Baby Food

One of the simplest things that you can do with a butternut squash is to puree it. This makes for a perfect base ingredient for soups, desserts and side dishes. Plus, it’s a nutritious meal for babies and kids. Here’s a simple guide on how to puree butternut squash:[ix],[x]

1. Cut the butternut squash lengthwise. Scoop out the seeds and strings.

2. Place the squash on a cookie sheet, cut sides down, and cook it in the oven at 375 degrees Fahrenheit until its flesh becomes soft.

3. Allow the squash to cool, then scoop out the flesh and put it into a blender or food processor. Puree until you achieve the desired consistency.

4. Mix with other veggies, fruits, meats or spices, if desired.

When pureeing a butternut squash, take care not to include the skin into the mixture, since it will make the consistency chunky instead of smooth and velvety.

How to Cook Butternut Squash in an Oven: Roasted to Perfection

Roasting butternut squash keeps its flesh moist and tender while caramelizing its exterior, giving your dish a nice contrast in texture. Follow this easy method from Better Homes and Gardens to roast your butternut squash perfectly in an oven:[xi]

1. Cut the butternut squash in half, then scoop out the seeds. Using a vegetable peeler, peel the squash, and then cut it into 1-inch-thick cubes.

2. Toss the squash cubes in a bit of coconut oil to keep them from drying out while roasting, and then spread them in an even layer on a baking pan lined with parchment paper. Sprinkle with salt and black pepper.

3. Roast in the oven at 450 degrees Fahrenheit, uncovered, for 30 to 35 minutes or until tender and brown on the edges, stirring once.

You may also opt to roast butternut squash without peeling and/or dicing it into cubes. The roasting process can soften its rind, making it easier to chew.[xii]

How to Cook Butternut Squash on a Stove

Don’t have an oven? Don’t worry — butternut squash can be easily cooked on the stove, too. The preparation for stovetop dishes is similar — you just need to peel the squash, remove its seeds and dice it into cubes if desired.

If you want to fry it in a pan, set the heat to medium-high and use grass fed butter or coconut oil for frying. Let the squash cook for several minutes, and then sample a few pieces to see if they’re done to your liking.[xiii]

You can also steam butternut squash on a stovetop. You simply boil 1 inch of water in a large pot, put the squash in a steamer basket, and then place the squash over the boiling water. Be sure to keep the pot covered and allow the squash to cook for 10 to 20 minutes, or until it’s tender to bite.[xiv]

Recreate These Delicious Butternut Squash Recipes

Now that you know some of basic cooking methods that you can do with a butternut squash, it’s time to show off your culinary prowess. Here are some hearty and delectable recipes that you should try:

Spicy Roasted Butternut Squash Recipe

Ingredients:

1 butternut squash

1 tablespoon coconut oil

1 1/2 teaspoons red pepper flakes, or to taste

Pinch of salt

1 teaspoon curry powder

Fresh thyme (optional)

Procedure:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Cut the butternut squash in half and remove the seeds.

3. Combine the coconut oil, red pepper flakes, salt, curry powder and thyme. Rub the mixture on the squash.

4. Place the sliced squash face up on a baking sheet and bake for 30 minutes or until soft. Scoop out the insides of the squash into a bowl and mix.

Note: If you have time, you can peel the squash and cut it into cubes to save time when cooking.

Six-Spice Butternut Squash Recipe

Ingredients:

1 small butternut squash, under 2 pounds

2 tablespoons ghee, palm oil, coconut oil or lard, melted

2 teaspoons coconut aminos (or 1 teaspoon fish sauce + 1 teaspoon coconut sugar)

2 teaspoons coconut sugar

1/2 teaspoon cumin

1/2 teaspoon Chinese five-spice

1/4 teaspoon sea salt

2 fresh basil leaves

Procedures:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Cut off both ends of the squash by root and stem, and peel the skin off with a vegetable peeler.

3. Cut the squash in half crosswise. Then, cut both halves lengthwise and use a spoon to scoop out the seeds.

4. Cut the squash into 1-inch cubes.

5. In a mixing bowl, combine the melted fat with the coconut aminos, coconut sugar and the rest of the spices except for the basil.

6. Add the squash to the mixing bowl and toss well to coat.

7. Roast for 25 minutes, turning the pieces after 15 minutes.

8. Thinly slice the basil by stacking the two leaves, rolling tightly like a cigar, and slicing across to create ribbons. Carefully mix the basil ribbons into the hot squash.

Butternut Squash Breakfast Bowl

Serving size: 2

Ingredients:

1 small or medium butternut squash, under 2 pounds, roasted whole

1/2 fresh organic banana

2 teaspoons almond butter (preferably sprouted or blanched, but any type of nut butter works)

2 teaspoons raw honey

Pumpkin spice or cinnamon powder to taste

2 tablespoons crushed or sliced nuts (pecans, walnuts or almonds)

Raw, grass fed butter (to warm squash when assembling into bowls)

Toasted coconut flakes (optional)

Procedure:

Roasting a Whole Butternut Squash:

1. Roast the butternut squash at night so it's ready in the morning. Simply place the whole squash in the oven and set the heat to 425 degrees Fahrenheit. You can place the squash in the oven while it preheats.

2. Check the squash after one hour. Stick a fork into the top, bottom and center to see if it goes in easily — this is a sign that the squash is done. If needed, you may roast it for another 30 minutes or until it's tender on all sides. You want it to have the softness of a banana, not mush.

3. Allow the squash to cool on the counter for 15 to 30 minutes.

4. Being careful not to burn yourself, cut the squash lengthwise down the center to open it like a book (don’t worry about the stem).

5. Use a spoon to scoop out the seeds and stringy center.

6. As if you’re cutting an avocado, take the tip of your knife and cut squares into the flesh, but not through the skin. Simply scoop out the cubes of squash with a spoon.

7. Portion this in containers for breakfast bowls. You get two main-meal servings or four side-dish servings per squash. Refrigerate for the morning after.

Assembling Your Breakfast Bowls:

1. Lightly warm your cubed squash in butter-greased pan. You want it warm, not hot.

2. Warm the almond butter so that it’s easy to drizzle. You can do this by running the almond butter jar under warm water.

3. Thinly slice half of the banana, and then scatter the slices on your bowl.

4. Drizzle on the almond butter and raw honey.

5. Lightly sprinkle with pumpkin spice or cinnamon.

6. Top your bowl with nuts and/or toasted coconut flakes.

Butternut Squash Boasts an Impressive Nutritional Profile

Winter squashes, like the butternut, are among the vegetables that I recommend you to include in your wholesome diet, as they’re loaded with a wide array of nutrients that can help you take control of your health.

The most notable benefit of butternut squash is its abundant carotenoid content, which is an antioxidant that turns into an active form of vitamin A in your body. Vitamin A is essential for your eye health, immune system and cell growth, among others. Plus, it plays a role in the function of vitamin D, vitamin K2, zinc and magnesium.

According to the United States Department of Agriculture (USDA) National Nutrient Database, a cup of cooked butternut squash provides 1,144 micrograms (mcg) of vitamin A, exceeding the recommended daily allowances (RDA) of this vitamin for men and women, which are 900 mcg and 700 mcg, respectively.[xv]

A cup of butternut squash also provides 17 percent of your RDA for potassium,[xvi] which may help lower your risk of cardiovascular diseases by counteracting the negative effects of sodium on your blood pressure.

Some of the other valuable vitamins and minerals that butternut squash can provide include:[xvii]

Manganese

Magnesium

Calcium

Vitamin C

Vitamin E

Iron

Vitamin B6

Thiamin

Niacin

Pantothenic acid

Folate

Butternut squash is also an excellent source of dietary fiber, which may help promote a healthy digestive system and immune function, as well as prevent inflammation and gastrointestinal issues like constipation.

Eat Butternut Squash in Moderation

Before you chow down bowls of butternut squash to reap its outstanding health benefits, keep in mind that it’s not OK to eat this food excessively, since it contains high amounts of carbohydrates. In fact, around 90 percent of its calories come from carbs, half of which are starch-like.

While the starch from butternut squash may have a few unique health benefits, it’s still best to limit your net carb intake to 40 to 50 grams per day. With that said, make sure that you eat butternut squash in moderation, as its high carb content may cause you to unintentionally exceed your daily limit for carbohydrates, which may increase your risk for high blood sugar levels and chronic diseases.

from HealthyLife via Jake Glover on Inoreader https://articles.mercola.com/sites/articles/archive/2018/04/22/how-to-cook-butternut-squash.aspx

0 notes

healthandfitnessrecipes-blog · 6 years

Text

How to Cook Butternut Squash

https://healthandfitnessrecipes.com/?p=1244 @font-face { font-family: "Cambria Math"; }@font-face { font-family: "Calibri Light"; }@font-face { font-family: "Calibri"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 8pt; line-height: 107%; font-size: 11pt; font-family: "Calibri", sans-serif; }h2 { margin: 2pt 0in 0.0001pt; line-height: 107%; page-break-after: avoid; font-size: 13pt; font-family: "Calibri Light", sans-serif; color: rgb(46, 116, 181); font-weight: normal; }span.MsoEndnoteReference { vertical-align: super; }p.MsoEndnoteText, li.MsoEndnoteText, div.MsoEndnoteText { margin: 0in 0in 0.0001pt; font-size: 10pt; font-family: "Calibri", sans-serif; }a:link, span.MsoHyperlink { color: rgb(5, 99, 193); text-decoration: underline; }a:visited, span.MsoHyperlinkFollowed { color: rgb(149, 79, 114); text-decoration: underline; }p.MsoNoSpacing, li.MsoNoSpacing, div.MsoNoSpacing { margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: "Calibri", sans-serif; }p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph { margin: 0in 0in 8pt 0.5in; line-height: 107%; font-size: 11pt; font-family: "Calibri", sans-serif; }p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst { margin: 0in 0in 0.0001pt 0.5in; line-height: 107%; font-size: 11pt; font-family: "Calibri", sans-serif; }p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle { margin: 0in 0in 0.0001pt 0.5in; line-height: 107%; font-size: 11pt; font-family: "Calibri", sans-serif; }p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast { margin: 0in 0in 8pt 0.5in; line-height: 107%; font-size: 11pt; font-family: "Calibri", sans-serif; }span.Heading2Char { font-family: "Calibri Light", sans-serif; color: rgb(46, 116, 181); }span.EndnoteTextChar { }.MsoChpDefault { font-family: "Calibri", sans-serif; }.MsoPapDefault { margin-bottom: 8pt; line-height: 107%; }div.WordSection1 { }ol { margin-bottom: 0in; }ul { margin-bottom: 0in; }