Lunch: Pumpkin Butter

This recipe includes superfoods such as:

Cinnamon, Apple Cider Vinegar

Health benefits of Pumpkin Butter

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 medium sugar pumpkins
1 cup maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon dry ginger
1/2 teaspoon sea salt
2 tablespoons apple cider vinegar

Instructions

Prepare the pumpkin puree. Preheat an oven to 350 degrees F. With a large knife, cut the pumpkins in half, pole-to-pole. Use a large spoon to scoop out the seeds and membrane in the center. (The seeds can be reserved and roasted for a snack.) Rub the exposed edges of the pumpkin with a little olive oil. Place the halved pumpkins cut-side down onto a cookie sheet lined with parchment or a non-stick liner. Roast until completely soft, about an hour. Remove from the oven and allow to cool, then scoop out the softened pumpkin flesh. Two medium sugar pumpkins should yield about 4 cups of puree.
Make the butter. In a medium nonreactive saucepan, combine the pumpkin puree, maple syrup, spices, salt and vinegar. Bring to a simmer, and cook on medium-low heat, stirring frequently to prevent scorching or sticking, until the mixture thickens and darkens, about 30 minutes. If a smoother texture is desired, use an immersion blender to break down the puree further. Remove from heat. Allow to cool, and store in the refrigerator or freezer.

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