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Superfoods for Super Kids


Pumpkins aren’t just for carving! They are also great to eat, since they're full of nutrients including beta-carotene, vitamin A, and fiber. Orange colored foods help us to have healthy eyes, skin, and immune systems. In the fall you can pick pumpkins yourself at many pumpkin patches, but you can also buy them canned, year-round at the store—just be sure to pick the kind that's pure pumpkin vs. pumpkin pie mix.

Pumpkin Seed Poppers

3 cups raw pumpkin seeds
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 325 degrees. Make sure your pumpkin seeds are cleaned, rinsed, and completely dry before placing them in a plastic bag or bowl and tossing with the salt, pepper, and oil. Place on a non stick baking sheet and cook in oven for 25 - 30 minutes. Stir seeds around on baking sheet every 10 minutes. Remove from oven, cool and enjoy. Make sure to put cooked seeds in a sealed container so they stay fresh.

Pumpkin Power Muffins (yields 10 to 12 muffins)

15-ounces canned pumpkin (make sure to buy plain pumpkin and not pumpkin pie filling)
2 cups whole wheat flour or whole wheat pastry flour
1/2 cup Sucanat
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup raisins

Preheat oven to 375F. In a large bowl, combine the flour, Sucanat, baking powder, baking soda, salt, cinnamon, and nutmeg. Then add the pumpkin, 1/2 cup of water, and raisins, stirring until everything is mixed together. Line muffin cups and spoon the batter into them. Bake for 25 to 30 minutes. Remove from oven and let stand on a rack for at least 5 minutes before removing from the tin. Store cooled muffins in an airtight container.