Recipe Roundup: Pan Fried Pumpkin for PCOS
With Autumn fast approaching I thought I would satisfy every PSL lover’s dream with a Traditional Chinese Medical recipe that is a great choice for those who suffer from PCOS. While pumpkin offers a sweet flavor, it actually moderates blood sugar. Women who suffer from insulin resistant PCOS can satisfy their sweet craving with this hearty meal without compromising their diet.
This recipe comes from my all time favorite Chinese Medical recipe book: Ancient Wisdom, Modern Kitchen . It was written by two of my professors from grad school and has delivered countless bursts of flavors to my dinning table.
Potent Pan-Fried Pumpkin
15-18 ounces of pumpkin such as a small green Hokkaido pumpkin (about 3 cups cubed)
1/4 cup walnuts
1/4 cup pumpkin seeds
1 tablespoon apricot kernels
2 tablespoon vegetable oil
1/4 cup golden raisins
1/2 cup water
1. Seed and chop the pumpkin into 1-inch cubes, leaving the peel on. (A handy trick is to put the pumpkin in the microwave for 5 minutes to soften it before cutting)
2. Crush the walnuts, pumpkin seeds and apricot kernels into small pieces. (use a rolling pin or glass jar)
3. Heat the oil in a medium sized lidded skillet, then brown the pumpkin over medium high heat, stirring frequently.
4. Add the walnuts, seeds, apricot kernels, and raisins, with just enough water to keep the mixture moist.
5. Cover and cook over low heat until soft, about 20 minutes, checking occasionally to make sure the mixture isn’t drying out. (if it is, add more water).
6. Add salt to taste; sprinkle cinnamon and serve as part of a meal over rice or as a snack.
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