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Pumpkin Seed Oil – Green Gold

Submitted by on Friday, 5 February 2010One Comment

pumpkinseed1Nutty, velvety, satisfying, fresh, lightly roasted, nourishing – it is hard to find words to describe the taste of cold-pressed extra virgin Styrian Pumpkin Seed Oil. When I first tried some I wanted more, and began using it for cooking when more flavor is of value, such as in a stir fry, salad dressing, pasta salad, or as a replacement for butter when making bread.

While native to America, the pumpkin is grown as a medicinal cultivar in southeastern Europe. As a medicinal, pumpkin seeds and pumpkin seed oil are used as anti-parasite and diuretic treatments. The seeds and oil have fame as a cure for urinary tract infections and irritable bladder.

Perhaps most striking, pumpkin oil and seeds are considered a viable treatment for benign prostatic hyperplasia. It is in the German Pharmacopeia for prostate drug preparations. How much to take for an enlarged prostate? The recommended dosage is 1-2 heaping tablespoons of seeds two times a day, well chewed, and taken with fluids.

Thirty-three pumpkins, grown on 33 square yards of farmland, make 1 liter of oil. A lot goes into this powerhouse of nutrition. The resulting seed and oil is rich in Omega essential fatty acids 3,6,9, and Vitamin E. Essential fatty acids are oils that the human body cannot make for itself, so they need to come from food. What better source than pumpkin oil?

Austria’s Finest Styrian Pumpkin Seed Oil is made from 100 percent pure Styrian pumpkinseeds, is extra virgin, carefully roasted, and cold-pressed. I hate to tell you how many teaspoonfuls of it I have had from the sample bottle while writing this story! The oil has brought new culinary delight to my repertoire.

Recipes from Austria’s Finest, Naturally (www.austriasfinestnaturally.com)
pumpkin21Pumpkin Seed Oil – Apple Cider Vinegar Marinade
2 tablespoons apple cider vinegar
2 tablespoons pumpkin seed oil
1 teaspoon mixed herbs
Mix the ingredients together and marinate meat, fish or vegetables in a bowl

Goat Cheese with Pumpkin Seed Oil
Sliced goat cheese
Pumpkin seed oil
Ground pumpkin seeds
Coarsely ground pepper

Drizzle pumpkin seed oil over the sliced goat cheese. Top with ground pumpkin seeds and ground pepper.

By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).


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