Have you heard about pumpkin essential oil? Are you using it? If not, you are definitely missing out a lot! This oil has numerous health benefits to offer and it is high time you try it out. The oil has more than 60 percent of unsaturated fatty acids and it is abundant in pivotal nutrients, including the vitamins A, C, E, and K. It also contains vitamins B, minerals like potassium, calcium, phosphorus, and magnesium, as well as protein and salicylic acid.
Thanks to its nutritive richness, it can do wonders for the overall health and help with a lot of different health issues. Continue reading the article to check out a list with its best healing advantages…
The Major Health Benefits of Pumpkin Seed Oil
- Alleviates symptoms of heart diseases
- Strengthens the immunity
- Betters sperm quality
- Improves the renal function
- Beneficial for enlarged prostate sufferers
- Balances the cholesterol levels
- Speeds up the healing of wounds
- Relieves skin-related problems
- Enhances the eyesight
- Helpful for treatment of hair loss
- Betters the complexion
- Alleviates IBS
- Boosts the mood
- Helps with acne
- Renews the skin
- It has anti-aging effect on the skin
In order to reap pumpkin oil’s health benefits, it is vital that you consume it regularly for more than 3 months. Opt for 2 tbsp, twice per day, with breakfast and dinner. When you purchase the oil, make sure you store it in a dark and cool place. After opening it up, keep it in the fridge.
Can You Use Pumpkin Oil in Cooking?
Yes, yes, yes! Feel free to add it to different types of salads, mix it in pasta sauces, combine it with meat, and add it to rice, different types of veggies or sprinkle it on top of mushrooms. The options are countless!
Check out the recipe below for delicious and flavourful kale salad with pumpkin oil dressing. You will love it!
Kale Salad with Pumpkin Oil Dressing
You will need:
A small bunch of kale, rinsed and chopped
Outer leaves from Brussels sprouts, washed
¼ cup of walnuts, toasted
¼ cup of roasted pumpkin seeds
One apple, sliced
A tbsp of fresh lemon juice
2 tbsp of pumpkin seed oil
Preparation: In a baking sheet with parchment paper, place the Brussels sprouts and sprinkle salt and pepper and half a tbsp of olive oil. Bake them for 10 minutes or until they become crispy and brownish. Then, in a salad bowl, mix the kale, lemon juice, pumpkin oil, salt, and pepper.
Use the hands to “massage” the kale for around 2 minutes or until the leaves soften. Now, add the apple, walnuts, and pumpkin seeds. Mix. Before serving, top off the salad with the roasted Brussels sprouts leaves. Enjoy…