Nutrition
Health benefits of watermelon seeds
Watermelon
-Rich in healthy fats
With monounsaturated and polyunsaturated fatty acids, watermelon seeds help lower cholesterol and promote heart health.
Boosts immunity
Watermelon seeds are rich in zinc, supporting the production of immune cells and aiding in defence against infections.
Helps regulate blood sugar levels
Magnesium in watermelon seeds enhances insulin sensitivity, aiding in blood sugar control.
Improves digestion
The fibre and healthy fats in watermelon seeds promote digestive health and regular bowel movements.
Improves hair health
Watermelon seeds contain proteins, iron, and minerals that support hair growth and strength.
Strengthens bones
Calcium and other minerals in watermelon seeds contribute to strong bones and muscles.
Protects the heart
Healthy fats and magnesium in watermelon seeds help maintain cardiac function and blood pressure.
Improves skin health
Roasted watermelon seeds moisturize the skin and delay signs of ageing.
Supports the nervous system
Vitamin B in watermelon seeds benefits nerve health and cognitive function.
Anti-inflammatory properties
Watermelon seeds’ antioxidants contribute to lung health and may reduce asthma symptoms.
—Source: health.com
– 2 cups of fresh spinach
-1 cup of almond milk
-1 cup of coconut water
-2 slice of banana or pineapple
– 1/2 cup of greek yogurt
Ice (optional, if not using frozen fruit)
Preparation
- Blend almond milk and spinach
- Continue to blend until no large pieces remain.(This ensures a smooth, non-gritty texture
– Add frozen fruit, yogurt to the mixture
- Blend on high speed until completely smooth
-Add ice cubes and serve.
As part of the Easter celebration, the nutrition page took readers through the preparation of palmnut soup last week.
In this edition, The Spectator will share with readers how palm nut soup is used to prepare Aprapransa.
Ingredients
-Cornmeal
-Leftover palm nut soup
-Cooked beans and crabs for garnishing
Preparation
-Heat the leftover palm nut soup on fire until hot
-Scoop some into another saucepan on fire and gradually add your cornmeal whilst stirring and kneading
-Keep adding cornmeal until quantity of Aprapransa needed
-Continue to knead until smooth texture is achieved. (Add more soup if Aprapransa is too thick and heavy).
-Add some kidney beans and crabs and stir
-Scoop Aprapransa into a bowl. (Garnish with crabs and kidney beans. You may also scoop some soup to the side and serve.)
By Linda Abrefi Wadie
