So here we are, on the eve of Halloween, what seems to be another holiday in the calendar to celebrate. And you guessed it, more sugar! It’s so sad that our modern society with it’s big corporations and money almost forces us into a scary world that pushes sugar on our young, feeds the old, and keeps everyone else’s addiction ticking over until one day the inevitable happens.
Nowadays when we think about Halloween, we think about chocolate, sugar, candy and other treats before the spooky stories, movies, trick or treating, pumpkins and bobbing for apples. If you are like me, I wanted to know how Halloween came about and where it originated.
The video below pretty much sums up all of the research I found elsewhere. The true meaning, like Christmas, seems like a ghost tale from many moons ago. Basically now it’s another holiday scam all about money. The true traditions are pretty cool (although I’m not Irish, and we don’t celebrate New Year on the 1st November), I do like to spread some crazy cheer at any given opportunity. So we decorate the house, and create some spooky looking food. I carve a pumpkin and watch a scary movie or two with the kids. Don’t forget to save the pumpkin flesh for soup and the seeds for a home made spicy snack!
What we DO NOT do though is wimp out at the first hurdle and let our beautiful children stuff their faces with sugar! (Well a little natural sugar, but that’s it!) No processed rubbish. This is, whether you are old school, or just starting out, the time to stick to your guns, principles and beliefs. Say no! Have a go at whipping up one of these spooky treats instead.
When ‘trick or treaters’ knock Paleonutter’s door they get a small mandarin disguised as a Minion! And I’ll tell you what, EVERY kid, big and small that knocked our door last year all took one, and some were really chuffed. So if you come up with a spooky healthy treat, please share below.
Have a healthy and Happy Halloween! Practice saying no, start getting tough before the silly season hits us. Your body will thank you for it!
Spooky Banana Pops
- 2 bananas, cut in half lengthwise
- 1/2 cup cocoa butter, chopped
- 1/4 cup coconut butter
- 1/2 tbls honey
- 8 mini chocolate chips made from Luke Hines Chocolate Recipe from his new cook book EAT CLEAN.
Basically its 1 cup of cacao butter, 1 cup of good quality cacao powder, a little honey or maple syrup. Stir gently over a low heat until melted. Then stir well.
This is how I made the witches hat chocolates with a macadamia inside and the peppermint chocolate frogs. Once the chocolate has cooled but is still soft, I add 5 drops of doTerra peppermint oil to the mix and then pop them in the freezer to set.
For the chocolate apples, I used sticks from the garden and lightly coated them with likes choice mixture, and then added, almonds, coconut and cacao nibs.
- Place cut bananas on baking sheet and slide in a pop-stick then pop into the freezer for at least one hour.
- In a double boiler, melt cocoa butter and coconut butter over medium heat.
- Stir with a whisk until completely melted.
- Remove from heat and add honey.
- Dip frozen bananas in white chocolate mixture. You can smooth out any dripping parts with your finger.
- Pop back into the freezer for a couple minutes.
- Re-dip bananas and add chocolate chips for the eyes.
- Eat immediately or return to freezer until ready to serve.
Photo and recipe idea inspired from homesweetjones.com
Don’t throw you flesh and seeds away this year, soak and spice the seeds up for a crunchy snack and use the flesh to make this yummy soup. You could also use the seeds to make some dipping seed crackers for the soup. Yummo! We Make this crisp seeds to munch on or they are gorgeous sprinkled over a soup.
3 cups raw pumpkin seeds (pepitas);
2 tbsp butter, ghee or coconut oil, melted;
1 1/2 tbsp chili powder;
1 tbsp sea salt;
1 tsp cayenne pepper;
Preheat your oven to 350 F.
In a bowl, toss the pumpkin seeds with the melted oil, chili powder, sea salt and cayenne pepper.
Spread on a baking sheet and bake for about 10 minutes.
Let cool and serve or store in the refrigerator in an air-tight container. Most recipes call for a liquid vegetable oil, but the butter or coconut oil will harden when chilled in the refrigerator, giving the seeds another texture, but leaving them absolutely delicious.
- 1 tbsp coconut oil or macadamia oil
- 1 onion, diced
- 4 cups good quality chicken broth (use vegetable broth for vegan/ vegetarian)
- 3 cloves garlic, peeled
- 1-1/2 lb butternut squash, cut into chunks
- 1 tbsp fresh sage, plus more for garnish
- 1 tsp fresh thyme
- Salt and fresh pepper to taste.
Heat oil in a large pot over medium heat. Add onion and saute, stirring, until translucent, about 4-5 minutes.
Add broth, garlic, squash, and fresh pumpkin (if using). Increase heat to high and bring to a boil. Reduce heat and simmer, covered, until squash is soft, about 20 minutes.
Add sage, thyme leaves and 2/3 can of organic coconut cream (save the rest to garnish)
Puree using an immersion blender or very carefully in a standard blender or thermo. (always read appliance guidelines when pureeing hot food).
Simmer 5 more minute and season to taste. Serve garnished with additional sage and the rest of the coconut cream, if desired to make the spider web pattern.