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Archive for the ‘Recipes’ Category

Freaky Fruit

Thursday, September 19th, 2013

Who says Halloween is all about the candy? We at Green Halloween want to share a little of nature’s candy with you. This is a fun way to introduce vitamin packed fruits into your child’s diet.

Frankenkiwi

Use a vegetable peeler to take off this skin, leave a little for the little guy’s hair. Dig out seeds for the mouth, eyes, and head bolts. An oval cutter gives the eyes some depth. What a monster!

Screaming Bananas & Clementine Pumpkins

These treats are super simple!

Ghosts – Simply peel the bananas and slice in half. Add a chocolate chip (point down) into the banana as a mouth. Break off chocolate tips to use as the eyes. Or, melt chocolate and drizzle on the facial features.

Pumpkins – Peel the clementines then add a celery stalk as the stem.

Ghost Berries

Cover the srawberries with your favorite natural yogurt brand. Plain with a dash of honey or a vanilla flavor will complement the berries. Drizzle chocolate eyes and enjoy!

These ideas come from Little Inspiration and Tinkerbean

For more healthy snack ideas this Halloween follow us on Facebook at www.facebook.com/greenhalloween or Twitter @greenhalloween

 

From Seedling to State Fair

Monday, September 16th, 2013

Halloween is a great time to teach your kids about agriculture and botany. Where exactly did that pumpkin you bought for your jack-o‘-lantern come from? How much work does it take for one to grow?

Well it took competitive pumpkin grower Matt Radach of Camano Island, WA 119 days to grow his prize-winning gourd. Radach documented his process in this awesome time-lapse video below. His pumpkin came in 6th place at the Washington State Fair at 636lbs. I wonder what Radach plans on doing with that beauty? It would make one big pie…

A pumpkin is a great fruit to learn about, as it is low in calories, fat, and sodium, yet high in fiber. They are also a good source of Vitamin A, Vitamin B, iron, and potassium. For a fun pumpkin treat, try our pumpkin smoothie recipe.

For more fun pumpkin facts, check out this “gordgeous” History Channel video on everything you ever wanted to know about the pumpkin. And if your preteen wants to get inside the head of a teen pumpkin grower, have them rifle through the pages of the novel Squashed.

Thank you Radach for giving us a video to make the growing process more transparent. Call us when you decide what to do with that pumpkin.

 

Fall For This Autumn Smoothie

Friday, September 13th, 2013

What’s bright orange and rich in Vitamin A?

A pumpkin!

Pumpkins are a fall favorite, and of course, a staple of any Halloween event. Here’s a a new way to sample your favorite gourd. It’s a perfect addition to a great Halloween soirée. Give this orange-rageous recipe a whirl. Let us know if you have any recipe alterations. We would love to hear them!

PUMPKIN SMOOTHIE

2 c. Canned organic pumpkin Organic agave nectar or honey, to taste

1/2 c. Organic rice milk, raw or organic (preferably raw) milk

Dash vanilla extract

1/2 c. Vanilla yogurt 1 1/2 c. crushed ice or ice cubes

1 T. Pumpkin pie spice Organic whipped cream

1/2 Lemon, juiced Cinnamon sticks (optional)

In a blender, combine pumpkin, milk, yogurt, pumpkin spice, juice of half a lemon, agave nectar or honey to taste, and vanilla extract. Blend together until smooth, and begin adding the ice while continuing to blend. When mixture is thick and creamy, stop and hold in refrigerator at least 30 minutes. Top with whipped cream and garnish with cinnamon sticks.

Serve.

Note: Make sure you add enough sweetener or it will be bitter! Use organic ingredients whenever possible.

For more information on tasty treat ideas follow us on facebook at www.facebook.com/greenhalloween or Twitter @greenhalloween

3 Ghoulishly Green (Gluten-Free!) Halloween Recipes

Monday, October 29th, 2012
Dedicated post by Corey

My family loves avocados. I mean looooooooves them.

We eat the fabulous fruit for breakfast, lunch, snack and dinner. They’re the perfect compliment to just about any gluten-free meal. You can mash ‘em, cube ‘em, wrap ‘em and slice ‘em (in a moment you’ll discover that you can even dress ‘em up!). Sometimes we even drink ‘em in our smoothies.

Avocados are also nutrient-filled powerhouses:

Avocados provide nearly 20 essential vitamins and minerals: potassium, folic acid and other B-vitamins, as well as vitamins E and K. They also contain phytonutrients, believed to help prevent many chronic diseases.

Avocados act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein and vitamins A, D, K and E in foods that are eaten with avocados.

They’re also a good source of lutein, an antioxidant which has been shown to be concentrated in the macula of the eye. Research suggests that it may help maintain healthy eyesight as we age. An ounce of avocado contains 81 micrograms of lutein.

Of course, for Halloween, they’re also one of the easiest (and yummiest!) foods to turn just about any gluten-free recipe ghoulishly green. Here are a few of my faves:

Deviled Eyeballs

  • Serves: 16 halves
  • Prep time: 20 min.
  • Cook time: 15 min. (eggs)
Ingredients (choose organic whenever possible):
8 hard-cooked eggs
2 fully ripened avocados from Mexico, halved pitted, peeled and diced
2 tablespoons lemon juice
1 tablespoon grated horseradish, drained
1/2 teaspoon salt
1/4 teaspoon ground or cracked black pepper
1/8 teaspoon ground red pepper (cayenne) 

For devilish eyes:
Roasted red peppers
Black olives

Preparation:

Peel eggs; cut in half lengthwise. Remove yolks to medium bowl; arrange whites on serving platter. To bowl with yolks, add avocados and lemon juice; mash until smooth, mixing well. Stir in horseradish, salt and peppers. Fill egg white halves with heaping tablespoon of mixture, piling high; sprinkle with herbs, if desired.

To make devilish eyes: Thinly slice roasted red peppers to create veins on eyeballs. Top with sliced black olives.

*****

Witches Fingers

Submitted by Jackie Dodd, domesticfits.com

Ingredients (choose organic whenever possible):
4 Avocados from Mexico
peeled, pitted and halved
1 teaspoon lemon or lime juice
2 ounces goat cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 ounce Applegate natural prosciutto slices

Preparation:

Cut each avocado half into 4-6 slices. Place in medium bowl and gently toss in lemon juice. In a small bowl, combine goat cheese, salt and pepper. Fill the center of each avocado slice with 1/4 to 1/2 teaspoon goat cheese mixture. Wrap each avocado “finger” with 1/3 slice of prosciutto until the goat cheese is secured to the avocado. Make sure to leave the tip of the avocado exposed, to resemble a finger nail. Arrange the avocados in the shape of a hand on the plate to add extra spookiness. Serve and Enjoy!

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Spookamary

Ingredients (choose organic whenever possible):
Kosher salt
2 teaspoons grated lime rind
1/2 cup lime juice, divided
2 cups peeled, cubed cucumber
1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
1 cup raw cubed tomatillos
1 cup halved seedless green grapes
1/2 cup loosely packed cilantro leaves
1 whole seeded fresh Serrano pepper
1 teaspoon celery salt
6 dashes green hot sauce
1/4 teaspoon freshly ground black pepper
1-1/3 cups unsweetened coconut water
Tequila or vodka, optional (may not be gluten free)
Avocado slices, grape tomatoes and pickled onions, optional garnish

Preparation:

On a small flat plate, stir together 3 tablespoons salt and the lime rind; set aside. Pour 1/4 cup of the lime juice into a shallow bowl and set aside. In a blender, combine cucumber, avocado, tomatillos, grapes, cilantro, Serrano pepper, remaining 1/4 cup lime juice, celery salt, 1/2 teaspoon kosher salt, the hot sauce and black pepper; whirl until smooth; mixture will be slightly thick. Transfer to a 2-quart pitcher; stir in coconut water. Add tequila or vodka to taste, if desired. To serve, dip glass rim in reserved lime juice, then into salt and lime rind mixture. Add ice and fill with “Spookamary”. Thread avocado, grape tomatoes and pickled onions onto toothpick or skewer for garnish, if desired.

For more Halloween recipes from Avocados from Mexico, visit: www.avocadosfrommexico.com/Halloween/Recipes.aspx

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What are some of your ghoulishly green Halloween recipes and ideas? Do share the YUM!

Lynn Colwell and Corey Colwell-Lipson are mother and daughter and authors of  Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family, and founders of Green Halloween®.

Healthy Halloween Recipe: Roasted Potato “Ghosts”

Friday, October 26th, 2012

by Corey

This healthy (and gluten free!) Halloween idea couldn’t be easier. Or cuter. Or yummier.

Roast the “ghosts” then let kids “decorate” them with organic sour cream (or cream cheese) and sliced olives (or even colorful bits of veggies if your ghosts are willing to wear more than white).

What you’ll need (use organic ingredients whenever possible):

  • Potatoes
  • Olive oil or butter
  • Sea salt
  • Sour cream or cream cheese
  • Black olives, sliced

Pre-heat oven to 450 degrees. Slice potatoes length-wise, about 1/4 – 1/2 inch thick. Trim bottoms flat (don’t toss what you cut off, bake and eat too!). Lay on pan, single layer and brush with butter or olive oil on both sides. Sprinkle with salt. Roast for 30-40 minutes. Cool. Spread on sour cream or cream cheese. Add olive eyes.

… and presto! Boo-tiful “edible decor” for your Halloween bash!

What are your fave healthy (or healthier) Halloween eats? Do share! We can’t wait to eat ‘em – er, we mean read ‘em.

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Lynn Colwell and Corey Colwell-Lipson are mother and daughter and authors of  Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family, and founders of Green Halloween®.