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Archive for the ‘Video’ Category

Easiest (ever!) Halloween treat-decor-activity idea

Thursday, October 25th, 2012

by Corey

This Halloween tip is just too cute (and easy!). Perfect for healthy treats, edible decor or a party activity for wee-ones.

What are your most clever Green Halloween ideas? Can’t wait to hear ‘em!


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®.

Green Halloween at Santa Fe College with Goodwin Heart Pine (video)

Thursday, December 1st, 2011

by Corey

Thank you so much to our 2011 national sponsor, Goodwin Heart Pine and Santa Fe College Teaching Zoo in Gainesville, FL for hosting another great Green Halloween event in their community.

What a spook-tacular celebration!

Pics from the event can also be found here.

Follow us on Facebook and Flickr for more photos & videos from Green Halloween 2011 events & celebrations.

We didn’t make the Today Show but….

Thursday, October 27th, 2011

by Corey

… We did make ‘em laugh.

Despite the truly incredible media storm surrounding the second annual National Costume Swap Day™ – with print, television, radio and online coverage in nearly every major market across the U.S. – we thought this year’s national coverage was likely over.

We were wrapping up as Happy Campers. We didn’t make Good Morning America (like we did last year) or another major morning show, but we were pretty darn over-the-moon about getting the word out about costume swapping via Real Simple, Family Circle and Kiwi magazines, MSN Money and many (many) more. Our goal of 100 registered swaps was blown out of the water with over 170 event registrations in the US and Canada. Some events were so successful that second and third swaps were planned for later in the month!

And although Halloween is just 4 days away, there are still more costume exchanges in the works.

But because the official National Costume Swap Day was actually on the 8th, we assumed (yes, I do know what this means), that there wouldn’t be any additional major PR coverage on this topic.

But last night came a treat.

Er, wait – a trick.

And I’m not sure we can call this “news” exactly, but as they say, “No PR is bad PR…”

“Environmentalism goes against everything Halloween stands for: Rampant consumerism and waste.” — Stephen Colbert

And (to quote another quote), “If you can’t laugh at yourself….”

We can definitely laugh at this one. At least it’s funny (unlike this wet blanket editorial).

(Stephen, just wait until you hear about what we’re doing with candy, face paints and decor!)

(Rockin’ the “swap talk”: Ciana Maglio, our Green Halloween® coordinator in Daytona Beach, FL on Fox News Orlando. )
National Costume Swap Day™ 2011 is a partnership of Green Halloween®, & Kiwi magazine

Keep a Clean, Green Halloween Scene with Expert Tips from Lorie Marrero

Thursday, October 13th, 2011

by Corey


Check out these eek-o-fabulous tips for greening your Halloween from our friend, organizing expert, Lorie Marrero.

Love what you see? Find more of Lorie’s great ideas for greening your Halloween scene in this article at, where Lorie is a contributing blogger.

Even more cool tips at!

About Lorie: Certified Professional Organizer® Lorie Marrero is the bestselling author of The Clutter Diet: The Skinny on Organizing Your Home and Taking Control of Your Life. She is also the creator of, an innovative program allowing anyone to get expert help at an affordable price. Her organizing books and products are sold online and in stores nationwide. Lorie is the spokesperson for Goodwill Industries International, and she is a sought-after expert for national media such as CNBC, Family Circle, WGN News and Woman’s Day. She writes weekly as the organizing expert for Good Housekeeping’s Home Style blog. Learn more about Goodwill’s Donate Movement here.

Click here to watch if you cannot see the video player.

5 Healthy Recipes Made From Pumpkin

Wednesday, October 5th, 2011

It doesn’t take long this time of year to get your taste buds roaring in expectancy of some of our favorite fall recipes!  Key ingredient:  Pumpkin, of course!  We did a little digging around and came up with 5 scrumptious recipes that we know both the adults and kiddies will adore.

"5 Recipes Made From Pumkin."

Pumpkin, packed with antioxidant beta carotene, is good for many fun recipes!

Pumpkin Dip:

  • Yield Makes about 4 cups
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  • 3 sugar pumpkins, about 2 pounds each
  • 5 tablespoons olive oil, plus more for brushing pan
  • Coarse salt and freshly ground pepper
  • 3 sprigs rosemary
  • 3 garlic cloves, unpeeled
  • 1 tablespoon grated Parmesan cheese
  • Crudites, bread, and crackers, for serving


  1. Preheat oven to 425 degrees. Slice the tops off of the pumpkins. Remove the seeds, and discard. Drizzle the insides of the pumpkins with 1 tablespoon olive oil each. Season with salt and pepper. Place 1 sprig each of rosemary and 1 clove of garlic into the cavity of each pumpkin.
  2. Place the pumpkins in an oiled 11-by-13-inch pan, and bake in the oven until the skin is easily pierced with a knife, 30 to 40 minutes. Remove pumpkins from the oven, and allow to cool.
  3. Carefully remove the flesh from the pumpkins, reserving shell from most attractive pumpkin for serving. Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh; puree until smooth. If puree is watery or thin, place it in a fine-mesh sieve lined with damp cheesecloth, and allow liquid to drain for 20 to 30 minutes.
  4. Add the grated Parmesan and remaining 2 tablespoons olive oil to the pumpkin mixture. Stir to combine. Adjust seasoning with salt and pepper if necessary. Serve at room temperature in pumpkin shell with crudites, bread, and crackers.
"Pumpkin Dip."

Martha Stewart Pumkin Dip in a pretty little carved out pumpkin!

Rigatoni with Roasted Pumpkin and Goat Cheese:

  • Prep Time 15 minutes
  • Total Time 1 hour
  • Yield Serves 4
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  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
  2. Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.
"Rigatoni With Roasted Pumpkin and Goat Cheese."

Pumpkin can make for a great comfort food in a pasta dish

Roasted Pumpkin with Shallots and Sage:

  • Prep Time 10 minutes
  • Total Time 45 minutes
  • Yield Serves 4
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  • 1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
  • 4 shallots, peeled and quartered lengthwise
  • 3 tablespoons olive oil
  • 1/4 cup fresh sage leaves
  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
  2. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
"Roasted Pumpkin with Shallots and Sage."

This crunchy, tasty side dish can be prepared for the rigatoni or eaten all on its own. Yum!

Pumpkin and Pecorino Gratin:

  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Serves 4
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  • 2 slices white sandwich bread
  • 1/4 cup grated Pecorino Romano cheese
  • Coarse salt and ground pepper
  • 3 cups Sugar-Pumpkin Puree
  • 2 tablespoons butter, cut into small pieces


  1. Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
  2. Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.
"Pumpkin and Pecorino Gratin."

Pumpkin and Pecorino Gratin makes a delicious casserole

Maple Roasted Pumpkin Salad:

  • Prep Time 25 minutes
  • Total Time 1 hour 15 minutes
  • Yield Serves 4
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  • 1/4 cup pepitas (hulled pumpkin seeds)
  • 1 sugar pumpkin (3 1/2 to 4 pounds) peeled, seeded, and cut in 1 1/2-inch chunks
  • 5 tablespoons olive oil
  • 6 garlic cloves, unpeeled
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Coarse salt and black pepper
  • 2 tablespoons plus 1 teaspoon pure maple syrup
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
  • 6 ounces feta cheese


  1. Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
  2. On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
  3. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
  4. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
  5. Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.
"Maple Roasted Pumpkin Salad."

Fill up on this sweet arugula salad before eating dinner to slim down!

Now get ready to hit the pumpkin patch for some great eats!

Blogger Laurali Star can also be found on The Damsel in the Attic!

Green Halloween® is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.