We adore people who make ingenious use of items that would normally be tossed. But when the “new” items being made have Halloween themes, our adoration is upgraded to LOVE.

Check out artist Tina Wick‘s creative transformation of no-longer-wearable clothing into eco-fabulous decor and gifts.

Which is your favorite?

Skull coasters (In a previous life: men’s shirts)

Frankenstein (In a previous life: paper towel roll and fabric remnants)

Candy corn pillow (In a previous life: corduroy clothes)

Halloween wall hanging (Previous life: wool coat, wind breaker and linen shirt)

More eek-o-fabulous items from Tina can be found at: www.gpurse.com.

Thank you to those you following us on Twitter (1,600+!) at  CelebrateGreen and to our fans on Celebrate Green‘s Facebook page.

But we’ve had a number of requests for accounts specific to Green Halloween – and so we’re delivering!

Here are two more ways we can stay connected:

Green Halloween

www.Facebook.com/GreenHalloween

www.Twitter.com/GreenHalloween

Thank you so much to the team at Weisenbach Printing for the gift of their time in setting up the GH FB account!

Earlier this week, we featured healthy Halloween recipes (Pumpkin Bread and Vegan Fudge Truffles) from Holistic Mom’s Network‘s new cookbook, Many Paths, One Journey to Health, due out in October.

Today’s post is the final of the bunch, so if you’ve liked what you’ve seen (and/or tasted), be sure to get yourself a copy of HMN’s book!

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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: This is a fall favorite in our house, especially around Thanksgiving when I’ve

got extra pumpkin. Make sure you add enough sweetener or it will be bitter! Use

organic ingredients whenever possible.

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Have a healthy Halloween recipe you want to share? Add it to the comments below or to our new discussion board.

On Sunday we featured a Pumpkin Bread recipe from Holistic Mom’s Network‘s new cookbook, Many Paths, One Journey to Health, due out next month.

As promised, today’s recipe is Vegan Fudge Truffles.

So easy to make, so eco-fabulous (a vegan diet is easier on the planet) and so absolutely delish.

VEGAN FUDGE TRUFFLES

6 tsp. vegan margarine 3 1/2 c. plus 3 T. confectioner’s sugar

1 tsp. vanilla extract 1/2 c. vegan cocoa powder

1/4 c. vanilla soy milk 1 c. chopped nuts (optional)

Lightly grease an 8 x 8-inch pan. Place the margarine, vanilla, and soy milk in a

heatproof mixing bowl, or the upper part of a double boiler. Sift the sugar and 1/2 cup

cocoa and add to the mixture. Place the bowl or boiler over simmering water and stir

until smooth. Add nuts if desired. Pour the mixture quickly into the prepared pan. Let

chill for at least 1 hour, or until set. Scoop out fudge with melon ball scoop and roll

into balls. Roll fudge balls in cocoa powder and set on wax paper and chill in air tight container. For best results chill overnight as the fudge will be firmer and more like

regular fudge.

Have a healthy Halloween recipe you want to share? Add it to the comments below or to our new discussion board.