Best Tip and treat – how to have a healthy Halloween

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Scarily good recipes, hacks and healthy tips

Best Tip and treat - how to have a healthy Halloween -  - Recipes, Food
Pumpkins on front step with halloween decorations

We know what it’s like: it looks like a losing battle to go with food at Halloween. With sugary candy and chocolate in abundance, getting enough of the good in your family diet can be a real challenge. Fortunately, we are here to help you.

We talk to naked nutritionist Daniel O’Shaughnessy about simple ways to keep the fun factor on Halloween while staying healthy.

Allow the juices to flow through

Children can sniff their nose with a vegetable juice, so be sure to keep the fruit-vegetable relationship in a way that loves you, but also with one of those five important dishes. A juice of celery, apple and cucumber makes a perfect slice of juice, or try this recipe:

Dark magic juice

This is a great veggie blend to enjoy over the winter months to keep colds and flu at bay. Extra vitamin C and antioxidants will strengthen the immune system.

2 purple kale leaves

½ uncooked beetroot

2 celery stalks

½ lemon with skin

2cm piece root ginger, peeled

1 apple

Cut the ingredients small enough to fit the juicer chute and juice.
Pour over crushed ice.

Best Tip and treat - how to have a healthy Halloween -  - Recipes, Food

Soup it up

Pumpkin soup is a fantastically spooky option for kids, given that it’s filling, full of flavour, and immune boosting – meaning those nasty Halloween bugs won’t stand a chance against your little one’s healthy diet.

Pumpkin soup with chilli and crème fraîche

1 tbsp butter

2 onions, diced

1 garlic clove, crushed

2 mild red chillies, deseeded and finely chopped, plus extra to serve

1 tsp ground cumin

1kg pumpkin or butternut squash, peeled and deseeded

650ml hot vegetable stock

Salt and black pepper

4 tbsp crème fraîche, plus extra to serve.

Place the butter, onions, garlic, chillies and cumin in a large bowl and cover with pierced cling film. Cook on medium in a microwave for 5 mins or until soft.
Cut the pumpkin or squash into small cubes, then add to the onion mix. Add the hot stock, cover and cook on high in a microwave for 20 mins or until soft.
Season with salt and pepper and add the crème fraîche. Allow to cool before blitzing in a blender. Return to the microwave and heat on high for 3 mins before serving.
Serve the soup in bowls with swirls of crème fraîche and a scattering of fresh chopped chillies.Best Tip and treat - how to have a healthy Halloween -  - Recipes, Food

Break bread

Mop up dregs of soup and use up any leftover pumpkin with this autumnal bake.

Butternut squash, walnut and blue cheese bread

100g roasted pumpkin or butternut squash cooled and diced

1 tsp yeast

500g strong white flour

1 tsp sugar

1 tsp salt

½ tsp ground white pepper

300ml water

1 tsp olive oil

50g blue cheese

50g toasted walnuts

Place all the ingredients except the walnuts in the pan of a bread maker.
Add the walnuts to your bread maker’s raisin and nut dispenser if you have one, if not set them aside to use later.
Set the bread maker to Basic Raisin Bake, approximately 4hours.
If you do not have a dispenser, add the walnuts when the bread maker beeps. Finish baking and enjoy!

Best Tip and treat - how to have a healthy Halloween -  - Recipes, Food

 

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