Scarily good recipes, hacks and healthy tips
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
Cut the ingredients small enough to fit the juicer chute and juice.
Pour over crushed ice.
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.
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
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!