A Healthy Halloween from Whole Foods

I love candy.  We in the House of Crunch LOVE candy….so Halloween is a BIG deal….costumes and too much sugar….whoo eeeee!!!

And while I do like that the kids are fairly picky with what they want to keep and what they are happy to share out or discard….it is still a LOT of junk.  For them and my hips.

Because of health AND behavior issues, I have been trying to be a lot more picky about the ‘treats’ the kids are getting….reading more labels and limiting the processed sugars, etc.   Baking a lot more.

So I am always happy to find stores like Whole Foods are carrying tasty and healthy treat alternatives for all ages.

Thanks to Whole Foods – this year I will be handing out a good mix of fun and healthy snacks to the trick and treaters that I really don’t think will be chucked in the garbage and the parents will surely appreciate.

Not only that…there are fun Halloween Happenings at two of the Vancouver stores:

Trick or Treat Tour – On Saturday, October 30 from noon to 2 p.m., have the little witches and warlocks don their Halloween costumes a day early and join the Whole Foods Market team for an afternoon of interactive trick-or-treat fun at the Cambie store. Meet at the community table in the café and tour around to collect a selection of natural treats from every department!

Colouring Contest – From now until Friday, October 22, kids 10 and younger can enter to win the Kitsilano Whole Foods Market colouring contest by providing their best artistic rendition of a spooky pumpkin patch! Please contact me for a copy of the contest template. All entries will receive a Halloween cookie with the winner getting a giant pumpkin and a bag of treats!

While you are there, pick up some of the THESE healthy treats for all the ghouls and goblins on Halloween.

EnviroKidz Crispy Rice Bars – These treat-size bars are organic, have zero grams of trans fats and no artificial flavours or preservatives. Plus, one per cent of all sales go to endangered species or habitat conservation and education for kids. ($4.99 for 18 bars – sale price)

Robert’s Pirate’s Booty – Ahoy matey! Drop anchor and discover these crunchy treasures that are baked to perfection with all-natural ingredients. These yummy rice and corn puffs are gluten and trans fat free and come in Veggie and Aged White Cheddar varieties – perfect loot for that buccaneer that arrives at your door. [$1.99 for 28 gram package]

Annie’s Homegrown Organic Bunny Fruit Snacks – These soft and chewy treats are gluten free and created using the best organic ingredients. The Bunny-shaped snacks come in two all-natural fruit flavours, Berry Patch and Summer Strawberry, and are packed with real fruit juice and lots of Vitamin C! [$5.99 for 24 treat packs – sale price]

Kettle Valley Fruit Snacks – This healthy treat comes in a variety of flavours and each bar contains one whole apple! Kids will love the scrumptious taste and adults will love the nutritional value. [$0.99 for 20 gram bar – sale price]

For some fun snack for home …..Halloween Party anyone….try these yummy recipes!!

Popcorn Party Mix

Serves 10

Ingredients

1 tbsp butter, plus extra for greasing

2 bags of 365 Everyday Value ® Organic Microwave Popcorn (no oil or salt)

2 cups of Mary’s Gone Crackers Sticks & Twigs pretzels (broken into smaller pieces)

1 cup roasted, unsalted peanuts, walnuts or pecans

¾ cup unsulphured molasses

¼ cup light brown sugar

1/8 tsp salt

1 tsp vanilla extract

Lightly grease two large baking sheets with butter; set aside. Toss together popcorn, pretzels and peanuts in a very large bowl ; set aside. Put molasses, sugar, butter and salt into a small pot and bring to a rolling boil over medium-high heat, stirring often. Boil, stirring constantly, for 3 minutes and then remove pot from the heat and carefully stir in vanilla. Working quickly, pour molasses mixture over popcorn mixture and toss with two large spoons to coat. Divide between prepared baking sheets, set aside for 10 minutes to cool and then serve immediately or keep in an airtight container at room temperature for 1 to 2 days.

*****

Roasted Pumpkin Seeds

Makes 2 cups

Ingredients

1 medium pumpkin
4 cups water
1 tbsp extra-virgin olive oil

Preheat oven to 250°F (120°C). Cut off top 3 to 4 inches of pumpkin then scoop out seeds onto a clean work surface. Discard stringy fibre along with any seeds that are cracked, then transfer to a strainer and rinse well. In a medium pot, bring water to a boil. Add seeds, reduce heat and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined sheet tray and pat dry.

Transfer seeds to a medium bowl, toss with oil and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour. (They will become crispier as they cool). Set aside to let cool completely.

For spicy pumpkin seeds, mix ½ teaspoon garlic salt, cumin, coriander and cardamom with seeds and oil before roasting. For sweet pumpkin seeds, mix 1 teaspoon each ground cinnamon, cloves and ginger and 1 ½ tablespoons dark brown sugar with seeds and oil before roasting.

Thanks Whole Foods for these great Halloween ideas!!!
4 cups water
1 tbsp extra-virgin olive oilPreheat oven to 250°F (120°C). Cut off top 3 to 4 inches of pumpkin then scoop out seeds onto a clean work surface. Discard stringy fibre along with any seeds that are cracked, then transfer to a strainer and rinse well. In a medium pot, bring water to a boil. Add seeds, reduce heat and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined sheet tray and pat dry.

Transfer seeds to a medium bowl, toss with oil and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour. (They will become crispier as they cool). Set aside to let cool completely.

For spicy pumpkin seeds, mix ½ teaspoon garlic salt, cumin, coriander and cardamom with seeds and oil before roasting. For sweet pumpkin seeds, mix 1 teaspoon each ground cinnamon, cloves and ginger and 1 ½ tablespoons dark brown sugar with seeds and oil before roasting.