They did the mash, they did the monster mash, the monster mash, it was a graveyard smash!
Even though "trick or treating' may be off the cards for many this year, I've got some spooky 'evilcado' toast to celebrate Halloween.
These Dracula and Frankenstein treats are simple for the kids to make (get mum or dad or caregiver to help with the chopping) and they'll keep the kids occupied and locked in to the Halloween spirit!
Don't forget to dress up and post some pics too! Just because you're at home doesn't mean you can't put on your spookiest, funniest costume. I'm looking straight at you white sheet! But I know you can do better than that, get creative with home made costumes to really tickle your funny bones.
And for the treats...
All you need is:
- 2 slices of bread toasted for face
- 2 sheets seaweed for hair and mouth
- 2 cashews for ears
- 1 TBS fresh mozzerella for eyes
- 3 blueberries
- 1 small Roma tomato (ends cut for eyes)
- 1 small capsicum
- 1 pumkin seed kernel for nose
Toast the bread, meanwhile smash the avocado in a bowl
Smooth avocado over the toast
Cut out the Dracula and Frankenstein hair and teeth
Cut two circles of mozzerella for eyes
Slice capsicum for mouth and fangs
Once all the ingredients are prepared decorate as you like!
And if you're looking for ways to use up the excess pumpkin, I've put together five delicious tricks for pumpkin treats here !
Or try these tried and tested tricky treats...
This chunky Root Veg Mash from my gut-supercharging and life-altering book, Supercharge Your Gut, is a great side to any mains. It’s a smooth way to get your roughage in too and its loaded with fibre and prebiotics!
This delicious vegie mash is suitable for vegans, but you can also replace the vegetable broth with the Gut Healing Turmeric Chicken Broth for some extra gut love.
Chunky Root Veg Mash
- 2 large carrots
- 2 parsnips
- 1/2 butternut pumpkin (squash)
- 1 small sweet potato
- 1 whole leek, white part only, washed well and chopped
- 1 tablespoon olive oil
- 1 garlic clove, unpeeled
- 1 teaspoon lemon juice
- 125–250 ml (4–9 fl oz/ 1/2–1 cup) Vegetable Broth or Gut Healing Turmeric Chicken Broth.
- 1 tablespoon nut butter (optional, if tolerated)
Preheat the oven to 200°C (400°F).
Line a baking tray with baking paper.
Peel the carrots, parsnips, pumpkin and sweet potato, if you prefer, then roughly chop. Place in a large bowl with the leek and season with sea salt and freshly ground black pepper. Drizzle the olive oil over and rub it in with your hands, until the vegetables are well coated.
Spread the vegetables on the baking tray, add the garlic clove and bake for 35–45 minutes, or until all the vegetables are roasted and caramelised, checking now and then and removing the vegetables as they are cooked.
Leave to cool slightly.
Slip the garlic out of its skin, into a high-speed blender. Add the roasted vegetables, lemon juice, 125 ml (4 fl oz/1/2 cup) of the broth, and the nut butter, if using. Whiz until you achieve a mash-like consistency, adding more broth if required. (Alternatively, for a coarser texture, you can mash the mixture together with a fork.)
Transfer to bowls and enjoy.