Halloween is just around the corner!
Between the sweets your kids will likely bring home after trick-or-treating or the candy you typically buy for anyone coming to your door, you’ll probably be eating some unhealthy stuff.
If you need a candy break or are noticing the negative effects of sugar in your body (the higher blood pressure, inflammation, weight gain, more wrinkles, etc.) this blog is for you.
Here you’ll find: 4 healthy Halloween Treat recipes and a few tips to help you celebrate this holiday in the Ayurvedic way.
Ayurvedic trick or treat
The Celts originated the Halloween tradition in the area that is now Ireland, the United Kingdom, and northern France.
They would light bonfires and wear costumes to ward off ghosts and celebrate their new year on November 1.
November is a month of transition from fall to winter.
At this time, things will start getting colder, darker, and damper.
November 1st, in particular, symbolizes the end of a cycle. The conclusion of autumn.
With Kapha dosha being more predominant in the environment, it’s also natural to experience a shift in emotions — we might feel more attached, sentimental, and depressed.
Perhaps this meaningless holiday in the past can become an opportunity for us to pause and reflect, live fully this passage, and get revitalized with Ayurvedic practices that will support us the last few months of the year.
Candies are synonymous with Halloween.
Unfortunately, regular sweet treats usually contain toxic ingredients like corn syrup, artificial sweeteners, preservatives, partially hydrogenated oils, and artificial colors and flavors.
Interestingly, Ayurveda considers the sweet taste as the most nourishing and wholesome taste, referring to fats, carbohydrates, and proteins.
The sweet taste (earth + water) is cooling, heavy, and a necessary building block for our body.
At this time, when we might feel a little more emotional than usual, the sweet taste, in moderation, and from the right sources, can be a valuable addition to our diet.
Think of dates, figs, mangoes, beets, carrots, sweet potatoes, basmati rice, chickpeas, almonds, tofu, eggs, or salmon.
The sweet taste is also soothing to the mind.
It enhances our spiritual journey, cures wounds — in the body and the heart—, and increases our clarity.
This Halloween give lots of love ♡
More than focusing on the sweets that you’ll offer, give love intentionally to those knocking on your door.
Specially to the kids in their cute customs.
Prepare one of the recipes below and share it along with a written loving affirmation and some kindness.
These are some affirmation examples to give to the young trick-or-treaters:
- I can do anything
- I radiate positive energy
- My happiness is up to me
- I accept myself for who I am
- I only compare myself to myself
- I am proud of myself
- I believe in myself
- My life is beautiful
- I have a big heart
- I am an amazing person
- I am perfect just the way I am
- I would want to be my friend
- I am healthy and happy
- I have many talents
- I am loved, protected, and safe
Healthy Halloween Treats
Chocolate energy bites
- 1/3 cup Organic Unsweetened 100% Dark Chocolate Baking Chips
- 1 cup Creamy almond butter
- 1/4 cup Raw, unfiltered honey
- 2 tbsp Cacao powder
- 1 1/2 cup Old-fashioned oats
- Cinnamon, vanilla, sea salt
- Coarsely chop the chocolate chips into smaller pieces.
- In a large bowl, add the chopped chocolate, almond butter, honey, cacao powder, sea salt, old-fashioned oats, cinnamon, sea salt, and vanilla extract. Using a hand mixer, beat until the mixture is well combined.
- Using a 1-tablespoon measuring spoon, scoop even-sized amounts of dough and roll them into balls.
- Place on a parchment-paper-lined plate and freeze for 15 minutes before eating and sharing!
Golden Milk Bars
- 7 Dates (soaked in hot water for 15 minutes and drained)
- 1 1/2 cup Almonds (soaked overnight and peeled)
- 1/4 cup Unsweetened shredded coconut
- 1 tbsp Maple syrup
- 1 cup Raw cashews (soaked overnight)
- 1 cup Coconut flakes (soaked overnight)
- 1/4 cup Maple syrup
- 2 tbsp Flax seeds (ground)
- 1/4 cup Coconut oil
- 1/2 cup Plant-based milk
- Turmeric, ginger, vanilla extract, cinnamon, pinch of salt
- Line an 8-inch round cake pan with parchment paper.
- Add the dates, almonds, coconut, maple syrup, and salt to a high-speed food processor and pulse until it begins to clump. Pour the filling into the prepared baking pan and use your fingertips to press down the crust into an even layer. Chill.
- Now, drain and rinse the soaked coconut flakes and cashews and add them to the blender with maple syrup, flax seeds, ginger, turmeric, vanilla, cinnamon, and salt.
- With the blender on low, slowly add the milk and coconut oil, increasing the speed as you pour. Blend on high for 2 minutes, scraping down the sides as needed, until the filling is completely smooth.
- Pour the golden milk filling over the chilled crust, smoothing out the top as needed.
- Refrigerate for at least 4 hours, until firm.
- Slice it into 12 slices and share with a handwritten affirmation.
Almond and pistachio dark chocolate bark
- 4 cup Dark chocolate chips
- 1/4 cup Nuts chopped (almonds and pistachios)
- Sea salt, vanilla extract, cardamom
- Place a sheet of parchment paper on a cookie tray.
- Create a double boiler by filling a saucepan with about 2-3 inches of water, and bring to a boil.
- Place a glass bowl on top of the sauce pan and add the dark chocolate chips.
- Stir the chocolate chips until velvety smooth. Combine with the vanilla and cardamom.
- Pour the melted chocolate onto the prepared baking sheet and carefully spread the chocolate into an even layer that’s about 1/4 inch thick.
- Sprinkle the chopped nuts and sea salt evenly over the chocolate.
- Place the entire baking sheet into the freezer for about 25-30 minutes, to allow the chocolate to completely freeze.
- Remove from the freezer and break the chocolate into uneven pieces before sharing.
Vegan Pumpkin Muffins
- 1 cup Homemade pumpkin purée
- 1/4 cup Ghee
- 1/4 cup Coconut sugar
- 2 tbsp Flax seeds (ground)
- 2 cups Oat flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- Vanilla extract, ginger, turmeric, black pepper, cinnamon, ground cloves, nutmeg, salt
- Soak the ground flaxseeds with 6 tbsp of water for about 20 minutes.
- Preheat the oven to 350 °F. Place cupcake liners in a standard, 12 muffin pan.
- In a large bowl mix the pumpkin purée, coconut oil, sugar, soaked flax seeds, and vanilla.
- Incorporate the oat flour, baking powder, baking soda, spices, and salt. Mix well.
- Bake for 18-25 minutes.
- Allow muffins to cool before sharing on Halloween night!