Hush!
Are Halloween candies scaring you? they should! This creepy question continues to haunt us year after year…how do we turn off the sugar spigot on Halloween without sparking the ensuing fight?
As a mom, I’ve learned some “deal” tricks for avoiding sugar.
The Backstory of My Favorite “Halloween Best Practice Tricks”
I grew up with teen sleuth Nancy Drew, and my passion for mystery fiction never ceased.
As a new mom, I’m the consumer’s watchdog…and have been intolerant. Wherever we go, I fearlessly step out of the “A” game and protect my family as I search for food intelligence. (My “A” game is this: are you sure this doesn’t have anything in it (insert food here…say, MSG) because if there is, I’m going to have serious “allergy” React right here and now! ).
So, when my kids first started trick-or-treating, I was pretty shocked. Oh my god, I thought, sugar, food coloring, everything artificial, stuff I can’t pronounce! Looks like this Nancy Drew has no way of getting rid of this pickle (of course, dill, not sweet!). I was defeated and lied to!
I realized there was no way to turn off the sugar spigot because Halloween was like pop culture stuff – a normal part of a kid’s childhood and I didn’t want to mess with it.
But what I did learn is that I can turn down Sugar tap.
Here are this mom’s “deal” tips to help you deal with the Halloween sugar demon(™), plus recipes to help you turn off the sugar taps in your home this Halloween!
Tips for the Great Halloween Trade-off
go to nature Shop ahead for candies made with more natural, less harsh ingredients, such as natural fruit and fruit and vegetable dyes. Look for candies that are free of bad fats and artificial ingredients. Think gummy bears, jelly beans, lollipops, candy canes, gummy worms, snack-sized chunks of chocolate. (Surf Candy, Tasty Earth, and Endangered Species Milk Chocolate are all worth trying.)
out of the candy box You should also buy some non-candy options (inexpensive) ahead of time, such as rubber bands, yo-yos, glow sticks, baseball cards, coloring books, movie tickets, or anything else you can think of.
Let the trading begin! When the kids come home from trick-or-treating, ask them to dump the candy in a pile. Then start trading! They love this, trust me! They’ll want baseball cards and movie tickets instead of Snickers. For some families I’ve worked with, the Halloween trade-off was the highlight of their kids’ night! (Note: Be sure to have a wastebasket or trash bag ready for quick tossing of bad stuff and putting it in the garage.)
hot throw Nutritionally speaking, what’s the best deal? Candy corn, polka dots, anything with a rainbow hue (like Skittles, Swedish Fish, Now and Later, etc.) Try to stick to chocolate bars that don’t have a lot of artificial coloring, etc.
Happy Halloween! On that note, here I am sharing with you two of my favorite saaaaweeet recipes!
carambola wand
Prep Time: 10 minutes • Serving Size: 6-8 Servings
raw material
route
- Clean the star fruit and slice into 3/4-inch thick slices.
- Use a toothpick or steak knife to gently pry any large seeds from the slices.
- Insert the tip of a skewer into the bottom of each starfruit slice to a depth of about 1 inch.
- Serve immediately or freeze for 20 minutes for a popsicle-style treat.
Tip: If you can’t get fresh tomatoes, use canned diced tomatoes instead.
Recipe courtesy of Audrey Olson (www.primalkitchen.blogspot.com).
Paleo Halloween Caramel Apples
Prep Time: 10 minutes • Cook Time: 30-60 minutes • Yieldd: 8-12 apples, depending on size
raw material
- 2 cans full fat coconut milk – do not use “lite”
- 1 cup mild honey
- 2 tablespoons ghee – you can also use palm oil, pasture-raised butter or coconut oil
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 8-12 organic apples; any kind will do.I like Fudge’s
- 1 cup coarsely chopped raw almonds, pecans, or walnuts, optional
tools you need
- candy thermometer
- heavy bottom pot
- popsicle or cake pop
route
- Place all ingredients in a heavy bottomed pot and bring to a slow boil over medium heat.
- Keep the caramel on a very gentle boil until it turns a beautiful golden color, which will be the firm ball stage in candy making or between 245-250 degrees on a candy thermometer. (You’re actually making candy!) This may take 30 – 60 minutes. When you see the caramel turning golden brown, keep stirring with a wooden spoon so it doesn’t stick to the bottom of the pan and keep checking the temperature.
- When it reaches temperature, remove from heat, transfer to a bowl, and let cool for about 5 minutes, then stir well. Repeat this process 2 to 3 times until the caramel is smooth and glossy.
- Wash and insert sticks into apples. Dip in caramel for complete coverage. Roll in chopped nuts, if desired. Place on a tray lined with parchment or wax paper and let harden. You can also put them in the freezer to speed up the process.
Tip: For extra delicious apples, toast the nuts in a 350-degree oven until golden brown. Check every few minutes, as the nuts can burn quickly.
Tip: You can make the caramel ahead of time, refrigerate it, and reheat in a double boiler to dip the apples. If the caramel hardens too quickly during dipping, you can reheat in the double boiler if needed. It’s easiest to soak with warm caramel.
Continue to think boldly and live boldly!
-PhD.Kelly Ann
