Food Matters
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Spooky Halloween Movie Night Snacks

Halloween movie season is officially here, and I’ve been whipping out our favorite films, picking specific nights to watch each one. At our house, we take October very seriously, and movie nights don’t consist of just a bowl of popcorn.

We come up with elaborate, yet easy to make foods that fit the theme of that night’s flick pick. Occasionally we’ll cheat and steal a Pinterest idea or buy something from the store. I’m not a recipe kind of gal, so I’ll share my ideas and you can fill in your favorite way to make that dish.

Photo by Karyn Wofford

Corpse Bride

This is my favorite Halloween movie…yes, I like it more than Nightmare Before Christmas!

Emily’s Eyeball Eggs- Corpse Bride’s faulty eye inspires this dish which consists of making traditional stuffed eggs, but covering each stuffed half with a hollowed half to make it look like a whole egg again…or an eyeball. Use a toothpick to secure a halved olive for the eye’s center.
Corpse Cupcakes- If you can make killer chocolate cupcakes (no pun intended) this one’s for you. Vegan, gluten free or store bought, anything goes. Dig up a little bit of the center to give it that graveyard look, then insert a boney arm, which you can find around any cake decorating department during October.
Grape Maggot- I couldn’t forget the wise worm, Maggot, that lives inside Emily’s head. Line some green grapes on a toothpick, then secure chocolate chip eyes with a little cream cheese.

Nightmare Before Christmas

Now for my second favorite movie.

Jack Skellington Cheeseball- I love the versatility of a cheese ball, you really can mix and match any kind of cheese. Cashew cheese is an awesome option for vegans…Treeline is a great brand. Use black olive pieces or seaweed to create Jack’s simple face. Serve with Late July’s Summertime Blues Multigrain Chips for that spooky Tim Burton look. These chips are organic, vegan and undoubtedly delicious! For a bolder pop of flavor, give their Multigrain Dude Ranch flavor a whirl, they taste similar to, but way better than artificial Cool Ranch chips.
Ghoul Eyes- Halloweentown is bustling with eccentric monsters with creepy characteristics. Clear cups layered from bottom to top with raspberry pie filling, vanilla yogurt, a kiwi slice and a chocolate chip in the center mimic the googly eyeballs of the townspeople.

Photo by Karyn Wofford

Hocus Pocus

This film about a spell casting, witch trio is a family friendly classic that I was introduced to only a couple of years ago. It’s very spooky and traditional.

Warty Watermelon Witch- This one takes some carving skills, but is no more difficult than creating a Jack-o-Lantern.  Slice the top of the melon off, scooping out all of the insides for use later. Carve a fun witch face, just be creative, making the mouth extra wide. Carve a bit off the bottom so the melon will sit upright on a plate. Replace the top. Scoop watermelon and any other fruits you want to mix in into the witch’s mouth, allowing a large portion to cascade out of the mouth, onto the plate.
Melted Witch Soup- Buy or make your own pea soup, then add in other “witch parts” like olive eyes or bell pepper warts, whatever suites your taste.
Peanut Butter Cup Witch Broom- For those who don’t have much time, insert all natural pretzel sticks into Justin’s mini peanut butter cups for a cute, quick treat.


We always start out the season with this one. Everyone loves it.

Purple Potato Bugs- I stole the initial idea from Pinterest, then modified it a bit. Buy a bag of those tiny purple potatoes, but small, yellow potatoes work if you can’t find them. Purple just looks cool! Toss them in olive oil then bake until tender. Insert slivered almonds for legs and pipe on sour cream eyes after they cool. Get creative and add your own touches, like melted cheese for stripes and herbs for antennas.
Shrunken Head Apples- Who could forget the shrunken head guy from Beetlejuice? Recreate this little guy by peeling apples and carving faces into them. The faces can be very undetailed and not very good, they’ll still produce cute results. Dehydrate the apples in the oven or a dehydrator.
Beetle Juice- A no brainer, I know, but serving up a good “beetle juice” punch is easy and festive. I like the combo of sparkling water, pineapple juice and cherry juice.

It’s the Great Pumpkin Charlie Brown

It’s not the holidays without good ol’ Charlie Brown.

Great Pumpkin Oranges- These are so easy it’s hard to believe, because they look awesome. Peel oranges and insert little celery pieces at the top. Voila…the Great Pumpkin in snack form. Kids love it and so do I.
Great Pumpkin Seeds-  I’m really getting elaborate here. Bake your own yummy seeds with a variety of flavors, like garlic, sea salt and black pepper. Go sweet with maple syrup and cinnamon! The kids can help with this too, then carve the pumpkin when you are done. Set it on the table for the movie.
Anything Pumpkin- Instead of rambling on with the obvious, anything pumpkin goes…pumpkin pie, pumpkin bread, pumpkin pasta…you get the idea.

Photo by Karen Wofford

The Addams Family

Whichever version you are a fan of, The Addams Family is a Halloween favorite.

Thing’s Finger Sandwiches- Any sandwich will do, then cut them into tiny “finger” sandwiches. I always make a cute sign for these so everyone gets the reference to the character “Thing”, a hand creature who is pretty much the family “dog”.
Morticia’s Mash- Purple potatoes come into play again to make creepy mashed potatoes. I sliver black olives for “legs” and place them around halved olives to create little spiders throughout the top of the potatoes. Serve in individual cups for a cute display.
Gomez’s Love Potion Punch- Grape juice, sparkling water and strawberry halves make up this punch. For a very “Addams Family” look, you can add some dry ice while being sure to scoop with a ladle. You cannot touch dry ice with your bare hands and kids should stay very far away, because it can cause burns. But adding it to punch creates fog and a bubbling effect, which is awesome.

I hope this gets you in the Halloween mood. Maybe you have your own natural, spooky food ideas that skip the typical food coloring and artificial flavors. Share them with us in the comments!

Karyn WoffordKaryn Wofford is a type 1 diabetic, EMT and Certified Wellness Specialist. For years she has educated herself on wellness and natural, wholesome living. Karyn’s goal is to help people be the healthiest they can be while living fun, happy lives.


Natural Baking Decorations

Plant Power
Image Courtesy India Tree

Plant Power

India Tree’s Nature’s Colors line uses colors derived from plants and includes sprinkles, decorating sugars and food coloring.
To Buy:

Super Sprinkles
Image courtesy Quality Sprinkles

Super Sprinkles

Quality Sprinkles products are free of GMOs, nuts, soy, gluten, preservatives and dairy.
To Buy:

Colorful Cookies
Image courtesy Pepper Creek Farms

Colorful Cookies

The all-natural decorative sprinkles and sugars from Pepper Creek Farms come in a range of colors.
To Buy:

Get Real
Image courtesy Maggie's Naturals

Get Real 

This family-owned business in Portland, Maine, lists all ingredients in its sprinkles and food colors.
To Buy:

Go Geeky
Image courtesy Geeky Hostess

Go Geeky

Geeky Hostess offers a range of sprinkles and sugars appropriate for any time of year, including fun shapes.
To Buy:

Naturally Sweetened Cookies for the Holidays

Photo by iStock

Festive cut-out cookies are a staple of the holidays, and decorating them in the colors of the season is a classic family tradition. If you’re in search of a healthier alternative to refined sugar cookie recipes, try this naturally sweetened version from author Diana Bauman’s blog, My Humble Kitchen. This version uses honey instead of sugar, and can be made with whole-wheat flour or gluten-free ground oat flour. 

Soft “Sugar” Cookies 

• 3 cups unenriched, unbleached all-purpose flour, whole-wheat flour or gluten-free ground oat flour
• 2 teaspoons baking powder
• 1 ⁄ 2 teaspoon salt
• 1 ⁄ 2 teaspoon kosher salt
• 2 sticks unsalted butter, softened
• 4 ounces cream cheese (we like Nancy’s Organic Cultured Cream Cheese)
• 1 cup honey
• 1 teaspoon lemon zest
• 2 teaspoons pure vanilla extract
• 2 egg whites

1. In a large bowl, whisk together flour, baking powder and both salts; set aside.

2. In a stand mixer fitted with paddle attachment, cream together butter, cream cheese and honey at medium speed until light and fluffy, about 3 minutes.

3. Add lemon zest, vanilla extract and egg whites until combined, about 2 minutes.

4. In mixer, on low speed, incorporate flour mixture, 1⁄2 cup at a time, until just combined. Do not overbeat.

5. Cover dough and chill overnight.

6. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

7. Working 1 ⁄ 3 of the dough at a time (keep the rest chilled), roll dough onto a floured surface 1 ⁄ 8- to 1 ⁄ 4-inch-thick. Cut into shapes and place on baking sheet, 12 at a time.

8. Bake 7 to 9 minutes. Allow to cool on baking sheet 1 or 2 minutes before transferring to a wire rack to cool completely. Makes about 5 dozen cookies. 

Honeyed Buttercream Frosting

• 1 stick unsalted butter, softened
• 1 ⁄ 4 cup honey
• 2 cups organic powdered sugar
• 2 tablespoons milk

In bowl of a stand mixer fitted with paddle attachment, cream all ingredients on medium until light and fluffy, about 5 minutes.

4 Recommended Pre-made Shrub Drink Syrups

Taste of Texas
Image Courtesy Shrub Drinks

Taste of Texas

Handmade in tiny batches in San Antonio, Shrub Drinks are made with chef-selected vinegars. Try Prickly Pear, Balsamic Cherry or one of nine other flavors.
To Buy: $18 for 12.7 oz;

Made in Detroit
Image courtesy McClary Bros.

Made in Detroit

Detroit-based McClary Bros. is a family company handmaking small-batch drinking vinegars. For the holidays, Michigan Apple Pie might be perfect.
To Buy: $17 for 16 oz.;

In Good Company
Image courtesy Shrub & Co.

In Good Company

Shrub & Co. Cranberry Shrub with Douglas Fir includes fir foraged by The Living Wild Project, an educational resource focused on California's wild food.
To Buy: $24 for 16 oz.;

Sip Strong
Image courtesy Strongwater

Sip Strong

Strongwater offers cocktail and mocktail recipes using its gourmet shrubs, with flavors including Persimmon & Lavender, Blueberry & Mint and Peach & Rose.
To Buy: $25 for 8.5 oz.;

Wild Drinks and cocktails
Cover courtesy Fair Winds Press

Read Up, Drink Up

Learn more about DIY shrubs, as well as squashes, switchels, tonics and infusions with Wild Drinks and Cocktails by Emily Han.
To Buy: $21;

Beyond the Latte: Pumpkin and Health

Pumpkin bread, pumpkin pie, pumpkin spice and even pumpkin beer. With October’s arrival, pumpkin season is finally here! While pumpkins may seem frightening in their Jack-O-Lantern state, they are actually one of the most nutritious fruits out there. That’s right, pumpkins are actually fruits and they are loaded with antioxidants and disease-fighting vitamins. We’ve rounded up a list of some of the greatest health benefits of these superfood gourds.

Photo via Pura Botanica

Keep Eyesight Sharp

Did you know that just one cup of cooked, mashed pumpkin contains over 200% of your recommended daily intake of Vitamin A? This is why pumpkins are great for helping to keep your eyesight sharp, especially in dim light. Pumpkins are also rich in carotenoids, the compounds that give them their bright orange color, including beta-carotene, which the body then converts into Vitamin A for additional eyesight protection.

Can Help With Weight Loss

When it comes to weight loss, pumpkin is not often the first thing that comes to mind. However, with 3 grams of fiber for every cup, it can keep you feeling full for longer hours with fewer calories. Fiber-rich diets tend to help people eat less and therefore shed a few pounds. If you are one who is looking to lose some weight, try adding pumpkin into your diet for quick results.

May Reduce Risk of Cancer

Just like the sweet potato, the carrot and the butternut squash, pumpkins boast the antioxidant beta-carotene, which may play a major role in cancer prevention, according to a study done by the National Cancer Institute. They found that food sources high in beta-carotene seem to help more than simple supplements. Even more reason to scoop up some pumpkin seeds for your next meal.

Promote a Healthy Mind

Pumpkin seeds are rich in the amino acid tryptophan, which is the famed ingredient in turkey that many believe brings on the post-Thanksgiving snooze. While experts agree that it’s likely overeating rather than tryptophan that puts you to sleep, there is no doubt that the amino acid is important for the production of serotonin, a major player when it comes to controlling your mood. Just a small handful of pumpkin seeds may help your outlook stay bright.

Treat Intestinal Worms

Pumpkin seeds can help your body get rid of nasty gut parasites that can make you sick, according to licensed pharmacist of Living Well Magazine, Debbie Edson. She states that “They have traditionally been used for this purpose by Native Americans and even today pumpkin seeds are used to treat tapeworms in some parts of Africa.”

Photo via Pura Botanica

Pumpkin: It’s that time of year. While most pumpkin-flavored treats should be added to the once-in-a-while list, pumpkin itself is actually one of the healthier foods of the season and now you know why. Next time someone mentions pumpkin spice, it’s OK to be totally obsessed with this season’s superfood.

This blog post is republished from Pura Botanica.

How to Make Agua Fresca - 4 Recipes

You've heard it a hundred times - water has so many benefits. Still, for some reason, most people find it hard to drink the recommended amount of water in a given day. To make water intake more appealing, trends such as flavored waters, zero calorie vitamin waters and more have been heavily marketed. In reality though, none of these are as good as the real thing. Flavored water comes with more sugars and chemicals than you bargained for, making it  more malnourishing than healthy.

If you struggle to drink plain water and prefer something with some taste, then try agua frescas as healthy alternatives to flavored water. Translated directly, this means “fresh water” in Spanish. Agua frescas are blended beverages that often contain a combination of fruits, cereals, seeds mixed with water.

Here are a few of my favorite fruit agua fresca recipes (adapted and modified into their healthy versions), that are refreshing and delicious and, most importantly, a great way to get in more water in your system.

General tips:

1. Don't add any sugar. Even though traditional agua frescas have sugar in them, remember that you are using these as a way to drink more water. Your drink will already be sweet from the sucrose in the fruit you use, so don't feel like you need more sugar.

2. Reiterating on the water intake point, make sure your Agua Frescas are diluted and watered down. The fruit additions are just for taste.

3. For all the recipes below, blend the “tastegivers” and water in a blender. The approximate ratio for one 8 oz. glass should be around 1 oz. of the fruit pulp, to 7 oz. of water. Even though this isn't traditional, I promise the finished drink will still taste great, and be much healthier too!

4. The reason the proportions are per glass is because I believe in making and consuming something in the freshest possible way, so that you are benefited most by the nutrients. However, if you have time constraints, feel free to double/triple the recipe for the fruit pulp and refrigerate. Mix the water as and when you are drinking it. I wouldn't suggest refrigerating the pulp for more than a night.

Photo via Healthy Bits and Nibbles


This recipe is adapted from Healthy Bits and Nibbles. Watermelon is  a cooling fruit, so this recipe is perfect for hot summer days. Mint is great for the stomach, and also helps cool down the system.

• Two cubes of watermelon
• Two strawberries

Garnish with mint

Photo via The Wanderlust Kitchen

Honeydew and Lime

I first saw this recipe on The Wanderlust Kitchen, and instantly fell in love. The sweetness of honeydew and the slight tartness of lime not only compliment each other in flavor, but also in terms of benefits to your body! Honeydew has high levels of potassium, helping maintain stable blood sugar levels. Lime has a plethora of benefits, ranging from skincare to weight loss.

• Two-three cubes honeydew
• a lime, juiced

Garnish with a few berries of your choice (I like raspberries or blueberries)

Photo via The View from Great Island

Papaya and Lime

A slight variation of the recipe above is featured on The View from Great Island, subbing in papaya for honeydew. Papaya does wonders for the digestive tract, and also, the final drink comes out in this beautiful pinky orange that is sure to please.

• Two cubes papaya
• a lime, juiced

Photo via The Little Spice Jar

Peach, honey and jalapeño

For those looking for a unique taste, this recipe, modified from Little Spice Jar is the perfect mixture of sweet and spicy, with jalapenos adding just the right kick. Peaches are packed with nutrients and fiber, and raw honey is a great finisher to smooth out the taste.

• Two peach slices
• 1 tsp. raw honey
• 1 jalapeño slice (blended in for more spice, or used as a garnish for less)

So there you have it - four wonderful alternatives to flavored water! These are better in every way, from being more nutritious to tasting a whole lot yummier. Do you have any favorite agua fresca recipes? Let me know in the comments below!



Homemade Carrot Ketchup

Michaela Hayes

As a chef turned farmer, few things excite me more than food preservation. It’s a perfect match for the waves of produce we have on the farm at various times of the year. It is also the sweet intersection of three of my favorite subjects: food, art, and science.

Here on the farm, though the days are getting slightly cooler now, our summer season still has some kick. Nothing says that more than the continuing deluge of heirloom tomatoes coming out of the field. Though we sell many of our heirloom beauties, we can’t always sell the split tomatoes (also knowns as “seconds”), so we scramble to preserve them in a myriad of ways.

Michaela Hayes

One new way to preserve tomatoes arrived this year, thanks to a class I teach for Farm School NYC called Community Food Arts. This is the fifth year I have taught the class and each year I feel reenergized by the excitement of the students. People take the class for a variety of reasons - to save produce from their gardens and farms from going to waste, to create a product for a new food based business, or to eat more healthily. Some students want to recreate foods of the cultures they grew up in or to learn the preservation methods they saw their elder family members using. Others are excited to build new flavors to use in their own cooking. In addition to these reasons, drying, freezing, canning and fermenting are also simply delicious.

As a teacher, helping the students transform their relationships with food is a joyful experience. One of the big projects we do in the class is to create a group small batch product. Every year it’s different because the students bring in their own ideas and we vote on what to make. This year, carrot ketchup stole the show. After some recipe development to make sure our recipe was safe for canning, we were ready to go.

Michaela Hayes

On our production day, the class met at the farm - first we had some harvesting to do! We hit the carrot bed with forks and gloves, loosening the soil and pulling out handfuls of tender carrots. We raided the farm tomatoes - scooping up flats of heirloom seconds that would be perfect for flavor and preventing waste. And we gathered onions and cured garlic to round out our ketchup flavor. One of the requirements for the class recipe submission this year was that at least one ingredient come from the farm. Fantastically, with this recipe, all of the produce did.

After a fieldside lunch, it was off to the Chester Presbyterian Church, home of the commercial kitchen space we temporarily use to make our value added products. In the next two months, Rise & Root Farm will build our own commercial kitchen down the road from the farm. We have big plans for the new kitchen space, including a dedicated fermentation walk-in cooler, drying room for herbs and more, large scale equipment for quicker large batch processing (including a steam kettle!), and multiple work stations so our neighbors can work alongside us. The kitchen will be a welcoming, dynamic, healing space that will focus on local produce and healthy cooking. Future Farm School NYC classes and other students will be able to see fermentation and preservation happening at every stage of the process. They’ll be able to experience the farm-to-kitchen-to-table, all on one road.  

Happy cooking!


Ethan Harrison

Carrot Ketchup

Yield: 4 pints

• 2 pounds carrots, sliced
• 2 pounds tomatoes, roughly chopped
• 1 medium white onion, chopped
• 1 cup cider vinegar
• 2/3 cup maple syrup
• 1/3 cup honey
• 1 clove garlic, sliced
• 4 teaspoons sea salt
• 1 teaspoon dry mustard
• 1/8 teaspoon chili flakes
• 1/8 teaspoon allspice


1. Clean and prepare all the ingredients.

2. In a large pot, cook all ingredients together until carrots and onions are soft.

3. Carefully puree the hot ketchup until it is smooth, and strain to remove any chunks.

4. Return ketchup to a pot and cook down until thickened.

5. Meanwhile, wash jars and lids. Bring hot water bath to a boil and warm jars.

6. When thickened, ladle ketchup into hot jars, leaving 1/4 inch of headspace.

7. Wipe jar rims, seal with two piece or button lids and process in boiling (212ºF) water bath for 15 minutes.

8. Remove jars and cool. Check for a proper seal.

Enjoy within one year!*

* The trick is to let the ketchup sit for at least three weeks before you eat it - that way the natural sugars from the carrots and tomatoes will meld with the acidity of the vinegar and taste more smooth than if you eat it right away.

Michaela Hayes, Karen Washington, Lorrie Clevenger and Jane Hodge run Rise & Root Farm, a 3-acre organic farm in Orange County, New York. They are currently raising money to build a new community and commercial kitchen space. Find out more, and support their project on Indiegogo. Read more about Rise & Root in this article from our September/October 2016 issue: Growing Community at a Social Justice Farm in New York.