We’ve had a jam-packed ‘Halloweeny’ weekend in the lead-up to the day itself. Both myself and my Husband like to eek out every second of it because (a.) we are die-hard horror fans and (b.) I happen to come from a wee town that knows how to celebrate this holiday (and then some) so I’m wholly determined to keep the tradition alive – even if it’s not exactly a major ‘thing’ here in Cornwall. Sure, we get the odd trick or treater but nothing like my hometown where the kids are out in full force from 4pm onwards. It really is a sight to behold. It always struck me odd that England doesn’t make more out of Halloween but I guess it is more of an Irish tradition … Samhain and all that. I’m so glad we got to experience Halloween in Chicago too – it’s a similar set-up … trick or treating earlier in the evening and then partying for the grown-ups later on. Side note: the whole ‘sexy costume’ malarkey utterly baffles me. I usually team up with my Husband (our homemade Jack Skeleton and Sally costumes complete with papier mache head were a hit) and our last efforts actually seen us walk away with a ‘best costume’ award, if can you believe it, even if most people had no clue what/who we supposed to be. Here’s a clue; we had to carry a ‘dead body’ around with us all night dressed in 80’s gear. Got it? Let me know in the comments if you think you’ve guessed correctly.
That was a couple of years ago now, when we lived in the bustling town of Falmouth, so recent festivities have been rather quiet in comparison – I think we had one kid call to our door last year so we ended up scoffing the remaining sweeties ourselves. Tonight’s viewing, as ever, will include ‘Night of the Living Dead’ (Barbara! They’re coming to get you Barbara!), Halloween (I am John Carpenter worshipper – p.s. he’s performing in London tonight, gutted I won’t be there), Rosemary’s Baby (obvs.) … and we’ll probably throw in a newbie for good measure too. The Shining was showing at our local film house last night, which was epic, to say the least. We’d never seen it on the big screen before and it totally took it to a whole new level – I feel like I know that film inside out, upside down but I was seeing things last night I’d never even noticed before. It’s a ruddy masterpiece. Kubrick rules.
Anyway. Halloween means pumpkins, which is fine by me because it’s just about one of my favourite ingredients to cook/bake with. I’ve been perfecting my breads, cakes and muffins but I also wanted to share something a little simpler in the form of a smoothie bowl. If you can’t get your hands on pumpkin puree, don’t worry I’ve got a tutorial here – it’s a lot easier than you might think (and whilst I love the convenience of a can) you can’t beat freshly made pumpkin puree. The remaining ingredients are items you’re likely to have hanging about your fridge/cupboard, making this a cinch to throw together. You could top it with fresh apple (or pear also works well) but I like to ramp up the flavour by tossing the chopped apple in cinnamon and maple syrup before roasting it in the oven until soft. I also used it to fill the centre of a Pumpkin Bundt Cake (loosely based on this recipe) I made for a small Halloween shindig I threw on Saturday. If you follow me on Instagram stories you’ll have caught some of the silly shenanigans.
Must dash now, as I haven’t bought anything for tonight’s mini frighteners and I also have a mountain of work to do. Oh Monday. You suck.
what you’ll need
4 heaped tbsp. pumpkin puree
3 tbsp. coconut yoghurt
3 tbsp. rolled oats
60ml/1/4 cup coconut milk
4 deglet nour dates (or 2 medjool dates)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
pinch of allspice
pinch of salt
handful of ice
for the apples
2 large apples (cox or similar)
2 tbsp. maple syrup
1 tsp. ground cinnamon
1/4 tsp. nutmeg
pinch of salt (or cinnamon salt, if you can get your hands on it)
what you’ll do
pre-heat the oven to 180 degrees celsius. peel and chop the apple, and place in an ovenproof dish. toss in cinnamon, nutmeg and syrup, and sprinkle over a little salt. roast for 20-25 minutes until soft, shaking the pan from time to time. set aside until needed.
place the bananas, pumpkin puree, coconut yoghurt, dates, oats, coconut milk, spices, salt and ice in a blender and blend until completely smooth – I generally run it through twice to be sure. I like it reasonably thick but you add add more plant milk to thin it out if you wish.
divide between two bowl and garnish with the roasted apples, toasted flaked almonds, flaxseed and a dash of maple or pomegranate syrup.