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Scaring Kids the Natural Way

When looking for Halloween recipes, I noticed a few patterns, and I have figured out some ways to make the recipes without the use of artificial food color and (gasp!) make the food a little healthier too:

Make it green 

Green is the color of zombies, and Globs, and ectoplasm. Make a food green—instantly scary! To make food green naturally, you can try the following:

Moringa Leaf powder: Not only will it give your food a ghastly green, it will also pack your family full of ghoul-resistant iron, calcium, and vitamin A. It’s a great way to sneak in vegetables, without adding a ton of green flavor.

Just add 1 tablespoon to a recipe, to taste. 

Zombie Skin Flakes

Adapted from Kuli Kuli Blog

6 c. puffed or crispy rice cereal

10 oz. marshmallow (regular or gelatin-free)

3 Tbs. unsalted butter or dairy free spread

1 Tbs. moringa

Directions: Melt butter in a large saucepan over low heat. Add marshmallows until melted, stirring constantly. Add moringa powder and stir, add rice puffs and stir until fully incorporated. Remove from heat. Butter rimmed cookie sheet. Transfer rice puff mixture to sheet, cover with wax paper and press evenly. Set aside to cool. Cut into jagged shapes and serve. Protip: Instead of just buttering the sheet, use parchment paper and leave a few inches hanging out of the pan, so then you can pull out the bars and plop it ontoa cutting board for easier cutting. You can alternately use a 9x13-inch pan for thick bars and use spooky cookie cutter shapes or squares if you are boring. 

Goblin Droppings

Adapted from Kuli Kuli Blog 

One 5 oz. container Greek yogurt (any flavor)

1 Tbs. moringa



Directions: Rinse blueberries, pat dry and set aside. Combine moringa and yogurt in a bowl. Line a baking sheet with parchment. Use toothpicks to dip berries in yogurt and swirl until each berry is coated. Set on prepared sheet and freeze for 2-3 hours. Serving suggestion—crumble chocolate cake (without frosting or icing) onto a bowl or plate and have the kids dig the droppings out of the dirt. 

Spirulina: This green powder is shriek-worthy for many adults, too. It has a strong sea taste, so you don’t need much!

Mermaid Snot

Adapted from

2 c. mango chunks

1 banana

1 c. coconut milk

1/2 avocado

1 tsp. spirulina powder

Directions: Purée in a blender until smooth. Makes about 2.5 cups

Make it Bleed!!! 

Bloody is best. Don’t head out for a pint of pig’s blood just yet. You can also murder some vegetables to get your vampire on:

Beets! Bloody beets. What kid doesn’t love beets? Don’t answer that. Use beet juice—if you’ve ever worked with beets you know they stain—so take care when using these foul beasts.

Blood Worms

Adapted from

5 medium beets, washed, peeled, cut into chunks

4 1/2 c. water, divided

1 Tbs. salt

1/2 lb. dry spaghetti

1 tsp. white vinegar

Directions: Blend beet chunks and1 1/2 cups of water in a blender until smooth. Strain juice and discard pulp. In a medium pot, bring remaining water and salt to a boil. Add pasta and cook for about 2-3 minutes, until bendable. At the same time, combine the beet juice and vinegar and a sprinkle of salt in a large sauté pan. Pour partially cooked pasta into a strainer, and add the strained pasta to the boiling beet juice. Cook until al dente, stirring frequently over medium high heat. Strain the pasta. You could sauté the pasta at this point and use like normal, or you can toss with a little oil and put in a bowl to freak people out. Your choice. 

Bloody bouquets of hibiscus—This makes a very lovely pool of maroon. 

Chupacabra Cooler

1/2 c. dried hibiscus flowers

4 c. water

1/4-1/2 cup sugar or honey

Directions: Bring water to boil, remove from heat and add hibiscus and sweetener. Stir well until sugar is dissolved and flowers are saturated. Let sit for 5-20 minutes. I like it longer as it gets more tangy/bloody. Strain out the flowers and pour into a pitcher. Serve warm or cold—however your bloodsuckers like it.

Share your recipes with us! 

We’d love to hear how you are terrorizing your neighborhood. 

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