Happy Halloween Eve!!
This is most definitely the time of year to indulge your sweet tooth (in moderation :)), and it can be difficult to resist the huge array of sweet treats on offer . But if you’ve had your share of treats, and fancy something a little bit healthier, then this Ghoulish Guacamole with Witchy Fingers makes a great Halloween snack for both kids and adults!
Avocado is such a popular food, and a brilliant way to fill you up with healthy fats, amino acids and essential minerals. Mash it up with a few simple ingredients, and you have yourself a delicious dip!
We’re used to seeing bell peppers chopped into salads and stir-fries, but did you know that they’re even richer in vitamin C than oranges? Vitamin C is so important for protecting your health, supporting your immune system over the winter months in particular, and its a crucial nutrient for your body to produce the collagen that keeps your skin smooth and supple. Just look how good the skin on these ghouls looks!
I added raw carrot ‘witchy fingers’ as dips, complete with red ‘nail polish’ made with red pepper skin… it couldn’t be a more simple, colourful and nourishing scary snack!
- 2 bell peppers, of any colour
- 1/2 a red bell pepper
- 2 ripe avocados
- 1 lime
- 1 tbsp nutritional yeast (optional)
- 1 tsp smoked paprika
- Pinch of salt and pepper, to taste
- Dash of tamari
- 2 spring onions, finely chopped
- 5 cherry tomatoes, chopped into small pieces
- 4 or more carrots, peeled
- Rinse the peppers and use a sharp knife to cut around their stem, cutting out a little 'hat'.
- Cut the seeds of the base of the hats and rinse out any seeds from within the peppers.
- Using a sharp knife, carve out whatever design you like. This is the fun part!
- Place the carved peppers aside, and scoop the avocado flesh into a mixing bowl. Add the juice of one lime, nutritional yeast, smoked paprika, seasoning, tamari, spring onions and tomatoes, and mash together with a fork until it forms a guacamole. Taste and adjust seasoning, if desired.
- Spoon the guacamole into the carved peppers and top with their little hat.
- Chop the remaining half a pepper into small pieces, to form the red 'fingernails', and place them on top of the carrot 'fingers'.
- Place in the fridge until ready to serve.
- Any leftovers will keep in an airtight container in the fridge for up to 2 days.