Decorating Your Home On Halloween

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Halloween is one of the most anticipated occasions for me and my family, though not many people have the same feelings towards it, but it also depends on how you perceive and associate yourself with it. Every individual is different and had different opinion about many topics; one such could also involve festivals and other cultural occasions.

Halloween as everybody knows brings about an occasion of trick or treat. It provides opportunities for kids and adults alike to dress up in not a formal or informal rather in something which is totally not appropriate, just to have fun and to keep the very sprit of Halloween alive.

We take Halloween as an opportunity to enjoy and have lots of fun. The most enjoyable part is getting dressed up and decorating the entire place with stuffs like spiders which in ordinary days no one even thinks about putting them up, but again its Halloween and that's the best part about it.

It is exciting to see others also participate and decorate their homes nicely with innovative ideas like turning homes into grave yards, placing trees, spider webs and also creating fog through a fog machine. All these things make the entire occasion spooky and exciting which in turn enhances the whole idea of Halloween. Besides the 'treat' part is also given considerable thought and exceptional goodies are distributed. Coming up with innovative ideas and brilliant idea is not easy its quite a task it has to be taken seriously and at the same time be enjoyed as well other wise; why go through the trouble.

It is the uniqueness in the decorativeness and the excitement created by it that parents take their children for trick or treat to different homes. But children are not sent alone as it is not safe and there are party spoilers who make the party lose its fun for everyone.

Halloween is the only time of the year where you could let your imagination run wild and be inventive. Though you are restrained by your budget but interesting things and objects could be found from specialty shops or could be surfed online for different things which you might have not even thought about.

Your dreams can take a practical shape. By the increase in innovation and the total cost of products have come down due to out sourcing of product to countries like China and other places it provides opportunity for people who cannot afford that much also to buy some thing. Through internet surfing many things could be found around the world, which would surprise many people as theses things are not sometime available in their home countries and also increased facilities like home transport and deliveries, from which you could order anything at anytime sitting at your home and you could also avail and utilize the product in a shorter time period.

He entire purpose being to keep the sprit of Halloween alive by ordering and buying stuff and also deco rising homes in such a way that it give a totally different look and doesn't give an old look all the time.

Have you enjoyed this article on decorating? Adam Peters is a consultant who writes on similar consumer topics for http://www.home-decorating-reviews.com . A focused website that offers the best articles on art deco interior design and art deco.

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Easy Kids Party Decorating

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Kid party decorations can be cheap and easy, yet impressive, if you follow these simple guidelines and use a little imagination and advance planning. Get rave reviews with our fun decorating ideas!

GREETING SIGN

A greeting sign in your front yard or on your door is a nice way to welcome party guests. Match it to the party theme and colors. For a construction party write "Caution: Work Zone" in black on a yellow background. For a luau party, draw orange, yellow and pink leis around the word "Aloha". A western party sign could say "Welcome to the O.K. Corral".

With just a little imagination, a homemade sign can be better than a store-bought one and you'll be complimented on your ingenuity to boot!

BALLOONS

Balloons are a must for every kids party. They are cheap, colorful, and every kid loves them! Choose the balloon color to complement your party theme. For example, two shades of green for a jungle party, orange and black for a Halloween party, yellow and orange for a construction party, and so on.

Assorted helium-filled balloons can be bunched and anchored in the middle of the party table as a centerpiece, or attached from the light fixture in the center of the room. I always get a special birthday mylar which relates to the party theme and tie it to the birthday child's chair.

A balloon arch is an impressive way to direct guests to the party area. Simply attach helium-filled balloons to a ribbon about every 12 inches and secure it to the ground on either side of your doorway. Remember to attach a few balloons to your mailbox to show guests where the party is. Be sure you have enough balloons to give one to each party guest as they leave.

CREPE PAPER

Another cheap and easy party decoration is crepe paper. Tie four to six pieces from the center light fixture in the room extending to the corners and walls. Twist as you go and

secure with masking tape or rubber cement, both of which are easily removed after the party is over. For an extra fancy effect, twist two different colors of crepe together. Attach a couple of balloons over the crepe paper ends to cover any tape or glue.

Hang crepe paper strips in doorways similar to the 60's beaded look. Alternate colors for more visual interest. Balloons and crepe paper alone are enough to give your party area a fun and

festive atmosphere.

TABLE DECORATIONS

Personalize your party table with some homemade embellishments.

Start with a tablecloth designed by the party child. Cut a length of butcher paper and let him or her decorate it with colorful markers, crayons, pictures cut from magazines, construction paper shapes - let the imagination run wild! Then, sandwich your child's creation between a colored

plastic tablecloth and a clear one, so it can be appreciated by all, yet protected from spills.

Use one or more of your child's toys relating to the party theme as a centerpiece. For example, a large teddy bear for a teddy bear picnic party, a grouping of Barbies for a dolly party, a cowboy hat for a western party - you get the idea. You can even anchor a balloon bouquet to your unique

centerpiece.

Curl several lengths of curling ribbon and lay on the table surrounding your centerpiece. Add a few sprinkles of party confetti - it even comes in different themes - to complete the effect.

COSTUMES

You may not think of costumes as decorations, but they are! They just happen to be adorning people, not walls or tables! It's fun for the party hosts and party child to dress with

the party theme, even if it's just a hat, funny glasses, or themed T-Shirt. This conveys a playful mood to get your party going in a festive spirit.

If you plan your theme several months ahead, you can anticipate your needs and take advantage of sales and discounts to keep the cost of decorations down. Keep a storage container of party

decorations you see on close-out throughout the year. If you throw an annual party on Halloween, Valentine's Day or other holiday, shop the day after the holiday for deeply discounted items and save them in your party container for the following year's party.

Follow these simple kids party decorating tips, and you'll reap the benefits with rave reviews from party guests and parents alike!

Copyright 2004 Kids Party Paradise All Rights Reserved

Patricia B. Jensen is a mother of three and kids party enthusiast. She is the webmaster and owner of Kids-Party-Paradise.com - a complete resource for kids party ideas including invitations, cakes, decorations, games, costumes, favors, and food.

For all the latest party news, read her Kids Party Blog.

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Let Your Kids Go Batty This Halloween

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Although there really is nothing to fear about bats, and they don't really attack people to drink their blood nor are they blind, it's fun to let your imagination run wild, especially around Halloween. The days are growing shorter, the air is crisp, and the leaves are dying-the perfect conditions to let your kids go batty. This year, forget the ghosts and witches and take a cue from Edgar Allan Poe and plan your Halloween party around these scary black mammals. Find everything you need for a "horror-ble" party that will drive your guests batty, from invitations, to crafts, to games.

Invitations

Use a white paint pen to write party details on black bat-shaped cut-outs. Glue onto orange craft paper and send out to guests. Decorations Set the mood for your party by hanging inverted bats made out of black construction paper from trees or the entrance to your house Trim the front door with bat decals or cut-outs. Add a banner with a scary saying. Carve bat shapes into pumpkins and display on the front porch and inside the house. For an extra ghoulish effect, light candles and place inside the pumpkins. Using black and orange ribbon, hang bat shapes from the ceiling along with black and orange balloons. Make a bat banner out of construction paper For your a table center decoration paint a large, bare tree branch black and attaching black construction paper or plastic bats to it. Spread bat-shaped confetti on tabletops and counters.
Bat Hunt Game

Hide some toy bats or construction paper bats around the house inside or outside before guest arrive. Give each guest a paper bag and a flashlight and turn off the lights or go outside. Have guests search for the hidden bats. The person who finds the most bats is the winner. Give a small prize to the winner if desired. (Variation: You could have one special bat for guests to find, and the person who finds that bat gets a prize too.)

Owl and Bats Game

You will need either some plastic or rubber bats. There should be one less bat than the number of players. For example, if you have 6 players, use 5 bats. Before the game, color or paint a spot on the bottom of each bat. Have children sit in a circle. Put the bats, marks facing down, on the floor in the middle of the circle. Have children choose one bat. The child without the bat is the "owl." Have the "owl" sit in the middle of the circle. The "owl" points to one child and tries to guess the color of the spot on that child's bat. If the "owl" guesses the correct color, the child with the bat runs around the circle and the "owl" tries to catch him/her before he/she sits down at his/her spot again. If the "owl" catches the child with the bat, he/she will be a bat again. If not, the "bat" takes a turn to be the "owl."

Party Favors

Visit your local party store or discount store, looking for inexpensive bat-related novelties such as key chains, plastic toys, jewelry, etc.

Bat Cookie Decorating Activity/Snack

Let children decorate their own bat-shaped sugar cookies. Set up a table with paper plates, plastic knives, napkins along with sugar cookies cut in bat shapes, different colors of frosting, sprinkles, candy corn, etc.

Snacks/Drinks

Ice cupcakes with black and add bat-shaped edible decorations. Use bat-shaped cookie cutters to make bat sandwiches or pancakes. Using a bat shaped cookie cutter, cut flour tortillas into bat shapes. Lightly brush both sides of each bat shape with oil. Place tortilla shapes on cookie cutter and place in oven. Broil tortilla shapes, flipping chips once when they begin to brown. When brown on both sides, sprinkle lightly with salt or a mixture of cinnamon and sugar. Bat grog: Combine 2 cups grape juice, 2 cups lemon-lime soda, lime sherbet, and lemon sherbet. Chill.

Jolanda Garcia is a former teacher and educational content designer. Her goal is to provide parents and teachers with quality resources to promote their children's development and creativity. Visit her websites at: Preschool bat crafts and activities, and Halloweenparty ideas.

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Doing Hard Time At Your Kids' Halloween Party

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Of the many different kinds of Halloween parties a hard-time party is bound to be intriguing. Appropriate invitations for this type of party are written on torn pieces of brown paper decorated with a black-cat sticker. Black cats, witches, and bats from the dollar store make effective home decorations.

Pictures can be hung at an angle or upside down. The dressing table may boast a shiny pie tin used for a hand mirror along with an old comb minus many teeth. Gunny sacks make lovely window curtains for this hard-time affair.

Such a setting entails very little expense, not too much effort and creates an atmosphere of hilarity that starts the party off with a bang.

A game that all young people will enjoy is a game o£ "Halloween Ten Pins." In keeping with the hard-time motif use ginger ale bottles for pins and solid heads of cabbages for balls. Set a certain score for game and let some expert bowler keep score for the crowd. Don't keep at one game too long.

Halloween is synonymous with fortunetelling. No Halloween party would be complete without some sort of fortunetelling stunt, especially for teenagers. "Goblet Fortunes" are fun to do. Place a goblet on a table. Tie a ring to a string. Let each guest drop the ring to the bottom of the goblet while he recites the alphabet. Immediately when the ring strikes the side of the goblet the person stops. The letter with which he or she stops is indication of the name of the person he or she will marry.

"Halloween Hags" are lots of fun. Draw on a sheet a life-size witch with stringy hair, peaked hat, etc., with a hole where the face should be seen. Hang a sheet in an open doorway. Let the girls stick their heads in the opening, making faces to disguise their identities. Boys write their guesses as to who each one is. Then the girls take their turns at guessing whose face they see. It is surprising how hard it is to guess each face. The youngsters are very good at face-making and have a grand time doing it.

At the conclusion of the games serve your guests a hearty meal. Have the dining table set with a clean ragged cloth or brown paper doilies. Cracked and nicked dishes are in order along with old and odd pieces of silverware. Candles stuck into empty pop bottles may be used for table lighting.

Colored magazine ads that represent each of the guests may be used for place cards. This causes a riot of fun and you'd be surprised how quickly each guest will spot his place.

John Lenaghan writes about Halloween party ideas and other party-related topics for the Party Ideas 4u website. Read more at http://www.party-ideas-4u.com

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Halloween Games for Kids' Parties

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Maybe your child has a birthday on October 30 or 31, and you want to have a party. Or you are having a traditional celebration in party form and are looking for ways to keep the kids entertained safely. There are lots of Halloween games for kids, both active and quiet, that will keep them occupied and having fun. Here are some ideas.
Monster FreezePut on some Halloween music. It can be funny and upbeat, or slow and scary. Tell kids to move the way the music feels. When the music stops, they have to freeze. Kids love Monster Mash and Michael Jackson's Thriller songs.
Pin the Nose on the WitchThis is a variation on Pin the Tail on the Donkey. Use a large picture of a witch, and paste it up on a wall. Give each kid a nose made from construction paper, with a loop of masking or painter's tape on the back.Blindfold each child in turn, spin them around three times (kids love the spinning best of all), and then point them in the direction of the witch poster. They stick the nose on when they think they have it in the correct position.
Pass the Jack-O-LanternDivide the kids into two teams, and line each team up. Give the first person in each line a jack-o-lantern. You can use an orange with a face drawn on with black marking pen. Or use orange balloons with or without faces.The first child puts the fake pumpkin under their chin and keeps it there, without using their hands. They have to pass it along, from one child to the next in line, from chin to chin, without using any hands. The first team to finish wins.
Spooky TelephoneAgain, using teams in two lines, say the same spooky message to the first child in each line. They need to whisper the message to the next kid, and so on, down the line. At the end, the last kid has to tell you what the sentence was. Kids love to hear the funny things they end up saying.
Cookie DecoratingYou can make or buy sugar cookies and decorate them with icing, sprinkles, and small candies, such as M and Ms. If you spread round cookies with orange icing, then give kids black or brown, they can decorate them to look like jack-o-lanterns.If you use black or brown frosting, then give kids white icing, they can make spider webs. You can top those with gummy worms or bugs, to make them super gross.Remember, if you have very young children at the party, keep the toys and favors large, to prevent choking. And in general, the grosser, the better. Kids love yucky! Using these simple Halloween party games, you can keep the kids amused and safe this year.

Bryant Terry's Inspired Southern Food (Vegan)

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So, Paula Deen decides to make lighter Southern food and it gets headlines? It's a campaign year, and I am sick of the mud-slinging, so I will just say this: I think the wrong person has been getting the headlines all this time. When it comes to Southern food, real Southern food that has evolved — as any cuisine should — my vote is for Bryant Terry, including his book, The Inspired Vegan.

Yes, vegan. And Southern food without bacon and lard. Terry's recipes use many of the classic ingredients one associates with good Southern cooking; black-eyed peas, greens, sweet potatoes, grits, johnny cakes, sweet tea, molasses. And, he definitely doesn't use factory-farmed pork or Velveeta, which is not on any seasonal, heritage ingredient list I can fathom, Southern or not. The beauty of Terry's take on Southern ingredients is that he's re-thought them, added his life influences, often Asian, and continues to create. Food, like everything else, must evolve.

Terry's food is healthy. This commitment to good, healthy food is not just in his cooking, he lives it. Terry has worked for food access and food justice as well as nutrition education and empowerment throughout the span of his career. This is not a new brand image he's acquired for marketing purposes.

Vegan or not, and I am not a vegan, his recipes are creative, and, as the title suggests, inspired. The recipe for Savory Grits with Sauteed Broad Beans, Roasted Fennel, and Thyme is the sole reason my 7-year-old now requests "Fennel!" as a favorite vegetable when we shop.

This fall, I am looking forward to trying Sweet Potato-Cornmeal Drop Biscuits with Maple Syrup. The fresh shell peas at the market right now will be great in Black-eyed Peas in Garlic Ginger Braised Mustard Greens. Terry's Pickled Red Onions are a staple condiment in our fridge for months now.

Get past the "vegan" thing if you are not vegan. When I am run dry on ideas for making vegetables delicious, I turn to vegan cookbooks for inspiration. Not the ones that try to make non-meat versions of a burger or hot dog, but the ones like Terry's that embrace the flavors and richness that vegetables and grains can bring. The title is so aptly named. This is Inspired cooking. And Terry, as a chef who uses his creativity to help and inspire others, and to bring about food justice and healthy choices for all is my kind of inspiration, too.

It's Bigger Than Just School Lunch

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As many blog posts as I have written bemoaning school lunches and nutrition for kids, it's refreshing to share good news. Here's an updated menu with the proposed USDA changes for better nutrition for school meals. It's much improved and I was even surprised to see jicama on the ingredients list.
What I like most about it is that it is a bit realistic. It's healthier swaps for things kids have been eating. What I would call "transitional foods." There's a chance kids will actually eat part of these lunches. Much of the rationale used to block school food changes hinged on precisely that: kids won't eat healthy foods. There is more waste. It won't work. And, frankly, they are right. If kids won't eat these items at home, how can we expect them to at school?
It's like a chicken and egg thing. Or a chicken nugget and egg mcmuffin thing. Do kids eat poorly because they get junk food in schools every day, or do kids eat junk food every day so they will only eat junk food in schools?
I've read with envy all the amenities and fresh food that Alice Water's and Co. have implemented in Berkeley schools along with their Edible Schoolyard program. I think about that program, even as I am applauding these hard-won changes. But,read this article in Grist about just how well the kids in Berkeley are eating and what they are not eating. Do they eat a better diet and non-processed foods than other kids? Yes. But, even with all the advantages, frankly the kids still aren't eating as well as they could.

We're winning in our schools. Which is incredibly important for kids whose best meals and main nutrition for the week come from our school lunch program. Let's not stop here. 
Let's keep fixing school lunches.Let's fix lunch at home. Let's help others get access to affordable, healthy foods.Let's make healthier choices in quick serve restaurants. Let's tackle junk food marketing to kids.Let's tackle our whole food system that's designed around commodity crops for animal feed and processed foods.
Let's tackle our own kid's eating habits at home.

A bit of history for perspective:

The first school lunch programs were created by teachers and moms. They often included things like a garden on site and even a cow for fresh milk.

The first school lunch legislation was passed in 1946. The program was not designed as a way to help feed hungry kids alone. It was also established to use surplus agricultural commodities which in turn kept food prices from crashing. The program was funded with $10 million per year in 1946 dollars (114.6 million today) to feed 6.7 million children. Today's budget is $11 billion annually to feed 31 million kids daily.

What are "surplus agricultural commodities?" Commodities may not sound much like food, but historically this meant the basic items produced from a farm; corn, wheat, soy, rice, meat, milk, eggs, fruit and vegetables. Not so much now, but we'll get to that in a later lesson.

In many ways, the 1946 legislation was well-intentioned if not fairly administrated. Okay, it sounded good at least.

Here's a few other quotes from the 1946 legislation that might make us all yearn for the good old days, or at least the old days of good lunch as it was promised:

• "The need for a permanent legislative basis for a school lunch program, rather than operating it on a year-to-year basis, or one dependent solely on agricultural surpluses that for a child may be nutritionally unbalanced or nutritionally unattractive, has now become apparent."
• "It is hereby declared to be the policy of Congress, as a measure of national security, to safeguard the health and well-being of the Nation's children and to encourage the domestic consumption of nutritious agricultural commodities and other food ..."
• "The educational features of a properly chosen diet served at school should not be under-emphasized. Not only is the child taught what a good diet consists of, but his parents and family likewise are indirectly instructed."

While it may seem like some of our lunch items around today have enough preservatives to have endured since 1946, the lunch program then contained a lot fewer processed foods. It was 1946 after all. Here are the 1946 recommendations for a typical meal per child:
Milk, whole, 1/2 pint Protein-rich food consisting of any of the following or a combination thereof:

• 2 oz. Fresh or processed meat, poultry meat, cheese, cooked or canned fish
• Dry peas or beans or soy beans, cooked, ½ cup
• Peanut Butter, 4 tbsp.
• Eggs, 1

Raw, cooked, or canned vegetables or fruits, or both, ¾ cupBread, muffins or hot bread made of whole grain cereal or enriched flour, 1 portion
So, at least 66 years ago, folks knew that our country's future was linked to healthy children. That not all agricultural commodities are healthy foods. And that the meal provided should be exemplary of what families should eat at home. The meal was also based on whole foods; milk, protein, vegetables, fruits and whole grains.

Ani's Raw Food Essentials Book Giveaway!

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This Giveaway has ended. Please click here to see who won.

Thanks to all who entered.

Scroll down to see an awesome recipe from Ani's Raw Food Essentials:)

Hi everyone! I am back with the details of my first blog giveaway!

I am so happy to be able to give one of you* a chance to win the awesome new book Raw Food Essentials by the lovely raw food chef, Ani Phyo.

Check out my post from yesterday to see all the incredible recipes I have made so far from Ani's Raw Food Essentials, and my review of the book.

*This contest is open to residents of the United States only, as stipulated by the sponsor. Sincere thanks to the lovely Lindsey Triebel of Perseus Books Group for arranging this giveaway!

Now, here is how to enter:

Entry number one:
1.) Please check out my post from yesterday, then come back here and tell me which one of the recipes I made from Ani's Raw Food Essentials you are most interested in trying. Also, I would love to know if you have a favorite recipe from raw Chef Ani Phyo. If you haven't tried one yet, visit her incredible website and tell me which recipe you would most like to try. Leave your comment on this post for one entry.

Entry number two:
2.) For another chance to win, leave me a second comment on this post and tell me what you like to see most in an un-cookbook. Are you someone who loves raw sweets and desserts, looking for quick everyday recipes, or meals for the whole family, etc. Are you interested in all kinds of raw info, or just the recipes? Please mention if you do buy un-cookbooks, and if you prefer e-books, or printed books in your comment.

Entry number three:
3.) For a third chance to win, mention this giveaway on your own blog, Facebook, or Twitter with a link to this post. If you don't blog, Facebook, or tweet, be a subscriber or follower of the happy raw kitchen blog:) Just tell me which one you did for this additional entry. You only need to do one mention for this, but anything extra is appreciated:)

Bonus:
4.) For a fourth and final chance to win, stand on your head while facing west, put on some hot pink lipstick, and whistle the Happy Birthd....HAHAHA! Forgive me :) Just having some fun!

Please have your entries posted by 12 midnight EST Sunday, June 6, 2010. Winner will be announced on, or shortly after Monday, June 7.

Good Luck Everyone!!!

p.s. I am not able to post in the comments at this time, please feel free to email me with any questions regarding this giveaway, contact info on my profile here. Also, if you are having problems posting a comment, contact me.

Now, I do have something special for all of you! I was given permission to share a recipe from the book, and believe me, it is awesome!

MEDITERRANEAN WRAP WITH RED PEPPER
HUMMUS (BEAN-FREE)

Photo credit: Tyler Golden.

From the book Ani's Raw Food Essentials by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010.

MAKES 4 WRAPS

This recipe uses collard leaves for wrapping up vegetables, such as spinach, zucchini, black olives, and avocado, with a delicious Red Pepper Hummus.

2 large collard leaves
2 cups spinach, washed well
½ recipe Red Pepper Hummus (page 184)
1 ripe avocado, pitted and sliced
½ cup zucchini, cut into long, thin spears
¼ cup pitted, chopped black olives

Cut the leaves away from the thick center stem of each collard leaf to make a total
of four flat pieces.

Top each collard section with spinach leaves. Then, spoon Red Pepper Hummus across the bottom edge of the shorter width of each leaf. Top with avocado, zucchini, and black olives. Roll up into a wrap and serve.

Will keep for up to a day at room temperature, or store for a day or two in the
fridge.

RED PEPPER HUMMUS (BEAN-FREE)

MAKES 2 CUPS

This hummus is made using tahini, as in traditional recipes, but instead of chickpeas, I use red bell pepper and a pinch of cumin for a richer flavor. Sesame powder helps absorb some of the excess liquid from the juicy bell pepper.

½ cup sesame seeds, ground into a powder
2 teaspoons chopped garlic
1 teaspoon sea salt
2 cups seeded and diced red bell pepper
1/3 cup tahini
¼ cup lemon juice
½ teaspoon ground cumin

In a food processor, process the sesame seeds, garlic, and salt into small pieces.
Add the remaining ingredients and process until smooth.

Will keep for 2 days in the fridge.

I have already made this yummy recipe, and it is fantastic!

Huge thanks to lovely raw Chef Ani Phyo for allowing me to share this amazing recipe, and for creating this incredible book.

Keepin' My Cool :)

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Welcome back everyone! Hope you are all staying cool. The Adirondack mountains have chilled out a bit lately, but it is still warm enough for one of my favorite raw treats, Popsicles!

They are so easy to create, and help keep you hydrated in the hot weather in a fun way.

The "recipe" is simple, just use your favorite liquid like fruit puree, juice, or smoothie (yup, even a green one). If you like fudgesicles, you can use your favorite avocado pudding, yum!

Even banana soft-serve is delish as a Popsicle. For the pops pictured, the white was 1 young Thai coconut, pureed with a splash of coconut water, a dash of coconut nectar, and a squeeze of lime. The yellow was sweet, juicy pineapple, and the red was dark, sweet cherries with a spoon of coconut nectar. Some flavors taste a bit less sweet to me when frozen, but you can omit all sweeteners if you prefer:)

My favorite flavors in this pop were the pineapple and cherry:)

Check out this very cool stainless steel ONYX Popsicle Mold from the tickle Trunk. I absolutely adore it!

The mold is so well made, I think it could become a family heirloom!

One great feature is that the pops can be made one at a time, the perfect thing to make with that little extra smoothie that won't fit in the glass. Frozen pops can be removed as soon as they are solid, and new treats can be made since you need to use a new stick each time. The company is actually working on re-usable bamboo sticks! In the meantime they do come with extra sticks, and you can find replacements if needed.

The tops have a colorful silicone seal around the stick, and they give you an extra set, too. I found it easier to insert the stick from the underside of the top, so the seal doesn't pop out.


I will be reusing the 'spent' sticks myself in a crafty trivet or something :)

I stored a few Popsicles (removed from molds) in the freezer, wrapped in parchment paper:

I even made some like my bloggie friend, bitt, who used sweetened tea. Mine were double strength mint tea, sweetened with coconut nectar. Yum!!! The orange pops are persimmon...absolutely fantastic! The nice ripe persimmons got a little smushed on the way home from the market this weekend, so into the Popsicle they went! I still have an older plastic mold, so I used that for this batch.


They were all so cool and refreshing, but the mint was especially nice.

If it is hot where you live, I would love to hear about your ways of staying cool!

For those interested, I should be back soon with a kombucha update since momma SCOBY has given birth haha!!!

I would also like to thank the lovely Pure2Raw twins, Michelle and Lori, for featuring a few of my socca pictures on their blog earlier this week in a feature called "Socca Sunday"! Although it is not raw, I am totally in love with it! Thanks so much, Michelle and Lori:)

I'm Nuts About This Post!

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Happy Monday everyone! Hope you all had a good weekend.

We did the usual...shopping:)

The rain stopped us from a day trip to Vermont, but we were just there last weekend anyway:) Below is a picture of Lake Champlain with the Adirondack Mountains in the background. It was so lovely.

Our main reason for going to Vermont last week was an Antique and Classic car show in Stowe. Have you ever seen a car with a record player in the dashboard?

Raise your hand if you actually know what a 'record player' is! :)

Since we usually have to do our food shopping on weekends, I was so happy to find a great Natural Foods store right on the same road as the show:) We stopped on the way home for a much needed cold coconut water and a few pantry essentials. If you find yourself in Waterbury Center, Vermont make sure to stop by Sunflower Natural Foods.

The store was very well stocked,

and so neat and clean with a very friendly staff:) There was even a sweet play nook upstairs for the little ones:)

Don't you wish you were 4 or 5 again?

My recent post, Raw Pantry Essentials, showed a few pictures from one of my usual places to shop. But sometimes, a 'special ingredient' can only be found online.

I recently ordered Heathy's Moonie Pie ebook (they look amazing btw), and noticed that I didn't have one of the ingredients. Hmmm...as well stocked as my favorite store is, they do not carry this one special ingredient. A quick online search for it brought me to NutsOnline.

My order was placed on Monday, and the box arrived at my door Tuesday afternoon, less than 24 hours later! What a pleasant surprise:) Everything looked great!

NutsOnline has a huge selection of organic and raw products, as well as hundreds of other products.

While checking out their blog, I was thrilled to see they had linked up to my Sprouting Chia seeds post:) Thanks NutsOnline!

So, I am very excited to tell you NutsOnline has generously offered one of you* a chance to try 2 of their products!

One pound of Organic Chia Seeds, and one pound of Raw Organic Hemp Seeds! YAY!!!!!

Thanks so much to the lovely Katie Ide from NutsOnline for making this giveaway possible.

These products were hand picked by yours truly:), but you can change them if you have issues with either of these...for anything of a lesser or equal value:)

*This giveaway is limited to residents of the United States and Canada only.

Requirements to enter this giveaway are simple:

Mandatory for entry #1:
Visit NutsOnline and leave a comment below telling me which of their products you would love to try, and what you would make with them.

For one additional entry:
Subscribe to the NutsOnline Newsletter to receive special offers and coupons, leave a comment here telling me you did so, for entry #2.

That's it! This giveaway will close at midnight EST Sunday August 29, 2010. Winner will be announced on, or shortly after Monday, August 30.

You probably already have a favorite recipe using hemp or chia seeds, but if you don't, here are several pictures of a few of mine to whet your appetite.

All the links are to my posts which either have the recipe, or tell you where to find it:

Chia Puddings

Bitts Hemp Brownies

Kate Magic's Marching Biscuits

Magic Chocolate

Hemp Power Ball Truffles

Chia-Sesame Cracker

Oh my...I think we need something with a little green:)

Russell James' Wilted Kale Salad with Creamy Chipotle Dressing


My S&M Salad with Creamy Macadamia-Lime Hemp Dressing

There, that's better!

Good luck everyone!!!!

Chocolate Waffle Pops! The New Rage.

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I never quite got into the whole cake-pop rage. While cupcakes and macarons are sold in many shops here in Europe, cake pops still haven't shown their cute little faces. Making them myself? Only if they have a chocolate coating. The overly-sweet, but oh-so-pretty colorful cake pops are just... too... sweet! So, I'm starting a new trend. I spotted these on a baking blog, but I completely forgot which blog it was.




Enfin, they're so super easy to make. You can of course make waffles yourself, but I figured the store-bought ones are a bit more solid of texture and would hold better on a stick. I melted chocolate, poured it on top, used a spatula to even it out, and decorated them with many many colorful sprinkles. I popped them into the refrigerator and voilá! Happiness on a stick! :D Rating: 5 out of 5.







Chocolate waffle-pops in my cake dome, on Instagram.

Black-eyed Peas in a Healthy Soup for New Year's Luck

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For the last few years, we've made sure to make black-eyed peas for New Year's. I never even questioned the source of this mostly southern tradition. It's an excuse to eat black-eyed peas with smoked ham hock. 'Nuff said. That more traditional recipe is in our cookbook, The Cleaner Plate Club, and plenty of greens recipes to go with it, too.

In the South, the peas symbolize prosperity, greens mean money and the pork is said to symbolize the pig's hard efforts at foraging for itself. Some of the history behind the custom comes from Civil War days when the Union soliders wiped out all the food crops in the South, leaving just "animal feed" like field corn and the black-eyed peas.

Other history point to farther back, such as ancient Syria and Jewish Rosh Hashana, then brought to the US by Jewish immigrants in the 1700s.

This year, we skipped the ham and went for a vegetarian approach. After the holiday excess, I have to admit that we were all ready for something light. This soup is based on the Fall Vegetable Soup in the book, with the addition of farro, a wholegrain the offers some protein, and, of course, black-eyed peas which are available fresh this time of year. Also check in the freezer section for frozen ones.

Still, we have the peas for prosperity, kale as the greens for money, and the cheap, healthy protein source of farro for my own foraging, as well as some herbs from my garden (what has not totally frozen yet). And, without the saturated fat from the smoked pork, well, this soup adds a healthy start on your New Year's resolutions.

To modify the recipe for dried black-eyed peas, you'll need to soak them overnight. After sweating the onion, celery, garlic, and carrot, add the stock and black-eyed peas (drained and rinsed from the soaking water) and bring those to a boil, then simmer for 1.5 hours before going forward with the rest of the recipe.

Makes 12 servings

2 Tbsp extra-virgin olive oil

1 large onion, chopped

2/3 cup chopped carrot (about 
3 medium carrots)

2/3 cup chopped celery (about 3 stalks)

2 garlic cloves, minced

10 cups vegetable or chicken stock

1 Tbsp dried summer savory

2 tsp dried thyme

2 sprigs fresh rosemary, chopped

2 bay leaves

2 small Parmesan rinds, optional

1 lb sweet potatoes, peeled and diced small (¼-inch cubes)

1 lb winter squash, peeled and diced small (¼-inch cubes)
1 cup farro, rinsed and drained or 1 cup lentils, rinsed, sorted and drained

1 lb. fresh or frozen black-eyed peas

1 bunch (about 12 oz) kale or chard greens, stemmed and chopped

Sea salt and freshly ground black pepper to taste

1. Warm the oil over medium-low heat and add the onion, carrot and celery. Sweat this combination, known as a mirepoix, until the onion is translucent.
2. Add the stock and the savory, rosemary, thyme and bay leaves. Bring to a boil, and then reduce the heat to a simmer. Add the sweet potato, squash and Parmesan rinds, and then simmer for 30 minutes.
3. Add the farro or lentils and black-eyed peas and simmer for 30 more minutes (or until the lentils, if present, are al dente).
4. Add the greens, and simmer for 5 more minutes.
5. Remove the bay leaf and Parmesan rinds. Season with salt and pepper to taste and serve.

When we were eating, my six-year-old who often won't eat soft textures of orange foods, said, "Mom, can we have this soup every New Year?" As picky as kids can be, especially after a sugar rush of holiday desserts, I think that's about as lucky as it gets.

Happy New Year, everyone. I hope you are off to a healthy, happy new start.

Bryant Terry's Inspired Southern Food (Vegan)

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So, Paula Deen decides to make lighter Southern food and it gets headlines? It's a campaign year, and I am sick of the mud-slinging, so I will just say this: I think the wrong person has been getting the headlines all this time. When it comes to Southern food, real Southern food that has evolved — as any cuisine should — my vote is for Bryant Terry, including his book, The Inspired Vegan.

Yes, vegan. And Southern food without bacon and lard. Terry's recipes use many of the classic ingredients one associates with good Southern cooking; black-eyed peas, greens, sweet potatoes, grits, johnny cakes, sweet tea, molasses. And, he definitely doesn't use factory-farmed pork or Velveeta, which is not on any seasonal, heritage ingredient list I can fathom, Southern or not. The beauty of Terry's take on Southern ingredients is that he's re-thought them, added his life influences, often Asian, and continues to create. Food, like everything else, must evolve.

Terry's food is healthy. This commitment to good, healthy food is not just in his cooking, he lives it. Terry has worked for food access and food justice as well as nutrition education and empowerment throughout the span of his career. This is not a new brand image he's acquired for marketing purposes.

Vegan or not, and I am not a vegan, his recipes are creative, and, as the title suggests, inspired. The recipe for Savory Grits with Sauteed Broad Beans, Roasted Fennel, and Thyme is the sole reason my 7-year-old now requests "Fennel!" as a favorite vegetable when we shop.

This fall, I am looking forward to trying Sweet Potato-Cornmeal Drop Biscuits with Maple Syrup. The fresh shell peas at the market right now will be great in Black-eyed Peas in Garlic Ginger Braised Mustard Greens. Terry's Pickled Red Onions are a staple condiment in our fridge for months now.

Get past the "vegan" thing if you are not vegan. When I am run dry on ideas for making vegetables delicious, I turn to vegan cookbooks for inspiration. Not the ones that try to make non-meat versions of a burger or hot dog, but the ones like Terry's that embrace the flavors and richness that vegetables and grains can bring. The title is so aptly named. This is Inspired cooking. And Terry, as a chef who uses his creativity to help and inspire others, and to bring about food justice and healthy choices for all is my kind of inspiration, too.

It's Bigger Than Just School Lunch

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As many blog posts as I have written bemoaning school lunches and nutrition for kids, it's refreshing to share good news. Here's an updated menu with the proposed USDA changes for better nutrition for school meals. It's much improved and I was even surprised to see jicama on the ingredients list.
What I like most about it is that it is a bit realistic. It's healthier swaps for things kids have been eating. What I would call "transitional foods." There's a chance kids will actually eat part of these lunches. Much of the rationale used to block school food changes hinged on precisely that: kids won't eat healthy foods. There is more waste. It won't work. And, frankly, they are right. If kids won't eat these items at home, how can we expect them to at school?
It's like a chicken and egg thing. Or a chicken nugget and egg mcmuffin thing. Do kids eat poorly because they get junk food in schools every day, or do kids eat junk food every day so they will only eat junk food in schools?
I've read with envy all the amenities and fresh food that Alice Water's and Co. have implemented in Berkeley schools along with their Edible Schoolyard program. I think about that program, even as I am applauding these hard-won changes. But,read this article in Grist about just how well the kids in Berkeley are eating and what they are not eating. Do they eat a better diet and non-processed foods than other kids? Yes. But, even with all the advantages, frankly the kids still aren't eating as well as they could.

We're winning in our schools. Which is incredibly important for kids whose best meals and main nutrition for the week come from our school lunch program. Let's not stop here. 
Let's keep fixing school lunches.Let's fix lunch at home. Let's help others get access to affordable, healthy foods.Let's make healthier choices in quick serve restaurants. Let's tackle junk food marketing to kids.Let's tackle our whole food system that's designed around commodity crops for animal feed and processed foods.
Let's tackle our own kid's eating habits at home.

A bit of history for perspective:

The first school lunch programs were created by teachers and moms. They often included things like a garden on site and even a cow for fresh milk.

The first school lunch legislation was passed in 1946. The program was not designed as a way to help feed hungry kids alone. It was also established to use surplus agricultural commodities which in turn kept food prices from crashing. The program was funded with $10 million per year in 1946 dollars (114.6 million today) to feed 6.7 million children. Today's budget is $11 billion annually to feed 31 million kids daily.

What are "surplus agricultural commodities?" Commodities may not sound much like food, but historically this meant the basic items produced from a farm; corn, wheat, soy, rice, meat, milk, eggs, fruit and vegetables. Not so much now, but we'll get to that in a later lesson.

In many ways, the 1946 legislation was well-intentioned if not fairly administrated. Okay, it sounded good at least.

Here's a few other quotes from the 1946 legislation that might make us all yearn for the good old days, or at least the old days of good lunch as it was promised:

• "The need for a permanent legislative basis for a school lunch program, rather than operating it on a year-to-year basis, or one dependent solely on agricultural surpluses that for a child may be nutritionally unbalanced or nutritionally unattractive, has now become apparent."
• "It is hereby declared to be the policy of Congress, as a measure of national security, to safeguard the health and well-being of the Nation's children and to encourage the domestic consumption of nutritious agricultural commodities and other food ..."
• "The educational features of a properly chosen diet served at school should not be under-emphasized. Not only is the child taught what a good diet consists of, but his parents and family likewise are indirectly instructed."

While it may seem like some of our lunch items around today have enough preservatives to have endured since 1946, the lunch program then contained a lot fewer processed foods. It was 1946 after all. Here are the 1946 recommendations for a typical meal per child:
Milk, whole, 1/2 pint Protein-rich food consisting of any of the following or a combination thereof:

• 2 oz. Fresh or processed meat, poultry meat, cheese, cooked or canned fish
• Dry peas or beans or soy beans, cooked, ½ cup
• Peanut Butter, 4 tbsp.
• Eggs, 1

Raw, cooked, or canned vegetables or fruits, or both, ¾ cupBread, muffins or hot bread made of whole grain cereal or enriched flour, 1 portion
So, at least 66 years ago, folks knew that our country's future was linked to healthy children. That not all agricultural commodities are healthy foods. And that the meal provided should be exemplary of what families should eat at home. The meal was also based on whole foods; milk, protein, vegetables, fruits and whole grains.

Three Hearty Soups on a Budget

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It's a good time of year for soups. I love hearty soups with seasonal ingredients. They are filling, but light on the budget. They use similar ingredients, so you can make a soup with the things you have on hand.

The third recipe, Bean, Kale and Potato, has been on our table daily all week. My family is protesting a bit. But, I am loving the not having to cook nightly and the way the recipe used nearly all of our CSA bag of ingredients and stretched 12 oz. of meat into 30 meals. It's practical for all of us, but especially for those on a limited budget.

Soups are a great way to use what you have on hand. You can source beans and grains in only the amount you need from bulk bins, too. These low cost and high nutrition ingredients make for a fantastic soup with a few seasonal vegetables. Meat and stock are optional, too.

The recipes are offered here in a series for an Arvest Bank, feeding the hungry Pinterest contest. The winner gets to donate 10,000 meals to their community food bank. My local food bank is Harvesters. Please like this pin so they can win 10K meals! The food bank feeds 66,000 people weekly. Your "like" of this pin will help a lot!

Winter Vegetable Soup
The farro used in this recipe, an ancient strain of grain, is available in the bulk foods aisle for pennies a pound.

Makes 12 servings

2 Tbsp extra-virgin olive oil
1 large onion, chopped 2/3 cup chopped carrot (about 3 medium carrots) 2/3 cup chopped celery (about 3 stalks) 2 garlic cloves, minced 10 cups vegetable or chicken stock, (or water if budget is limited) 1 Tbsp dried summer savory 2 tsp dried thyme 2 bay leaves 2 small Parmesan rinds, optional 1 lb sweet potatoes, peeled and diced small (¼-inch cubes) 1 lb winter squash, peeled and diced small (¼-inch cubes) 1 cup farro, rinsed and drained or 1 cup lentils, rinsed, sorted and drained 1 bunch (about 12 oz) kale or chard greens, stemmed and chopped Sea salt and freshly ground black pepper to taste



1. Warm the oil over medium-low heat and add the onion, carrot and celery. Sweat this combination, known as a mirepoix, until the onion is translucent.
2. Add the stock and the savory, thyme and bay leaves. Bring to a boil, and then reduce the heat to a simmer. Add the sweet potato, squash and Parmesan rinds, and then simmer for 30 minutes.
3. Add the farro or lentils and simmer for 30 more minutes (or until the lentils, if present, are al dente).
4. Add the greens, and simmer for 5 more minutes.
5. Remove the bay leaf and Parmesan rinds. Season with salt and pepper to taste and serve.

Beans and Greens and Grains Soup

Beans and Greens is the name of a great program here locally for six farmers markets. Basically, any food stamp card purchases of fresh, healthy produce are doubled. So, five dollars will buy a food stamp recipient TEN dollars in healthy food.

As a salute to this program that makes healthy food available to folks who need it most, I decided to create a special soup, a meal in a bowl, that can be made from beans and greens as well as whole grain purchased on the cheap from the bulk bins. The chicken sausage is optional, but a nice addition if affordable. Kale and leeks are spring vegetables that should be making an appearance very soon (I hope).
2 leeks, white parts and light green, diced (or a use small onion)4 carrots, peeled and diced small1 tbs. olive oil1 bunch kale, stems removed and chopped1 cup whole grains such as whole wheat, barley, whole oats or brown rice12 oz. cooked mild chicken sausages, sliced1 lb. frozen black eyed peas, (see below for canned or dried options)10 cups chicken broth, (can use water if on very limited budget)1 large parmesan rind, optionalsalt and pepper to taste
Heat the oil over medium heat in a large, heavy pot with a lid. Add the leeks or onion and the carrots. Place the lid on and sweat the veggies for 10-15 minutes to begin to release the flavors.
Add the whole grains and the broth. Bring to a boil. Add the kale and sausage, parmesan rinds, frozen beans. When this returns to a boil, turn the heat down to a simmer, cover and simmer for 50 minutes, or until grain is cooked al dente. Remove the rind. Season with salt and pepper to taste.
For dried beans, soak the beans overnight first. Sweat the veggies as above, add the dried beans and 12 cups of stock. Cook for 1.5 hours until beans are just becoming tender. Then proceed with the rest of the recipe. For canned beans, rinse and drain 2 cans of beans. Add these for the last 20 minutes of simmering.
Beans, Greens, and Potato Soup
This soup is similar to both of the above, but uses sweet potatoes and potatoes instead of the grains. It makes enough to feed a small army and is more hearty like a stew. The sausage is nice, but you won't miss it if its not there. Spices can sometimes be bought in bulk bins, only what you need. Or, in very small quantities to be cost efficient.
1 large onion, diced5 carrots, diced4 stalks celery, diced2 tbs. olive oil1 sprig rosemary1 tbs. dried savory or thyme1 lb. dried small white beans, rinsed and soaked overnight, or can use canned beans10 cups chicken or vegetable stock, or water if necessary1 lb. sweet potatoes, peeled and diced1 lb. potatoes, diced (no need to peel)1 bunch kale or collards, stems removed and chopped12 oz. chicken sausage, diced, optionalsalt and pepper
Heat the oil over medium heat in soup pot. Add the onion, carrot and celery to soup pot. Sweat (cook over medium low heat for about 10 minutes) the veggies until the onion is translucent. Add the stock or water, herbs, dried beans. See note below if using canned beans. Bring to a boil, then simmer, covered for about 1 hour. 1.5 hours for larger white beans. You can do this in 20 minutes if using a pressure cooker!
When the beans are just tender, add the potatoes and sweet potatoes. Bring back up to a boil, then reduce heat and simmer for 20 minutes. Add the sausage, if using, and the greens. Bring back up to a boil, then reduce heat and simmer for about 10 minutes. Goes great as a meal with a slice of bread. Freezes well and is great leftovers for the week.

Have A Home Bar Halloween Party

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When that time of year rolls around when the days get gradually cooler and the trees change color, It is time to plan a Halloween party around your home bar. Home bars are great "centerpieces" in which to focus on the theme of your party. They are a natural place for guests to get acquainted and food and beverages to be served.This article will focus on some ideas for party themes, favors, decorations and entertainment.

When all is said and done, a Halloween party would not be complete without costumes. Your decision on costumes has everything to do with the selection of the theme of your party, and the guests you intend to invite. Some party themes will probably require that you and your guests rent or purchase professionally designed costumes. If you feel renting or purchasing costumes will be necessary, consult with your guests first. On the other hand, some party themes will be easily suited to homemade costumes. Let your imagination be your guide.

A theme that is easily adapted to your home bar would be a "wild west" theme. All your guests should be given a particular "character" to play. The females should probably uniformly be "saloon girls", as they were the only women allowed in saloons. If you have a friend with a bushy mustache, he could be the bartender. Just slick back his hair and give him an apron or vest. A fun form of entertainment would be to have a "gunfight" between a designated marshall and a wanted "bad" guy. Water pistols only, of course! Tables could be set up for poker and black jack games, with an appropriately dressed dealer. Whole peanuts in the shell and pretzels are perfect snacks "of the day."Make sure that you have mugs for the beer and old fashioned shot glasses for decoration.

If your home bar has a "retro" theme, a "Star Wars" theme could be great fun. Most of us remember the famous futuristic bar scene from Star Wars. You could attempt to duplicate some of the characters who appeared in the scene, as well as the traditional members of the cast. For a "Star Wars" theme, you are probably going to need professional costumes and props.Fun drink selections would consist of the imaginative use of food colorings."The music might be hits from the 50's or 60's, which is certainly ironic in a futuristic gathering. Another fun activity would be to play charades in costume. That is always good for a few laughs!

A couple of final party theme ideas would be a "gypsy"theme. You could have Tarot card and palm reading as entertainment. Or even a 60's and 70's theme, complete with bell bottoms and "Beatle" wigs. The point of the party is to have fun and "cut loose."Please remember to plan ahead, Halloween is right around the corner. Happy Halloween!

Michael Hutchins is a highly successful business analyst and entrepreneur with 30 years of experience. His company, "Rapid Results Marketing" helps small businesses creates winning business strategies. Michael was recently awarded an industry "scholar" status with The Gerson Lehrman Group of N.Y.City, N.Y. For a free business evaluation, and to find out what makes Michael "tick", GO HERE [http://www.whoismikehutchinsllc.com]

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Halloween Games for Kids' Parties

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Maybe your child has a birthday on October 30 or 31, and you want to have a party. Or you are having a traditional celebration in party form and are looking for ways to keep the kids entertained safely. There are lots of Halloween games for kids, both active and quiet, that will keep them occupied and having fun. Here are some ideas.
Monster FreezePut on some Halloween music. It can be funny and upbeat, or slow and scary. Tell kids to move the way the music feels. When the music stops, they have to freeze. Kids love Monster Mash and Michael Jackson's Thriller songs.
Pin the Nose on the WitchThis is a variation on Pin the Tail on the Donkey. Use a large picture of a witch, and paste it up on a wall. Give each kid a nose made from construction paper, with a loop of masking or painter's tape on the back.Blindfold each child in turn, spin them around three times (kids love the spinning best of all), and then point them in the direction of the witch poster. They stick the nose on when they think they have it in the correct position.
Pass the Jack-O-LanternDivide the kids into two teams, and line each team up. Give the first person in each line a jack-o-lantern. You can use an orange with a face drawn on with black marking pen. Or use orange balloons with or without faces.The first child puts the fake pumpkin under their chin and keeps it there, without using their hands. They have to pass it along, from one child to the next in line, from chin to chin, without using any hands. The first team to finish wins.
Spooky TelephoneAgain, using teams in two lines, say the same spooky message to the first child in each line. They need to whisper the message to the next kid, and so on, down the line. At the end, the last kid has to tell you what the sentence was. Kids love to hear the funny things they end up saying.
Cookie DecoratingYou can make or buy sugar cookies and decorate them with icing, sprinkles, and small candies, such as M and Ms. If you spread round cookies with orange icing, then give kids black or brown, they can decorate them to look like jack-o-lanterns.If you use black or brown frosting, then give kids white icing, they can make spider webs. You can top those with gummy worms or bugs, to make them super gross.Remember, if you have very young children at the party, keep the toys and favors large, to prevent choking. And in general, the grosser, the better. Kids love yucky! Using these simple Halloween party games, you can keep the kids amused and safe this year.

Black-eyed Peas in a Healthy Soup for New Year's Luck

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For the last few years, we've made sure to make black-eyed peas for New Year's. I never even questioned the source of this mostly southern tradition. It's an excuse to eat black-eyed peas with smoked ham hock. 'Nuff said. That more traditional recipe is in our cookbook, The Cleaner Plate Club, and plenty of greens recipes to go with it, too.

In the South, the peas symbolize prosperity, greens mean money and the pork is said to symbolize the pig's hard efforts at foraging for itself. Some of the history behind the custom comes from Civil War days when the Union soliders wiped out all the food crops in the South, leaving just "animal feed" like field corn and the black-eyed peas.

Other history point to farther back, such as ancient Syria and Jewish Rosh Hashana, then brought to the US by Jewish immigrants in the 1700s.

This year, we skipped the ham and went for a vegetarian approach. After the holiday excess, I have to admit that we were all ready for something light. This soup is based on the Fall Vegetable Soup in the book, with the addition of farro, a wholegrain the offers some protein, and, of course, black-eyed peas which are available fresh this time of year. Also check in the freezer section for frozen ones.

Still, we have the peas for prosperity, kale as the greens for money, and the cheap, healthy protein source of farro for my own foraging, as well as some herbs from my garden (what has not totally frozen yet). And, without the saturated fat from the smoked pork, well, this soup adds a healthy start on your New Year's resolutions.

To modify the recipe for dried black-eyed peas, you'll need to soak them overnight. After sweating the onion, celery, garlic, and carrot, add the stock and black-eyed peas (drained and rinsed from the soaking water) and bring those to a boil, then simmer for 1.5 hours before going forward with the rest of the recipe.

Makes 12 servings

2 Tbsp extra-virgin olive oil

1 large onion, chopped

2/3 cup chopped carrot (about 
3 medium carrots)

2/3 cup chopped celery (about 3 stalks)

2 garlic cloves, minced

10 cups vegetable or chicken stock

1 Tbsp dried summer savory

2 tsp dried thyme

2 sprigs fresh rosemary, chopped

2 bay leaves

2 small Parmesan rinds, optional

1 lb sweet potatoes, peeled and diced small (¼-inch cubes)

1 lb winter squash, peeled and diced small (¼-inch cubes)
1 cup farro, rinsed and drained or 1 cup lentils, rinsed, sorted and drained

1 lb. fresh or frozen black-eyed peas

1 bunch (about 12 oz) kale or chard greens, stemmed and chopped

Sea salt and freshly ground black pepper to taste

1. Warm the oil over medium-low heat and add the onion, carrot and celery. Sweat this combination, known as a mirepoix, until the onion is translucent.
2. Add the stock and the savory, rosemary, thyme and bay leaves. Bring to a boil, and then reduce the heat to a simmer. Add the sweet potato, squash and Parmesan rinds, and then simmer for 30 minutes.
3. Add the farro or lentils and black-eyed peas and simmer for 30 more minutes (or until the lentils, if present, are al dente).
4. Add the greens, and simmer for 5 more minutes.
5. Remove the bay leaf and Parmesan rinds. Season with salt and pepper to taste and serve.

When we were eating, my six-year-old who often won't eat soft textures of orange foods, said, "Mom, can we have this soup every New Year?" As picky as kids can be, especially after a sugar rush of holiday desserts, I think that's about as lucky as it gets.

Happy New Year, everyone. I hope you are off to a healthy, happy new start.

Bryant Terry's Inspired Southern Food (Vegan)

To contact us Click HERE


So, Paula Deen decides to make lighter Southern food and it gets headlines? It's a campaign year, and I am sick of the mud-slinging, so I will just say this: I think the wrong person has been getting the headlines all this time. When it comes to Southern food, real Southern food that has evolved — as any cuisine should — my vote is for Bryant Terry, including his book, The Inspired Vegan.

Yes, vegan. And Southern food without bacon and lard. Terry's recipes use many of the classic ingredients one associates with good Southern cooking; black-eyed peas, greens, sweet potatoes, grits, johnny cakes, sweet tea, molasses. And, he definitely doesn't use factory-farmed pork or Velveeta, which is not on any seasonal, heritage ingredient list I can fathom, Southern or not. The beauty of Terry's take on Southern ingredients is that he's re-thought them, added his life influences, often Asian, and continues to create. Food, like everything else, must evolve.

Terry's food is healthy. This commitment to good, healthy food is not just in his cooking, he lives it. Terry has worked for food access and food justice as well as nutrition education and empowerment throughout the span of his career. This is not a new brand image he's acquired for marketing purposes.

Vegan or not, and I am not a vegan, his recipes are creative, and, as the title suggests, inspired. The recipe for Savory Grits with Sauteed Broad Beans, Roasted Fennel, and Thyme is the sole reason my 7-year-old now requests "Fennel!" as a favorite vegetable when we shop.

This fall, I am looking forward to trying Sweet Potato-Cornmeal Drop Biscuits with Maple Syrup. The fresh shell peas at the market right now will be great in Black-eyed Peas in Garlic Ginger Braised Mustard Greens. Terry's Pickled Red Onions are a staple condiment in our fridge for months now.

Get past the "vegan" thing if you are not vegan. When I am run dry on ideas for making vegetables delicious, I turn to vegan cookbooks for inspiration. Not the ones that try to make non-meat versions of a burger or hot dog, but the ones like Terry's that embrace the flavors and richness that vegetables and grains can bring. The title is so aptly named. This is Inspired cooking. And Terry, as a chef who uses his creativity to help and inspire others, and to bring about food justice and healthy choices for all is my kind of inspiration, too.