Six terrifying recipes for an original and healthy Halloween

A delicious and nutritious alternative to replace sweets and treats during Halloween is to include avocado-based snacks. Avocados are nutrient-dense, meaning they provide substantial health benefits relative to their calorie content. They are a valuable source of vitamins such as C, K and group B, minerals, fiber, potassium (they have 40% more than bananas!) and antioxidants, which makes them an excellent ally for maintaining a balanced diet. Additionally, avocados provide long-lasting, beneficial energy, unlike the empty calories of sugary snacks and processed foods that are usually handed out at Halloween parties.

The World Avocado Organization proposes three appetizing and terrifying recipes, prepared by Fresh Avocados Love One Today to enjoy salty alternatives, easy to prepare and, above all, rich in nutrients on the most monstrous night of the year:

Recipe 1. Mummy toast

– 2 avocados, cut into thin slices (for the “bandages”)

– 12 mini mozzarella balls

– Cheese spread (for example, cream cheese, goat cheese, mascarpone or burrata)

– 6 slices of bread

– A handful of your favorite seeds (for example, pumpkin, sunflower, poppy or black sesame)

– Salt and black pepper

Toast a slice of bread. Spread the toast generously with the cheese spread of your choice. Garnish with thin strips of avocado to give that terrifying mummy bandage look.

Place two mozzarella balls on the toast and add two seeds to represent the eyes. Sprinkle the toast with the selection of seeds, a little black pepper and a few grains of salt. Repeat the operation to make six spooky mummies.

Recipe 2. Guacamole “Brain” with spooky crackers

– 4 multigrain tortilla wraps

– 2 tablespoons olive oil, or truffle oil for a more decadent version

– Curry powder (or try your own spice blends using paprika, cumin or za’atar)

– 1 small cauliflower

– 3 ripe avocados

– ½ red onion, finely chopped

– Sea salt

– Juice of 1 lime

– 20 grams of cilantro, finely chopped

– 50 grams of coarsely chopped cilantro

– 1 green serrano or jalapeño chile, seeded and finely chopped (optional)

– 2 ripe tomatoes, halved, seeded and finely chopped

Preheat the oven to 180°C. While the oven is heating, prepare the guacamole. Lightly season the chopped tomatoes and place them in a colander or sieve over a bowl to remove excess juice.

Mash the avocados with a fork and add the onion, tomatoes, a pinch of salt, lime juice, coriander and chilli and set aside while you prepare the cookies. Spread the tortillas on both sides with olive or truffle oil.

On a cutting board, use the cookie cutters to cut out as many shapes as possible from the tortillas. Place the silhouettes on a baking tray lined with baking paper and sprinkle them with the curry powder or spice mixture of your choice.

Bake the shapes until crispy, ±8 minutes, although you have to keep an eye on them because they can burn quickly. Meanwhile, wash the cauliflower. Remove the leaves from the cauliflower and cut a slice from the top (side opposite the stem) so it can stand upright. Remove as much of the hard stem as possible to create space while keeping the head in one piece.

Fill the cauliflower bowl with guacamole and serve with the tortilla crackers.

Recipe 3. Avocado and peanut butter cookies

– 1/3 cup fresh ripe avocados, halved, pitted, peeled and mashed

– 2/3 cup peanut butter

– 1 egg

– 3 tablespoons of agave nectar or honey

– 3/4 cup oats

– 1/2 teaspoon baking powder

– 1/2 cup dark chocolate chips

Mix the wet ingredients well. Add the dry ingredients. Add the chocolate chips. Place on a baking sheet and flatten slightly with a fork. Bake at 350 degrees F for 12-14 minutes.

For spiders:

Melt some chocolate chips in the microwave. Let cool for a minute and place in a Ziploc bag. Cut a small part of the tip of one corner of the bag so you can draw the spiders with the melted chocolate. Add a pair of candy eyes and enjoy! Additionally, cookie tombstones can be painted, up to a day in advance.

Recipe 4. Pumpkin patch with avocado

For the avocado filling:

– 3 fresh ripe avocados, halved, pitted and peeled

– 1/4 cup red onion, finely chopped

– 1/2 – 1 jalapeno pepper, chopped (1-2 tablespoons, adjust the amount according to the desired spiciness)

– 1/4 teaspoon salt

– Juice of 2 limes (approximately 2 tablespoons)

– 1 ripe Roma tomato, seeded and diced

– 1/2 cup chopped fresh cilantro leaves

– Salt and pepper to taste

– Additional cilantro to decorate, optional

Ingredients for the pumpkin patch:

– 3 large orange peppers

– 2 cups of cut vegetables, such as carrots, celery and cucumbers, for dipping

Toppings (optional)

– Additional cilantro sprigs for garnish

To add a sweet touch to your Halloween Pumpkin Patch with Avocado, try adding 1 cup of ripe mango to the recipe.

For the avocado filling:

Place the finely chopped onion and chopped jalapeño in the bottom of a medium bowl and sprinkle with 1/4 teaspoon salt.

Using the back of a fork, gently mash the onion and jalapeño along with the salt to release their juices.

Pour the avocados into the bowl, add the lime juice and mash with a fork until you obtain a creamy consistency, combining the avocado with the onion and jalapeño. Add the diced tomato and chopped coriander leaves, season to taste with salt and pepper. Garnish with fresh cilantro leaves if desired.

For the pumpkin patch:

Cut the top third of the peppers and remove the white pith and seeds. Using a sharp paring knife, cut small pieces of bell pepper to make Jack o’Lantern faces.

Fill the peppers with the prepared guacamole. Serve on a platter with a few extra cilantro sprigs to decorate and represent the pumpkin vines. Accompany to taste with your favorite freshly cut vegetables.

Recipe 5. Day of the Dead Hummus

– 2 fresh ripe avocados, halved, pitted, peeled and diced

– 1 can (15 oz.) chickpeas, drained

– 3 tablespoons of lemon juice

– 3 tablespoons of olive oil

– 2 tablespoons of tahini

– 1 clove of garlic, crushed

– 1/2 teaspoon salt

– 1/4 teaspoon pepper

For presentation:

– 1 mini red sweet pepper, with the bottom cut to give it a round shape, cut in half, seeds removed, one half cut widthwise into rounded strips, the other half cut into a teardrop shape

– 1 mini orange sweet pepper, halved, seeds removed, cut into teardrop shapes

– 3 black olives cut in half, 2 of the halves cut across in the shape of a half moon

– 1 carrot peeled and cut in half into half moons

– 2 slices of cucumber

– 6 chickpeas, reserved from the hummus recipe, cut in half

– 5 snow peas pods, remove and reserve the peas from 3 of the pods, keeping 2 whole

– 1 green onion, white part removed, cut in half lengthwise and thinly sliced ​​lengthwise

– 1 cup of ice water

– 1 bag of blue corn chips

– 1 bag of regular corn tortillas

For the hummus:

In a food processor, puree the avocado, chickpeas, lemon juice, oil, tahini, garlic, salt and pepper. Transfer it to a bowl to serve.

Place the hummus in a rectangular dish. Arrange the chips around the outside edge of the bowl to form the frame of a skull.

Place the two cucumber slices for the eyes, surround the cucumber slices with the small carrot crescents, to make a flower shape. Place 5 of the pitted half black olives on top of each of the cucumber slices in a circular shape overlapping and then place half an olive on each one for the pupil.

Use the remaining two halves of black olives to make the nose. Place the chickpeas cut in half in two rows of 6 for the cloves.

Alternate the peas and red pepper strips on either side of the cloves to form the mouth. Use the round red pepper shape on the top of the skull and alternate the 3 orange pepper tears and the 2 whole pea pods around the round red pepper for the forehead decoration.

Place the red sweet pepper teardrop shape just above and between the eyes and 3 peas just above each eye for the eye decorations.

Next, place 3 carrot half-moons on your chin and strips of red pepper on top.

To finish, place the thin slices of green onion in the glass of ice water until they begin to curl. Use the curls as accents around the face, depending on preference.

Recipe 6. Creamy Guacamole

– 4 fresh ripe avocados, halved, pitted and peeled (about 8 ounces)

– 1/3 cup skimmed Greek yogurt (0%)

– 3 tablespoons chopped fresh cilantro

– 1 clove of garlic, finely chopped

– 3/4 teaspoon salt

– 1/2 teaspoon hot sauce (or to taste)

In a large bowl, mash the avocados, leaving some chunks. Gently add the yogurt, cilantro, garlic, salt and hot sauce. For better preservation, place a piece of plastic directly on the surface of the guacamole and refrigerate it.

You can check out other delicious and original ideas in this list of healthy recipes from ABC Bienestar.