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Healthy Halloween Recipes for 10/29/21

Check out these amazing health boosting recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

To sign up for a Weekly or Bi-weekly Organic Basket click here

This Week's Ingredients

FL Arugula

FL Green Beans

Broccoli Crowns

Cremini Mushrooms (In Jumbo baskets)

Russet Potaotes

FL Zucchini (In large & Jumbo baskets)

Curly Parsley

Granny Smith Apples



Ginger Root

Menu #1

Plant-based Vegan servings 1xiet: Vegan

This crazy delicious vegan mushroom stew rivals any non-vegan version. Served with creamy roasted garlic and chive mashed potatoes, it's vegetarian comfort food at its finest!

Mushroom Stew:


5 tablespoon olive oil, divided

1 yellow onion, diced

1 ½ tablespoon minced garlic

4 cups vegetable broth, divided

5 tablespoon gluten free all purpose flour

2 carrots, diced

1 ½ cup yukon gold or russet potatoes, cubed

20 oz button or cremini mushrooms, stems removed

1 cup green beans (fresh or frozen)

1 cup peas (fresh or frozen)

⅓ cup fresh parsley

2 ½ tablespoon fresh thyme

1 ½ tablespoon tomato paste

1 ½ teaspoon salt

¾ teaspoon pepper

½ teaspoon paprika

1- 1 ½ cups red wine

Mashed Potatoes:

4-5 cups yukon gold (or similar) potatoes, peeled and cubed

4 tablespoon vegan butter

⅓ cup vegetable broth or non-dairy milk

1 ¼ teaspoon salt

4 cloves roasted garlic

2 tablespoon chopped chives



Heat 2 tablespoon oil in a large pot over medium heat.

Add onions and sauté for 7-8 minutes, stirring frequently. Add garlic and cook another 2-3 minutes.

While onions are cooking, add remaining 3 tablespoon olive oil to a smaller pot over medium-low heat. Add flour and whisk until no lumps remain. Slowly whisk in 2 cups of vegetable broth and whisk until smooth.

Once onions and garlic are softened, add carrots, potatoes, mushrooms, green beans, peas, herbs, tomato paste, salt, pepper, and paprika to pot and stir well. Add red wine and let simmer for a minute or two before adding in broth + flour mixture + remaining two cups of broth.

Cover and simmer over low heat for 1 ½-2 hours, stirring occasionally. Taste and adjust seasoning as needed.

Mashed Potatoes:

Preheat oven to 400 F.

Turn an entire head of garlic on its side and slice the top off, just enough to expose the cloves. Drizzle with a bit of olive oil, salt and pepper, wrap in aluminum foil and roast for 30-35 minutes, until golden brown and tender.

Wash, peel and cube potatoes. Add to a large pot of boiling water, salted with 1 tablespoon kosher salt. Boil until tender - 15-20 minutes.

Drain water from potatoes and add to large bowl. Mash well.

Stir in butter, broth or milk, salt, roasted garlic and chives. Taste and adjust salt + butter as needed.

Serve stew over mashed potatoes and garnish with fresh parsley. Enjoy!

You can use white button mushrooms, cremini mushrooms, or even chopped portobello mushrooms in this stew.

Perfect Roasted Green Beans


1 pound (16 ounces) green beans or haricots verts

2 teaspoons extra-virgin olive oil

Scant 1/4 teaspoon fine sea salt


Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.

Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).

Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.

Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)

Transfer to a serving dish and enjoy with any desired accompaniments (see recipe notes for seasoning suggestions). Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.


Seasoning suggestions: Roasted green beans are nice with lemon zest or wedges, grated Parmesan, fresh herbs (basil, mint, parsley, chives or green onion), red pepper flakes, pats of butter, a drizzle of balsamic reduction or thick balsamic vinegar, or toasted sliced almonds.

Fresh Lemon Ginger Detoxifying Smoothie

This delicious and easy Lemon Ginger Detoxifying Smoothie is dairy free, gluten free, and plant-based. It's loaded with fresh lemon that naturally helps to boost the body's detoxifying abilities and it tastes like lemon meringue pie!

PREP TIME5 minutes

TOTAL TIME5 minutes


1/2 cup frozen peaches

1/2 cup frozen pineapple

1/2 cup frozen mango

juice of 1 whole, large lemon

1/2 tablespoon lemon zest

3/4 cup unsweetened coconut milk (carton, not canned)

1 tablespoon freshly grated ginger

1/2 tablespoon maple

2 tablespoons collagen peptides or vanilla plant-based protein powder of choice

1 tablespoon chia seeds (optional)


Add all ingredients to a high speed blender and blend for 1 minute until completely smooth, adding more liquid if you would like a thinner consistency.

Enjoy immediately.

Halloween Banana Popsicles

Easy yogurt-dipped banana popsicles in the shape of mummies and ghosts. Fun to make with kids and the perfect healthy Halloween snacks for school or home.

PREP:15 mins

TOTAL:2 hrs

SERVINGS: 14 —8 ghosts and 6 mummies


For the Banana Popsicles

4 large fresh bananas not overly ripe, or the bananas may be too soft

1 cup nonfat Greek vanilla yogurt

2 tablespoons powdered sugar

Mini semi-sweet chocolate chips for eyes

16 popsicle sticks

For the Banana Popsicle Mummies

1/3 cup creamy natural peanut butter


For the Banana Popsicle Ghosts: Line a large baking sheet with parchment paper or a silpat mat. Peel 2 bananas and slice each in half, cross-wise. Slice each half in half again the "long" way, so that you have 4 long, narrow pieces total. Carefully insert a popsicle stick into the bottom of each, then place on the baking sheet.

For the Banana Popsicle Mummies: Cut the pointy tips off of the 2 remaining bananas, then slice the bananas crosswise into 3 equal round "logs." Insert a popsicle stick into one end of each, then place on the baking sheet. Freeze all banana pops for at least 30 minutes or overnight.

In a small bowl, mix together the yogurt and powdered sugar. Once the bananas are frozen, dip them into the yogurt mixture, then return them to the lined baking sheet. Place 2 mini chocolate chips on each of the ghosts for eyes. Do not place the eyes on the mummies yet. Return to the freezer for at least 1 hour to allow the yogurt to set.

For the mummies, place the peanut butter in a small, microwave-safe bowl, then heat until smooth and creamy, about 30-45 seconds, stirring as needed. With a small spoon, drizzle on top of the banana mummies to make "bandages." Place mini chocolate chips for eyes. Return to the freezer until the peanut butter is firm, about 30 additional minutes. When ready to serve, let the banana popsicles soften at room temperature for a few minutes. Enjoy immediately, or place in a ziptop bag and freeze for up to 2 months.


Freeze leftover banana popsicles in a ziptop bag for up to 2 months.

Menu #2

Arugula Salad with Chickpeas, Avocado and Cherry Tomatoes

This Arugula Salad with Chickpeas, Avocado and Cherry Tomatoes is the perfect summer meal or side dish. Easy to make and filling!Course

Appetizer, Main Course

Prep Time10 minutes

Total Time10 minutes

Servings4 people




5 oz baby arugula

1/4 cup fresh parsley, roughly chopped

1 14oz can chickpeas, drained and rinsed

2 cups cherry tomatoes, halved

1/4 cup vegan parmesan cheese, shave (we use Violife)or regular

2 avocados, diced

salt, to taste

pepper, to taste

vinaigrette or dressing of choice on side, to taste


In a large bowl, add the arugula and parsley and toss together.

Add in chickpeas, cherry tomatoes, vegan parmesan, salt and pepper and toss again.

Add avocados to the top and serve with vinaigrette or dressing of choice on the side.

Broccoli Cheese Soup

This broccoli cheddar soup recipe is so satisfying! It’s loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved.


3 tablespoons unsalted butter

2 medium yellow onions, coarsely chopped

6 garlic cloves, smashed and peeled

½ teaspoon red pepper flakes (reduce or omit if sensitive to spice)

1 1/4 teaspoon fine sea salt, divided, to taste

Freshly ground black pepper, to taste

2 pounds broccoli with stalks (3 large or 4 medium)

1 large (about 12 ounces) russet potato, peeled and cut into 1 to 2-inch chunks

6 cups water

4 to 8 ounces grated sharp cheddar cheese, depending on your mood

Thinly sliced chives or green onions, for garnish (optional)


Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.

Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.

Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.

Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets—we’ll use them in a bit.

Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.

Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).

Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they’re bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture—both the liquid and solids—to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won’t be as lusciously creamy). Return the purée to the pot.

Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they’re bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it’s hot) and stir in more cheese if you’d like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.

Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven’t tried freezing this soup but suspect it will work fine—please let us know in the comments if you do.


Recipe adapted from Bon Appétit’s broccoli cheddar soup by Sarah Jampel.

Make it dairy free/vegan: Replace the butter with 2 tablespoons extra-virgin olive oil. When blending the soup, add ½ cup raw cashews (soaked for 4 hours if not using a high-powered blender, such as a Vitamix, then rinsed and drained), 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, ½ teaspoon apple cider vinegar, and a scant ¼ teaspoon Dijon mustard. Omit the cheese.

Healthy Zucchini Bread

This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.


Optional: 3/4 cup roughly chopped raw walnuts or pecans

1/3 cup melted coconut oil or extra-virgin olive oil*

1/2 cup honey or maple syrup

2 eggs

1/2 cup milk of choice or water

1 teaspoon baking soda

1 teaspoon ground cinnamon + more to swirl on top

2 teaspoons vanilla extract

1/2 teaspoon fine-grain sea salt

1/4 teaspoon ground nutmeg

1 1/2 cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)

1 3/4 cups white whole wheat flour or regular whole wheat flour


Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.

Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.

In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)

Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.

Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.

This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.


Recipe adapted from my banana bread and carrot muffins, with reference to Once Upon a Chef and All Recipes. *A note on oils: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil will lend an herbal note to the bread, if you’re into that. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

Change it up: Use chocolate chips or small/chopped dried fruit instead of the nuts. Make muffins: Follow this rec