One of the most interesting things I’ve learned since arriving in Australia is that halloween is not really a thing here. Last year I was in LA for halloween, where people go full out with their costumes, celebrations and general spookiness. Here in Brisbane I’ve seen a few decorations about the place, but nothing major, and apparently most streets don’t do trick or treating here either, which I find super interesting. Either way, as you guys are all over the world, when my favourite Canadian Leotie Lovely shared some nifty ways to reuse your pumpkin waste in zero waste style this spooky season, I knew that you guys would be interested to read, and also a little hungry by the time you’re done! Make sure that you check her out for a ton of other seasonal goodness.
Below are her words…
In Canada, where I spent my formative years, Halloween was a big thing, something we prepared for months in advance from childhood to adulthood with great care and excitement. In Europe, quite disappointingly, it doesn’t even hit the radar, and though I did buy a few mini pumpkins a few weeks back, that’s about the extent of my participation.
One of my favourite parts of Halloween was the pre-trick-or-treat carving of the Jack-O-Lantern. This year I was craving a cosy Halloween evening and was planning to for myself and this post’s photographic experience to revisit my old ways and carve something up. I’ve thus far failed to find both a pumpkin and time in the same place, but I figured I’d share some recipes and memories all the same but have thus far failed to find a pumpkin or the time.
When we were kids and did our pumpkin carving I always remember the warmth of the oven nearby as we scooped out the insides of the pumpkin, sorting the seeds from the slop for my mum to make roasted seeds for us to munch once our creations were complete, and pumpkin muffins for us in the morning.
As food waste is one of the many contributors to climate change I figured it’d be nice to share some super quick and easy solutions from my mama and others to give you some options for your jack-o-lantern’s innards so you can feel like a badass and reduce your contributions to waste.
Nutritious and delicious, you can get these guys done in less than the time it takes you to make your pumpkin a jack-o-lantern.
1. Preheat oven to 325F
1. Once you’ve separated the seeds from the other pumpkin gunk, wash them and dry them with a towel.
2. spread them over a baking sheet and drizzle with about 1tsp of olive oil and a couple pinches of pink Himalayan salt (or any salt0 then rub the mixture in with your hands.
3. Stick the seeds in the oven for about 5 minutes, then check on them to make sure they’re not burning (they cook quick), if they’re crispy on the outside they’re done, if not, put them in for a few more minutes checking on them as you go (each pumpkin comes with different sized seeds so it just depends)
This is an awesome recipe for a Vegan nutritious and delicious recipe by one of my favourite foodie bloggers, Minimalist Baker, you’ll find the recipe HERE.
PUMPKIN DOG TREATS
You can make this recipe with just the innards rather than the entire roasted pumpkin, such a sweet idea for those with hounds. You’ll find the recipe HERE.
This pumpkin soup recipe lets you use the pumpkin innards for a quick and easy soup recipe that you can probably have ready before your carving is done. You’ll find the recipe HERE.
I’ve been playing around with cocktail recipes for Numi Teas, I didn’t use pumpkin in the ones I made up for them, but this one from Olive Magazine looks pretty good. You’ll find the recipe HERE.
PUMPKIN SEED BREAD
Bread is my favourite food and this chive and pumpkin seed bread looks so dang delicious I’d have to be restrained (or show restraint) to not finish it in one sitting, head to Twig Studio’s blog HERE for the recipe.
Remember to give Leotie Lovely a follow over at her blog for a ton of ways to keep your seasonal celebrations fun, creative and kind to the planet. You won’t be disappointed!
Until next time, stay magic y’all.