With Halloween approaching tomorrow, I am looking forward to seeing my little flamenco dancer race from house to house and enjoying her first “real” Trick-or-Treat experience. What I am not looking forward to is the 3 ton bag of High Fructose Corn Syrup and GMOs that we will be lugging back home. What is an Organic lovin’ Mama to do?
At our home, this marks the inaugural visit of the Great Pumpkin. Please wish me luck, as I am hoping this tradition results in fewer sugary treats hanging around our home, while still indulging in this fun holiday. So far, as we have been attending the numerous Trick-or-Treat festivities in our neighborhood, we have been applauding our sweet darling’s efforts in collecting candy for the Great Pumpkin to share with all the children who may not be as fortunate and not have any candy. The plan (fingers crossed) is after trick-or-treating, we will indulge in the healthy alternatives, which this Mama has loaded up on (these and these), and read a few fun and spooky books at bed time. After a serious tooth brushing, the trick-or-treats will be piled on the floor and covered with a favorite blankie. The next morning, we will wake to find that the candy has been replaced by a new book and toy for all the kind efforts in collecting the candy.
I realize we may only manage to have the Great Pumpkin visit for a few years before we will have to teach a lesson in moderation, but maybe, like all our other parenting choices, we are setting her on a path of healthy food choices. At least, that is what I hope. Just in case, I may set aside an extra few dollars for her therapy bills later on.
I hope you have a Boo-rriffic Halloween with your little one and want to share a healthy snack that will be the perfect balance to all the sugary sweets we will all be sneaking from those Trick-or-Treat bags late tomorrow night.
Easy Carrot + Dill Toddler Pickles
1 Pound Organic Carrots – peeled and cut into sticks
1 Cup Organic Cider or White Vinegar
2 Cups Water
1 Tablespoon course salt
1 Tablespoon sugar
3-6 springs of Fresh Dill
1/2 tsp Mustard Seed (optional)
In small saucepan, bring water to a slow boil. Add vinegar, salt, sugar, and mustard seed, stirring until salt and sugar are dissolved.
Pack carrot sticks and dill into a heat-safe glass container. Pour brine over carrots until they are completely covered. Allow to cool and place in refrigerator. Pickles will be ready within a day and will keep for several months.