Hallowe’en is on the horizon and I am getting excited. The costumes are on their way. Chloe is still a raccoon but Belle, who changes her mind at the speed of light, is going to be a rainbow monster. If you don’t know what a rainbow monster is, you are not alone, but rest assured it exists. Imagine the cast of Monsters Inc attending a gay pride parade and you will be somewhere on the spectrum.

Between all the costumes and trick or treating, it’s easy to overlook other aspects of Hallowe’en.

We have half-term in the run up to the big day so I am taking the week off to hang out with the children, decorate the house and whip up lots of pumpkin recipes in the kitchen. I have given you tried-and-tested recipes so you can get started, too.

The pumpkin loaf recipe provided is based on my Nutrifit banana bread, so it’s gluten-free and dairy-free and packed with ground seeds for extra fibre, good fats, protein and minerals such as zinc and magnesium.

It is not as sweet as cake, so pitch it properly to your family. If you set their expectations up for a dessert, you might disappoint. If you introduce it as a bread you are more likely to get the full thumbs-up.

Let us not overlook more savoury recipes though, too. This season I’ve been busy roasting lots of Bermuda pumpkin; it’s so delicious when it gets a little crispy round the edges.

As the weather has been warm we’ve been tossing it into salads a lot. It’s a really healthy way to do carbs in the evening. Just enough to fill you up and give you some energy, without providing the heavy starch of bread, rice or pasta.

As pumpkin can be sweet (especially when it’s roasted), I love to contrast this with a tangy goat’s cheese in a salad, see the recipe below.

I suggest you buy an organic goat’s feta (Supermart have one) or the local Tucker’s Farm goat’s cheese, available in most stores. You can replace the cheese with avocado if you are dairy-free.

Lastly, I also recommend pumpkin soup. I’ve given you the recipe before but I am asked for it over and over, so here you go.

Pumpkin loaf

Ingredients:

• ¾ cup brown rice flour

• ½ cup almond flour

• ¾ tsp baking powder

• ¾ tsp baking soda

• ½ tsp salt

• ½ cup dark brown sugar or preferably Sucanet

• 1 tsp cinnamon

• 1 tsp pumpkin spice

• ½ cup Linwoods ground seed mix (I use the pumpkin, sesame, sunflower blend from Supermart)

• ½ cup raisins, chopped walnuts (or a mix of both)

• 1½ cups roasted pumpkin (you can use tinned if need be)

• 2 large eggs

• ¼ cup coconut oil, melted and extra for greasing the pan

• ½ cup dairy-free “buttermilk” (see method: you will need ½ tsp apple cider vinegar or lemon juice and ½ cup soy, almond, hemp, flax or any other type of milk)

Method:

1. Preheat the oven to 350°F. Line and grease a regular-sized loaf pan.

2. Make your “buttermilk” by placing ½ tsp apple cider vinegar or lemon juice in a cup, then fill to the ½ cup mark with soy, almond, hemp, flax or any other type of milk. Set to one side.

3. Whisk all dry ingredients together, brown rice flour through to the seed mix. Then stir through the raisins or chopped walnuts (or you can add more seed mix instead).

4. Mash the roasted pumpkin well. Whisk in the eggs, “buttermilk” and at the last minute the melted coconut oil.

5. Add the dry mixture to the wet mixture, then mix using a hand whisk — completely, but with a light hand.

6. Pour into the loaf tin and bake for 55 minutes, or until a metal skewer comes out clean. Cool before cutting.

Pumpkin, cranberry and goat’s cheese salad

Ingredients (per person):

• 1 large handful peeled, cubed pumpkin

• ¼ cup crumbled goat’s cheese (replace with avocado if dairy-free)

• 1 tbs dried cranberries

• 1 tbs toasted pine nuts (optional)

• 2 handfuls arugula (or any other dark green leaves)

• Balsamic vinegar and extra virgin olive oil

Method:

1. Gently toast the pine nuts in a dry skillet, watching closely. Set to one side to cool.

2. Prepare the pumpkin, toss in a little olive oil and roast in the oven at 350°F for approximately 25 mins (til tender and a little crispy).

3. Place all the other ingredients in a bowl, add the pumpkin and pine nuts, drizzle with balsamic and olive oil, toss. Enjoy.

Pumpkin Soup

Ingredients:

• 2 ½ cups of skinned and chopped pumpkin

• 3 large tomatoes, skinned and chopped

• 4 sticks celery, chopped

• 1 large red onion, chopped

• 1 tsp condensed vegetable stock

• ¼ tsp ground coriander seed

• 1 tsp chilli powder (mild or hot)

• 1 tsp cinnamon

• black pepper

• 1 tbsp olive oil

• 4 8oz cups boiling water

Method:

1. Skin the tomatoes — it’s very easy to do. Etch a shallow X in the top and bottom of each tomato, place in a heat-proof bowl and cover with boiling water for 2 minutes. You will see the skin split and begin to peel off. Drain, cover with cold water and peel/chop when cool enough.

2. Gently heat the olive oil in a large saucepan with one tsp water.

3. Add the chopped onion and celery, turn up the heat and stir for a few minutes. Then reduce the heat to simmer. Cover the pan and let the vegetables sweat for a few minutes.

4. Uncover the pan and add 4 cups of boiling water.

5. Then add the pumpkin, chopped tomatoes, stock cube, coriander, chilli powder and cinnamon.

6. Bring to the boil and then simmer for approx 25 minutes until the pumpkin is well cooked. Blend (you may have to do this in batches) till smooth.

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda