Halloween is on FRIDAY, Gorgeouses! Can you believe!? October went by in a FLASH. To help us celebrate, our favourite, FRIENDLIEST witch, LYN from Wizard and Witch — your resource for all things spiritual — has prepared an awesome recipe that is sure to delight the palette AND be very VERY SCAAAAAARRRRRRYYYY!! It’s MOULDY BLOOD MUFFINS! CHECK IT!

INGREDIENTS:

Muffins
• 2 ½ cups flour
• 3 teaspoons baking powder
• 2/3 cup caster sugar
• 1 egg
• 1 ¼ cups coconut
• 1 teaspoon vanilla extract
• 1 ¼ cups milk
• 3 tablespoons raspberry or strawberry jam
• 6 tablespoons vegetable oil

Topping
• 3 tablespoons coconut
• 6 tablespoons confectioners sugar
• Green food colouring

INSTRUCTIONS:

• Heat oven to 400°
• Sift together flour and baking powder; stir in sugar and coconut.
• Beat the egg, vanilla extract, milk and oil together.
• Add the dry mix to the wet mixture.
• Mix just until combined.
• Drop a large tablespoon of batter into each tin.
• Add a teaspoon of jam to each and the rest of the batter.
• Bake 25-30 minutes or until well risen and firm to the touch.
• Leave the muffins to cool on a baking tray.
• For the topping mix the coconut and a few drops of food colouring.
• Add the confectioners sugar then add water until a paste forms.
• Press the topping mixture into the cracks of the cooled muffins.

THANK YOU, LYN!

And, HAPPY HALLOWEEN, EVERYONE!

Let us know how you like them, Gorgeouses!
xo Haley-O

I’m working on the whole vegan thing. But, I’m SICK as a dog right now, and, OF COURSE, my mom’s attributing my mysterious (NO ONE is sick right now) sickness to my veganism…. But, I PERSEVERE.

In the meantime, a you know, I cook ORGANIC poultry dishes for my monkeys — one of whom is a VERY. PICKY. EATER. So, the fact that she ate THIS dish I made the other night speaks volumes. AND, by the way, the hubs LOVED it….

Check it!

MOROCCAN CHICKEN COUSCOUS

INGREDIENTS (Serves 4):

1/2 cup couscous
1 tbs unsalted butter (optional)
1 tbs olive oil
1 small onion (finely chopped)
2 skinless, boneless chicken breasts (cut into bite-sized pieces)
2 peaches/nectarines (diced, peeled)
1 garlic clove (minced)
1 tsp cumin
1 pinch of ground coriander
1 handful of sliced almonds (toasted, for added umph)
1 small handful raisins (optional)

INSTRUCTIONS:

1. Place couscous in a heat-safe bowl and pour boiling water over it until it’s just covered.
2. Cover couscous and let stand for 8-10 minutes, or until all the water’s absorbed.
3. Mix in the butter (if using), and fluff up the couscous with a fork.
4. MEANWHILE, heat half the oil in a large skillet and sauté the onion, stirring occasionally until softened.
5. Add the remaining oil, the chicken and the garlic and cook the chicken completely — until it’s cooked through and tender.
6. Add spices and cook for another minute or so.
7. Gently mix in the couscous, peach, almonds and raisins (if using), and heat through — stirring occasionally.

Serve with a gorj green salad, and you’re good to go!

Don’t forget to give thanks for the meal, to the chicken…. And, ENJOY!

Recipe adapted from Wholesome Meals for Babies and Toddlers: Healthy Food Your Kids Will Love to Eat, p. 102.