---

Makes 1 Cocktail

• 2 oz gin

• 1 oz runny honey (if honey is too thick, heat it gently in the microwave with a little water - this helps it to be the right texture so you don’t end up with globs of honey in your cocktail)

• 1 egg white

• 1 oz fresh lemon juice

• bee pollen for garnish (optional)

1. Put all the ingredients except the bee pollen in a cocktail shaker. Shake vigorously for about 30 seconds or until the egg white is frothy.

2. Add some ice to the shaker and give it a couple more shakes to chill the cocktail.

3. Use a spoon to hold the frothy egg whites back while you pour the liquid into two chilled cocktail glasses. Spoon the froth over the top of each cocktail and sprinkle with bee pollen.  

Notes

• If you don’t have bee pollen, cayenne pepper makes a gorgeous garnish and the hint of heat is just perfect! Chipotle Chili Powder would be lovely as well.

• If you are doubling this recipe, you don’t need to double the amount of egg white. One will give you enough froth for two cocktails.

• It says to ‘shake vigorously’ for 30 seconds. This is not the time to be timid, friends! Shake it. Shake it real good.

---

To balance out the sugary offerings at Halloween gatherings, these orange-and-black recipes are perfect for any sophisticated Halloween affair.

Ingredients:

6 large eggs

1 jar roasted red peppers, patted dry and roughly chopped

2 tablespoons mayonnaise

2 tablespoons Greek yogurt

1 teaspoon Dijon mustard

½ teaspoon red wine vinegar

¼ teaspoon paprika

1 pinch sea salt

1 pinch activated charcoal powder, for garnish

Directions:

1. In a medium saucepan, cover eggs with cold water. Bring to a boil. Then remove from heat, cover, and let stand for 10 minutes. Drain and rinse eggs under cold water until cool.

2. Peel the eggs and cut in half lengthwise. Remove the yolks and transfer whites to a serving platter.

3. In a food processor, add the yolks, red peppers, mayonnaise, yogurt, mustard, vinegar, and paprika. Season with salt. Pulse until smooth.

4. Mound yolk mixture in each egg-white half. Cover and refrigerate until ready to serve, then sprinkle with activated charcoal.

---

Satisfy afternoon candy cravings with these chocolate-covered bites. Almond butter, oats, and flaxseed contain healthy fats and protein, which balance out the sweetness of honey and chocolate. A mix between truffles and energy balls, they’re also the perfect pre-workout snack.

Ingredients:

¾ cup old-fashioned rolled oats

¾ cup pumpkin puree

¼ cup raw honey

¼ cup almond butter

½ teaspoon pumpkin pie spice

1 tablespoon ground flaxseeds

Sea salt

1 3½-ounce dark chocolate bar, melted

¼ cup cacao nibs, finely chopped

Directions:

1. Line a baking sheet with parchment paper. In a medium bowl, combine the oats, pumpkin, honey, almond butter, pumpkin pie spice, flax seeds, and a large pinch of salt.

2. Using damp hands, roll the oat mixture into balls, about 1 tablespoon each. Arrange on the prepared baking sheet. If they’re too soft, cover and refrigerate for 15 minutes.

3. Working one at a time, dip each ball into melted chocolate, using a fork to lift it. Tap gently to remove excess chocolate and place on the baking sheet. Sprinkle the tops with cacao nibs.

4. Transfer the baking sheet to the freezer and wrap in foil or plastic. Freeze until solid, at least 30 minutes or up to 1 week.

---

This duo of dips is made with anti-inflammatory ingredients. Switch up regular hummus with these two versions of the healthy staple. The black hummus uses black tahini, chickpeas, and cumin. The orange one is made with turmeric and slightly sweet butternut squash.

Prep Time: 15 minutes
Makes: 2 cups each black and orange hummus

Ingredients
1 15½-ounce can chickpeas
½ cup black tahini
2 tablespoon fresh lemon juice
1 garlic clove, chopped
¼ teaspoon ground cumin
¼ cup extra-virgin olive oil, plus more for drizzling
Sea salt
Freshly ground black pepper
Toasted sesame seeds, for garnish

Ingredients
2 10-ounce packages frozen butternut squash, thawed and drained
¼ cup light tahini, such as SoCo Tahini
3 tablespoons fresh lemon juice
1 garlic clove
1 teaspoon turmeric
Sea salt
Za’atar, for garnish
Extra-virgin olive oil, for garnish

Ingredients
Whole-grain crackers, for serving
Crudité, for serving

Directions
1. Make the black hummus: In a food processor, pulse the chickpeas with the black tahini, lemon juice, garlic, and cumin until smooth. With the processor running, slowly drizzle in the oil until combined. Season with salt and pepper. Scrape into a serving dish. Drizzle with more olive oil and sprinkle with sesame seeds. Or store in an airtight container in the refrigerator for up to five days.

2. Clean the food processor bowl. Then add the squash, tahini, lemon juice, garlic, and turmeric. Pulse until smooth. Season with salt. Scrape into another serving dish. Drizzle with olive oil and sprinkle with za’atar. Or store in an airtight container in the refrigerator for up to five days. Serve with crackers and crudité.

---

There may be a chill in the air and waning hours of sunshine, but that is hardly license to hibernate and indulge in “comfort” foods all day. And yet, it should be said that not all comfort foods are “bad” for you. Exhibit A: Spaghetti Squash.

You might be somewhat confused by the name of this fabulously delicious winter squash. Spaghetti? That’s right. When cooked properly, it actually resembles both the shape and consistency of pasta and with your favorite sauce, it can be eaten in lieu of the refined carbohydrate.

Similar to its winter squash counterparts, the rich color of spaghetti squash makes it a great source of antioxidants, including alpha and beta-carotene. Both nutrients turn into vitamin A, which helps to improve eyesight, especially in low-light settings (nighttime readers, rejoice.) But the health benefits of this slimming squash don’t stop there. It's a good source of folate. It's also high in soluble fiber, which helps us stay fuller for longer. So warm up with this spaghetti squash recipe for dinner — it's healthy comfort food at its finest

Servings 6 to 8 servings

Ingredients

• 1 large or 2 medium spaghetti squash, halved & seeds removed

• 1/3 cup olive oil, plus 1 tablespoon

• kosher salt & freshly ground black pepper

• 8 garlic cloves, thinly sliced

• 1/2 teaspoon crushed red pepper flakes (optional)

• 1 bunch kale, chopped

• 1/2 cup chopped fresh parsley (plus extra for serving)

• 1 cup freshly grated parmesan cheese (plus more for serving)

Instructions

1. Preheat oven to 400°F.

2. Brush 1 tablespoon of oil all over the cut sides of the spaghetti squash.  Generously season with salt and pepper.  Place cut sides up on a baking sheet and roast about 45 minutes, or until the squash is just tender enough to scrape into strands.

3. Meanwhile, place a large skillet over medium heat and add the 1/3 cup olive oil, sliced garlic, and crushed red pepper flakes.  Cook, stirring often for about 5 minutes until the garlic is caramelized and fragrant.  Stir in the chopped swiss chard and saute just until the chard is wilted.  Season with salt and pepper, if necessary.  Add 1/4 cup water and stir.  Remove from heat and set aside.

4. When the squash is finished cooking, scrape the flesh into strands and toss it with the garlic oil and chard mixture.  Add the parsley and parmesan and toss again to coat.

5. Divide the pasta among bowls and serve with fresh parsley and parmesan.