As you know, despite the sugar madness, I love Halloween! The sheer volume of all the candy makes me sweat but we have learned how to handle it over the years. We live in an extremely popular trick or treat neighbourhood so it’s always tons of fun, but this year we are bolting. Out of the frying pan and into the fire though, as we’re off to Disney. As l discovered online, Mickey’s Halloween party gets rave reviews ... mainly because “the sheer volume of candy your kids get is INSANE! Queues are long but it’s worth it”. I almost cancelled our flights when I read that. I am sure I will fit right in with my bag of carrot sticks!

Still, we have Susie Switch to save the day. The girls are so excited about her visit. Yesterday Chloe held my face in both hands and stared at me with her most serious expression: “Mummy, Susie told me that the more candy I give her the bigger my present will be, so let’s give her everything apart from one thing, OK?” Whether her sister is so forthcoming remains to be seen, but if you see two children clutching life-size Elsa dolls at the airport, you will know what happened.

Of course, not everything about Halloween is unhealthy.

Many sugar-savvy parents are giving out little toys instead of candy — with stickers, glow sticks and bubbles being super popular. Let’s not forget the actual pumpkins too — loaded with beta-carotene and stuffed full of zinc-rich seeds, this is one tradition you can embrace with open arms.

We do always roast the seeds after carving but there’s not much actual flesh spare if you are hoping to eat it. Maybe carve one and eat one?

This season I’ve already been busy roasting 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.

And, as pumpkin can be sweet (especially when it’s roasted) I love the contrast with the tangy goat’s cheese in this recipe. 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 completely dairy-free.

If you want all the details on Susie Switch for tonight’s festivities, simply go to www.natural.bm and click on the Susie Switch button. Good luck with the sugar rush and I will see you next week!

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 350F 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!

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