Blue Moon Soursop Smoothie for Halloween Weekend

Halloween weekend in Toronto usually means cold fingers, porch pumpkins and a kitchen full of orange. This year, we're bringing a different colour to the table: a soft, sky-blue smoothie made with creamy soursop, frozen banana and a spoonful of our Soursop Majik sea moss gel. It looks a little like magic in the glass, but it's really just a handful of honest, whole ingredients blended together.

Make it for a slow Saturday breakfast before the trick-or-treaters arrive, or pour it into small glasses for the kids (and the grown-ups) after a chilly walk around the neighbourhood.

Why soursop and why blue?

Soursop is the large, green, spiky fruit of the Annona muricata tree, grown across the Caribbean, including St. Lucia, where our sea moss is wildcrafted. Inside that prickly skin is a soft white flesh that tastes like a mix of pineapple, strawberry and something creamy, almost like custard. Across the islands, people blend it into punches and juices with a squeeze of lime and a pinch of nutmeg, and it's a fruit many families grew up with.

Soursop also shows up on the food lists of Dr. Sebi, the Honduran-born herbalist whose philosophy inspires much of what we share here. His approach leaned toward wild, mineral-rich, minimally processed plant foods, and soursop, burro bananas, hemp seeds and key limes all have a place in that way of eating.

The blue comes from Blue Majik, a pigment extracted from spirulina, a blue-green algae. It's what gives our Soursop Majik gel its striking colour. No dyes, no candy, just a plant-based blue that happens to be perfectly festive for the last weekend in October.

What you'll need

This makes two generous glasses or four small ones.

• 1 cup soursop pulp (frozen pulp is easy to find at Caribbean and Latin grocers around the city; thaw it slightly)
• 1 large frozen banana (burro bananas if you can find them, or any ripe banana)
• 2 to 4 tablespoons Sunday Moss Soursop Majik sea moss gel
• 1 tablespoon hemp seeds
• 1 cup coconut water or homemade walnut milk
• Juice of half a key lime (or a regular lime)
• 1 to 2 pitted dates or a small drizzle of agave, if you like it sweeter
• A pinch of freshly grated nutmeg, plus extra for the top
• A small handful of ice (optional)

How to make it

1. Start with the liquid. Pour the coconut water or walnut milk into your blender first. This helps everything move smoothly and keeps the blades from catching on frozen fruit.
2. Add the soft things. Spoon in the soursop pulp, the sea moss gel, the hemp seeds, lime juice and dates.
3. Add the frozen banana and ice last. Blend on low for a few seconds, then turn it up to high for 45 to 60 seconds, until the smoothie is thick, silky and an even pale blue.
4. Taste and adjust. Too thick? Add a splash more liquid. Too tart? Add another date. Want a deeper blue? Add a little more gel.
5. Pour and finish. Divide into glasses and dust the top with a whisper of nutmeg.

If you have any left over, pour it into ice-pop moulds. They make a fun, colourful treat for the next sunny afternoon, whenever that arrives.

Little ways to make it your own

• Make it a bowl. Use less liquid, spoon it into a bowl and top with sliced banana, hemp seeds and a few chopped walnuts.
• Go half and half. Pour a layer of this blue smoothie into a glass, then a layer of a mango smoothie made with our Mango gel. The blue-and-gold stripes are a crowd-pleaser.
• Keep it cozy. If a cold drink feels like too much on a grey morning, let the fruit thaw fully and skip the ice. You'll still get the creamy texture without the chill.
• Use the gel elsewhere. Any time you're not blending a smoothie, you can stir 2 to 4 tablespoons of sea moss gel into your oats, a warm (not boiling) cup of tea or your favourite sauce.

A slow moment in a busy weekend

Halloween can be wonderfully chaotic: costumes to finish, candy to sort, little ones who are far too excited to eat a proper meal. A smoothie like this is a small way to slow down before the evening picks up speed. Sit for a minute with your glass. Notice the colour, the cool creaminess of the soursop, the gentle tang of lime.

That's the heart of what Dr. Sebi encouraged and what we try to practise at Sunday Moss: choosing foods that come from the earth and the sea, keeping them close to how they grew, and taking the time to actually enjoy them. You don't need to overhaul your whole kitchen to live that way. Sometimes it starts with one bright blue glass on a cold October morning.

You'll find Soursop Majik alongside our OG, Mango and other flavours in the Sunday Moss shop. Happy Halloween from our kitchen to yours.

This post is for general information and inspiration only and isn't medical advice. Talk to a healthcare provider before changing your diet or adding herbs, especially if you're pregnant, nursing or taking medication.