Move over activated almonds and bliss balls, this year I’m letting you in on some of my highly classified festive recipes so you can stage a splendid seasonal spread on Christmas Day.

Because balance is the key to my personal food philosophy, I won’t be rolling out any stodgy Christmas pudding or cake, rich mince pies, sugared jellies, or brandy sauce. You can however check out my Cranberry Fruit Pies which are delightfully scrumptious.

I’m offering you a parcel of Christmas recipes, delicious and simple to create just in time for the big day.  A merrimental collection of meals which can be piled high upon your festooned plate to form an anatomical and visual feast, encapsulating every colour of the celebratory rainbow.

If you haven’t ventured in yet, now is the perfect opportunity to get re-acquainted with your Christmas menu planning without so much of a hint of the word “Superfood”  🙂

THE STARTERS

Bite-sized appetizers are perfect to serve as guests arrive and dips such as my Hazelnut and Capsicum Pesto or Cashew and Basil Pesto are good to keep hungry guests pecking and snacking upon.

Salmon Pate is an elegant make-ahead starter to ease you into the Christmas day festivities.

Celery Leek and Thyme soup is a mellow and lightly flavoured bowl of deliciousness to keep the table light and summery.

If you’re looking for a salad option, cast your eyes to the picture above  to find an exciting combination I like to call my Over the Rainbow Salad, which comes from my new recipe book Eat Clean, Green and Vegetarian, or feast seasonally on a kale, strawberry, and avocado salad, both full of warm Christmas colours and perfect for a lighter option.

You can also bring a petty slaw to the table by serving a Daikon and Endive Salad with a creamy spiced dressing on the side.

THE MAIN

For an alternative to turkey or ham, buy an organic chicken and make this delicious garlic and rosemary chicken, bursting with flavour and warmth.

For something a little spicier you’ll love this Paprika, Garlic and Rosemary Chicken to make the Christmas table complete.  My friend and fellow yoga teacher who blogs over at Lilapud came up with this deliciously spiced combo.

Paprika, Garlic and Rosemary Chicken

Serves 6

Ingredients

• 2 tbs of gluten free flour
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1/2 tsp Celtic sea salt
• 6 organic chicken thighs
• 6 organic chicken drumsticks
• 1 tbs avocado or Extra Virgin olive oil
• 1 1/2 cups of organic free range chicken stock
• 1/2 cup of apple cider vinegar
• 4-6 garlic cloves unpeeled
• 3 stalks of rosemary

Method

• Pre heat oven to 190 degrees Celsius
• Place flour, spices/seasoning in a large zip lock bag & shake to mix
• Add the chicken pieces and toss to coat
• Heat oil in a large, flameproof baking dish
• Shake off excess flour from chicken and add the pieces in batches to the hot pan to brown all over
• Once browned, place chicken back into the pan; add stock, apple cider vinegar, garlic and rosemary
• Bring to the boil then transfer to pre-heated oven, uncovered, for 40 minutes or until chicken is tender and cooked through
• Remove chicken from pan, cover to keep warm, and make a reduction by cooking the pan juices in the same dish over a medium heat, uncovered, for about 5 minutes or until the sauce thickens slightly
• Place chicken back to the pan and serve it at the table straight from the pan

Muffin Stuffing is a quick and easy stuffing recipe that looks great next door to the main meal.  I like to cook mine in a muffin pan with individual paper cases.

Makes 6 large or 12 small

Ingredients

• 500 gms ground pork, crumbled
• 4 tablespoons E V olive oil
• 1 large onion, chopped
• 2 garlic cloves minced
• 3/4 cup pine nuts or crushed nuts
• 2 sticks of celery ribs sliced finely
• 1 TBS dried sage, rosemary and thyme
• 2 TBS parsley chopped
• 1 TBS lemon zest
• 1 cup chicken stock or until a moist consistency
• 1 egg whisked
• 1/2 cup pre-cooked quinoa or brown rice
• 1/4 cup chopped parsley
• Fine sea salt and freshly ground black pepper

Method

• Preheat oven to 190 degrees Celsius
• Pre grease a 12 or large six cup muffin pan
• In a medium saucepan melt oil over medium heat add garlic, onion and celery, and cook until translucent then add pork, herbs, and lemon zest, and cook until pork is no longer pink
• Place rice or quinoa and nuts in a large bowl and mix in chicken stock and whisked egg then add contents of saucepan, season with salt and pepper and transfer to muffin pan, pressing mix in and baking in oven for 30 mins until golden brown and the top is crispy
• For best results serve warm!

Veggies to compliment chicken are some simply roasted pumpkin or sage mashed cauliflower as a light alternative to potatoes. For ease, slow cooked green beans can be popped on in the morning to simmer slowly on the stove.

DESSERT

You’ll love my Fool Proof Fruit Cake recipe which can be made simply and easily and with a minimum of fuss.  It’s a handy one to have at home for Christmas or bake then leave it in its baking paper and wrap it up in a pretty bow to take to your Christmas party.  You have my personal guarantee that everyone will be very impressed.

Supercharged Fruit Cake is a flexible feast for stress free festive entertaining. You can add in whatever dried or dehydrated fruit you have in your cupboard or try it with a combination of fruits depending upon your tastes, guaranteeing you a different experience each time you make it.

The richly dark and intense flavour means you’ll only need a small slither to be fully satisfied.

Your festive feast is sorted!  Now go and enjoy it  😀

Homemade pesto is so easy to whip up yourself, that you’ll soon be waving goodbye to the citric acid, preservatives, additives and the high-sodium hit that can accompany a large proportion of supermarket varieties.

I'm sharing a couple of pesto recipes from my brand new book Eat Clean Green and Vegetarian.

Red Capsicum and Hazelnut Pesto

WF  DF  GF  SF  VEG  VG

Makes 2 cups

Ingredients

• 1 1/2 red capsicums (peppers), seeds and membrane removed, chopped
• 3 garlic cloves, peeled and minced
• 2/3 cup basil leaves
• 1 tablespoon freshly grated ginger
• 2 tablespoons wheat-free tamari
• 1 tablespoon nutritional yeast flakes
• juice and zest of 1 lemon
• 1 tablespoon apple cider vinegar
• 135 g (43/4 oz/1 cup) lightly toasted hazelnuts
• 2 tablespoons cold-pressed extra virgin
  olive oil
• pinch of Celtic sea salt and freshly
  ground pepper

 Method

• Place all the ingredients in a food processor and whizz until it reaches the desired consistency.
• This pesto will keep in a sealed jar in the fridge for up to 4 days.

Supercharged Tip

For a delicious variation, try substituting the hazelnuts with blanched almonds, or sunflower seeds and pepitas (pumpkin seeds).

Basil Pesto

WF  DF  GF  SF  VEG  VG

Makes 1 cup

Pesto with a twist! Basil is packed with iron and magnesium, which improves circulation, and the essential oil eugenol provides anti-inflammatory effects similar to that of aspirin, making it as good for you as it is delicious.

Ingredients

• 160 g (53/4 oz/1 cup) blanched almonds
• 2 garlic cloves, peeled
• 2 large handfuls of basil leaves
• 80 ml (21/2 fl oz/1/3 cup) cold-pressed extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons nutritional yeast flakes
• small pinch of Celtic sea salt

 Method

• Place the almonds in a food processor and whizz until fine. Add the garlic and pulse, then add the basil and whizz again. With the motor running, slowly drizzle in the olive oil until you have the desired consistency, then add the lemon juice, yeast flakes and salt.
• This pesto will keep in a sealed container in the fridge for up to 1 week and can be refreshed with an extra splash of extra virgin olive oil.

If you’re on the hunt for a cool down recipe to keep the kids happy this summer, there’s nothing more refreshing than a splice ice-block.  This tastes-like-summer treat is made with an infusion of creamy avocado, spinach and banana, making it a more nutritious layered swirl of thirst quenching goodness minus the artificial flavours and colours.

This energising recipe comes straight out of the pages of Sarah Wilson’s I Quit Sugar Kids Cookbook, now available as a print edition. Earlier this year I reviewed the original e-book version and suggested trying out Sarah’s version of another Australian favourite The Bounty Bar which is a good-for-you recipe for the whole family and one that I make regularly.

The original e-book has since been updated with the addition of a whole lot more sugar-free recipes and released in a hard copy format. The sugar free Kids Cookbook has over 85 recipes to make delicious sweet and savoury foods, aimed at giving kids nutritious meals that don’t compromise on flavour or promote the dreaded artificial sugar high.

In the book you’ll discover a huge variety of recipes with an easy to read layout, separating recipes into chapters such as “Breakfast for Brain Power”, “Let’s Party” and “Grab n’ Run”.  A handy chapter for parents of school-agers is “Lunch Box Ideas and Snacks” packed with recipes to ensure your child’s lunchbox is the envy of all their school friends.  You’ll find some convenient suggestions about how to navigate school canteen menus, ensuring you and your kids make positive and beneficial choices.

Another great part of the I Quit Sugar Kids Cookbook is a section on tips and tricks for getting your child to help in the cooking process and growing ingredients. I’m a firm believer in teaching kids where their food comes from and how it’s made to ensure they begin healthy habits from an early age. I also talk about it in my Supercharged Food for Kids Book.  Why not include your kids when making one of these recipes, because you ever know, you could be nurturing a budding chef!

I Quit Sugar Kids Cookbook can be found online and at $24.99 it’s a good value for money addition to your recipe book shelf and one that can be used time and time again.

Aussie Splice Blocks

Makes: 8-12

Preparation time: 4 hours

Ingredients

Green Layer:

• 1/2 avocado
• 1 cup spinach
• 1 banana
• 1 cup coconut water

Gold Layer:

• 400 ml can coconut cream
• 1 tablespoon rice malt syrup
• 1 cup diced, frozen mango

Method

1. Blend all ingredients for green layer in a high-powered blender. Pour mixture into Popsicle moulds halfway; freeze for 1-2 hours until firm.
2. Blend all ingredients for gold layer in a high-powered blender. Pour mixture into moulds on top of green layer; freeze for a further 1-2 hours until popsicles are frozen.

Gone are the days of instant coffee, with its bitter taste and burnt smell, and good morning to coffee pod machines around the globe, making kitchens at home smell like the local corner café, filled with the scent of freshly ground coffee.

Over the last few years, Australia has seen a massive rise in the number of people using Nespresso machines, with somewhere between 2.5-3 million coffee pods being consumed EVERY DAY! That’s some seriously scary statistics when you think that these capsules are then going into landfill.  Sarah Wilson talks more about it more on her blog here.

But a new fully Australian owned company, ecoCaffe has launched a fantastic solution- Ethical Coffee Company Biodegradable Coffee Capsules! Eco Caffe has just released a range of coffee pods that are 100% biodegradable and biodegrade within 180 days of use. Compare this with a regular aluminium capsule that can take up to 500 years to biodegrade… if at all!

A decade of research has gone into making these capsules, ensuring they taste delicious but are ecologically invisible- leaving as little footprint behind as possible. The capsules are made from vegetable starch and fibres, making them super easy to dispose of- just put them in your green waste bin and allow them to biodegrade rather than sitting in landfill for literally hundreds of years!

I love that not only do these capsules biodegrade so quickly, they definitely do not compromise on flavour. Filled with the finest coffee beans sourced from Columbia, Central America, Ethiopia and Kenya, these capsules are packed with flavour and I felt like I was drinking a latte made by the handsome barista at my favourite coffee spot!

I tried one of the decaffeinated capsules with my Curative Coffee recipe (see below) and loved the thick texture and delicious crème on top. Although if you feel like you need a morning caffeine hit- Eco Caffe has a range of 17 varieties of espresso, catering for all coffee lovers whether you like it that little bit stronger to get you through the afternoon or a more subtle taste for the mornings. They also have a special decaf only value pack on offer too.

Try and replace your regular coffee pods with a guilt free Ethical Coffee Company capsule by Eco Caffe either buying online or finding a stockist near you.

Here is my curative coffee recipe that will bulletproof your digestive system with the help of my good friend- coconut oil.

Curative Coffee Recipe

GF, WF, SF

Serves 1

Bulletproof your digestive system with the healing powers of coconut oil. This ‘coffee’ is so thick, rich and creamy, you won’t even notice you’ve given up your regular coffee fix.

Ingredients

• 250 ml (9 fl oz/1 cup) decaf coffee made then cooled slightly
• 2 teaspoons unsalted raw butter (omit if lactose-intolerant)
• 2 tablespoons extra virgin coconut oil

Method

• Whizz all the ingredients in a high speed blender for 30 seconds or until well combined and frothy. Pour into a mug and sip slowly.