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” 🙂
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.
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.
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
- 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
- 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
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
- 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
- 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.
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 😀