Healthy Christmas Cooking Everyone Will Love
Emed has you covered with some delicious and healthy recipes sure to please the whole family.
All of these recipes are dairy and gluten free and can be adapted to suit vegans and vegetarians.
Instead of feeling bloated and lethargic on Christmas day, try some of these lighter options perfect for an Aussie Summer Christmas lunch or dinner.
Antioxidant Infused Water
2 tbsp goji berries
1/2 lemon, finely sliced
8 mint leaves
1 litre still or sparkling water
Thoroughly rinse mint leaves and wash lemon peel. Slice lemon and add all ingredients to a large jug with water.
Allow to infuse for at least half an hour before serving. Add some ice before serving if desired to keep extra cool! Makes 4 glasses of refreshing, liver-loving H2O.
1 carrot, grated
1 red capsicum, julienned
1 lebanese cucumber, julienned
1/8 red cabbage, shredded
1/8 green cabbage, shredded
2 spring onions, finely sliced
1 avocado, cubed
1/4 cup pumpkin, sesame and/or sunflower seeds
1/2 cup finely chopped coriander and/or flat leaf parsley
1 tsp natural salt
1/2 tsp pepper
1 clove garlic, minced
1/4 cup extra virgin olive oil
1 tbsp Apple Cider Vinegar
1 tbsp fresh lemon juice
2 tsp sweet chilli sauce (gluten free)
Combine seeds with a pinch of natural salt on a baking tray and lightly toast (for slaw topping) at 100°C or lower to preserve unsaturated oils, for approximately 10 minutes or until slightly browned.
In large serving bowl, combine all other salad ingredients (except avocado and seeds). In small bowl or food processor/blender, combine dressing ingredients and mix or blend to combine well. Adjust seasoning to taste if required.
Before serving, pour dressing over salad and toss gently. Top with cubed avocado and sprinkle with toasted seeds, then serve and enjoy!
Makes approximately 8 side servings of salad.
2 cloves garlic, minced
1 brown onion, finely diced
1 tbsp olive oil
1 red capsicum, diced
1-2 tsp ground cumin
1-2 tsp lemon rind
Juice from 1/2 fresh lemon
2-3 tbsp currants
1 cup white quinoa, well rinsed in warm water
2 cups stock (gluten-free free range chicken or vegetable)
3/4 cup finely chopped mint and flat leaf parsley
Natural salt and black pepper to taste
After rinsing the quinoa thoroughly in warm water, strain through a fine sieve. Place in a saucepan with the stock, bring to the boil then lower the heat, cover and simmer for 15-20 minutes or until all the stock is absorbed. Meanwhile, cover the currants in boiling water in a small bowl and soak until quinoa is cooked then drain.
Once quinoa is cooked, spread over a baking tray and allow to start cooling.
Heat the olive oil in a small frying pan and add the onion, garlic and capsicum and sauté until the onions are soft. Set aside to cool before using.
Once the cooked ingredients have cooled down, mix together the quinoa, currants, onion mixture and the remaining ingredients. Season to taste.
This stuffing can be served alone or used to stuff roast chickens or roasted pumpkin halves for a vegetarian option. Makes approximately 8 servings.
Fruit salsa ingredients:
2 cups each of watermelon and green apple (cubed), and strawberries (halved)
1 cup each of raspberries, pomegranate seeds and lebanese cucumber (cubed)
2 tbsp finely chopped mint
Juice from 1 fresh lime
2 tbsp hot water
2 tbsp raw, organic honey
1/2 thumb sized piece of ginger, finely grated
Wash apples and cucumber thoroughly and leave skins on. Combine cubed watermelon, green apple, cucumber and halved strawberries in a large bowl.
Mix dressing ingredients together in a smaller bowl and once combined, pour over fruit salsa tossing gently to cover all fruit.
Top salsa with raspberries, pomegranate and some small sprigs of mint for an impressive and healthy summer dessert. Serve with coconut yoghurt if desired.
Makes approximately 4 dessert servings.