The Perfect Raw Christmas

Christmas can be a time of excess, with over-eating and drinking. Look at the effect that the “traditional” Christmas dinner has – people falling asleep on the sofa as their body tries desperately hard to process certain foods. As a nutritionist and super-food chef, I think we that can do much better, especially as Christmas is a time of love. For me, this means using foods that haven’t harmed animals or the planet – and making food that is absolutely delicious and amazingly healthy too.

Here are a few tips for a super healthy, raw Christmas day meal:

Nuts are great at Christmas. They are full of essential nutrients and make a wonderful snack or base of a meal – make sure that you pre-soak first for a minimum of an hour to help your body digest them. A great recipe is to marinade the soaked and drained nuts in some coconut oil, tamari, minced ginger and garlic and then place in the oven at 110 degrees until lightly crisped (This is still classed as raw due to the low cooking temperature).

Raw canapés – these are really simple to make and are very tasty, as well as impressing guests. One of my favourites is:

beetroot canope (single)

Cucumber canapés with beetroot and horseradish pate

Beetroot and Horseradish Dip;

1 raw beetroot
1 cup of soaked and drained cashew nuts
2 tbs horseradish grated,
1/2 tin coconut cream (make sure that it’s organic)
1/2 cup of olive oil
pinch of salt (sea salt)

Method: Place all of ingredients into a food processor and blend until smooth, then place in the fridge to set and serve on a cucumber, or as a dip.

For my main dish this year I’m having a Sprouted lentil loaf with red cabbage marinated in apple cider vinegar, maple syrup, raisins and apples.

Sprouted Lentil Christmas Bake (this can be raw or cooked);

2 cups sprouted or 2 cups cooked lentils
1/2 sweet potato, grated
1 cup finely chopped carrots
1 red onion, chopped
2 garlic cloves
1 packet of white mushrooms, preferably organic
1 tbsp coconut oil
1 tbsp olive oil
1 tbs vegetable bouillon in with ¼ cup of water (yeast free)
1/4 cup cashews
1 tbs tamari
Chilli powder, cumin and coriander to taste

Place all of the sweet potato, carrots, onion, garlic and mushrooms into the food processor and roughly pulse until they’re about the same size as the lentils. Mix lentils in a pulse briefly until evenly spread. Add seasoning and oil and pour into a tin.

Place in the oven at 110 degrees for 2 hours if raw, or 160 degrees for 1 hour if cooked

For dessert, I’m making my Raw Christmas Cake (recipe below) served with raw dairy-free ice cream.

Raw Healthy Christmas Cake

Ingredients for a large cake (12 slices);

Base
1 cup almonds, soaked for at least 1 hour and water discarded

1 cup mixed seeds (I like using pumpkin seeds, sunflower seeds and hemp seeds)
½ cup of walnuts
¼ cup raisins or Incan berries
¼ cup of goji berries
¼ cup of dried cranberries (without sulphur dioxide)
1 cup pitted dates
1 tbl maple syrup
½ tsp ground cinnamon
½ tsp mixed spice
1 tbl grated orange zest

Topping
3 tbl coconut butter melted

1 cup cashews, soaked for at least 30 mins
½ tin coconut milk
1 tsp grated orange zest
1 tsp ground cinnamon
3 tbl maple syrup or agave nectar
½ tsp vanilla extract or vanilla pod extract

Base
Place the seeds and nuts into a food processor and blend until it has broken down into a biscuit-like consistency. Then, add the remaining ingredients and blend until all of the fruit is broken down and you have a dough-like consistency. Pour into silicon mould and press firmly down with your hand making a firm base. Place in the freezer while you make the topping.

Topping
First, place the cashew nuts, coconut butter, maple syrup and coconut milk into the food processor and blend until creamy. Then add in the vanilla, cinnamon and orange zest and re-blend until mixed in. Pour this over the base and spread out evenly. Place the cake back in the freezer to set for 30 mins.

You can keep this cake in the freezer covered until the day that you want to eat it. Take it out 1 hour prior to eating and leave to defrost. Serve chilled with some grated orange zest and enjoy a healthy and delicious Christmas.

For detailed recipes please visit my website www.julietteskitchen.tv

 

 


Hedgerow Tea

photoA perfect remedy to boost the immune system as the weather gets colder

to make 1 litre of tea;
1 cup of rose hips

1 cup of haw berries
2 apples
1 cup of blackberries
1/2 cup of sea buckthorn berries (optional)

Place all of the ingredients into a pan, on a low temperature, with a litre of water and leave to simmer gently for 20 mins.

Add 2 dessert spoons of coconut sugar, maple syrup or raw local honey.

Strain and drink.


Beetroot and Horseradish Canapé

beetroot canope (single)

This is such a wonderful raw canapé that will have your guests wanting more.

Beetroot and Horseradish Dip;
1 raw beetroot

1 cup of soaked and drained cashew nuts
2 tbs horseradish grated
1/2 tin coconut cream (make sure its organic)
1/2 cup of olive oil
A pinch of salt (sea salt)

Method: Place all ingredients in a food processor and blend until smooth. Place in the fridge to set and serve on cucumber, or as a dip.


Raw Apple Pie

rawapplepie

Base;
100g ground almonds

100g ground seed mix
100g dates
1tbs maple syrup
1/2 inch ginger

Apple Layer;
4 apples chopped

1 cup coconut sugar
2 tsp cinnamon, 2 tsp mixed spice
100g raisins
100g dates

Cream Layer;
100g soaked and drained cashew nuts

1/2 cup coconut milk
1 tsp vanilla