Healthier Festive Recipes — Belle Nutrition

It’s beginning to look and taste a lot like Christmas: a time of indulgence, kicking back and letting down our guard when it comes to the ‘healthy’ rules we may usually live by.

Friends and clients often request healthier versions of festive meals so I have collated some of my favourite into one blog post.

Firstly there is the cheese board. Nothing wrong with a good slice of cheese, but there are so many other items we can add to the board so the ratio is more plant based and less dairy.

· Fruits such as grapes, berries, apples, melon and dates

· Vegetables such as leafy greens, carrots and crunchy radishes

· Olives, roasted peppers and sun dried tomatoes

· Pickles, kimchi and other ferments

· Nuts such as almonds, cashews or walnuts (moderate) or toast pumpkin seeds

· Vegan/plant based dips such as beetroot hummus and chutney or an edamame dip

Try using leaves of Gem lettuce or chicory leaves instead of slices of bread to scoop up the healthy dips.

One of my favourite blends is made with edamame - try this ratio, it is wonderfully protein rich to keep you fuller for longer:

Tangy Edamame Dip

· 200 g (½ cup) Cashew Cream, or milk alternative

· 200 g (1⅓ cup) edamame beans, cooked

· 1 Tablespoon extra virgin olive oil

· 1 Tablespoon rice wine vinegar

· 1 teaspoon wasabi paste

· ¼ teaspoon salt, optional

· ⅛ teaspoon ground black pepper

Another green and tasty dip:

Brussels Sprouts Pesto

· 125g sprouts, trimmed and halved

· 2 fat garlic cloves, roughly chopped

· 2 large handfuls basil leaves

· 75g parmesan, grated

· 75g pinenuts, toasted

· Juice 1 lemon

· 80ml olive oil

· 80ml extra-virgin olive oil, plus extra to drizzle

· Large pinch chilli flakes or crushed pink peppercorns, plus extra to serve

How to:

Put all the ingredients except the oil in a food processor, whizz to make a paste then with the moor running add both oils until combined. Season to taste and pep up with chilli flakes or pink peppercorns if you like. Serve stirred through pasta or spread on crostini with a drizzle of extra virgin olive oil..

Another wonderful addition to a ‘sharing platter’ is griddled gem lettuce. These crunchy leaves can be so overlooked.

Griddled Gem Lettuce with Goat’s Cheese

· 2 little gem lettuces

· 1 trimmed spring onion

· 1 clove Garlic

· 1 Lemon, Zest and juice of

· 70 g Rocket

· Condiments

· 1 tsp clear honey

· Oils & vinegars

· 2 tbsp EV olive oil

· 30 g Pine nuts

· 90 g goat's cheese which crumbles

Method

Dry fry the pine nuts in a pan until browned but not burnt, then remove and set aside
In a bowl, whisk together the olive oil, garlic, lemon zest and juice, honey and a pinch of black pepper
Put half the dressing in a large bowl and add the little gem halves
Toss to coat, then heat a griddle or frying pan and cook them, cut-side down for 4 mins, until lightly browned but avoid charring
Turn them over and cook for a further 2 mins
Return the cooked lettuce to the mixing bowl and add the toasted pine nuts, rocket, sliced spring onion and the rest of the dressing
Crumble over the goat’s cheese and toss to combine
Divide the salad between serving plates

Another area which can easily be given a healthy spin is dessert. Fruit is the perfect option and melds well with mulled wine.

Fruit Mulled in Wine and Spices

Ingredients to serve 4

3 apples, peeled, cored and cut into eighths

3 pears, peeled, cored and quartered

5cm/2in orange peel, studded with 3 cloves

1 cinnamon stick

½ vanilla pod, split lengthways

1 tbsp honey

375ml/13fl oz (½ bottle) red wine

250g/9oz frozen black cherries or black currants

50g/1¾oz dried cranberries

low-fat crème fraîche, to serve (optional)

Method

Preheat the oven to 180C/160C Fan/Gas 4.

Place everything into a shallow, ovenproof dish. Once the oven is hot bake for 45 minutes, ensure to stir 2 or 3 times in order the keep the fruit moist. The wine will slowly poach the fruit, leaving it intact and wonderfully purple. Fruit stay piping hot for a while so allow time to cool slightly before serving with a dollop of low-fat crème fraîche, if using.

Figs, with all their juicy flavours and textures, are another great choice for a healthy dessert. Try the simplicity of roasting quartered figs in the oven, drizzled in a little honey with the leaves of fresh rosemary scattered on top. These work wonderfully with a dollop of plain yogurt or crème fraîche.

I hope you enjoy reading through these recipes and blending them into your usual Christmas repertoire. If you try any, please leave a comment below. A very merry Christmas to you.