On retreat we feel like every meal is a cause for celebration. These lovely dishes are festive, tasty and also filled with vibrant nutrients. In the western world, Christmas lunch can often be followed by the dreaded ‘food coma!’ Rest assured, these dishes will leave you feeling energised and content. They are perfect for anyone with common food allergies or dietary restrictions, but can also be heartily enjoyed by the whole family. Happy Feasting!
FESTIVE BEETROOT, SPINACH & CASHEW CHEESE SALAD
This salad is a real celebration of flavours and colours. It is incredibly simple and quick to prepare. You can find cashew cream cheese in health food stores, or use your favorite regular cheese. The candy beetroots and blood orange add a touch of fanciness, but regular beetroots and oranges work just as well!
Ingredients:
- 1 candy beetroot thinly sliced
- 1/2 cucumber thinly sliced
- 1 radish thinly sliced
- 1 cup mixed leafy greens roughly chopped
- 1 blood orange finely sliced
- 1/4 cup walnuts
- 4-5 teaspoons of cream cheese or cashew cream cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon
- 1 teaspoon coconut vinegar or apple cider vinegar
- 1/2 teaspoon dijon mustard
- good pinch of salt
Place the beetroot, cucumber, radish, mixed green leaves, orange and walnuts in a large bowl and mix gently with your hands to combine.
In a small glass or bowl, combine the olive oil, lemon, coconut or apple cider vinegar, mustard and salt and whisk well to combine.
Mix the dressing through the salad and then serve. Feel free to top with extra cashew cheese and walnuts as you wish.
WARM CAULIFLOWER SALAD WITH POMEGRANATE AND COCONUT
This is one of those salads that is incredibly easy to make, but is a real show-stopper. It looks beautiful and has really distinct flavours that complement one another. It is perfect as a side salad or to take along to a shared meal.
Ingredients:
- ½ a large cauliflower
- ½ teaspoon cumin
- ½ teaspoon curry powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt1 teaspoon olive oil
- The seeds of one pomegranate
- 2 tablespoons pepitas
- 3 tablespoons desiccated coconut
Cut the cauliflower into bite size florets and steam for 10 minutes or so to soften slightly.
Line a baking tray with baking paper and transfer the cauliflower to the tray. Sprinkle with the spices, salt and olive oil and mix with your hands. Allow the cauliflower to bake for 10-15 minutes in a preheated oven at 180 degrees until it just begins to crisp at the edges.
While the cauliflower cooks, place the desiccated coconut under the grill for several minutes and toast until lightly browned (watch this – it can burn easily!)
Allow the cauliflower to cool slightly and then mix with the pomegranate seeds, pepitas and coconut. Mix well and drizzle with a little extra lemon and olive oil to serve.
QUINOA, EDAMAME AND ROASTED BEETROOT SALAD WITH BALSAMIC AND THYME
The flavors and textures in this unique salad work perfectly together, offering a light yet rich salad that is wonderful served warm or cold. Try your best to find fresh herbs for this recipe as it makes a huge difference.
Ingredients:
- 1 ½ cups cooked quinoa
- 2 small beetroot cubed
- 1 cup shelled cooked edamame beans
- 1/3 cup black grapes
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh oregano finely chopped
- 2 tablespoons pistachios
- 1 radish finely diced
Place the chopped beetroot on an oiled baking tray and season with a little salt and pepper. Bake for around 20 minutes until just tender.
In a large bowl, place the quinoa, beetroots, edamame beans, grapes, thyme, oregano, pistachios and radish. Mix well to combine.
Place everything into a large bowl and add the dressing.
Balsamic Lemon Dressing
- 2 tablespoons olive oil
- 1 teaspoon balsamic reduction
- 2 teaspoons lemon juice
- ½ teaspoon maple syrup
- good pinch of salt and cracked pepper
Whisk all dressing ingredients and drizzle generously over the salad, mix well before serving.
RAW PEA & MINT TARTLETS
These tarts are a lovely addition to a holiday table. They look beautiful and have a really unique flavour. Being free from gluten and dairy and any other food sensitivities mean they can often suit anyone in your family with dietary preferences too.
Ingredients:
Base:
- 1 cup almond meal
- 6 sun dried tomatoes
- 1 teaspoon psyllium husk
- 1 teaspoon coconut oil
- 1/2 cup walnuts
- 1 teaspoon tamari
- 1 teaspoon apple cider vinegar
- 2 tablespoons flaxseed meal
To make the bases, place all of the ingredients in your food processor and process until the mixture comes together and forms a soft dough. Do not over process as the oils will release and the mixture will separate, so keep an eye on it!
Press the base mixture into 4 small tart tins or muffin trays and place the bases in the fridge while you make the filling.
Filling:
- 1 cup cashews
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ¼ cup of fresh mint leaves
- 1 medium ripe avocado
- 1 cup peas
- 1/2 a teaspoon of salt
- 1 tablespoon coconut oil
- 2- 3 tablespoons coconut milk
Allow the cashews to soak in filtered water for 2-4 hours, then strain and rinse well.
Place all of the ingredients in a high speed blender and blend until the mixture is very smooth and creamy. You may need to stop and scrape down the sides of your blender once or twice to ensure everything is well mixed. You can also use a food processor but it wont be quite as smooth. Taste and season accordingly.
Use a spatula to distribute the filling between the four bases and then place the tarts back in the fridge for at least an hour or two to set. If you can allow them to set overnight that is even better. Top the tarts before serving with fresh mint or rosemary and a scatter of chopped pistachios.
MANGO APRICOT CHEESECAKE
While this may not be your traditional Christmas pudding, this is a Bali-inspired tropical dessert that is both delicious and good for you! It is free from gluten, dairy and processed sugars and is the perfect end to your celebratory feast!
Ingredients:
Crust:
- 1 cup almonds
- 1 cup dates
- 1 ½ cups coconut
- 1 teaspoon of coconut oil
Process the nuts until they begin to break down and then add the dates and coconut. Process until the mixture comes together. Press the mixture into the base of an 11 inch springform pie tin and place in the fridge while you make the filling.
Filling:
- 3 cups cashews
- 10 dried apricots
- 1 large mango- flesh only
- ½ cup coconut nectar
- 1/4 cup of orange juice
- 1 teaspoon of vanilla
- 3/4 cup coconut oil
- Good pinch of salt
Soak the cashews and apricots in separate bowls of water for at least 2 hours. Strain and rinse well and set aside.
In your blender, add the orange juice, mango flesh, coconut nectar, salt, vanilla, drained dried apricots and lastly the cashews on top.
Begin to blend and slowly add the coconut oil in a stream as you blend. Blend well until the mixture is smooth and creamy- you will need a high powered blender and you may need to stop and scrape the sides down once or twice to ensure everything is evenly mixed.
Pour the mixture into the prepared cake base and refrigerate for 3-4 hours until the cake is firm.
Enjoy!