Happy holidays, Superfoodies! While we’ve spent a lot of time recently speaking about how to stay healthy during the holidays (for example, by avoiding sugar and traveling strategically), there seems to be one thing missing: Christmas Day recipes! The day we’ve been preparing for will soon arrive, and although it’s a great time to eat wonderful food with family and friends, no one said that food had to be unhealthy! That being said, we’ve arranged a superfood Christmas feast for you to inspire a delicious dinner party full of antioxidant goodness. Check it out below:
Appetizer: Beetroot and Carrot Soup
- 2 tablespoons Beetroot Powder
- 2 carrots
- 3 cups potatoes
- 1/2 tbsp olive oil
- 1 white onion
- 2 garlic cloves, crushed
- 4 cups vegetable stock
- 1 tbsp tomato puree
- 2 bay leaves
- 1/2 tsp thyme
- Salt and pepper to taste
- Optional Toppings: 2 oz. feta cheese, 1 tbsp parsley
- Trim, peel and chop the beetroot, carrots and potatoes into similar size chunks.
- Heat the olive oil in a large saucepan. Add the onion and fry gently for 2-3 minutes. Add the garlic and fry for another minute before adding the diced beetroot, carrots and potatoes. Fry for 3 minutes, stirring regularly.
- Add the stock, tomato puree, bay leaves and thyme. Bring to the boil then reduce to a simmer for 20 minutes or until the vegetables have cooked through.
- Blend the soup until smooth. Divide into 4 bowls and top with creme fraiche, feta and parsley.
Salad: Sweet Potato and Green Bean Salad with Maple-Mustard Dressing
- 4 sweet potatoes, unpeeled and thinly sliced
- 1 tsp cinnamon
- 2 Tbsp olive oil
- 1 tsp sea salt
- 1 tsp thyme
- 8 oz haricot verts
- Large handful goji berries
- Large handful toasted walnuts
- 5 oz baby lettuces or spring mix
Maple Mustard Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp spicy mustard
- 1 tsp sea salt
- freshly ground black pepper
- Preheat oven to 450F. Toss sweet potatoes with cinnamon, 2 Tbsp olive oil, 1 tsp sea salt and thyme. Arrange on a baking sheet in a single layer and roast 25-30 minutes or until potatoes are tender and just beginning to brown. Set aside to cool slightly.
- While potatoes are roasting, fill a large bowl with cold water and ice. Bring a large pot of water to a boil and salt generously. Add haricot verts and cook briefly, 1-2 minutes or until beans are bright green. Remove and immediately plunge into ice water to stop cooking and set color. Cut beans in half lengthwise. (Now’s a good time to make the dressing, too.)
- Combine greens, sweet potatoes, haricot verts, cranberries and walnuts in a large serving bowl. Toss with dressing to taste. Enjoy!
Combine vinegar, maple syrup, mustard and salt/pepper in a medium bowl. Whisk in olive oil. Adjust for seasoning. Toss with salad before serving.
Dinner: Salmon with Almonds and Asparagus
- 200g piece of salmon, skin on
- 1 tablespoon parsley, finely chopped
- Salt/Pepper2 Tbsp coconut oil
- 12 pieces of asparagus
- 2 Tbsp flaked almonds
- 1/2 tsp garlic, minced
- 1/4 tsp chilli flakes
- Lemon wedges
- Place a pan over a medium to high heat. Drizzle 1/2 tablespoon of the oil over the fish, add the parsley and a grind of salt and pepper. Massage the oil and parsley over the fish and place skin side down on the grill pan.
- Cook for 5 minutes and turn and cook for a further 2 minutes. Remove from pan and cover with foil to keep warm.
- Wipe the pan out and add a tablespoon of oil to heat up.
- Toss in the asparagus stalks a let them sizzle for 30-40 seconds charring and going brown.
- Add in the garlic and chilli flakes and toss the asparagus through it.
- Continue to cook for a further 1 minute until the asparagus is slightly tender.
- Toss the flaked almonds through the asparagus and cook for another 30 seconds to brown the almonds slightly.
- Remove the asparagus and almonds from the pan and divide between two plates.
- Divide the piece of salmon into small chunks and place on top of the asparagus. Finish off with the remaining coconut oil, squeeze of lemon juice and a sprinkle of salt and pepper.
Dessert: Overnight Gingerbread Chia Pudding
- 4.5 tbsp chia seeds
- 2 cups unsweetened almond milk (or non-dairy milk of choice)
- 1 tsp freshly grated ginger
- 1 tsp molasses
- 1/4 tsp cinnamon
- 1/8 tsp cloves
- 1/2 tsp vanilla extract
- Optional toppings: goldenberries, cacao nibs or shredded coconut
- Combine all ingredients in a mason jar or airtight container. Stir well.
- Place in refrigerator overnight or for at least 6 hours.
- Serve cold with toppings of choice.
Looking for more Christmas recipes? Click here! Also, don’t forget to check out our favorite holiday cocktails. Don’t worry about conjuring up recipes this Christmas, Superfoodies - we’ve got you covered.