It's that time of year again! Time for great food, too many cocktails and plenty of indulgence.
Christmas often comes with wishes for elasticized waists and one too many spoonfuls of stuffing, or a few too many mince pies. Although the holiday season is known as a time of high calories and low discipline, it really doesn't have to be. Here are a few recipes that are definitely worthy of sitting alongside big bird on turkey day. They're not dripping with fat and they'll shake up the traditional dinner too!
This first recipe is something different than the traditional coleslaw and it's packed with the goodness of kale and cabbage.
Time: 25 minutes
4 cups of chopped kale, with the stems removed
4 cups of shredded savoy cabbage
1 cup of shredded purple cabbage
1 cup of shredded carrots
1/2 cup of roasted pumpkin seeds
3/4 cup of finely chopped flat leaf parsley
2 tablespoons of sliced green onion
1 teaspoon of sea salt
1 tablespoon of olive oil (cold pressed, extra virgin is preferred)
1/3 cup of mayonnaise
3 tablespoons of sour cream
1 tablespoon of white wine vinegar
1 tablespoon of fresh chopped tarragon (or 1/4 teaspoon dried)
1 teaspoon of sugar
2 cloves of garlic, chopped
In a large bowl, add the kale, salt and olive oil and rub together with your hands. (Doing this softens the kale.) Rinse the kale using cold water, drain and return to the bowl. Add the savoy and purple cabbage and the carrots to the bowl and set aside.
To make the dressing you'll need a food processor (it isn't impossible to do so without one, but it makes it a whole lot easier. You can also use a blender). Add the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar and garlic to the food processor and blitz. Add the dressing to the vegetables and toss so everything is covered evenly. Sprinkle with pumpkin seeds and you're ready to serve!
This next recipe is a personal favourite. This will absolutely add colour and pizzazz to your holiday menu. It's also a wonderful side to cook during the winter months.
Roasted Root Vegetable Salad
Prep time: 30 minutes
Cooking time: 60 minutes
2 medium sized fresh beets, peeled and cubed
1 3/4 pounds of fresh carrots, turnips and parsnips, peeled and cut into 1 inch pieces
4 medium sized shallots, peeled and quartered
6 tablespoons of olive oil (cold pressed and extra virgin is preferred)
2 tablespoons of white wine vinegar
1 tablespoon of chopped fresh thyme
1 teaspoon of dijon mustard
1 teaspoon of honey
1 diced clove of garlic
8 cups of romaine lettuce, torn
1/2 cups of roasted pecans
1/4 cup of flat leaf parsley
First preheat the oven to 375°F. In a baking dish toss the beets (once peeled and chopped into cubes) with 1 tablespoon of olive oil and a pinch of salt and pepper to taste. Cover with foil and bake for 30 minutes. (Make sure to cook the beets and the other vegetables separately otherwise the beets will dye the other veg and everything will look purple)
Add the carrots, parsnips, turnips and shallots to another baking pan and toss with 1 tablespoon of olive oil and add a pinch of salt and pepper.
Remove the beets from the oven and uncover. Turn the oven up to 425°F. Return the beets to the oven alongside the carrots, parsnips, shallots and turnips. Roast both pans uncovered for 30 to 40 minutes or until tender.
In a screw top jar (mason jar or a clean jam or sauce jar) add the rest of the olive oil (6 tablespoons), the white wine vinegar, thyme, mustard, honey, garlic and a pinch of salt and pepper. Screw the top of the jar and shake well, mixing all ingredients.
Just before serving, toss the romaine with the dressing and put on a platter or large plate. Top with the roasted vegetables and sprinkle with pecans and parsley. Serve immediately.
Enjoy the holiday season and these delicious recipes and we'll be seeing you in the New Year!
Lots of love and light to you all.