Dec | 16
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Health & Nutrition

Run Merry Christmas recipes

By Luana Marchi, Health Coach, Nutritional Therapist & Runner

 

Yes, it’s a lot of fun opening all the presents on Christmas day. But let’s be real here, one of the best parts of Christmas is the FOOD!

Nutritional Therapist Luana Marchi has put together some healthy and delicious Christmas recipes that are sure to become family favourite Christmas dishes.

 

VEGAN STRACCIATELLA SALAD ( V )

 

Vegan Cheese Ingredients

4 tbsp coconut yoghurt

1 tbsp nutritional yeast

1 lime juice

Salt to taste

 

How to make it

In a bowl mix all the ingredients together and transfer the content into a cheesecloth (clean dishcloth) tie tight and elevate in a bowl stored in the fridge for 24 hours.

 

Salad Ingredients

2 asparagus bunches

1 cup sugar snap peas

2 cups savoy cabbage sliced

2 cups baby spinach

¼ cup leek thinly sliced

2 tbsp olive oil

1 tbsp maple syrup

1 lemon juice

Salt and pepper to taste

 

How to make it

Steam the asparagus and sugar snap peas for 5 minutes or until tender. In a serving bowl layer the leafy greens and steamed vegetables. Top up with leek. Place the vegan cheese in the centre of the bowl. Flavour with olive oil, maple syrup, lemon and salt.

 

 

MAPLE ROASTED CARROTS

 

Ingredients

1 bunch Dutch carrots

1 tbsp coconut oil

2 tbsp maple syrup

1 tbsp coconut sugar

2 tbsp sesame seeds

Salt to taste

 

How to make it

Preheat the oven to 200C, line a baking sheet with baking paper. Place the carrots in a bowl and season with the other ingredients. Transfer it to the baking tray and bake until tender. Transfer to a platter to serve. You can decorate it by keeping the carrot tops.

 

 

RHUBARB CHUTNEY

 

Perfect dish over grilled meat, fish or to serve with crackers

 

Ingredients

1 rhubarb bunch thinly sliced

1 teaspoon grated ginger

2 tbsp infused garlic olive oil

½ teaspoon allspice

½ teaspoon cinnamon

½ cup of coconut sugar

¼ cup apple cider vinegar

¼ cup dried fruits (I used sultanas and cranberries)

Salt

¼ cup fresh thyme

 

How to make it

In a pan on low heat add the olive oil, apple cider vinegar, sugar, the spices and mix, once it starts simmering add the rhubarb and the dried fruits cover and let it simmer for another 10 minutes on medium heat, stirring occasionally. Add half portion of the thyme and remove from the heat. Store in the in an airtight container. Decorate with thyme on top to serve.

 

 

STUFFED EGGPLANT WITH RED RICE AND LENTILS

 

Ingredients

2 cups cooked red rice

1 cup cooked lentil

1 small red onion chopped

1 medium capsicum chopped

2 stalks fresh rosemary leaves stripped

2 stalks thyme leaves stripped

1 tbsp ruby grapefruit peel

½ ruby grapefruit juice

3 tbsp olive oil

¼ cup sultanas

¼ cup pine nuts

½ tsp ground nutmeg

3 medium eggplants roasted until tender

Salt

 

How to make it

Slice the eggplant in half lengthways, and scoop out most of the flesh with a spoon, leaving a little all the way around so that the eggplant holds its shape. In a bowl mix all the remaining ingredients, then spoon the mixture into both halves of the eggplant until it is level. Place one half on top of the other, then tie with string every 3-4 centimetres.

Oven bake for 20 minutes.

 

 

ROASTED CHICKPEAS AND KALE SALAD

 

Ingredients

1 cup cooked chickpeas

1 tsp apple cider vinegar

3 kale leaves

2 tbsp pepita seeds

2 tbsp dried cranberries

1 lemon juice

2 tbsp coconut aminos

2 tbsp olive oil

1 tsp ground cumin

Salt to taste

 

How to make it

In a baking tray mix the chickpeas with 1 tablespoon of olive oil, 1 tablespoon coconut aminos, apple cider vinegar, ground cumin and salt to taste. Bake until crispy.

Tear the kale leaves in a bowl and mix the lemon juice, 1 tbsp coconut aminos, 1 tbsp olive oil and salt. With your hands massage the kale. Transfer the kale to a serving dish and layer the roasted chickpeas, pepita seeds and dried cranberries to serve.

 

 

SPICED CHRISTMAS COOKIE (GF, V)

 

Ingredients

3 tbsp Coconut oil

4 dates chopped

2 tbsp sultanas

3 tbsp rice syrup

2 tbsp coconut sugar

3 cups almond meal

1 tsp vanilla extract

1tsp cinnamon

¼ tsp ginger powder

Pinch of salt

 

How to make it

In a bowl mix all the ingredients together until well combined. The dough will be dense and a little crumbly, but should stick when pressed together.

Scoop rounded tablespoonfuls of the dough onto a lined baking sheet.  Flatten each cookie with the back of the spoon.

Bake for about 12-15 minutes, until the edges are golden in a pre-heated oven to 180C. Allow to cool completely in the pan before handling.

 

*If you wish to make your cookies on special Christmas theme simply line baking paper on your bench, roll the dough 1/8 inch thick, cover the cookie cutters with flour to prevent the dough sticking and cut the dough into as many cookies as possible. Place cookies, 3-5 centimetres apart on the baking sheet for the best results.

 

 

Happy cooking, happy baking and most importantly HAPPY EATING!

From all of us at Brooks, we hope you have a very Run Merry Christmas.

 

Stay up-to-date with Luana 

Shoe she runs in: Brooks Levitate 2

Read more tips and about Luana’s services on her website! 

Instagram: @luamarchi

Facebook: @luanamarchihealthcoach

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