Lisa's Blog

What an exciting fun time of year, the festive season.  Do you remember when you were a kid how much you loved christmas?  This time of year for me is painted with memories of family, friends, good cheer, great food, playing and relaxing.  As an adult though it is easy to get caught up in the whirlwind of activity that starts to take the magic out of it.  We spend too much, eat too much, rush too much, fuss too much and then it's all too much!  Then before you know it, it's over all too soon. So, before you get too caught up in the silly season, try to remember what christmas is really about for you.  My gift for you this Christmas is: a couple of festive (and secretly nutritious) recipies.  A delicious and fresh salad recipe, perfect for Christmas on a summers day and some tasty Date balls (both great tasting and without the added guilt and extra pounds that sometimes accompany the overindulgence of christmas!).  Try this colourful red and green festive salad to accompany your main meal... Beetroot, Pumpkin and Spinach Salad 

The goodies:

 

200g fetta cheese, crumbled

10 small beetroots (600g)

2 tablespoons olive oil or 2 tsp coconut oil

700g peeled pumpkin (1 small butternut), diced into 4cm pieces

150g baby spinach leaves

¾ cup (75g) toasted walnuts, chopped coarsely

 

Walnut vinaigrette:

2 tablespoons walnut oil

¼ cup (60ml) olive oil

¼ cup (60ml) lemon juice

 

The Fun:

 

Destalk the beetroot and cut them into quarters (unpeeled). 

Place in a large shallow baking dish, drizzle with half of the oil. 

Roast, uncovered, in moderately hot oven (about 180^o) for 15 minutes.

Add the pumpkin, drizzle with remaining oil. 

Roast uncovered, for about 30 minutes or until veggies are tender.

Remove from oven and allow to cool.

when cool enough to handle, peel the beetroot if desired (the skin will come of easily).

Meanwhile, make the vinaigrette.

Place all the dressing into a large salad bowl, and add the beetroot, toss gently to coat the beetroot.

Just before serving, add the remaining ingredients (spinach, pumpkin, nuts and fetta) and toss gently.

Divine Date Balls:

 

The goodies:

 

1 cup (250ml) pitted dates

½ cup (125ml) walnuts

½ cup (125ml) desiccated coconut

4tbsp (60ml) sunflower seeds

A pinch of salt

2tbsp (30ml raw honey)

¼ cup (60ml) sesame seeds toasted, or desiccated coconut (optional)

 

The fun:

 

Place all the ingredients, except honey and sesame seeds in a food processor and pulse until well-chopped but not pulverized.

Add honey and process for 30 seconds.

Take teaspoonfuls of the mixture and roll into balls.

Roll in toasted sesame seeds or desiccated coconut (optional)

Refrigerate for 30 minutes. ENJOY! Hope you have a wonderful, wonderful Christmas!   

Delicious and Nutritious Anzac muffins:

 

The ingredients:

 

 

1 ½ cups (375ml) rolled oats

3 bananas, mashed

½ cup (125ml) pitted dates, chopped

½ cup pecan nuts or walnuts, chopped

2 free range or organic eggs, beaten

¼ cup (60ml) olive oil

¼ cup (60 ml) filtered water

¼ cup (60ml) honey

½ cup (125ml) flour

1 tsp (5ml) bicarbonate of soda

1tsp (5ml) sea salt

 

The fun:

 

1. Preheat the oven to 180^oC
2. Soak the oats in 1 ½ cups (375ml) boiling water for 15 minutes.  Pour off excess water.
3. Mix the mashed bananas, dates, nuts, and soaked oats together in a bowl.
4. Add the eggs, oil, water and honey. Stir well
5. Add the remaining sifted dry ingredients.
6. Oil the muffin pan and place the raw mixture three-quarters of the way up each individual muffin mould.  Bake for 30-35minutes.
7. Leave the muffins in the pan to cool slightly.  Remove and allow to cool and rest for at least half an hour on a wire cooling rack.

Cooks note: substitute the wheat flour with gluten free flour, rye flour or even experiment with almond meal if you want to reduce wheat in your diet.

 

Makes about 20 muffins.

Check out www.lickthebowl.com.au for groovy muffin pan