Having a grain and dairy free Christmas doesn’t have to be boring. There are so many delicious and healthy alternatives to traditional Christmas dishes. We have collated some of our go to recipes that allow you to share meals with your loved ones and embrace the Christmas festivities without compromising your health goals. Whether it be an appetising platter comprised of veggie sticks, homemade dips, olives and an assortment of nuts or a sugar free Christmas punch, you and your guests will be left feeling completely nourished. For mains nothing can beat an array of roasted veggies with slow cooked meat or a seafood platter served with a fresh salad. Below are some ideas for starters, mains, deserts and drinks that should have you covered!
BRIGID’S BASIL HERBY PESTO
1/2 cup toasted or activated pepita seeds
1/2 macadamia nuts
1 big bunch of fresh basil leaves (Can also add other herbs such as coriander, parsley or mint)
Juice of 1 lemon
Zest of 1 lemon
1-2 tsp apple cider vinegar
Salt to taste
3/4 – 1 cup avocado oil or cold-pressed olive oil
1 clove of garlic
Add the herbs into a food processor and blitz to break down.
Add all remaining ingredients and blend until combined.
Add additional oil if desired and salt to taste.
Serve with veggie sticks and some gluten free or grain free crackers – ‘Mary’s Gone Crackers’ or ‘Fine Fettle flats’ from Coles are great.
ALEX’S ROASTED BEETROOT AND WALNUT DIP
1kg beetroot (don’t worry it shrinks! Other root vegetables such as carrots can be added)
1 lemon, pips removed
extra lemon juice
1 tbsp extra-virgin olive oil
4 cloves of peeled garlic
Ground coriander to taste
Ground cumin to taste
1/2 tsp ground cinnamon
1 1/2 tsp sweet paprika
250g coconut yoghurt
1/4 tsp of unrefined sea salt.
Preheat oven to 180° fan forced.
Cut beets and lemon into quarters. Place on baking tray along with garlic. Sprinkle with olive oil and cover with spices, making sure veggies are well covered. Roast for about 40 minutes and leave to cool down.
Combine in a blender along with yoghurt, walnuts, salt and olive oil. Add more salt and lemon juice to taste.
JAD’S CRANBERRY SAUCE
340g of fresh or frozen cranberries
1 apple diced
2 tbs of fresh orange juice
Zest from one orange or lemon
1 knob of fresh ginger, peeled and minced
1 tbs of ground cinnamon
1/8 tsp of ground cloves
Pinch of ground nutmeg
1/4 tsp of sea salt
Mint leaves for garnish
Wash cranberries (or defrost) and add to a saucepan with 1/2 cup of water. Warm up on medium to high heat. Stir occasionally. When cranberries start to pop lower stove to a simmer.
Add remaining ingredients and simmer for 15 minutes. Pour into jug and add fresh orange or lemon zest and mint leaves to serve.
SAM’S PALEO ONION GRAVY
5 yellow onions
3tbsp of coconut oil or ghee (if tolerated)
1 tsp salt
1/2 cup grass fed beef bone broth, chicken broth or broth concentrate
2 tsp dried herbs, such as thyme, turmeric or ginger
2-4 tsp of slippery elm powder
1/4-1/3 cup leftover grass fed meat juices and fats (optional)
Apple cider vinegar to taste
Rosemary sprigs to garnish
Heat a large saucepan on medium heat, add half of the coconut oil.
Add onions and fry until they start to caramelise and become golden brown.
Add the remaining coconut oil to the pan, place the lid on the saucepan to continue cooking. Stir regularly to make sure onions don’t stick to the bottom of the pan.
Once onions have turned a darker brown colour, add remaining ingredients. Stir and return the lid to the pan. Reduce heat to a simmer for a few more minutes.
Add onion mixture to a high powered blender. Blend until the mixture is lump-free, then taste and add a little apple cider vinegar. Garnish with rosemary sprigs.
FALLON’S COOLED CHRISTMASY ROAST VEGGIE SALAD
500g brussel sprouts cut into 2.5 cm pieces
800g butter nut pumpkin cut into 2.5 cm pieces (can add other veggies)
3 sprigs rosemary or thyme roughly chopped (extra for garnish)
200g pancetta or bacon cut into 1 cm cubes
1/2 cup of olive oil or coconut oil
Sea salt and freshly ground pepper
1 cup pecans chopped roughly
1 pink lady apple cut into 1 cm cubes
Dash of apple cider vinegar
Pomegranate seeds or rehydrated goji berries to garnish
Preheat oven to 200°. Spread vegetables, herbs, pancetta on one or two baking trays. Drizzle with oil and add salt and pepper to taste. Cook for 45 mins, turning halfway.
Spread pecans on another tray and place in oven. Remove when pecans are golden. Once cooled place in separate containers and keep in the fridge or somewhere cool. To serve combine pecans with roast veggies in a large bowl. Add cubed apple, apple cider vinegar and garnish with pomegranate or goji berries and extra rosemary or thyme.
OSCAR’S RED SLAW WITH CARAMELISED ORANGE
1/2 red cabbage (grated or shredded)
2 beetroots grated (scrubbed and trimmed)
2 purple or orange carrots (grated)
1 red onion thinly sliced
Sea salt and ground pepper
3 blood oranges or 2 ruby grapefruits
A few dollops of coconut oil or ghee
Vegan cashew cheese to serve or goats feta (optional)
1/3 cup apple cider vinegar or lemon juice
1 tsp of sea salt
1 clove of minced garlic
1 tsp of Dijon mustard
Combine red cabbage, beetroot, carrot and onion in a bowl. Toss and mix in dressing. Add salt and pepper to taste.
Line a tray with baking paper and place pieces of orange or grapefruit on tray. Add salt and dots of ghee or coconut oil. Put under the grill for 5-8 minutes and then allow to cool.
For serving, top salad with caramelised fruit and sprinkle with cheese of choice.
KATE’S ORANGE AND MANGO CHRISTMAS TRIFLE
1–2 cups of diced paleo sponge cake from a health food store.
500 ml of orange & passionfruit juice (or any 100% juice)
4 1/2 tsp of gelatine powder (Gelpro Australia)
250 grams of coconut cream (1x400ml can refrigerated overnight)
1 tsp vanilla extract
1 tsp lemon juice
2–3 mangos or other fruit
Large handful of macadamia nuts of flaked almonds
Fresh berries, pistachios, pomegranate or fresh red fruit like watermelon for garnish
For the jelly bring 200ml of juice to the boil. Once boiled stir in gelatine with a fork until dissolved. Add the remaining juice. Pour the jelly into single glasses or one large dish and leave in the fridge to set for 3-4 hours or overnight.
Add the chilled coconut cream to a large bowl. Whip coconut cream (solid parts only) along with vanilla extract and lemon juice with an electric whisker.
Now it’s time to arrange the layers! Begin with placing sliced mango on top of the jelly. Then add sliced pieces of cake to cover the mango. Next add sliced banana, your choice of nuts, the whipped coconut cream, berries, nuts and more mango to finish. Pistachios are an extra special touch for garnish!
STEPH’S PALEO GINGERBREAD COOKIES
2 xTablespoon of melted Coconut oil
3 x Tablespoons of Blackstrap molasses
1 x egg
1 teaspoon Vanilla extract
2 x cup Almond flour
1/4-1/3 cup Coconut sugar
1 teaspoon of Cinnamon
1/2 teaspoon Ground ginger
1/4 teaspoon of ground clove
1 teaspoon of ground wattle seed
Place the wet ingredients (coconut oil, molasses, egg, and vanilla) into a food processor and mix.
Add the dry ingredients to the food processor and mix again until a dough forms.
Refrigerate the dough, roll it out, cut it into shapes and bake.
EM’S EGG NOG
6 large eggs
2 additional large egg yolks
3/4 cup maple syrup, yacon syrup or vanilla stevia
4 cups plant based milk
1/2 cup brandy (optional)
1 tablespoon vanilla extract or powder
1/2 cup canned coconut cream, whipped into soft peaks (chill coconut milk in fridge beforehand)
1/4 teaspoon grated nutmeg
1/4 teaspoon cinnamon
Whisk eggs, yolks and sweetener of choice in a large saucepan until combined. Whisk in milk of choice slowly blending well occasionally. Heat the mixture over a medium-low heat making sure to stir constantly for about 25 mins. When ready the mixture should stay on the back of a spoon. Pour mixture through a sieve into a bowl. Add in brandy if you like along with vanilla, cinnamon and nutmeg. Cover well and keep in the fridge for at least three hours.
Before serving pour into a punch bowl or single glasses and sprinkle with nutmeg and cinnamon. Add a little whipped coconut cream and voila!
SARAH’S HERBY SUGAR-FREE PUNCH
750 ml sparkling mineral water
1/2 cup filtered water, boiled
1/2 cup fresh mint, roughly chopped
2 teaspoons ground Ceylon cinnamon
1 lime or lemon, sliced
1/2 tablespoon granulated erythritol monk fruit sweetener or liquid stevia
Ice for serving
Fresh or frozen berries, cranberries or pomegranate
Thinly sliced kiwi fruit
Add sweetener and ground cinnamon in a bowl of boiling water and let it for 10-15 minutes, the longer the mixture sits the stronger the cinnamon favour will be.
Allow to cool completely.
Add the remaining ingredients.
Give the mixture a good stir and serve chilled and/or with ice. Add your choice of fruit!
We hope you enjoy these recipes with family and friends!