Preparing a warm and delicious meal with family and loved ones this holiday season can be a wonderful time to reconnect, spend quality time together and to catch up on the year gone past. Although this time of year can one of indulgence, there are always ways to include healthy and equally scrumptious food options! Nourishing ourselves with consciousness made food during busy times can help to ensure we stay energized and balanced. We’ve teamed up with the incredible Lee Holmes to offer you some amazing plant-based recipes for the upcoming holiday season!
Pistachio Minted Cranberry Quinoa
• 1 zucchini (courgette), sliced
• 1 eggplant (aubergine), cut into bite-sized pieces
• 4 garlic cloves, whole
• 80 ml (21/2 fl oz/1/3 cup) cold-pressed extra virgin olive oil, plus extra, for drizzling
• Celtic sea salt
• 270 g (91/2 oz/1 cup) cooked quinoa
• juice of 2 lemons
• 1 tablespoon grated lemon zest
• 1 bunch of mint, leaves only, plus extra, to serve
• 1 bunch of coriander (cilantro), leaves only, plus extra, to serve
• 1 pomegranate, seeds only
• 2 avocados, peeled, stones removed and sliced into wedges
• 4 small spring onions (scallions), chopped 125 g (41/2 oz/1 cup) slivered almonds
Preheat the oven to 200°C (400°F/Gas 6).
Place the zucchini, eggplant and garlic on a baking tray, drizzle with olive oil, sprinkle with salt and roast for about 35 minutes.
Remove from the oven and set aside to cool.
Meanwhile, place the quinoa in a bowl with the lemon juice and zest and the olive oil. Combine well.
Place in a salad bowl with all the other ingredients and serve topped with extra mint and coriander leaves.
Kale, Strawberry and Avocado Salad with Speedy Jam Jar Dressing
• 1 bunch kale, chopped into slices
• 1 whole lemon
• 2 TBS Extra Virgin Olive Oil
• Pinch of CelticSea Salt
• 1 Avocado Pitted
• ¼ cup pine nuts
• 1 cup strawberries washed and quartered
Speedy Jam Jar Dressing
• ¼ cup Extra Virgin Olive Oil
• 2 TBS Apple Cider Vinegar
• 1 tsp. sugar free mustard
• ½ shallot, diced
• Pinch Celtic Sea Salt
• 1 TBS wheat free tamari
• In a large bowl place lemon juice and olive oil and stir then massage it into kale leaves adding a pinch or two of sea salt. Keep massaging until leaves are soft and dark green
• Add remaining ingredients and toss
• To make the dressing whisk all ingredients together
This recipe can be stored in the fridge in a covered container for up to 4 days.
Layered Quinoa Trifle Recipe
• 100 g (31/2 oz/1/2 cup) quinoa
• 1/2 teaspoon ground cinnamon
• pinch of Celtic sea salt
• 60 ml (2 fl oz/1/4 cup) unsweetened almond milk
• 1/2 teaspoon alcohol-free vanilla extract
• 6 drops stevia liquid, or 1 tablespoon rice malt syrup
• 1 tablespoon slivered almonds
• 2 bananas, sliced
• 130 g (43/4 oz/1/2 cup) coconut yoghurt
• 4 tablespoons coconut flakes 110 g (33/4 oz/1/2 cup) mixed berries
• 1 teaspoon almond butter, melted
• 1 tablespoon chia seeds, for sprinkling
• Place the quinoa in a fine-mesh sieve. Rinse with cold running water for 2–3 minutes, moving the seeds around with your hand to ensure that the seeds are well rinsed and any residue is removed.
• Bring 250 ml (9 fl oz/1 cup) water to the boil in a large saucepan.
• Add the quinoa, return to the boil, cover and reduce the heat to low for 12–15 minutes or until all the water has been absorbed.
• Remove from the heat and set aside to cool.
• Place the quinoa in a bowl and stir through the cinnamon and salt.
• In a saucepan over medium–low heat, warm the almond milk for 3–4 minutes.
• Stir in the vanilla and stevia or rice malt syrup.
• Add a couple of spoons of quinoa to four glass jars, or glasses.
• Mix through the almond milk and follow with layers of slivered almonds, banana slices, yoghurt, coconut flakes and berries. Repeat until the jars are full, with berries as the top layer.
• Top with the melted almond butter and chia seeds.
By Lee Holmes
Follower her on instagram @leesupercharged
Check out Lee’s website superchargedfoods.com