Whilst Christmas is a great time for gatherings, it can leave cooks struggling, especially with so many people now making different dietary choices, or being intolerant to certain foods.
These delicious course ideas are for guests who are vegan, or dairy or gluten intolerant, but if you use ready-made stocks or sauces, always check the label before use. Opt for organic ingredients which are GM-free, to cut down on the potential for allergic reactions.
Roast a whole head of garlic for 20 minutes at 220°C. When coo, squeeze the cloves out of their papery casing into a blender with 140ml olive oil, 4 tbsp raw apple cider vinegar, the juice of two oranges, 1 tsp each of grain mustard and tamari sauce and blend until smooth. Place in an airtight container and store in the fridge.
When ready to serve, peel, stone and thinly slice an avocado (dip in the dressing so it keeps its colour); segment 2 oranges and combine with ½ cucumber and lettuce leaves of choice; arrange all on a plate. Drizzle the garlic dressing over the top and serve.
Try this holiday version of a nut loaf for the non-meat eaters. Preheat the oven to 180°C. Sauté a finely chopped medium onion with 2 minced cloves of garlic, 500g of chopped mushrooms, 115g chopped cashews and 115g chopped walnuts for approx. 10 minutes. Meanwhile, combine 125ml marsala wine with 1 tbsp of corn flour, the juice of a lemon, 40g of oat flour, and ¼ tsp each of dried rosemary, dried thyme, salt and lots of freshly ground pepper. Pour this into the pan with the nuts and mushrooms and cook until the mixture thickens. Line a 9x5x3inch loaf pan with silicone-free baking parchment, then press in the mixture and bake for 30 minutes. So that everyone can partake of the veggies, steam them, or cook them in coconut oil, or sauté them in gluten-free vegetable stock.
For a rare treat, try this sublime orange chocolate mousse. Drain and pat dry 340g of extra firm silken tofu, then blend with ½ tsp of orange extract and 60ml maple syrup. Gently melt 130g of dark chocolate and combine with the tofu. Pour into pretty dishes and pop in the fridge to set. Serve topped with toasted almonds and orange zest.
This tip comes to you from Georgie O’Connor, CNM Lecturer and Nutritional Therapist.
The College of Naturopathic Medicine (CNM) is the UK and Ireland’s leading training provider in natural therapies. We have a 22-year track record training successful practitioners in Nutrition, Naturopathy, Acupuncture, Herbal Medicine, Homeopathy, Natural Chef and Health Coach. Surveys show that over 80% of our graduates are practising.
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