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A Healthy Christmas Feast

By Sarah Lefebvre on Dec 05 2014
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A childhood diet based on white bread, frozen vegetables and char coaled meat, resulted in our new food editor developing recipes that are firstly healthy and tried and tested on the fussiest of critics - her family.

A Healthy Christmas Feast

Good most of the time is easy with these recipes

Smoked Trout Christmas Canapes

Our latest contributor to myLJHooker, is a mother of three, who after a childhood diet based on processed foods, sugar and charcoaled meat and after spending a small fortune with Doctors fighting asthma and other health issues, decided there had to be a better way.  She totally changed her lifestyle and diet to one rich whole foods and unprocessed foods and low in sugar and junk food.  

Now after 10 years of living healthy and enjoying food in its purest form and after receiving 100’s of requests from friends and family, she started to write a food blog, to share her delicious menus with us all. 

We hope you enjoy the first of her recipes “A Christmas Day Feast” and begin to enjoy a diet that is "Good Most of the Time".

The Colourful Starter


Ingredients

  • Peeled lebanese cucumbers
  • Creme fraiche or kefir cream cheese
  • Flaked pieces of smoked trout
  • Cultured vegetables or sauerkraut
  • Capers
  • Fresh dill
  • Sea salt


Method

  1. Cut cucumbers into 1/2 cm rounds
  2. Place creme fraiche or kefir cream cheese into a piping bag or plastic sandwich bag with a small snip in the corner and squeeze out onto the cucumber rounds
  3. Add flaked smoked trout, cultured vegetables or sauerkraut, capers and dill then season with sea salt.

Delicious Grain Free Turkey Stuffing

I have to say this recipe was a fluke of trial and error.  In the past I have used spelt and gluten free breadcrumbs and was let down by the texture.  The buckwheat has given it the density of a traditional stuffing. It is packed with flavour and was a huge hit.  My children ate it on its own with salad the next day.


Ingredients

  • 2 cups of cooked and cooled buckwheat groats
  • 2 onion diced
  • 1 leek diced
  • 3 fennel bulbs diced
  • 1 tsp garlic powder
  • 2 tablespoons of sage powder
  • 1 1/2 tablespoons of dried thyme
  • 1 1/2 tablespoons of dried rosemary
  • 2 tablespoons of dried parsley
  • 2 peeled green apples grated
  • 5 tablespoons of ghee
  • 2 tablespoons of verjuice
  • 1 egg whisked
  • 10 rashes of streaky bacon diced (no rind) If bacon is not your thing, take it out.
  • pepper and a little sea salt


Method

  1. In a large heavy based saucepan or frypan place 2 tablespoons of the ghee and saute’ onion and leek then add fennel
  2. Add garlic powder, sage powder, dried thyme, dried parsley and dried rosemary and cook for two minutes on a medium heat, add in the rest of the ghee
  3. Add grated apple and verjuice and mix well cooking for a further 3 minutes
  4. In a separate frypan cook bacon and set aside to cool then whizz into crumbs in a food processor
  5. Add to the mix and combine
  6. Then add buckwheat and combine add a 1/4 cup of water the mix is too dry
  7. Pour out into a rectangular baking dish and stir through the egg and bake in a preheated oven at 180 for 25-30 mins until golden
  8. Once cooled spoon into prepared turkey breasts. With the leftovers serve on a platter with sliced turkey breasts.

Buckwheat Stuffed Turkey Breasts

Why go to the trouble of a whole turkey on Christmas day? By covering the breasts in foil the moisture and flavour from the stuffing steams through and the carving is a breeze.  These can be prepared the day before so there is more time unwrapping presents……


Ingredients

  • 2 x 1.25 kg turkey breasts with skin on (get your butcher to lightly butterfly them)
  • Buckwheat turkey stuffing (see last post)
  • Butter or ghee
  • Salt and pepper


Method

  1. Using your fingers gently lift the skin from each breast, push in as much butter or ghee between skin and meat towards the centre of the breast.  Using your palm gently push down on the turkey skin ensuring that it is evenly distributed
  2. Turn your turkey over and place a large handful of buckwheat stuffing down the middle of the turkey then bind together with kitchen string or bamboo skewers
  3. Place down onto a baking tray and rub some more butter or ghee onto the top of the skin and season with sea salt
  4. Cover with foil ensuring no steam can escape and bake in a preheated oven at 180 deg for 1 hr and 15 mins
  5. Then take off the foil cook for a further 15- 20 mins until skin is golden
  6. Take out and test with a skewer if juice is clear, stand for 10 mins, serve with extra stuffing and pan juices

Basic Christmas Trifle

This screams summer to me, berries, mangoes, cream and lemon cake. It is simple but pretty and ever so tasty.  Even sugar free so you could have it for breakfast…….just saying.


Ingedients

FOR THE SPONGE

  • Dry ingredients
  • 1 1/2 cups almond meal
  • 1/2 cup of coconut flour
  • 1 tsp of baking powder
  • 1 tsp vanilla powder
  • Zest from 1 lemon

YOU WILL NEED TO MAKE TWO OF THESE CAKES FOR TWO LAYERS OF SPONGE

WET INGREDIENTS

  • 1/2 cup lemon juice
  • 3 eggs
  • 1/3 cup of almond milk
  • 1/2 cup of raw honey
  • 2 tablespoons of grapeseed oil


Method

  1. Mix all of the dry ingredients together and all of the wet ingredients together
  2. Combine wet and dry folding through
  3. Pour into a lined square baking tray and bake in a preheated oven at 180 deg for 25 mins or until golden and cooked in the middle
  4. Leave in the tin for 10 mins before transferring to a wire rack
  5. Once completely cooled using your trifle bowl as a cutter place over top upside down to cut out the circle shape in your cakes, then gently layer one of those circles into your trifle bowl, this will be the base of your trifle

Ingredients

FOR THE REST

  • 3 mangoes
  • 3 punnets of raspberries
  • 500 ml of pure cream
  • 1 cup of sheep yogurt
  • 1 tsp of vanilla extract
  • 2 tablespoons of maple syrup
  • Coconut shavings for the top


Method

  1. Whizz in a food processor or thermomix the cream, yogurt, vanilla and maple syrup until thick and creamy
  2. Now start layering your trifle, pour cream mix over the sponge, add mango and raspberries, 2nd sponge, cream mix, mango and raspberries more cream mix and coconut shavings to finish.

These recipes were provided by the food blogger "Good Most of the Time".  For more delicious recipes click below