Your holiday recipe repertoire is about to elevate. Here’s a taste of the holiday recipes we’ve been drooling over – indulging has never been so guilt free.
Get into the holiday spirit with this sweet, creamy and refreshing smoothie courtesy of our friend Amy Lee Active.
- 1/4 cup frozen Zucchini
- 1/4 cup frozen Strawberries
- 1/2 cup Almond Milk
- 2 tsp of THE SUPER ELIXIR Alkalising Formula
- 1 tbsp Chia Seeds
- 1 scoop of THE SUPER ELIXIR Chocolate Nourishing Protein
Blitz all ingredients. Top with coconut, bee pollen and a sprinkle of Alkalising Formula.
Nutritionist and a friend of WelleCo, Jessica Cox shares one of her holiday recipe traditions: "What would the holidays be without gingerbread? These little guys are an ongoing tradition often devoured straight from the tree by salivating children (and let’s face it, adults too. I find the holidays are a time when you are present in the moment, as often we are living in our future stresses or past regrets. It all falls away when spending time with loved ones."
- 1 1/2 cups sunflower seed meal (grind in blender from wholeseeds, or use almond meal)
- 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 2 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- pinch of salt
- 2 tbs coconut oil (or organic butter)
- 1/4 cup 100% maple syrup
- 1 tbs molasses
- 1/2 cup sorghum flour, sifted
- 1/8cup coconut sugar or rapadura sugar for dusting (optional)
In a mixing bowl combine all of your dry ingredients expect for the sorghum flour and mix well. Add the remains ingredients (minus the sugar for dusting later) and mix well to a wet dough. Sift in the sorghum flour and mix in to the wet dough till well combined. This will take away a lot of the stickiness of the dough. Bring to a rough ball and cover the bowl with cling wrap or a snug plate and place in the fridge for half an hour to chill.
Preheat your oven to 180c fan forced. Remove the dough from the fridge. On a clean working surface place a nice big piece of baking paper and dust with some flour. Place the dough o. The paper and sprinkle a little more flour over the dough and a rolling pin to stop it from sticking. Roll the dough out to about 3-4mm thickness. Using your cookie cutters cut out your gingerbread men (I used ninja bread men cutters because they are awesome). Carefully remove the gingerbread men from the paper and place on a baking tray that has been covered with a piece of baking paper to stop the cookies sticking. Bake for 8-10 minutes.
Once you have cut out all the men you can from the first batch of dough, bring the remaining dough to a ball and roll out again. Repeat cutting of gingerbread men. Do this until all your dough has been used up. Once your gingerbread men are all on the tray sprinkle with coconut sugar or radula sugar for a little crunch if desired. Place in the oven for 8-10 minutes, or until slightly browned.
Allow the gingerbread men cookies to cool for 10 minutes on the tray before removing to a wire wrack to cool completely. The gingerbread men will harden up as they cool. If you would like to keep them soft, cover them with a tea towel as they cool as this helps retain some moisture.
Dark Chocolate Christmas Mousse
The technique for this chocolate mousse was invented by the French scientist Hervé. The remarkable thing is that you only need dark chocolate and a liquid – it even works with water! The secret is to simply whisk air into the melted chocolate and the result is a creamy mousse with an intense chocolate flavour. Since chocolate is the main ingredient, make sure to choose good quality.
- 3/4 cup / 200 ml plant milk of choice
- 1 pinch clove
- ¼ tsp ginger
- ¼ tsp cardamom
- ½ tsp cinnamon
- 7 oz / 200 g dark chocolate (70%)
- 4 tbsp greek yogurt or whipped cream
- pomegranate seeds
- 1 tsp powdered sugar, optional
Create a water-bath by filling a saucepan with 5 cm water and placing it on the stove on medium heat with a heatproof bowl on top (steel or glass bowl works best). Add milk and spices to the bowl. Chop the chocolate coarsely then add it to the milk. Stir a few times with a spatula while the chocolate is melting in the milk, then fill a large mixing bowl halfway with ice. Move the bowl of melted chocolate from the heat to the ice bath and start beating it vigorously with a hand whisk for about 3-4 minutes.
At first it will look very loose and bubbly but after a while it will start to feel more like when you are whipping cream, fine lines will appear as you run the whisk through the chocolate and it starts looking like a mousse. Use a spoon to carefully pour or divide the mousse into 4 desert glasses that you store in the fridge. It’s easily happened to overmix the chocolate the first time – only 30 seconds too much and it firms up so you can’t pour it and eventually becomes grainy. In that case, simply bring it back to the heat, let it melt entirely and then place it back on the ice and start whisking again.
Serve with a dollop of coconut yoghurt and a sprinkle of pomegranate seeds.
From the fabulous duo at Green Kitchen Stories.