Search

Merry Christmas

Wishing you a wonderful Christmas with loved ones. #Christmas

Christmas compote

One of my favorite ways to make my morning porridge fancier is to top it with fruit compote. This can be made with any kind of seasonal fruit, and it can cook on the side while you do other food prep. The great thing is that you can prepare a huge batch and upgrade your breakfast for several weeks this way. This specific compote gets Christmas flavors by adding vanilla, cinnamon, and cloves. Cook a big pot now, and serve on Christmas morning for a healthy and super delicious breakfast! And if you want to share it, fill into small glass jars and give as the perfect homemade Christmas gift. Preparation time: 10 minutes Cooking time: 40 minutes Total time: 50 minutes Makes 4 cups: 4 cups frozen

Raw Christmas balls

This is by far my favorite Christmas recipe of all time! These raw Christmas balls are a staple amongst all the sugary German Christmas cookies we consume over the holidays in my family. Dried fruit and flavorful spices come together for these balls. You can roll them in coconut for a snowball effect or in cacao for a more decadent, truffle version. Soaking time: at least 4 hours Preparation time: 15 minutes Makes about 40 balls: 1 cup raw almonds 2 cups dried apricots, soaked in water for at least 4 hours 1 cup dried cranberries ½ cup desiccated coconut 1 Tbsp vanilla extract 1 tsp cinnamon ½ tsp dried ginger ⅛ tsp all spice ⅛ tsp nutmeg For the topping: 3 Tbsp raw cacao powder 3 Tbsp desic

Buckwheat porridge with poached pears

Are you looking for the perfect Christmas morning breakfast? Try this buckwheat porridge from the Warming Breakfasts eBook. The spices give it holiday flavors. The buckwheat gives you lots of energy to unwrap all those Christmas presents. And the best thing is that you can prepare the whole thing way in advance. Cook the buckwheat the day before, poach your pears ahead of time. Then you just have to quickly heat and combine everything. Preparation time: 30 minutes (excludes buckwheat cooking time) Makes 1 serving: 1 pear, sliced with skin 1 tsp dried orange peel 2 capsules of cardamom 3 cinnamon sticks 2 Tbsp maple syrup (or other liquid sweetener of your choice) 2 Tbsp lemon juice 3 cups wa

Maple balsamic glazed Brussels sprouts

I clearly love Brussels sprouts, and this is THE way to serve them during the holidays. The maple syrup takes away the bitterness, the balsamic vinegar gives them a nice glaze, and the walnuts and garlic add extra flavor. They are the perfect holiday side dish. I love serving them with the stuffed pumpkins and green beans. Preparation time: 5 minutes Cooking time: 30 minutes 20 Brussels sprouts, halved 4 cloves of garlic, peeled 2 Tbsp extra virgin olive oil 2 Tbsp maple syrup 1 handful of raw walnuts, roughly chopped 1-2 Tbsp balsamic vinegar sea salt and freshly ground black pepper Pre-heat the oven to 200 ºC/ 400ºF. Line a baking tray with parchment paper and set it to the side. Place the

Raw pecan cherry pies with cashew cinnamon cream

These little gems were my favorite holiday go-to recipe last year. I made them three times for different holiday parties, and they were a huge hit every time. They are completely raw, making them super easy to digest, leaving you feeling happy and healthy. I originally posted them on the Alive Shanghai blog, but I thought that no holiday should go without these pies, so here we go! A quick word of advice, you do need to schedule some time to make these pies. The crusts needs to harden overnight, the cashews for the cream need to soak. So plan ahead! Yes, it’s elaborate, but so worth it, I promise. Preparation time: (does not include nut soaking time) Pie crust hardening time: at least 2 hour

Baby pumpkins stuffed with rosemary wild rice

This is an elaborate recipe, but so worth it if you are looking for a plant-based main dish for the holidays. Everyone get’s their own stuffed mini pumpkin and you serve these with the delicious cranberry sauce. I dream about these babies, they are so filling and hearty - perfect for a cold winter night! Soak and cook the wild rice before you attempt this recipe, otherwise you will just get flustered with trying to do too much at once. I usually pre-cook the rice at least a day before, but it will keep very well in the fridge for 5 days. Preparation time: 70 minutes Makes 1 serving: For the pumpkin: 1 baby pumpkin 1 tsp extra virgin olive oil For the stuffing: 1 tsp pine nuts 1 tsp extra vir

Strawberry santas

Yes, these santas so easy, they don't even require a recipe. But what a cute idea to get a healthier snack into you or your kids for Christmas. These santas are a Christmas staple on our holiday table. I make them with homemade cashew cream and use cacao nibs for the eyes. Ho Ho Ho ! #holidays #strawberries #cashewnuts #chocolate #Christmas

Keeping your digestion happy during the holidays

While I love the holidays and all the delicious foods that come with it, I do not enjoy how those foods make me feel: tired, sluggish, exhausted, lethargic, and just down. This is the typical food coma most of us fall into after indulging a bit too much. But where does all your energy go? To your digestion! It is working overtime right now, trying to digest foods you usually wouldn't eat, working through the quantities you are consuming at the moment, and making sure you are eliminating all the “harmful” waste. Your digestion becomes tired and sluggish, and this shows up immediately in how you feel. Keeping my digestion happy during the holidays is always my number one priority, so I feel ex

Rosemary roasted potatoes

Let's continue the special holiday series of posts with potatoes - everyone’s holiday’s favorite: roasted, mashed, or fried are all great ways to enjoy these simple roots. I personally love roasting them crispy with some rosemary. Nothing smells more like holidays than the smell of rosemary wafting through your home! Serve these potatoes as a side dish and everyone will love you. Preparation time: 50 minutes Makes 1 serving: 10 baby potatoes 1 sprig of rosemary 1 Tbsp extra virgin olive oil sea salt Preheat oven to 200ºC/400ºF and line a baking tray with parchment paper. Wash the potatoes, half them, and place them on the baking tray. Pull the needles off the rosemary sprig and sprinkle on t

Green beans on the side

This is my favorite way to serve green beans! You can either quickly boil them or steam them, whichever method you prefer. Add some toasted slivered almonds, fried garlic, lemon zest, and olive oil, and you have got the most delicious side dish. Preparation time: 10 minutes Makes 2 side servings: 20 string beans 2 garlic cloves, thinly sliced 1 Tbsp slivered almonds 1 tsp extra virgin olive oil for cooking 1 tsp extra virgin olive oil for serving 1 tsp fresh lemon zest sea salt and freshly ground black pepper Decide if you would like to cook or steam your beans. Cooking them in boiling water will take about 7 minutes, so that they are still crunchy. Steaming them will take about 10 minutes.

© 2020 Martina Zand

  • Instagram
  • Facebook
  • YouTube