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The holidays don’t have to be an unhealthy time of the year when there are wholesome, delicious dishes like these. Enjoy!
1) Rocket & Pomegranate Jewel Salad
Serves 4-6 as an entrée or side salad.
This is super easy, looks festive and always impresses.
Ingredients:
- 120 g rocket, washed and dried
- 120 g baby spinach, washed and dried
- 1 Telegraph cucumber, cut lengthways and then horizontally into half-moon pieces
- 1/3 Cup pomegranate arils (I buy them already separated from the supermarket; A lot of fruit shops and juice bars will separate them for you)
- ½ a block goats cheese (or sub with feta), cut into chunky cubes
- 2-3 Tablespoon olive oil
- balsamic glaze
Method:
Combine all ingredients in the order listed in a large serving bowl, excluding olive oil and balsamic. Just before serving, top with olive oil and a drizzle of balsamic glaze to your liking. Toss well and dig in!
2) Melissa’s Sesame-Seared Tuna Steaks
Serves 4.
Serve this omega-3 rich, meaty fish with the Rocket & Pomegranate Jewel Salad and Coco-Nutty Quinoa for a balanced (and awesome!) Christmas dinner.
Ingredients:
- 4 tuna steaks, rinsed and patted dry with a paper towel
- 4 Tablespoon extra virgin olive oil
- 1/4 Cup sesame seeds
- 1 large lemon
- sea salt
- cracked pepper
Method:
- Lightly toast sesame seeds in a pan on medium heat until lightly brown and fragrant; This can be done without any oil. Set the toasted seeds aside and spread them out on a dinner plate.
- Brush tuna steaks with olive oil and then dip them into the sesame seeds, lightly coating each side. Season coated tuna with sea salt and cracked pepper.
- Heat remaining olive oil (about 3 TBS) on full heat in a large pan. Place tuna steaks in the pan, and let sit for about 2 minutes, or until the side facing down is cooked to your liking. Flip steaks onto the other side and cook for another minute or so, depending on how rare you like your tuna; I like mine medium-rare, so I don't sear it for very long.
- Serve with a squeeze of fresh lemon juice.
3) Coco-Nutty Quinoa
Makes 2 cups.
Ingredients:
- 1 Cup quinoa, rinsed well
- 2 Cup water
- 2 Tablespoon coconut butter (This is different to coconut oil; It’s made from coconut flesh so is super creamy and high in fibre; Find it at health food stores)
- pinch salt
Method:
- Combine quinoa, water and salt in a medium pot; Bring to the boil, then reduce to simmer.
- Cover with a lid, stirring the quinoa a few times so it doesn’t stick to the bottom of the pot. It should take 15-20 mins for all the water to absorb and for the quinoa to be cooked through.
- Once ready, remove from heat, fluff with a fork and stir through coconut butter, which will melt through the quinoa beautifully.
4) Watermelon Salad with Mango, Passionfruit and Chia Jam
This just screams summer! I love the nice crunch the chia adds to this dish: Simply cut the flesh of 1 watermelon into chunks, place on a platter and top with a generous drizzle of Henry Jones & Co Mango, Passionfruit & Chia Seeds (from Woolies).
5) Banana-Chia Pudding w Tropical ‘Coulis’
Serves 4. (Can easily be doubled or tripled)
A great dessert for health conscious guests who still want something sweet after Christmas dinner. Tell them it’s high in fibre, vegan and gluten free!
Ingredients:
- 6 Tablespoon white chia seeds
- 1 Cup coconut milk
- 1 Cup coconut water
- 1 large, very ripe banana, mashed
- 4 Tablespoon Henry Jones & Co Mango, Passionfruit & Chia Seeds
- ¼ Cup raw walnuts
- For assembling: 4 glasses (mason jars or wine glasses work well, or glass dessert bowls).
Method:
- In each glass/bowl, combine 1.5 TBS chia, ¼ C each coconut milk and coconut water and ¼ of the mashed banana. Mix well, cover and refrigerate for at least 2 hours so that the mixture thickens.
- Just before serving, top each pudding with 2 tsp Henry Jones & Co Mango, Passionfruit & Chia – The perfect coulis! Sprinkle walnuts on top and dessert is ready.
To find out more about Henry Jones & Co click here: www.facebook.com/henryjonesco