christmas

Christmas Ham Glaze

December 15, 2025 | Pork recipes, Holidays & Entertaining, Sauces and Dressings, Members only

This simple, easy Christmas ham glaze comes together in just a few minutes and brings a beautiful balance of sweetness, spice and citrus to your festive table. It’s one I rely on every year because it delivers maximum impact with almost no effort, and it transforms any baked ham into a glossy, fragrant and truly…

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White Christmas Slice

December 1, 2025 | Holidays & Entertaining, No-bake Sweets, Members only

This wholesome take on the classic White Christmas slice is a delicious mix of creamy white chocolate, crunchy almonds and puffed rice with bursts of tart cranberries and goji berries. It’s festive, easy to make, and perfect for gifting or sharing during the holidays. Health benefits Unlike the traditional version made with copha and refined…

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Cherry Chocolate Pudding

December 16, 2024 | Holidays & Entertaining, Desserts, Members only

Indulge in this rich and festive cherry chocolate pudding, perfect for holiday gatherings. Made with sweet cherries, cranberries, brandy, and dark chocolate, this dessert is filled with warm spices and topped with a luscious chocolate brandy sauce for extra decadence. This delicious pudding is perfect for those of you who aren’t fans of ‘fruit’ heavy…

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Christmas Pudding (gluten and dairy-free)

November 27, 2023 | Holidays & Entertaining, Desserts

As requested to add to the festive recipes, this gluten-free and dairy-free Christmas Pudding is a real show stopper. It has all of the flavours of Christmas packed into a moist, juicy pudding. Like any Christmas pudding, there is soaking and slowly cooking, but it’s very easy to make! The result is a dense, fruity pudding that is so iconic on a festive dinner table!

I’ve pushed the sugar down, however the sugar and brandy are what preserves the pudding so I could only go so low. Having said that, this pudding probably won’t keep for months as high sugar pudding do (due to the lower sugar, and the addition of fresh carrot and apple). I make mine about 2 weeks ahead.

Whether you’re celebrating a holiday or just want a comforting dessert, this pudding is sure to impress.

Health benefits

This pudding offers natural sweetness from dried fruits and a boost of fibre from the grated apple and carrot. Almond meal and macadamia nuts add healthy fats and protein, while ginger and spices provide anti-inflammatory benefits.

Ingredients

The recipe combines a variety of dried fruits, citrus zest and juice, warming spices, and almond meal (ground almonds) to create a rich and moist pudding. Optional variations make it adaptable for nut-free diets or different flours.

How to make this gluten-free Christmas Pudding

Soak the dried fruits with citrus zest, lemon and orange juice, and brandy for 24–48 hours for a deep, rich flavour. Mix the soaked fruits with coconut sugar, grated apple and carrot, and combine with the dry ingredients. Transfer the pudding batter to a pudding tin, cover securely, and steam gently for 5 hours. Serve warm with cream, ice cream, custard or brandy sauce for a truly festive treat.

Serving suggestions and how to store

Serve this Christmas pudding with your favourite accompaniments—cream, ice cream, custard or a classic brandy sauce. Wrap leftovers in baking paper and foil, and store in the fridge for up to two weeks, or freeze for up to three months.

Vary the Christmas pudding to suit your dietary needs

For a nut-free plum pudding, substitute almond meal and tapioca with white spelt flour and omit the macadamias. This recipe can also be customised by swapping dried fruits (like raisins) or using maple syrup if you don’t like molasses. I’m personally not a fan of peel in puddings, but feel free to add it if you like.

Try our Christmas Cake or Cherry Chocolate Pudding

Have you tried our Christmas Cake? It’s sensational too. The new Cherry Chocolate Christmas Pudding is a real hit too!

Rich & moist Christmas pudding (gluten and dairy-free) packed with dried fruits, nuts, & warming spices. It's easy to make and perfect for festive celebrations!!

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5 from 2 votes

Christmas Pudding (gluten and dairy-free)

As requested to add to the festive recipes, this gluten and dairy-free Christmas Pudding is a real show stopper. It has all of the flavours of Christmas packed into a moist, juicy pudding.

Prep Time1 15

Cook Time5

rest15

Total Time1 5 30

Course: Dessert

Servings:

Author: Georgia Harding

Ingredients

100 g currants
100 g sultanas
100 g dried cranberries
1 tsp mixed spice
1 tsp ground cinnamon
½ lemon/s – juice and zest
½ orange/s – juice and zest
100 ml brandy – or cognac
180 g coconut sugar or rapadura
1 Granny Smith apple/s – peeled and grated
1 carrot/s – grated
250 g almond meal
100 g macadamia nuts – finely chopped
100 g crystalised ginger – finely chopped
50 g tapioca flour
1 tsp baking powder
¼ tsp sea salt
2 egg/s
50 ml olive oil
1 tbsp organic molasses

Serve

cream – or ice-cream
Brandy Sauce

Metric – US Customary

Instructions

In a large bowl, combine all the dried fruit, citrus zests and juices, the spices and alcohol. Cover and leave to soak for 24 to 48 hours.
Next, mix in the coconut sugar, grated apple and carrot with a wooden spoon in a medium mixing bowl until well combined.
In another medium mixing bowl, combine the almond meal, macadamia nuts, ginger, tapioca flour and baking powder with a pinch of salt. Mix well then combine with the coconut sugar/grated fruit mix.
In a jug, beat the eggs, olive oil and molasses then mix into the soaked fruit mixture. Add to the almond meal/apple mixture and stir until everything is well combined into a thick batter.
Cut a disc of baking paper for the base and top of the pudding. I just draw around the base and top of the pudding tin onto the paper then cut.
Generously grease a 2 litre pudding basin and place the smaller cut disc of baking paper to line the bottom of the basin and press down into it. Spoon the pudding mixture in, the basin should be about two thirds full. Place the second disc of baking paper on top of the pudding mix.
If you have a pudding tin with a lid, securely fit the lid.
If you don’t have a lid for your pudding tin, cover the top of the basin with a large sheet of pleated baking paper and a large sheet of pleated foil, tying tightly with a string to keep in firmly place. Click HERE for a simple demonstration of covering and making a handle to lift the pudding.
Once you’ve covered the basin well, place it in a large deep lidded pot big enough to comfortably hold the pudding. Then pour boiling water into the pan (not over the pudding basin, just down the side) so it comes about halfway up the pudding tin. Put the lid onto the saucepan or pot and heat over a low-medium heat so that it simmers gently for 5 hours, checking the water level every hour or two topping up with boiled water when it drops below quarter way. It’s important not to let it simmer dry.
Once the pudding has steamed, remove from pot of boiling water and allow to rest for 15 minutes or so.
Once cool enough to handle, remove the pudding from the the pan by removing the lid (or foil) and placing a serving plate on top, then flip to invert it.

Serve

With cream, ice cream or brandy creme.

Store

Wrap in baking paper and then tightly in foil. Store in the fridge for up to two weeks or until ready to serve. Or you can freeze it for up to 3 months (airtight).

Reheat

You can place it back into the pudding tin, cover and re-steam it for 30 mins.
Or place (wrapped tightly) in the oven 150°C/300°F (fan-forced) for an hour. If you have a steam oven you can definitely reheat it there too.

Notes

Nut-free

Replace the almond meal and tapioca with 250g white spelt flour. Omit the macadamia nuts.

What did you think of this delicious gluten-free and dairy-free Christmas Pudding..let me know below…

Traditional Christmas Feast

Traditional Christmas Day Feast Christmas Day is one of those days where food memories and traditions abound. This menu plan has a fresh mango and prawn entree followed by mains of a roasted turkey with an amazing selection of vegetables and all finished with Christmas cake. The turkey in this feast is a brined and…

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Caramel Popcorn Rocky Road

November 22, 2021 | Holidays & Entertaining, No-bake Sweets, Desserts, Members only

Rocky Road makes an indulgent treat. My friends and family have come to expect my Caramel Popcorn Rocky Road, all tied up with a bow, for a gift at Christmas time and I love making it for them. Rocky road can be made with store bought or homemade chocolate and almost any kind of nut,…

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Simple Gluten-free Christmas Fruit Cake

November 22, 2021 | Baked Sweets, Holidays & Entertaining, Desserts

I’ll be honest, this simple Gluten-free Christmas Fruit Cake is so delicious I don’t just make it for Christmas. It’s rich, not too sweet and a bit grown up. It’s also very simple to make and no soaking or steaming is required. If you can find an organic dried fruit mixture to use, all the better.

This easy to make Gluten-Free Christmas Fruit Cake is a festive, moist, and delicious treat that’s perfect for the holiday season.

Health benefits

This cake uses nutrient-dense ingredients such as almond meal, which adds healthy fats and fibre. while coconut sugar or rapadura offers a lower-glycemic alternative to refined sugar. The dried fruits provide a natural sweetness along with vitamins, minerals, and antioxidants.

Ingredients

This gluten-free Christmas cake recipe is made with a mixture of dried fruits, orange zest and juice, brandy (or water), and warm mixed spices. The use of almond meal (ground almonds), brown rice flour, and tapioca flour gives it a rich yet gluten-free base. Optional toppings include blanched almonds and a glaze made from apricot jam to give the cake a lovely finish.

How to make this gluten-free Christmas fruit cake

To make this gluten-free fruit cake, start by simmering the dried fruit with brandy, orange juice, butter, and sugar to infuse the fruit with flavour. After allowing it to cool, mix in the eggs, gluten-free flours and baking powder to form a dense cake batter. Pour the mixture into a cake pan lined with parchment paper, blanched almonds can be added for decoration and bake until golden. Optionally, you can drizzle extra brandy and glaze the cake with apricot jam for a glossy finish.

Serving suggestions & how to store the gluten-free Christmas fruit cake

Serve this gluten-free fruitcake as part of your Christmas dessert spread, or enjoy it with a cup of tea or coffee. It can be stored in an airtight container in the fridge for 2-3 weeks, though it rarely lasts that long!

Substitutions to suit your dietary needs

For a dairy-free option, substitute the butter with coconut or macadamia nut oil. If you prefer a non-alcoholic version, simply replace the brandy with extra water or orange juice.

A note from Georgia

I’m not a huge fan of Christmas cake – I really don’t enjoy the traditional fruit cake mix (especially the peel) so when recipe testing this, I decided to make my own mixed dried fruit. I bought a combination of dried blueberries, cherries, currants, cranberries, sultanas and added diced apricots and figs. It was SO delicious, I’m converted! I always thought Christmas Cake was hard to make but this was just so simple.

For more delicious, healthy festive recipes, click HERE.

This Simple Gluten-free Christmas Fruit Cake is rich, not too sweet & a bit grown up. It’s also extremely simple to make & tastes incredible.

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4.80 from 10 votes

Simple Gluten-free Christmas Fruit Cake

This cake is rich, not too sweet and a bit grown up.It’s also very simple to make and no soaking or steaming is required.

Prep Time35

Cook Time1 30

Course: Dessert

Servings: cake

Author: Georgia Harding

Ingredients

80 ml water (⅓ cup)
80 ml brandy – or use more water (⅓ cup)
2 orange/s – zest and juice
170 g butter
95 g coconut sugar or rapadura (½ cup)
2 tsp mixed spice
900 g mixed dried fruit
3 egg/s – lightly beaten
120 g almond meal (1 cup)
65 g fine brown rice flour (½ cup)
60 g tapioca flour (½ cup)
1 tsp baking powder – gluten-free

Optional Toppings

¼ cup/s blanched almonds – to decorate
2 tbsp brandy – extra
2 tbsp apricot jam – to glaze

Metric – US Customary

Instructions

In a large pot, melt together the water, brandy, orange zest and juice, butter, sugar and mixed spice, stirring to combine.
Once melted, add the dried fruit. Mix well and simmer over medium heat, continuing to stir, for approximately 10 minutes, or until most of the liquid has been absorbed by the fruit. Remove from the heat and allow to cool for 20 minutes.
Preheat the oven to 140°C/284°F (fan-forced) and lightly grease, then double line a 20cm square cake tin with baking paper.
When the fruit mixture has cooled, mix in the eggs, almond meal, and sift in the rice flour, tapioca flour and baking powder. The mixture will be quite thick and dense.
Transfer the cake mix to the lined tin, and if you like, decorate the cake by placing the blanched almonds around the cake’s edge or feel free to create an elaborate design. Bake for 1.5 hours. I suggest checking the cake after 1 hour and if it seems to be getting too dark on top, cover loosely with foil.
You can test the cake for readiness by inserting a skewer which will come out clean when the cake is done. Remove the cake from the oven and if you like, pierce all over carefully with a sharp skewer, then drizzle over the extra 2 tablespoons of brandy.
If you would like to glaze the cake, simply melt together the 2 tablespoons of apricot jam with 1 tablespoon of water in a small pot. Use a pastry brush to ‘paint’ the glaze over the top of the cake.
Allow to cool completely before slicing.

Serve

I only slice what I need and store the rest of the cake whole.

Store

Tightly wrap the rest of the cake in baking paper, then a slightly damp tea towel or beeswax wrap before storing in an airtight container in the fridge. It will easily last for 2-3 weeks in the fridge (but never does!).

Notes

Dairy-free

You can use coconut or macadamia nut oil in place of butter in this cake for a dairy free version.

Alcohol-free

Substitute the brandy with more water.

Loved this delicious Gluten-free Christmas Fruit Cake?! Let us know in the comments below….

Recipe by Kristin Cosgrove

Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.

You can find me on Instagram at @kristinjcosgrove

Maple Spice Roast Turkey

November 15, 2021 | Chicken, Holidays & Entertaining, Members only

This Maple Spice Roast Turkey is amazing and I am so pleased to bring you this delicious option for Christmas or any other celebratory time. The brining process takes the flavour and texture to a whole new level and also cuts you some slack in the cooking. In the past I’ve not brined my turkey…

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Prawns are a great source of lean protein and omega-3 fatty acids, which are essential for good health. Avocado adds more healthy fats, and mango provides a dose of vitamin C. The lime juice and fresh coriander boost the dish with antioxidants, making this meal both refreshing and nourishing.

Ingredients

You’ll need cooked prawns, fresh Cos lettuce, and a handful of simple ingredients like mango, avocado, spring onions, and coriander to create the salsa. The lime yoghurt sauce, made with natural yoghurt, lime, and garlic, adds a creamy, tangy touch to this vibrant dish.

How to make Prawns with Mango Avocado Salsa

Start by peeling and cleaning the prawns, then wash the Cos lettuce leaves and set them aside. For the mango salsa, mix diced mango, avocado, spring onions, coriander (cilantro) leaves, and lime juice. In a separate bowl, whisk together the yoghurt, garlic, lime juice, salt, and pepper for the lime yoghurt sauce. Serve the salsa in lettuce cups, top with prawns, and drizzle with the lime yoghurt for a fresh, delicious meal.

Serving suggestions and how to store

This gluten-free dish is best enjoyed fresh, served immediately once assembled. If you’re looking to switch things up, serve with a side of quinoa or rice for a heartier meal. If you have leftovers, store the prawns and salsa separately in airtight containers in the fridge for up to a day. The salsa may brown slightly due to the avocado, but it will still taste great!

Vary this to suit your dietary needs

For a vegetarian twist, swap out the prawns for grilled haloumi or firm tofu. If you’re seafood-free, cooked chicken works wonderfully in this dish. For those avoiding dairy, replace the yoghurt with whole-egg mayonnaise or a cashew cream for a dairy-free option.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian and dairy-free).

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that's sure to impress!

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4.67 from 6 votes

Prawns with Mango Avocado Salsa

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress! Perfect for our Christmas in Australia.

Prep Time15

Total Time14

Course: Appetizer, Main Course, Salad

Servings:

Author: Georgia Harding

Ingredients

600 g prawns - cooked
1 Cos lettuce

Salsa

1 avocado/s - diced
1 mango/s - diced
4 spring onion/s - white part only, finely sliced
½ bunch/s fresh coriander leaves - torn from stems
1 lime/s - juice
1 pinch sea salt

Lime Yoghurt

60 g natural, Greek or coconut yoghurt (¼ cup)
½ clove/s garlic
1 pinch sea salt
ground black pepper - to taste

Instructions

Peel and clean the prawns and wash the cos lettuce leaves.

Salsa

Combine the mango, avocado, spring onions, coriander leaves and the lime juice (reserving 1 tbsp for the lime yoghurt) in a bowl.

Lime Yoghurt

Mix the yoghurt, garlic, reserved 1 tbsp lime juice, salt and pepper.

To Serve

Serve the salsa in lettuce cups topped with the prawns and a drizzle of lime yoghurt. Enjoy immediately.

Notes

Vegetarian

Replace the prawns with grilled haloumi, or if you are vegan, grilled firm tofu.

Seafood-free

You can also replace the prawns with cooked chicken. This as a delicious way to use up leftover chicken too.

Garlic-free

Replace the garlic with a pinch of cayenne pepper.

Dairy-free

Replace the yoghurt with whole-egg mayonnaise or cashew cream.

I'd love to hear how you enjoy this fresh and tasty dish. Post a comment and rate this recipe below.

Gingerbread Loaf with Caramel Drizzle

November 27, 2019 | Baked Sweets, Desserts, Members only

This healthy Gingerbread Loaf with Caramel Drizzle is a low-sugar, wholegrain version of the classic, making it a perfect treat for any occasion. The recipe is versatile, offering options to cater to different dietary preferences. If you love ginger, you’ll love this loaf and whilst it’s sweet, it’s not sickly sweet. Health benefits This loaf…

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Black Forest Tart

November 13, 2019 | Baked Sweets, Holidays & Entertaining, Desserts, Members only

This delicious Black Forest Tart is quick and easy to make, and a decadent chocolate dessert. I think cherries and chocolate are a flavour match in heaven! Who’s with me? I have strong memories of the flavours of Black Forest. I grew up in Perth and as a teenager, every Thursday night my parents and…

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Rolled Turkey with Quinoa Cranberry Stuffing

November 6, 2019 | Chicken, Holidays & Entertaining

This rolled turkey with quinoa cranberry stuffing recipe is a festive showstopper that’s as delicious as it is nutritious. Perfect for any holiday meal, it combines tender turkey with a lovely, gluten-free quinoa stuffing made with fresh herbs, pistachios, and dried cranberries. The stuffing adds a beautiful balance of savoury and sweet, and the turkey is cooked to perfection, ensuring a juicy and delicious meal for your family and friends.

Now before you click away thinking there is no way you can be bothered rolling meat…here’s the thing, you don’t have to. I’ve made a rolled turkey of sorts every Christmas, because I find it easier to cook than a whole bird. So I just make the stuffing and I’ve always found the butcher I buy my turkey from, really accommodating in boning and rolling it for me.

This super simple Rolled Turkey with Quinoa Cranberry Stuffing will wow any crowd! I can’t wait to hear how you love it.

Health benefits

This dish offers a wonderful array of health benefits. Quinoa, a gluten-free grain, is packed with protein, fibre, and essential minerals like magnesium and iron. The addition of fresh herbs and vegetables, like parsley, sage, and celery, provides a boost of antioxidants and vitamins. Pistachios are a great source of healthy fats, fibre, and protein, making this stuffing not only tasty but also healthy. Plus, using organic or free-range turkey ensures you’re enjoying a lean protein option.

Ingredients

The ingredients for this recipe include butter, red onion, celery, garlic, chicken broth or stock, quinoa, fresh sage, parsley, pistachio nuts, dried cranberries, almond meal, free-range eggs, and a whole organic turkey. For the gravy, you’ll need red wine, chicken stock, cornflour, and water. You can customise the stuffing with variations like swapping nuts or omitting garlic or onions for dietary preferences.

How to make this Rolled Turkey Quinoa Stuffing

To make this healthy turkey roulade, start by preparing the stuffing: sauté the onion and celery in butter, then combine with cooked quinoa, herbs, pistachios, and cranberries. After cooling, mix in the egg and refrigerate until ready. For the turkey, season the bird, stuff it with the quinoa mixture, and roast with vegetables and water to keep it moist. After 1.5 hours, uncover and increase the heat to brown the skin. While the turkey rests, make a simple gravy from the pan juices. The turkey is done when juices run clear and the skin is crispy.

Serving suggestions and how to store

Serve this delicious rolled turkey with quinoa cranberry stuffing alongside roasted vegetables or a fresh salad for a balanced, festive meal. The gravy can be poured over the turkey or served on the side for added richness. Leftovers can be stored in the fridge for up to 3 days and make for a tasty next-day lunch or dinner. If you want to store it longer, freeze the turkey and stuffing separately for up to 3 months.

Vary this Rolled Turkey Quinoa Stuffing to suit your dietary needs

You can easily modify this recipe to suit various dietary needs. For an egg-free version, simply omit the egg in the stuffing—while it may not bind as well, the dish will still be delicious. If you’re avoiding onions, try using fennel instead for a milder flavour. For a garlic-free option, just leave out the garlic. If you’re following a fructose-friendly diet, skip the cranberries, and for a nut-free version, swap pistachios for toasted pumpkin seeds or omit them altogether.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, yet healthy festive recipes, click HERE.

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.

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Rolled Turkey with Quinoa Cranberry Stuffing

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.

Prep Time30

Cook Time2 40

Total Time3 10

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

Stuffing

60 g butter
1 red onion/s - finely chopped
4 stick/s celery - finely chopped
3 clove/s garlic - minced
250 ml chicken broth or stock (1 cup)
170 g quinoa (1 cup)
¼ cup/s fresh sage leaves - finely chopped
3 tbsp flat leaf parsley - finely chopped
80 g pistachio nuts - toasted (⅔ cup)
60 g dried cranberries (½ cup)
4 tbsp almond meal (or more to thicken the stuffing)
1 tsp sea salt - or to taste
1 egg/s
ground black pepper - to taste

Turkey

7 kg free-range or organic turkey - whole (approx.)**
2 tbsp extra virgin olive oil - extra virgin
Sea salt and freshly ground black pepper - to taste
500 ml water
2 stick/s celery - diced
2 carrot/s - diced
1 red onion/s - diced
4 clove/s garlic - diced

Gravy

60 ml red wine (¼ cup)
60 ml chicken broth or stock - optional, only if needed (¼ cup)
2 tsp cornflour (optional, only if you feel you'd like a thicker gravy)
1 tbsp water - to form a slurry with the cornflour

Metric - US Customary

Instructions

Stuffing

In a medium sized pot, melt the butter and sweat the onion and celery (with the lid on) until its softened (but not browned). Set aside in a mixing bowl.
Rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 2 cups of water.
Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
Now mix all the stuffing ingredients together. Taste and adjust the seasoning before adding the egg and mixing through. Keep airtight in the fridge until ready to add to the turkey (I make this a day ahead).
I personally take the stuffing to my butcher to de-bone the turkey and roll it for me. If you want to tackle this yourself, there are heaps of YouTube tutorials on boning and rolling a whole turkey.
Once the turkey is boned, it will weigh approx. 4 kg. Work off around 30 mins per kg.
Pre-heat oven to 200°C / 400°F (fan-forced).

Turkey

Place the turkey on a large baking tray. Pat the skin dry and drizzle with olive oil and then season well.
Pour the water into the base of the roasting dish and add the celery, carrots, onion and garlic.
Cover the turkey with baking paper and then tightly wrap the baking dish in foil (so it retains the moisture).
Cook for 1.5 hours then remove the foil and baking paper and increase the heat to 220°C / 425°F. Cook for another 20 minutes to brown the skin. ***
The turkey is cooked when the juices run clear when pierced. I also use a meat thermometer to ensure it is cooked.

Gravy

Set the turkey aside on the chopping board (loosley cover with foil) while you make a gravy using the pan juices. Pour all of the juices and vegetables into a small pan. Bring to the boil and add the red wine.
Let it simmer rapidly to reduce and thicken. You may like to add more stock to the pan to increase the amount of gravy you make.
You can strain it or puree it with the vegges in it (or just enjoy it chunky). Taste and season to taste.
If you feel you'd like a thicker gravy, mix the optional cornflour with the tablespoon of water to form a slurry, and mix in with the gravy, stirring until it thickens.

Turkey Size & Cooking Times

** When deciding on the size of the turkey you buy, work off about 250 g per person (remembering the boned turkey will weigh a lot less than the whole - my 7kg turkey became just over 4kg). I must say I like to over-cater and like having leftovers for Boxing Day. This recipe would definiately stretch to 16 people.
***The cook time will vary a little depending on how thick it is rolled so check the meat frequently ( in 2-3 different parts of the roll). If it's not cooked, add 10 minutes at a time. If you think it's cooked, but the skins not brown, pop under a grill watching it carefully for a few minutes to brown it.
I always ask the butcher for the bones and carcass which makes the most delicious bone broth.

Notes

Egg-free

Omit the egg. It won't bind quite as well, but it will still be delicious.

Onion-free

Replace the onion with a small bulb of fennel.

Garlic-free

Simply omit the garlic.

Fructose friendly

Just omit the cranberries.

Nut-free

Replace the pistachios with toasted pumpkin seeds or just leave them out.

I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

Beef Fillet with Garlic Tahini Sauce

October 15, 2019 | Red Meat, Slow Cooked, Holidays & Entertaining

With the festive season sneaking up quicker than I’d like (seriously, where has this year gone??), I thought I’d share one of our go-to recipes when feeding a crowd… Beef Fillet with Garlic Tahini Sauce. We tend to make it as it’s quick and easy and you can rest it for as long as you like so it’s pretty forgiving. We have even rested it for several hours and had it just warm and it was divine.

In case you’ve not heard, in just two weeks I’m launching the Well Nourished Family membership. I’m bursting with excitement and I really can’t wait to share all of the delicious details. It’s been a long time coming… over a year of working with a fabulous team, to develop the technology to make meal planning and eating well a whole lot easier and very well nourished.

I’ve been flat out creating exclusive, members only recipes and developing everything you need to feed you and your tribe ‘well’. The ‘Well Nourished Family’ not only includes customisable and done-for-you weekly meal plans, but event plans too. I’ve got you sorted for Kids Parties, Christmas Day feasting, and entertaining friends and family with absolute ease. Plus shopping lists, kitchen storage and waste reducing tips and much, much more.

Click to find out more HERE.

But in the meantime, I hope you love this supremely tender cut of beef fillet with garlic tahini sauce as much as my meat loving family does.

Health benefits

Beef fillet is a rich source of protein, iron, and essential vitamins like B12. The garlic tahini sauce adds healthy fats and calcium from the yoghurt and tahini, making this a nutrient-dense dish.

Ingredients

The beef fillet is seasoned simply with olive oil, salt, and pepper to highlight its natural deliciousness. The sauce is a mixture of yoghurt, tahini paste, and garlic cloves.

How to make this gluten-free beef recipe

Begin by seasoning and searing the beef fillet in a hot oven proof pan or skillet until caramelised on all sides. Finish it in the oven to cook to your preferred liking, using a meat thermometer for precision (I like this medium rare). Rest the beef before slicing to lock in the juices. Mix the garlic tahini sauce ingredients and serve alongside the beef for a perfect pairing.

Serving suggestions and how to store

Serve this dish warm with your favourite sides, such as roasted vegetables, a fresh salad, or creamy mashed potatoes. Leftovers are versatile—use them in sandwiches, wraps, pita or salads. Store in an airtight container in the fridge for up to three days.

Vary this to suit your dietary needs

For a dairy-free version, replace the yoghurt with coconut yoghurt or cashew cream. If sesame-free, swap the tahini for horseradish cream. For garlic-free, use ground cumin and a pinch of cayenne in the sauce instead.

This Beef Fillet with Garlic Tahini Sauce is so quick & easy to make & is one of the most delicious ways to eat beef.

Print Recipe

5 from 2 votes

Beef Fillet with Garlic Tahini Sauce

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

1.2 kg Scotch Fillet - or rib eye
2 tbsp extra virgin olive oil - extra virgin
1 tsp sea salt - or to taste
ground black pepper - to taste

Sauce

1 clove/s garlic - minced
1 tbsp hulled tahini
250 g natural or Greek yoghurt (1 cup)

Instructions

Pre-heat the oven to 150°C / 300°F (fan-forced).
Rub the fillet in the olive oil so it is well coated. Then season with the sea salt and pepper.
Heat a cast iron or oven proof pan over a moderately high heat and sear the beef on all sides so it is dark brown and caramelised on all edges. Use tongs to turn it.
Then, simply place in the oven to roast (uncovered) for about an hour or until almost cooked to your liking.
I have a meat thermometer which I think is invaluable for getting this perfect. I cook this to med-rare, then wrap it tightly in foil to rest for about 30 minutes or more. This is really important and makes it super moist.
To make the tahini sauce, mix all the ingredients together in a serving bowl.

Serve

When ready to serve, slice the beef and then pour over the pan juices and juices from the foil wrapping.
Enjoy immediately with the tahini sauce and your favourite sides and salads.
My family also love this with various mustards.

Store

In an airtight container in the fridge.
Left overs are great to make a roast beef sandwich, roll, wrap or salad.

Notes

Dairy-free

Replace the yoghurt with coconut yogurt or cashew cream.

Sesame-free

Omit the tahini and replace with horseradish cream.

Garlic-free

Omit the garlic and replace it with 1 tsp of ground cumin and a pinch or cayenne.

I'd love to hear how you enjoy this. Post a comment below and don't forget to rate the recipe too. Cheers!

steaks

Crispy Roast Potatoes

July 24, 2019 | Members only, Side dishes

Once you’ve eaten perfectly Crispy Roast Potatoes you’ll accept nothing less….and this simple recipe will guarantee the perfect spud every-single-time. I’ve found little things like heating the fat makes a real difference to the outcome, so this is a recipe that whilst simple, will only yield a crunch if you follow the recipe closely. Crispy…

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Maple Macadamia Chocolate Bark

April 10, 2019 | After School Snacks, No-bake Sweets

This maple macadamia chocolate bark is a decadent treat that combines roasted macadamia nuts with homemade chocolate. Sweetened with maple syrup and finished with a sprinkle of sea salt, this bark is perfect for a little self-care treat.

I don’t have a great memory, especially for dates and numbers in general. But for food, I’m always on point. I remember flavour combinations, textures and food with friends. One memory I carry is of maple roast macadamia nuts dipped in dark chocolate from a winery on the Mornington Peninsula, many moons ago. Because I don’t have the patience or time to individually coat each nut, this Maple Macadamia Chocolate Bark was born in my effort to recreate this delicious treat. For those of you that know me well, you know I love a shortcut!

This will be on my table this Easter. My kids adore it and it at least satisfies them enough so they don’t overdo the eggs left by the Easter bunny.

Wishing you all a wonderful upcoming Easter break creating lots of your own food memories! Georgia x

Health benefits

Macadamia nuts are a fantastic source of healthy fats, vitamin E and a range of B vitamins and essential minerals. Cacao is packed with antioxidants, which help fight inflammation and support health. It’s also rich in magnesium, promoting relaxation and muscle function, and contains mood-boosting compounds like serotonin and endorphins.

Ingredients

The star of this gluten-free recipe is roasted macadamia nuts, caramelised in maple syrup, vanilla extract, and macadamia nut oil. The homemade, dairy-free chocolate is made from cacao butter, cacao powder, maple syrup and a sprinkle of sea salt.

How to make this maple macadamia dark chocolate bark

Start by roasting macadamia nuts until golden, then toss them in a mixture of maple syrup, macadamia nut oil, and vanilla, baking again until caramelised. To make the chocolate, melt cacao butter in a double boiler, then stir in cacao powder, maple syrup, and a pinch of sea salt. Layer the nuts evenly, pour the chocolate over them, and freeze until set. Once hardened, break into pieces.

Serving suggestions and how to store

Enjoy this bark as an afternoon pick-me-up or a dessert. It pairs beautifully with a cup of coffee or herbal tea. Store in an airtight container in the fridge or freezer to keep it fresh and prevent melting.

Vary this maple macadamia chocolate bark to suit your needs

For a nut-free option, replace macadamia nuts with roasted sunflower or pumpkin seeds, and swap macadamia nut oil for coconut oil. To make it fructose-friendly, use rice malt syrup instead of maple syrup. For a quick version, melt your favourite dark or milk chocolate and pour it over the roasted macadamias instead of making the chocolate from scratch.

For more delicious, healthy and easy to make sweet treats, click HERE.

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

Print Recipe

5 from 2 votes

Maple Macadamia Chocolate

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Servings:

Author: Georgia Harding

Ingredients

300 g macadamia nuts (2 cups)
2 tbsp maple syrup
1 tsp macadamia nut oil
½ tsp vanilla -powder, extract or essence

Chocolate

200 g cacao butter -chopped or grated
30 g cacao powder (¼ cup) unsweetened Dutch process or raw
2-4 tbsp maple syrup -to suit your taste
Good pinch sea salt

Instructions

Pre-heat your oven to 150℃/ 300℉.
Place the macadamia nuts on a tray lined with baking paper so they are in a single layer.
Roast for 10-15 minutes or until they are golden brown.
In a small bowl combine the maple syrup, oil and vanilla. Toss it through the macadamia nuts and return them to the oven for another 10 minutes until the syrup caramelises.
Remove from the oven and allow to cool completely while you make the chocolate.

Chocolate

Place a bowl over boiling water (or use a double broiler).
Melt the cacao butter by mixing it over the steam (take care not to let any water into the cacao).
Mix in the syrup and cacao.
Loosen the macadamia nuts from the baking paper and arrange in an even layer.
Sprinkle over the sea salt then mix the chocolate well and pour it over the macadamia nuts.
Place in the freezer immediately to set.
Once set, cut into rough pieces. I like this rustic rather than in perfect squares.
Keep refrigerated as it's not very heat stable.

Thermomix

As above but you can make the chocolate in the Thermomix.
Add the roughly chopped cacao butter.
Grate speed 8, 5 seconds.
Heat 37 degrees, speed 2 until it is melted.
Add the syrup and cacao and mix 15 seconds, speed 4.
Pour over the maple roasted macadamia immediately.

Store

Store in an airtight container in the fridge or freezer.

Notes

Nut-free

Substitute the macadamia nuts with pumpkin or sunflower seeds and the macadamia oil with coconut oil.

Fructose friendly

Replace the maple syrup with rice malt syrup.

Short-cut

You can melt your favourite dark or milk chocolate and simply pour over the maple macadamia nuts if you'd prefer.

WARNING - this is dangerously addictive! I hope you love it, post a comment in below if you have any questions or let me know if you try it.

Smoked Salmon Roulade

December 12, 2018 | Make-ahead Meals, Fish & Seafood, Holidays & Entertaining

There are many wonderful things about the festive season. The creation of family traditions, especially those involving delicious food are one of my favourites. My brother in-law made this Smoked Salmon Roulade many years ago for our ‘Melbourne family’ Christmas Day. Since then, I have given it a bit of a Well Nourished make-over, as I do! It’s been a starter for of our Christmas Day feasts ever since.

It makes for a great entertainer, especially as you can make it a day or two ahead and simply slice to serve. It’s quite rich so one or two slices is very satisfying!

It looks quite fussy, but making it to photograph and share with you, I was reminded how very simple it is. It suits gluten-free and grain-free peeps and I’ve included an equally delicious dairy-free variation.

Health benefits

Zucchini is rich in antioxidants and fibre, while salmon provides protein and essential omega-3 fatty acids. The eggs add more quality protein. The combination of fresh herbs boosts the dish’s anti-inflammatory properties, and the crème fraîche or quark offers a source of probiotics and calcium.

Ingredients

This roulade features a zucchini base, lightened with whipped egg whites for an airy texture, and a rich, savoury filling made from hot smoked salmon, crème fraiche, capers, and lemon juice. Fresh herbs, parmesan, and capers add vibrant flavour to balance the creaminess of the filling.

What is ‘Hot’ smoked salmon?

Hot smoked salmon is smoked at a higher temperature, cooking the fillets of fish fully, resulting in a firm, flaky texture and a rich, smoky flavour. It’s ready to eat and great in salads or cooked dishes. Cold smoked salmon, on the other hand, is smoked at a lower temperature, which doesn’t cook the fish but cures it instead. This gives it a softer, silky texture and a more delicate, mild smoky flavour. It comes in thin slices where as the hot smoked salmon is sold in fillets. Both are available in major supermarkets.

How to make this Salmon Roulade recipe

Begin by grating and salting the zucchini, allowing the moisture to drain for about 30 minutes. After squeezing out the excess water, mix it with egg yolks, herbs, and parmesan. Fold in whipped egg whites and bake in a thin layer (in a tin lined with parchment paper). While the roulade is baking, prepare the salmon filling by combining hot smoked salmon with crème fraîche, lemon zest and juice, and capers. Once the roulade has cooled, spread the filling evenly and roll it up like a Swiss roll. The video below demonstrates how simple it is to make. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this roulade sliced into 2cm rounds and topped with toasted flaked almonds and micro-herbs for extra texture and flavour. It can be made ahead and stored in an airtight container in the fridge for up to two days, making it a convenient dish for entertaining.

Vary this Smoked Salmon Roulade to suit your needs

To make this dairy-free, substitute the parmesan with nutritional yeast and use a thick cashew cream instead of crème fraîche. For a nut-free version, simply omit the almonds. If you’re avoiding onions, leave out the spring onions and enjoy the fresh herb flavours on their own.

Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals (dairy-free, nut-free, onion-free).

This healthy Smoked Salmon Roulade is a divine starter or entree. It's perfect for a celebration or special occasion & is quite simple to make. Gluten-free.

Print Recipe

4.70 from 23 votes

Smoked Salmon Roulade

This Smoked Salmon Roulade is an elegant and nutritious dish perfect for entertaining or serving as a light lunch. The zucchini-based roulade is filled with a delicious mixture of hot smoked salmon, crème fraîche, and herbs, making it both light and satisfying. The toasted almonds and micro-herbs on top add a lovely crunch and freshness.

Prep Time30

Cook Time15

Total Time45

Course: Appetizer

Servings:

Author: Georgia Harding

Ingredients

400 g zucchini/s - grated
1 tbsp sea salt
4 egg/s - separated
3 tbsp herbs - I love a combination thyme, parsley, chives, dill
3 tbsp parmesan cheese - freshly grated
Sea salt and freshly ground black pepper - to taste
Pinch cream of tartar
200 g hot smoked salmon fillet/s (approx.) **
1 lemon/s (small) zest and 2 tbsp juice
3 tbsp capers
4 spring onion/s -white part finely chopped
50 g crème fraîche
150 g quark - or mascarpone
Sea salt and freshly ground black pepper - to taste
40 g flaked almonds (¼ cup) toasted to serve
¼ cup/s micro-herbs - to serve

** Hot smoked salmon is a whole salmon fillet smoked with heat (cold smoked salmon is the thinly slice/ cured slices of salmon). Hot smoked salmon is available in major supermarkets.

Instructions

Preheat your oven to 200℃/395℉ (fan-forced).
Line a 24 x 33cm slice tin with non-stick baking paper. It's important the tin is this size otherwise the roulade will be too thick and won't roll without splitting.
Grate the zucchini. Toss with the sea salt in a colander and leave 30 minutes. Rinse and squeeze dry in the sieve and then in a clean cloth or tea-towel.
In a mixing bowl, beat in the egg yolks, herbs and Parmesan and season with sea salt and pepper. Once the zucchini is ready, add this and mix well.
In a separate clean bowl, whisk the egg whites with the cream of tartare until peaks just form. If using a Thermomix, beat butterfly inserted, 1 min 30 sec, speed 4.
Gently fold the egg white into the courgette/ egg yolk mixture using a large spoon. You are aiming to just combine the ingredients without over working the mixture.
Pour into prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 13-15 minutes until set and light golden brown.
Whilst that's baking, crumble the salmon into a bowl with the finely grated lemon zest, 2 tbsp lemon juice, capers, spring onion and crème fraîche, and quark / mascarpone. Season with sea salt and pepper. Mix until almost smooth. If using a Thermomix mix 20 seconds, speed 3.
Taste the mixture and season with salt, pepper and more lemon juice if you feel it's needed.
Store the salmon mixture in the fridge until required.
When the roulade is cooked, invert it onto a clean tea towel. To do this easily, I wrap the tea-towel around the baking tin then tip it over.
Peel away the baking paper carefully and loosely roll it up from the short side (so it's like a Swiss roll). Allow it to cool fully.
When its cooled completely, carefully un-roll the roulade and spread it with the salmon cream filling. Roll-up again from the short side, then carefully transfer to a serving plate with the seam-side down.
Chill and store in an air-tight container until ready to serve.

Serve

Carefully toast the almond flakes, watching carefully so they don't burn.
Cut into 2cm slices and top with toasted almonds and micro-herbs to serve.

Make-ahead

Either store the filling and the zucchini roll separately (up to 2 days) and assemble the day you plan to serve it. Or you can make one day ahead.
Store in an airtight container in the fridge and serve at room temperature.

Notes

Dairy-free

Replace the parmesan cheese with the same amount of nutritional yeast. Replace the crème fraîche and quark with approx. one and half cups of cashew nut cream (thickish blend).

Nut-free

Simply omit the almonds.

Onion-free

Just leave the spring onions out.

I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

Raspberry Honey Pistachio Semifreddo

December 5, 2018 | Holidays & Entertaining, Ice-blocks, Desserts

I love creating special desserts for the festive season… something that’s delicious and visually beautiful. It also has to be able to be made in advance. Because I certainly don’t want to be stuck in the kitchen once the fun starts! This Raspberry Honey Pistachio Semifreddo ticks all these boxes and it’s actually very easy to make. I’ve included both regular and Thermomix methods too.

I don’t own an ice-cream maker. It’s not something we eat a lot so I can’t justify the purchase of another piece of kitchen equipment. So, for a while now I’ve been working on ways to make ice-cream that doesn’t require churning, but also doesn’t end up very hard and icy. I’ve come up with a few strategies to get the texture right and using gelatin is the one I thought I’d share.

I’ve also realised that egg-free families don’t have many options in the ice-cream / dessert department. So this ones for you and I hope you really love it!

I only use Changing Habits Organic Gelatin. Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading.

Health benefits

Packed with healthy fats from coconut milk and pistachios, this semifreddo offers a boost of protein and antioxidants. Raspberries are full of vitamins and fibre, supporting good digestion and skin health. Honey, is a natural sweetener, making this dessert both delicious and nutritious.

Ingredients

The main ingredients for this gluten-free, dairy-free recipe include coconut milk, raw honey, vanilla extract, tapioca flour or arrowroot powder, and gelatin. You’ll also need pistachios for a crunchy topping, frozen raspberries, and fresh raspberries to serve. Because there are only a handful of ingredients in this dessert, it’s important to use a creamy, delicious coconut milk (I like Ayam brand), quality honey and flavoursome raspberries as these are the stars of this dish!

How to make this Raspberry Honey Pistachio Semifreddo

To make this healthy semifreddo start by chilling one 400 g can of coconut milk in the fridge. Blend the remaining 400 g can of coconut milk with honey, vanilla, and tapioca flour, then heat until thickened. Combine this mixture with the other ingredients and blend in gelatin. Pour into a loaf tin and freeze until set. Toast the pistachios and blend the semifreddo mixture until smooth, folding in raspberries and pistachios. Freeze overnight, then serve topped with fresh raspberries and a drizzle of honey.

Serving suggestions and how to store

Serve by inverting the semifreddo onto a platter and garnishing with fresh raspberries and pistachios. Drizzle with honey for extra sweetness. Store leftovers in the freezer, covered tightly, for up to a week. To serve, allow it to thaw slightly before slicing with a warm knife.

Vary this Raspberry Honey Pistachio Semifreddo to suit your needs

For a nut-free version, simply omit the pistachios. To make it fructose-friendly, swap the honey for rice malt syrup and adjust the sweetness to your liking. If you want to avoid coconut, replace the coconut milk with a combination of cream and full-fat milk for a rich and creamy texture.

For more delicious, healthy and easy to make sweet recipes, click HERE.

This Raspberry, Honey, Pistachio Semifreddo is an easy to make dessert that's so great to end a feast. It's dairy-free, gluten-free, egg-free, low sugar.

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4.31 from 13 votes

Raspberry, Honey, Pistachio Semifreddo

Prep Time15

Freezing4

Total Time4 15

Course: Dessert

Servings: people

Author: Georgia Harding

Ingredients

800 ml canned coconut milk -preferably full-fat (2 large cans) - I love the taste of Ayam brand
115 g honey (⅓ cup) good quality, tasty raw
2 tsp vanilla -powder, extract or essence
2 tsp tapioca flour -or arrowroot powder
1½ tbsp grass-fed or organic gelatin
1 tsp sea salt -I use Maldon sea salt
75 g pistachio nuts (¾ cup) raw and shelled
125 g frozen raspberries (1 cup)
1 punnet fresh raspberries
1-2 tbsp honey -good quality, tasty raw

Instructions

Place one can of coconut milk into the fridge to chill.
Add half of the other can of coconut milk, the honey, vanilla and tapioca or arrowroot to a blender or food processor and mix on high to combine. Pour into a small pan and bring to a slow boil for about 2-3 minutes so the mixture thickens and coats the back of a spoon.
Place the remaining half can of coconut milk in the blender with the sea salt and add the mixture from the pot. Blend to combine.
Add the gelatin and blend for 2 minutes or so to dissolve the gelatin.
Pour the mixture into a loaf tin (lined with baking paper) and place in the freezer for approx. 1-2 hours to set the mix to a jelly.
Meanwhile, toast the pistachios nuts under a low grill watching them carefully so they don't burn. Set aside in the fridge to cool.
Once the mixture in the freezer is set and wobbly. Place it back into the blender or food processor with the chilled can of coconut milk. Blend until a smooth, thick mixture forms.
Fold in the frozen raspberries and ½ cup of chilled pistachio nuts (reserving ¼ cup of the nuts for garnish). Fold the mixture until the raspberries release a little of their colour.
Re-line your loaf tin with baking paper and pour in the mixture. Cover and freeze over night or until ready to serve.
Serve by inverting the tin onto a plate or platter. Top with the fresh raspberries and the remaining pistachio nuts.
Drizzle over the honey and serve immediately.
Use a large, sharp knife to cut the slices and run it under warm water between each slice.

Thermomix

Place one can of coconut milk into the fridge to chill.
Add half of the other can of coconut milk, the honey, vanilla and tapioca or arrowroot to the thermomix bowl and heat 5 minutes, 100, speed 3.
Now add the remaining half can of coconut milk and sea salt. Blend, 30 seconds, speed 4.
Add the gelatin to the bowl and blend, 2 minutes, speed 4.
Pour the mixture into a loaf tin (lined with baking paper) and place in the freezer for approx. 1-2 hours to set to a jelly.
Meanwhile, toast the pistachios nuts under a low grill watching them carefully so they don't burn. Set aside in the fridge to cool.
Once the mixture in the freezer is set and wobbly. Place it back into the Thermomix with the chilled can of coconut milk. Blend 30 seconds, speed 4.
Using your spatula, gently fold in the frozen raspberries and ½ cup of chilled pistachio nuts (reserving ¼ cup of the nuts for garnish). Fold the mixture until the raspberries release a little of their colour.
Re-line your loaf tin with baking paper and pour in the mixture. Cover and freeze over night or until ready to serve.
Serve by inverting the tin onto a plate or platter and top with the fresh raspberries and the remaining pistachio nuts.
Drizzle over the honey and serve immediately.
Use a large, sharp knife to cut the slices and run it under warm water between each slice.

Notes

Nut-free

Simply omit the pistachios. It will still be delicious.

Fructose friendly

Replace the honey with rice malt syrup. I've also made this to appeal to sweet lovers, so you can reduce the amount of sweetener to suit your taste.

Coconut-free

I haven't tested it, but I would replace the coconut milk with 400ml of cream (used for the first gelatin stage) and 400ml of full-fat milk.

I'd love to hear how you enjoy this recipe. Write a comment or better still, rate the recipe so more people can discover how delicious a whole foods way of life is.

peak blueberries almons mint leaves stir

Beetroot Maple Pecan Salad

November 28, 2018 | Vegetarian, Salads

This beetroot maple pecan salad is a nutrient-packed dish that’s perfect for any occasion. With steamed beetroot, crunchy maple-roasted pecans, feta, and fresh greens, topped with a tangy, sweet vinaigrette, it’s sure to impress!

I always make this beetroot maple pecan salad when I see beautiful beets with the tops attached. The stems and leaves are all part of this delicious and super nourishing salad. It truely is, food-as-medicine.

The flavours in this delicious dish are perfect to accompany Christmas meats this festive season. Enjoy!

Health benefits

Beetroot is a rich source of fibre and many valuable and protective nutrients. It is a unique source of betaine, a nutrient that is known to help protect against inflammation. It also supports liver detoxification, improves vascular risk factors, enhances energy and is likely to help prevent numerous chronic diseases. The watercress is another very nutrient dense food. With a high antioxidant content it is protective across a wide range of health conditions.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Ingredients

This salad includes beetroot, maple roasted pecans and feta. The watercress and beet leaves provide a peppery flavour to the salad.

How to make this beetroot maple pecan salad

To make this roast beet salad, first prepare the dressing by combining all the ingredients and letting it infuse for at least an hour. Steam the beetroot until tender and roast the pecans with maple syrup. Once everything has cooled, toss the beet leaves, watercress, cooked beetroot, pecans, and feta together with the dressing, and serve immediately.

Serving suggestions and how to store

This salad is best served fresh but can be prepped ahead by steaming the beetroot, roasting the pecans, and making the dressing in advance. Store each element separately in airtight containers, then assemble just before serving for maximum crunch and freshness.

Vary this beetroot maple pecan salad to suit your needs

For a dairy-free or vegan option, swap the feta for vegan cheese or dollops of cashew cream. To make it nut-free, replace the pecans with maple-roasted pumpkin seeds. For a fructose-friendly version, use rice malt syrup instead of maple syrup and skip the currants. If you don’t have sherry vinegar, you can sub red wine vinegar and a teaspoon of maple syrup or balsamic vinegar. The feta can also be subbed with goat cheese if you prefer.

This beetroot maple pecan salad is both delicious and nutritious! I always make this when I see beautiful beets with the tops attached.

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4.75 from 4 votes

Beetroot, Maple Pecan Salad

Beetroot is my favourite vegetable to use root to stem. The whole plant is bursting with so much nourishment and it’s super delicious when combined with a tasty dressing and the sweet, protein-rich pecans.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Servings:

Author: Georgia Harding

Ingredients

Dressing

2 tbsp sherry vinegar (can sub red wine vinegar and a teaspoon of maple syrup)
90 ml extra virgin olive oil -extra virgin (⅓ cup)
40 g currants (¼ cup)

Salad

4 raw beetroot (medium) washed & leaves trimmed
50 g beetroot leaves & stems (the inner, younger leaves are best) **
125 g pecan nuts (1 cup)
2 tbsp maple syrup
100 g watercress See note below **
100 g feta cheese

Instructions

Begin by making the dressing. Combine all of the ingredients together in a jar and set aside for at least 1 hour (you could also make this a day ahead).
Preheat your oven to 150℃/380°F (fan-forced).
For the salad, cut the beetroot into quarters and steam for 15-20 mins or until tender enough for a knife or fork to slide in easily. Once cooked, remove from the basket and allow them to cool before removing the skin by rubbing with a cloth or peeling.
Set aside the young leaves (with the watercress) and finely dice the stems. Add them to the steamer basket to cook for 3-5 mins (or until just tender). Allow to cool fully.
Whilst the beetroot is cooking, toss the pecans with the maple syrup and put into the pre-heated oven to roast for 10 mins.
Just before serving, assemble the salad by placing all the ingredients in a serving bowl and tossing through the dressing.
Enjoy immediately.
** feel free to substitute the watercress or beet leaves with any other leafy green (like rocket, baby spinach or cos).

Notes

Dairy-free and vegan

Replace the feta with a good quality vegan cheese or blobs of cashew cream.

Fructose friendly

Replace the maple syrup with rice malt syrup. Omit the currants.

Nut-free

Replace the pecans with pumpkin seeds. They are also very delicious roasted with the maple syrup.

Time-saving Tip

You can always make the dressing and steam the beetroot and stems the day before. Also roast the pecans and store each part separately in airtight containers. Then simply allow to return to room temperature and assemble the salad before serving.

I hope you love this root to tip salad. Let me know if you try it by posting a comment below!

instructions pepper salt taste mustard toast drizzle

Choc-Orange Biscuits

November 21, 2018 | Healthy Lunchbox, Baked Sweets

There are certain flavour combinations that just work. Dark chocolate paired with orange is certainly one of them! So I present to you, in time for the festive season, my Choc-orange Biscuits.

Baking gifts is good for your health

Christmas is a great time to get your bake on and give the gift of deliciousness by baking something lovely for friends and family! I recently read a news article where psychologists explained the benefits of baking for others. They said that baking for others is an ‘altruistic act and a proactive form of creative expression’ (both of which are psychologically advantageous). Baking’s also a great way to practice mindfulness (due to the attention it requires).

For me, baking is absolutely therapeutic and definitely forces me into mindfulness (more so than meal cooking which doesn’t require the same degree of concentration). It triggers memories of the love my nan had for me as a child, the deliciousness we shared when she baked for me. I hope I can trigger those same memories in my own children one day.

As much as cooking is something I’m obviously passionate about, baking is something I have largely struggled to do well. I think I’m perhaps a little too creative and my free-flowing approach to cooking (combined with a deficit in the patience department) means quite a few fails. Though with each fail I learn a lot about the science behind the bake and I have come a long way as a baker in the past five years or so.

I think it’s why my recipes are well received by many, because they are created by a non-natural baker so they are simple and perfect for those of us challenged in this department. Also, because I have to do my own washing up, I make the instructions simple and the amount of bowls required minimal ha ha!

Health benefits

Made with wholemeal spelt flour, these biscuits provide more fibre and nutrients than those made with refined flours. The orange zest offers a vitamin C boost, while dark chocolate adds antioxidants. By making your own biscuits, you avoid the unnecessary additives and excess sugars often found in store-bought options.

What you need to make these choc-orange biscuits

This healthy cookie recipe uses simple ingredients like butter or coconut oil, orange zest, vanilla extract, spelt flour, and dark chocolate for the coating. You can adjust the sweeteners to your liking and easily swap out ingredients to accommodate dietary preferences, making it versatile for everyone.

How to make

These chocolate orange cookies are as simple as mixing the wet ingredients with the dry ingredients. Begin by mixing the melted fat, sweetener, orange zest, juice, vanilla, and sea salt in a bowl. Add the bicarb and spelt flour to form a cookie dough, then chill it before slicing into biscuits. Bake until golden and, once cooled, dip each biscuit into a melted chocolate mixture for an extra indulgent finish. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These biscuits (or cookies if you are American) are perfect as a snack with a cuppa, or as a sweet treat after a meal. Store them in an airtight container in the fridge or freeze them for later, so you always have a tasty treat on hand.

Vary the choc-orange biscuits to suit your needs

These are perfect for those of you who have egg allergies. For gluten-free, replace the spelt flour with a mix of almond meal, buckwheat, and arrowroot. To make them dairy-free or vegan, simply use dairy-free chocolate. For nut-free, choose coconut oil or butter, and if you’re avoiding fructose, opt for rice malt syrup as your sweetener.

Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.

For more delicious, easy to make, healthy sweet recipe, click HERE.

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4.88 from 24 votes

Choc-orange Biscuits

These choc-orange biscuits are a delicious blend of zesty orange and rich dark chocolate, perfect for anyone craving a classic flavor combination. With a crunchy texture and a luxurious chocolate coating, they make an ideal snack or sweet treat.

Prep Time10

Cook Time10

Total Time20

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

50 g butter or coconut oil (¼ cup) melted
85 g rice malt syrup, honey or maple syrup (¼ cup)
1 orange/s -zest finely grated plus 3 tbsp juice
1 tsp vanilla -powder, extract or essence
Pinch sea salt
¼ tsp bicarbonate of soda
215 g wholemeal spelt flour (1¾ cups)

Chocolate coating

100 g dark chocolate -broken into squares
1 tbsp coconut oil

Instructions

Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined. Thermomix melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4.
Add the bicarbonate of soda and mix well. Thermomix 5 seconds, speed 4.
Add the spelt flour and mix until combined. Thermomix, lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour.
The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water.
Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).
Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge).
Preheat the oven to 180℃/350℉ (fan forced) before slicing the dough.
Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.
Allow to cool fully on the tray (they firm as they cool).

Chocolate coating

Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted.
I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated).
Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate.

Time saving tip

If you can't be bothered with the chocolate coating, press a chocolate button into each biscuit before baking.

Store

Store in an airtight container in the fridge or freezer.

Notes

Gluten-free

Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons arrowroot. This dough is firm but sticky so wet your hands to shape it into the log.

Dairy-free and vegan

Use a dairy-free chocolate.

Fructose-friendly

Choose rice malt syrup as your sweetener and 98% dark chocolate.

Nut-free

Choose the coconut oil (or even melted butter) for your fat.

Coconut-free

Replace the coconut oil with macadamia oil or melted butter and omit from the chocolate coating.