Healthier/Lighter Dishes for Christmas

Healthier/Lighter Dishes for Christmas

Mushroom Salmon on Red Capsicum Sauce
salmon with mushrooms and red pepper sauce


2 large red bell peppers
3 tablespoons fresh lemon juice
5 drops stevia
½ teaspoon celtic sea salt
2 tablespoons organic extra virgin olive oil
1 small onion, diced
6 ounces shiitake mushrooms, sliced
4 salmon fillets, 6 ounces each
more olive oil, for salmon
more salt, for salmon
parsley, minced

Pepper Puree

  1. Place peppers in a baking dish in the oven on about 180°
  2. Roast for 10-20 minutes, until skin begins to shrivel
  3. Allow peppers to cool, remove stems, then slit open and remove seeds
  4. Puree peppers, lemon juice, stevia and salt until smooth
  5. Transfer pepper mixture to a small sauce pan and warm slightly

Mushroom Mixture

  1. Place the oil in a saute pan over medium heat
  2. Add the onion and saute for 1 minute, then add the mushrooms
  3. Reduce heat, cover and cook for 10 minutes

Salmon Preparation

  1. Turn oven on to 260°
  2. Leave the skin on the fish; rinse and pat dry with paper towel
  3. Place fish skin side down on a metal baking sheet
  4. Rub fillets liberally with olive oil, then sprinkle with salt
  5. Reduce oven temperature to 135°, then put sheet with salmon on lowest rack
  6. Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife

Assembling the Dish

  1. When the salmon is done place some of the red pepper puree in the center of each plate
  2. Place salmon on top of the puree, then spoon mushrooms onto the salmon
  3. Garnish with parsley
  4. Serve

Serves 4

Ham stuffed with Apricot and Citrus

Apricot Citrus Stuffed Ham Photo


a good 500g- 700g extra-lean ham, roast cut
12 pieces dried apricot halves
1 Tbs. lemon zest
1 1/2 Tbs. orange zest
1/4 cup honey
4 Tbs. frozen orange juice concentrate, at room temperature
1/4 cup fresh lemon juice
2 Tbs. brandy or bourbon


  1. Preheat oven to 180°
  2. Use a paring knife to cut a hole through center of ham
  3. Press 6 apricots and half of each zest into opening
  4. Make criss-cross cuts in top of ham, max 0.5cm deep
  5. Set ham in a baking pan and sprinkle remaining apricots around it


  1. Stir together honey, juices, brandy and remaining zests
  2. Brush ham with glaze, then pour glaze around ham
  3. Bake 40 minutes, basting top every 10 minutes
  4. Slice, serve hot and drizzle with extra glaze

Serves 4


Brussels Sprouts, but yum!

While it makes an excellent lunch combined with a poached egg,
you could just as easily serve it as a side dish alongside roast meat, poultry or even a meaty fish like swordfish.


250g (1/2 lb) Brussels sprouts
2Tbs organic extra virgin olive oil
30g (1 oz) pancetta or smoked bacon, chopped
2 large sprigs sage, leaves picked
2 cloves garlic, finely sliced
Squeeze of lemon juice
Poached egg, to serve (optional)


Trim the base of your sprouts and peel away the dark green outer leaves. You can either discard these or add them into the pan but they
will add a stronger more cabbage flavor, so probably best to omit them on your first attempt. Take the trimmed sprouts and finely slice lengthwise into 4 or 5 slices.

Heat a small frying pan over a medium heat. Add oil and allow to warm for a few seconds before adding the pancetta.
Cook for a minute or two and then add the trimmed sprouts, sage and garlic. Saute, stirring regularly for approx 10mins
or until the sprouts are starting to soften and take on a golden color. Season well and pile onto a plate.
Squeeze over lemon juice to taste (and serve topped with a poached egg.)

Serves 1-2

Gratin of Pumpkin, Leek and Apple


  • 3 Tbs organic extra virgin olive oil, or coconut oil
  • 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
  • Coarse sea salt and ground pepper
  • 1/2 cup dry sherry
  • 1 Tbs chopped fresh sage, plus leaves for garnish
  • 500g butternut pumpkin, peeled, seeded, and sliced just under 0.5cm thick
  • 500g apples, sweet ones, peeled, halved, cored, and cut into 0.5cm thick slices
  • 1/2 cup freshly grated Parmesan cheese


  1. Preheat the oven to 175°. In a 25cm skillet, heat 2Tbs of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside. In a shallow baking dish, arrange pupkin in overlapping layers; season with salt and pepper. Spread leeks evenly over the pumpkin. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes. Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.
  2. Serves 4 

Vanilla Walnuts with Cinnamon


1 egg white
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
1 teaspoon of salt
1/3 cup of rapadura, maple sugar, or palm/coconut sugar
2 1/2 cups of walnuts


Preheat the oven to 300 degrees (the rack should be in the middle of the oven). And either lightly coat a cookie pan with coconut oil or butter or cover with parchment paper.Lightly beat the egg white with a whisk (just until a bit foamy). Add the cinnamon, vanilla, salt and sugar. Stir in the walnuts, coat the walnuts well.Remove the walnuts with a slotted spoon (allowing extra coating to drip out), and place on the cookie sheet. Spread out on the cookie sheet so that the nuts aren’t touching for the most part. Place in the oven for 25 minutes.Remove from the oven and cool for 20 minutes. Serve or store in an airtight container for up to two weeks.Serves depends 😉

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