December 14th Recipes
Today’s recipes are all healthy, delicious, and filling. Although it might feel like a lot, you can easily add a snack in the morning and another one in the afternoon.
For healthy options, download the Healthy Holiday Season Recipes, packed with yummy snacks and 3 full Christmas Menus ― vegan, with meat, or with fish.
Porridge with Baked Pear & Bee Pollen
This Porridge with Baked Pear & Bee Pollen is immunity-boosting, comforting, satisfying, and homely, like a hug in a bowl.
INGREDIENTS for 1 serving
1/2 Pear (sliced)
1 gram Cinnamon
40 grams of Oats (rolled)
240 milliliters Water
10 grams of Bee Pollen
20 grams of Almond Butter (optional)
Preheat the oven to 190°C and line a baking sheet with parchment paper.
Lay the sliced pear flat on the baking sheet. Sprinkle each pear half with cinnamon and bake for 10 to 15 minutes.
Meanwhile, add the oats and water to a small saucepan and cook over medium heat, stirring often until gently boiling. Reduce the heat and simmer until cooked through about 5 to 7 minutes.
Add the oats to a bowl and top with pear and bee pollen. Add the almond butter, if using. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days. Reheat with a splash of water or oat milk or eat cold.
Nut-Free
Omit the almond butter or use tahini instead.
More Flavor
Add a splash of oat milk and/or vanilla. Cook the pear in coconut oil.
Additional Toppings
Sweeten with a drizzle of maple syrup.
Creamy Cauliflower & Carrot Soup
This Creamy Cauliflower & Carrot Soup is the perfect soul-warming meal on a cold winter day.
INGREDIENTS for 1 serving
10 milliliters of Extra Virgin Olive Oil
1 1/2 stalks Green Onion (chopped)
1 1/4 Carrot (medium size, chopped)
1/4 head Cauliflower (chopped into florets)
350 milliliters Water
1 gram Thyme or Oregano
1 pinch of Sea Salt
Heat the olive oil in a large stock pot over medium-low heat. Add the green onions and saute until softened. Add the carrot, cauliflower, water, thyme or oregano, and salt. Cover the pot and bring it to a boil. Once boiling, reduce to a simmer. Let simmer for 20 minutes then add in the parsley and stir until wilted. Turn off the heat.
Puree the soup using a blender or handheld immersion blender. (Note: If using a regular blender, be careful. Ensure you leave a space for the steam to escape.) Taste and adjust seasoning if needed. Ladle into bowls, top with some fresh herbs, and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to five days. Freeze for up to three months.
Make it Fancy
Roast up some leftover carrots and cauliflower and use them as a garnish with pumpkin seeds.
Anti-Inflammatory
Add turmeric powder.
Make it a Meal
Stir in lentils, chickpeas, or chicken.
Gut-Healing
Make with bone broth instead of water. Adjust sea salt accordingly if the broth is salted.
Baked Salmon & Spinach Risotto
This Baked Salmon & Spinach Risotto is a simple and indulgent treat, so tasty and comforting.
INGREDIENTS for 1 serving
Salmon Fillet
Sea Salt & Black Pepper (to taste)
1/8 Lemon (sliced into wedges)
240 milliliters of Vegetable Broth
10 milliliters of Extra Virgin Olive Oil
1/8 Yellow Onion (finely chopped)
1/2 Garlic (cloves, minced)
1 pinch of Sea Salt (divided)
50 grams Arborio Rice
10 milliliters of Lemon Juice
25 grams of Baby Spinach (chopped)
10 grams of Nutritional Yeast
Notes:
Leftovers
Store covered in the fridge for up to 2 days.
Vegan
Use tofu steaks instead of salmon fillets.
More Flavor
Top with additional nutritional yeast, vegan parmesan cheese, freshly chopped parsley, basil, lemon zest, or freshly ground black pepper.
Consistency
If the risotto has become too thick after stirring in the spinach and peas, thin it with two tablespoons of warm water at a time until desired consistency is reached.
Rice
This recipe was developed and tested using Arborio Rice. We have not tested this recipe using any other type of rice.
Preheat the oven to 220°C and line a baking sheet with parchment paper. Place the salmon fillet on the baking sheet and season with sea salt and black pepper.
Meanwhile, heat the vegetable broth in a medium pot over medium-high heat. Once it starts to simmer, reduce the heat to low to keep warm.
Meanwhile, heat the olive oil over medium heat in a large pot. Sauté the onions for 5 minutes or until translucent but not browned. Add the garlic and half of the salt. Cook for another minute. Add the rice and lemon juice and gently stir until the lemon juice is absorbed.
Add 1/2 cup of the warmed broth to the rice in the pot stirring constantly until the broth has been absorbed. The rice and broth should be at a gentle simmer throughout the cooking process, not a boil.
Continue to add the broth 1/2 cup at a time until all but a 1/2 cup of broth is remaining and the rice is cooked through. Aim for al dente rice, not mushy. This will take about 20 to 25 minutes.
Next, add the last 1/2 cup of broth along with the spinach and remaining salt. Continue to stir until the last of the broth has been absorbed, the spinach is wilted and the peas are tender. Remove from the heat and stir in the nutritional yeast. Season with additional salt or lemon juice as needed.
Remove the salmon. Serve with the risotto and a lemon wedge. Season with extra sea salt, black pepper, and olive oil if you like. Enjoy!
