A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
Looking at healthy food & food alternatives- redesigning classic recipes & new recipes;
Dealing and living with chronic health conditions on a daily basis- & research about the conditions;
Alternative therapies & remedies, gardening, arts & crafts...
Before undertaking any recipes found on this blog please look to the note in 'Cookery' !

Thursday, 27 December 2012

A Christmas Feast for Two...

Merry Christmas!!!

Or Happy Holidays for those who do not follow the Christian tradition.

This year for Christmas it is just M. and myself!!
As my numerous Dr's have strictly said I need to reduce my stress levels, and travelling north for Christmas combined with lots of big family get togethers can create A LOT of STRESS... even though I do love seeing everyone and spending time with all of our families it is a lot of stress to deal with.
As most people can attest to- it is always a nice feeling coming home after big family get togethers, it's like a weight has come off... you know what I mean?!?!

So this year we took my Dr's advice and stayed home, had a nice relaxing and calm day with amazing food- all of which I can eat and it's reasonably healthy- well for Christmas at least!
Don't you just love it when you go to someones house and there is all this food you can't eat!!

So without further adieu here is our Christmas Feast for Two...
...with left overs for the coming days too.
Honey Spiced Nuts
Ingredients:
    500g Mixed Nuts
    2 tsp honey
    1 tbsp extra virgin olive oil
    1 tbsp vegan spread
    2 tsp sea salt
    1 tbs smokey paprika
    2 tbs rosemary, finely chopped
Method
  1. Place oil and honey in a small pot over medium heat, simmer and whisk until blended. Add the nuts and toss to combine, reduce the heat to the lowest setting, keep tossing the nuts.
  2. Combine rosemary, paprika and sea salt and toss through the nuts.
    Serve warm or cool.

Fresh Prawns with Garlic Aioli and Lemon    
   1/2 kg fresh Australian tiger prawns
   Lemon- I cut mine into a cool pattern
Garlic Aioli:
   2-3 cloves garlic 
   1/2 tsp. salt  
   1 egg yolk  
   1 cup extra virgin olive oil
Method:

  1. Peel the garlic cloves and remove the green germ (if any). Set aside.
  2. Warm the mortar by running hot water over it until it feels warm to the touch. Dry the mortar with a paper towel.
  3. Place the peeled garlic and salt in the mortar. Using the pestle, smash the garlic with the salt until it forms a smooth paste.
  4. Use a pressing motion with the pestle, and incorporate the egg yolk into the garlic paste. Continue mixing until the mixture has formed a thick and smooth paste.
  5. Add the oil in a thin and gradual stream. Continue to stir the mixture with the pestle while adding the oil.
  6. Taste the aioli, and add more salt if needed.

Honey Lime Glazed Ham
I made this on Christmas eve. It looked and tasted beautiful!!!
Melt in your mouth ham flavoured with a heady aromatic mix infused into the meat.

 
Green Beans and Asparagus
Ingredients:
    150g green beans, trimmed
    1 bunch asparagus, ends trimmed
    1 tbsp extra virgin olive oil
    2 radishes, washed, trimmed, julienned
    1 tbsp lemon juice, freshly squeezed
    Medium handful slivered almonds, toasted
    Salt and pepper
Method:
  1. Steam beans and asparagus over a saucepan of simmering water for 2-3 minutes until just tender. Refresh in cold water to stop cooking and drain well.
  2. Transfer to a large serving platter/ or plate, drizzle with oil, add a dash of lemon juice and season with salt and pepper. Toss through radish and almonds.
    Serve.

Pumpkin and Mint Salad
Serves:4-6 (we had left overs- yummies for boxing day!!)
Ingredients:
   1/2 kg pumpkin
   1/2 tbsp olive oil
   1/4 cup mint leaves
   2 cloves garlic, thinly sliced
   2 tbsp white wine vinegar
   1 tsp sugar
   1 tbs extra virgin olive oil, extra
   Small hand full flaked almonds
Method:
Peel pumpkin and cut into 1cm thick slices. Preheat a skillet over medium high heat. Brush with olive oil and season with salt and pepper. Reduce heat to medium and cook pumpkin slices for 2-3 minutes each side until just tender and golden.
Place vinegar, sugar and oil in a small pot over medium heat, simmer and whisk until blended.
Layer grilled pumpkin, 1/2 the mint leaves, garlic in a warm baking dish. Drizzle the dressing over pumpkin mixture. Season with salt and pepper and set aside for 10 minutes to allow dressing to absorb.
Transfer to a serving bowl, layering while you go- adding in the remainder of the mint leaves and the flaked almonds, top with any remaining dressing.


Lime Tart
A delightful zesty fresh dessert perfect for summer and a very untraditional Christmas Dessert
I made this scrumptious dessert for a farewell dinner. But there was enough left over to double as our Christmas Dessert!!!
I was originally planning on making mini pavlovas with passion fruit curd and summer berries, but lately my head hasn't been doing so well... so one less thing to do is always a good thing!!!

M. and I decided to minimise how much I was doing closer to Christmas, reduce my activity and stress load- relax more.

1 comment:

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