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Christmas Recipes

Merry Christmas
This weekend we had a few people around for a end of year celebration. I got lots of requests for a copy of the recipes for the food I cooked that I thought I would share them with everyone. These recipes are simple, healthy and yummy so feel free to add them to your Christmas menu.

Baked Ham with orange glaze

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The glaze on this ham was a mix of 1 cup of good quality orange marmalade mixed with 1 cup of rapadura sugar.  Place marmalade and sugar into saucepan, heat gently until sugar melted.

Remove skin from ham and score, using 1/2 of the glaze coat the ham and cook for 45mins at about 160C.  After 45 minutes cover the ham with the rest of the glaze and then cook for a further 45mins or until the skin starts to turn dark brown.


Cucumber and Mint Dip with Veges

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Grab 6-8 fresh mint leaves and pound until mushy with a mortar and pestle.  Take a small lebanese cucumber and remove the seeds and then chop into small pieces.  Add mushy mint leaves, chopped cucumber to 1 cup of natural greek yoghurt and mix together.  Serve with a mix of yummy veges, I used baby cukes, radishes and cherry tomatoes.




Seed Crackers

2015-12-20 15.46.21This recipe comes from Alexx Stuart from

1 egg

30g coconut oil

80g sunflower seeds

100g pumpkin seeds

2 garlic cloves

1/2 teaspoon sea salt

1/2 teaspoon fennel seeds

What to do

Get your mini mixer, food processor, Thermomix or even blender if it’s a powerful one.

Preheat oven to non fan forced 180C (165C for fan forced)

Place peeled garlic cloves, fennel seeds in and pulse until well chopped.

Place seeds in and do the same until you have a grainy consistency

Place your coconut oil and egg in

Combine well, scraping down the side of the bowl after a couple of seconds.

Your cracker dough is done.

Place it in a heap on baking sheet that has had olive oil rubbed on it and cover with another sheet of baking paper rubbed with olive oil – this will stop the dough sticking to either as you roll it out

Roll it out to a thin, cracker thickness.

Remove the top layer of parchment.

Place on a baking tray and mark out with a knife over the wet dough, the squares you want to make – you could do cookie cutter shapes if you wanted to also!

Bake for around 20 minutes.

Spelt and seed bread

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350gm Spelt flour*

150gm buckwheat flour*

350gm lukewarm flour

40gm fresh yeast

1 tsp honey

2-3 tspn salt

40gm vinegar

90gm sunflower seeds

90gm linseeds

50gm sesame seeds

*if you have a thermomix or strong food processor you can grind these flours from the seeds

What to do

Preheat oven to 220C

Mix sifted spelt and buckwheat flours together in a bowl

Place water, fresh yeast and honey in a mixing bowl and mix together then add the flour mixture plus the salt, vinegar, sunflower, linseeds and sesame seeds and knead it all together.

Prepare a loaf tin and sprinkle some oat flakes on the bottom of the tin.  Place dough in the tin and sprinkle more oat flakes on top.  Sit in a warm place for about an hour to rise.

Bake in preheated oven at 220C for about 40 minutes or until sounds hollow when tapped.

Allow to cool for about 15 mins before transferring to a cooling rack.

Fudge truffle balls with a secret ingredient

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This recipe is from the site

Truffle Mixture

1 cup raw brazil nuts
3 Medjool dates, pitted and coarsely chopped
½ cup currants
3 Tablespoons maple syrup
1 large beetroot, peeled and grated
1 cup desiccated coconut
¼ cup cacao powder
1 tablespoon psyllium husk

Filling Mixture

50g cacao butter, melted
½ cup raw cashew nuts
¼ cup cacao powder
¼ cup maple syrup
1 teaspoon lemon juice
½ teaspoon tamari

What to do

Truffle Fudge Balls

1. Grind the brazil nuts in a food processor, then set them aside in a bowl.
2. Combine the dates, currants and maple syrup in the bowl of the food processor and pulse until smooth.
3. Blend the date mixture with the ground nuts and the grated beetroot in a large bowl.
4. Add the coconut, cacao powder and psyllium husks to the bowl and stir them in until blended with the date and nut mixture.
5. Scrape the mixture back into the bowl of the food processor and pulse until the ingredients are well combined and finely textured.
6. Set aside ¼ cup of mixture to use later. Roll tablespoons of remaining mixture into firm balls. Make a hole in each ball with your thumb. Place in fridge to set while making the filling


1. Gently melt the cocoa butter over a low heat in a small saucepan then allow it to cool.
2. Combine the cashews, cacao powder, maple syrup, lemon juice and tamari in a high speed blender and process until the nuts are well ground.
3. With the motor running, pour in the melted cocoa butter and blend until smooth.
4.  Pour small amounts of the chocolate filling into the holes of the balls. Use the mixture that you set aside to fill the holes. Refrigerate or freeze to set.


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