Alkaline Christmas Lunch – THREE Delicious Recipes for the Perfect Christmas Day

alkaline christmas lunch main course

Alkaline Christmas Lunch Main Course Recipes!

This is my Alkaline Christmas Lunch main course! Over the past week, I’ve shared with you my full Alkaline Christmas Lunch Menu including appetizers, starter, soup, dessert and now this – my delicious main course of:

  • Alkaline Christmas Lunch Gateaux
  • Kale & Cranberry Salad
  • And the deliciously sweet Roast Brussels with Grapes in a Balsamic Glaze

It’s an amazing combination of textures and flavors and it gives you a huge hit of nutrition on this most festive of days 🙂

Sound good? Let’s get stuck in. If you

Alkaline Christmas Lunch Gateaux

christmas lunch gateaux

Preparation Time: 60 Mins
Ingredients:
10 large green cabbage leaves
1 tbsp coconut oil
100g leek
1 clove garlic
200g carrots
100g parsnip
50g brown rice
A little water
1 slice seeded gluten-free bread, made into breadcrumbs
1 tsp sesame seeds
1 free-range egg, beaten

Instructions

  • Preheat the oven to 180°C and get the rice cooking according to the packet instructions.
  • Wash cabbage leaves, cut out central veins and discard. Steam for 5 minutes until quite soft.
  • Grease an 8” wide deep oven dish. Line the dish with the cabbage so the outside of the leaves are facing down, leaving plenty of overhangs as this will be used to cover the top.
  • Now trim and finely chop the leeks, peel and grate the carrot and parsnip.
  • Sauté leeks in little oil until soft then add garlic and sauté for further 3 minutes.
  • Add grated carrots, parsnips, and a little water. Cover pan and sweat until soft stirring occasionally. Add the cooked rice and mix well. Allow to cool.
  • When cool add breadcrumbs, sesame seeds, and beaten egg. Season to taste. Mix well.
  • To assemble, take half of carrot and parsnip mixture and place into cabbage lined dish. Top with carrot and parsnip filling. Press down well. Fold the cabbage leaves over to cover the top and now cover the top of the dish with tin foil and bake for 30 minutes.
  • To remove gateau from dish place plate over top and turn upside down. Brush top with a little olive oil and allow to cool a little before serving.

Delicious.


Alkaline Kale & Cranberry Salad

kale & cranberry salad

This is a deliciously crunchy, sweet and festive salad. The dried cranberries are not super-alkaline, but it’s Christmas 🙂 The greens, healthy fats and antioxidants from the avocado and the almonds plus the anti-inflammatory, anti-bacterial garlic more than makeup for it!

Serves: 4
Ingredients:

1 medium bunch de-stemmed Tuscan kale
2 large garlic cloves
1/4 cup fresh lemon juice (from 1 lemon)
3-4 tablespoons extra virgin olive oil, to taste
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper (just eyeball it)
1 small handful dried sweetened cranberries, for garnish
1/2 cup almonds roughly chopped
1 avocado, diced
1/2 cup soybeans/edamame (fresh)

  1. Start by removing the stem from the kale and shred thinly and put into a large salad bowl followed by the cranberries, almonds and soybeans.
  2. Dice the avocado and then stir this into the bowl so it breaks down a little and almost begins to ‘coat’ the kale etc.
  3. In a cup mix the lemon juice and olive oil, and dress to taste, finishing off with the black pepper and salt.

Roast Brussels Sprouts & Grapes in Balsamic Glaze

roast brussels sprouts

This has to be one of my favorites of all time. Again, the balsamic is not super-alkaline, BUT, the rest of the lunch menu more than makes up for it and it just works so well on this dish. Remember – as ever, you do NOT need to be 100% alkaline to get all of the benefits of living alkaline 🙂

Serves: 4
Ingredients:

30 brussels sprouts, halved
20 seedless red grapes, halved
3 tablespoons olive oil, divided
2 tablespoons soy sauce or Bragg Liquid Aminos
1 tablespoon balsamic vinegar
Freshly ground black pepper

  1. Heat the oven to 200 degrees Celcius and on a baking sheet, toss the Brussels and grapes in just 2 tablespoons of the olive oil.
  2. Next, roast in the oven for 15 minutes, tossing them halfway so they cook evenly.
  3. In a small bowl, whisk the remaining olive oil, soy sauce and balsamic vinegar and then toss this over the Brussels and grapes in the oven and give them a sloosh around to get them all coated.
  4. Return to oven, place on the top shelf and cook for 12 minutes or until the sauce is bubbling and caramelizing.
  5. Remove from the oven and serve immediately with an extra drizzle of olive oil

Enjoy!

Let’s get 2019 finished with a bang AND start 2020 in GREAT shape!

Ross

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You

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  1. Garda Rowe Reply

    When you state ‘sweet potato’ as an ingredient are you meaning the white fleshed elongated potato, or the orange-y one, which in Canada we call a ‘yam’?

  2. Shirley pullen Reply

    Thank you Ross, will be doing all this in Christmas Day

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