My FAVOURITE Alkaline Christmas Lunch Recipe!
This is a huge hit with my family every single Christmas day. It’s so easy, delicious, filling and feels like a real treat. It works equally as well if I’m in sunny, lunch-on-the-deck Aussie-land, or back in the cold, snowy UK!
Oh yes! I LOVE living alkaline this time of the year – great food, feeling great…and YES you still get to go out have have a good time too 😉
In fact, early next week I will have my 2020 Alkaline Christmas Survive & THRIVE eBook available at a bargain, and if you want to balance finishing the year STRONG while ALSO having a good time – this is for you…
It’s my Alkaline Christmas Lunch Gateau.
I don’t need to talk too much to the nutrients and health benefits of the ingredients…it’s Christmas Day! But rest assured, with the greens of the cabbage, the antioxidants of the carrots and parsnip, the anti-virals of the garlic….you’re doing good 🙂
Here it is, try it before the 25th if you like!
[Note: And if you like the look of this you’ll LOVE the Christmas eBook – it has 50+ recipes, a full Alkaline Christmas Lunch menu and shopping list, how to prevent a hangover(!), the cheat sheet for staying alkaline while having fun, alkaline dinner party ideas and so much more…watch your emails!]
Here’s to finishing 2020 STRONG and still having a social, foodie, fun-filled month!
Alkaline Christmas Lunch Gateau
Prep & Cook Time: 60mins
10 large green cabbage leaves
1 tbsp coconut oil
1 clove garlic
50g brown rice
A little water
1 slice seeded, gluten-free bread, made into breadcrumbs
1 tsp sesame seeds
1 organic, free-range egg, beaten (or replace with egg substitute below)
- 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 over-hang 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 coconut 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 this to cool.
- When cool add breadcrumbs, sesame seeds, and beaten egg. Season to taste. Mix well.
- To assemble, take half of the carrot and parsnip mixture and place into the 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. Allow to cool a little before serving. Delicious.
*egg substitute to replace one large egg: finely grind 1 tablespoon of golden flax seeds in a spice grinder. Place in a small bowl and stir in 3 tablespoons of water. Allow to sit for 30 minutes before using in a recipe.