Recipe: My Fave Alkaline Christmas Lunch

alkaline christmas recipe

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

Serves 6
Prep & Cook Time: 60mins


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 organic, free-range egg, beaten (or replace with egg substitute below)


  1. Preheat the oven to 180°C and get the rice cooking according to the packet instructions.
  2. Wash cabbage leaves, cut out central veins, and discard. Steam for 5 minutes until quite soft.
  3. 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.
  4. Now trim and finely chop the leeks, peel, and grate the carrot and parsnip.
  5. Sauté leeks in little coconut oil until soft then add garlic and sauté for further 3 minutes.
  6. Add grated carrots, parsnips, and a little water. Cover pan and sweat until soft
  7. stirring occasionally. Add the cooked rice and mix well. Allow this to cool.
  8. When cool add breadcrumbs, sesame seeds, and beaten egg. Season to taste. Mix well.
  9. 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.
  10. 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.


cooked christmas lunch gateau


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


  1. Mrs Patricia Robinson Reply

    Given that you’re originally taking “half of the carrot and parsnip mixture”, the other half must be the “carrot and parsnip filling” 🤔🇬🇧

  2. Sherry Reply

    I love your site and recipes etc. however I guess I have to get a Gram conversion chart since we don’t use them very often.. Thank you so much! Sherry

    • ross Reply

      Google is your friend 🙂

  3. Sylvia Reply

    Do you have a recipe for trail mix I looked could not find

  4. Grace Reply

    Thanks for your work and help u give us . Seasons greetings

    • Kayla Reply

      Hey Ross! Happy holidays! I have been doing a 100% all alkaline diet no acidic foods for about three months now. I lost 25pounds that was very much needed! I have noticed though by the end of the day my lips are tingly and I’ve been excessively tired. My body’s average ph level is 7 3-7.75. Is this too much, and should I add some acidic into the diet? I read the article about being too alkaline and I don’t have any of those diseases or organ problems, but I am eating crazy amounts of all zucchini, pepper, onion, tomatoes daily. It’s all I eat lol. I would love to hear from you!

  5. Linda Reply

    For some reason step 9 is confusing to me. Is there a difference between the carrot parsnip mixture and the carrot parsnip filling?

  6. Teresa Flood Reply

    Ross, I have been returning to this e-mail to read your answer to Suzanne who wrote the following on December 4th
    “Sounds great! But in the assembly it says to put half the carrot parsnip mixture in, then top with carrot parsnip filling. Did I miss something? Is there supposed to be something between the layers? If not, why not put all the filling in at once? Just checking! Thanks.”
    I am looking forward to making this recipe but need the answer to the assembly. Please help

  7. Marilyn Dunbar Reply

    First I am definitely am not a cook, my husband does it all. But this is a new approach for me to heal.

    I am on day 3 of weaning off the meat and adding more greens. I already do not eat a lot of the items you list as acidic. In all reality I was so surprised to see meats on there but when I cut them out I saw a dramatic decrease in post nasal drip. I dove in and made this tonight…It was fun, a challenge and delicious. Thank You you are helping where Drs. have failed.

  8. Patti HAM Reply

    Oh yummy. This is Christmas lunch for all. Can’t wait to try it. I looooove parsnips and I bought some today. Yes!

  9. Cheryl Reply

    Thank you Ross! It sounds delicious. I just made a stir fry with cabbage leek and asparagus. Accompanied with tempered chick peas and roast pumpkin. Very yum!
    I look forward to trying out your recipe, what a lovely idea to bake it in the oven too.
    Thank you for sharing ????

  10. Gabriele Riede Reply

    Sounds really great.
    And I am very grateful for the measures being in gramms , thank you very much.

  11. Janice Reply

    Hi Ross your recipes look amazing!! I have a problem with grams. Can u give a little review of what 50 g 200 g etc. Is in measuring cups please?
    Thank you so much

  12. Barbara Doss Reply

    I live in the USA. Your recipe looks amazing, but the measurements are not not in my “metric” language. Could you convert the numbers and temperatures to metric, please.

  13. Suzanne Reply

    Sounds great! But in the assembly it says to put half the carrot parsnip mixture in, then top with carrot parsnip filling. Did I miss something? Is there supposed to be something between the layers? If not, why not put all the filling in at once? Just checking! Thanks.

    • Jools Reply

      I was wondering the same!

  14. Nancy Reply

    Please use ounces, teaspoons and tablespoons in your receipes for all of us not using the metric system. Thank you.

    • ross Reply

      And then what would I do for all of those who ARE using the metric system?

      • Nancy Reply

        Ross, I have seen reciepes where both metric and ounces are used. It would take more effort on your part; however, it would show inclusion for those of us who do not use the metric system.

        • Lola Reply

          Nancy, it wouldn’t take much more effort on your part if you put in Google search for example 100g you will get conversion to ounces in a blink of an eye. (BTW my teaspoon is not the same size as your teaspoon or his). …. Good work Ross, nice recipe and thank you for all your hard work I believe we can do our own conversion as needed. Right Nancy?

        • Ellen Reply

          It is really easy to google conversions from metric to ounces -takes a few seconds and you can then write it into your recipe. As someone who has written recipes for food plans it is a rather lengthy task to look up all the ingredients and measurements,. In this case, 50 grams = 1/4 cup; 100 grams = 1/2 cup’ 200 grams = 1 cup. Hope that helps

        • Holly Reply

          Thanks Ross for the free recipe! I am more than happy to take the time to convert the metric measurements????

      • Marilyn Dunbar Reply

        I learned a lot by it being in metric. I had to google it. I learned how to cut the leeks, what sweat till soft meant lol…Maybe I enjoyed it because there was no meat.