Healthy Holiday Treats
Nutritionist Steph Geddes shares her favourite healthy treats for the Holiday season – covering a range of treats from Festive Frozen Yoghurt, Gingerbread Granola to Homemade Christmas Chocolate. Feel good about serving (and eating) these festival holiday options up for family and friends.
Festive Frozen Yoghurt:
Kefir is a pouring style yoghurt that is super high in probiotics as well as being a great source of calcium and protein (I love to use The Culture Co because it’s super smooth and creamy). The raspberries and kiwi add some flavour and sweetness. Spinach is a great way to hide some veggies in there and to top it off, it’s a natural food die!
Makes 6 – 8.
Ingredients:
- 1 ½ cups kefir
- ½ cup raspberries
- 1 kiwi fruit
- 1 handful spinach
- Icy pole moulds
Directions:
Place 1/2 cup kefir and the raspberries in a blender and blend until smooth. Pour into 1/3 of the icy pole moulds. Place in the freezer for 1 hour. Remove icy pole moulds from the freezer and use 1/2 cup of kefir to pour on top of the raspberry kefir, leaving 1/3 at the top for a final layer. Freeze for another hour. Blend the remaining kefir, kiwi fruit and spinach until smooth. Pour into the icy pole moulds to fill and then freeze for 2 hours before serving.
Gingerbread Granola:
If the word gingerbread isn’t enough to get you excited about this recipe then just wait until the smell takes over your house! This granola is an excellent source of fibre and has plenty of healthy fats from the nuts and seeds to help keep you feeling fuller for longer. It’s also the perfect little gift for loved ones.
Makes approx. 25 serves (1/3 cup = 1 serve)
Ingredients:
- 3 cups oats (or quinoa flakes for GF)
- 1 cup raw buckwheat
- 1 cup puffed quinoa
- 1/3 cup pistachios
- 1 cup pecans
- ½ cup desiccated coconut
- ½ cup pumpkin seeds
- ½ teaspoon salt
- 2 teaspoons ginger
- 1 teaspoon mixed spice
- ½ cup cranberries
- 1/3 cup goji berries
- 2 tablespoons maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon vanilla essence
Directions:
Preheat the oven to 180°C. Mix oats, buckwheat, puffed quinoa, pistachio’s, pumpkin seeds, pecans, coconut, salt, ginger and mixed spice in a large bowl. Heat the coconut oil, maple syrup and vanilla until just melted then pour over the dry ingredients, mixing well. Spread out on a baking tray lined with baking paper. Bake for 20-30 minutes until lightly toasted, stirring half way.
Leave to cool and then stir in the cranberries and goji berries.
Homemade Christmas Chocolate:
Cacao is one of our most nutrient dense foods – high in polyphenols, antioxidants and magnesium, and is even said to boost our mood. Pumpkin seeds contain good levels of zinc and goji berries are a great source of fibre.
Makes approx. 20 pieces (depending on your mould)
Ingredients:
- 2/3 cup cacao butter (I like to use buttons)
- 1 cup cacao powder
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- ¼ cup desiccated coconut
- ¼ cup goji berries
- ¼ cup pumpkin seeds
Directions:
Heat the cacao butter and coconut oil in a saucepan on low until melted. Remove from the heat and whisk in the maple syrup and then the cacao powder. Pour into a tray lined with baking paper or into chocolate moulds. Sprinkle the coconut, goji berries and pumpkin seeds over the top. Allow to set in the fridge and store it in the fridge for as long as it lasts.
Good luck!
