Want to entertain without compromising your health? Here I have included some naturopath approved recipes to help with your next social gathering.
BEETROOT DIP
What you’ll need:
400gm fresh beetroot
2 litres water
500ml apple cider vinegar
1/2 cup boiling water
1 clove garlic, crushed
1 tbsp lemon juice
1 small red chilli, seeds removed and finely chopped
1 tbsp olive oil
2 tbsp almond meal
Pinch Himalayan, Celtic or Peruvian Pink salt
What to do:
Boil the beetroot whole in water and vinegar for 30-40 minutes, or until easily pierced by a skewer
Leave to cool in the water and vinegar, then drain and peel and chop thickly
Place the beetroots and all the remaining ingredients into a food processor and process and smooth
Serve with seed crackers or veg sticks and enjoy as part of your nourishing nibbles.
GUACAMOLE DIP
What you’ll need:
2 large avocados
1 tbsp coriander, chopped
1 large tomato, seeded and chopped finely
1 clove garlic, crushed
1/2 small red onion, chopped finely
1/2 small red chilli, seeds removed and chopped finely
4 drops lime essential oil*
Himalayan salt and cracked pepper to taste
What to do:
Mash the avocado until smooth and combine with the other ingredients
Serve with seed crackers or veg sticks and enjoy as part of your nourishing nibbles
THAI CHICKEN NUGGETS
Makes approximately 20 nuggets
What you’ll need:
500gm chicken thighs, roughly chopped
2 cloves garlic, crushed
1 leek, chopped
4 tablespoons chopped fresh coriander + extra for garnish
2 small birds eye chillies, seeded and finely chopped
1 tablespoon tamari
1 egg
2 egg yolks
3/4 cup tapioca flour
2 tablespoon coconut oil
Extra 1 tbsp coconut oil, melted
Preheat oven to 180 degrees C
What to do:
Grease 2 baking dishes with 1 tablespoon coconut oil each
Add chicken, garlic, leek, coriander, chilli, tamari and egg into a food processor and process until well combined
Roll a large teaspoon of mixture into a small ball and coat in tapioca flour to help bind before adding to your baking dish
Continue until all mixture is made into ball, lightly squish each ball into a nugget shape and drizzle with extra (melted) coconut oil before adding into the hot oven and bake for 25 minutes
Turn the nuggets after 25 minutes and bake for a further 25 minutes
Remove from oven, garnish with coriander and serve with a small bowl of tamari as a filling cocktail style dish for entertaining
STRAWBERRY & LIME GUMMIES
Makes about 30 gummies
What you’ll need:
7 tablespoons gelatine (I use this organic one)
3 cups chopped strawberries
2 tablespoon raw honey
6 drops lime essential oil*
What you’ll need to do:
Stir the gelatine into 2/3 cup cold water until dissolved (to allow it to ‘bloom’)
Add the strawberries and honey to a small saucepan over medium heat and stir until the fruit has softened and it’s almost boiling and then turn off the heat
Break apart the bloomed gelatin and mix into the cooked fruit and stir until dissolved
Use a stick blender to puree
Add the lime essential oil and mix further
Pour into a 20 x 35 cm dish and allow to set in the refrigerator for 1- 1.5 hours
Cut into squares and serve as a yummy & gut healing dessert
CHOC GUMMIES
Makes about 30 gummies
What you’ll need:
7 tablespoons gelatine
2 tablespoons cacao powder
2 teaspoons vanilla extract
1 cup coconut milk (I use Ayam brand)
2 cup water
2 tablespoon raw honey
What to do:
Stir the gelatine into 2/3 cup cold water until dissolved (to allow it to ‘bloom’)
Add the coconut milk, water, vanilla, cacao and honey to a small saucepan until it’s almost boiling and then turn off the heat
Break apart the bloomed gelatine and mix into the liquid and stir until dissolved
Use a stick blender to puree
Pour into a 20 x 35 cm dish and allow to set in the refrigerator for 1- 1.5 hours
Cut into squares and serve as a yummy & gut healing dessert
CHOC ORANGE BROWNIES & CHOCOLATE DELIGHTS
Head over here for my delish grain and sugar free brownies recipe and find my Chocolate Delights recipe in this blog post.
CITRUS FIZZ
What you’ll need:
1 grapefruit, orange, lemon and lime, sliced into circles
Handful fresh mint
5 x 1 litre bottle sparkling mineral water
10 drops your favourite citrus essential oil* (lime, lemon, wild orange, grapefruit)
10 drops liquid stevia (with alcohol as a preservative)
1 large glass dispenser
What to do:
Add your chopped fruit, mint leaves, essential oil and stevia to the bottom of your dispenser and top with sparkling water
Stir well and serve in champagne glasses to create a fancy feel
ORGANIC CHAI
Makes about 6 litres (approximately 30 cups)
What you’ll need:
60gm organic chia spice mix
2 litres water
2 litres Pure Harvest Unsweetened Almond Milk
2 litres Pure Harvest CocoQuench Milk
What to do:
Gently simmer chai spices in a large pot and water for up to 1 hour
Add almond milk and coconut milk and approximately 3 tablespoons honey (for a sweeter taste up to 1 cup)
Allow to brew for 20-30 minutes over low – medium heat
Strain spices and serve
Note: you can keep the spices to reuse as the flavour intensity remains
ENTERTAIN HEALTHILY
Next time you have a social gathering, try out these healthy savoury nibbles, desserts and drinks recipes to create dishes that will satisfy and nourish you and your loved ones.
For personalised nutrition and health support, head here.
