Christmas treats for Christmas eve

Yay, it’s Christmas at last. A busy, but fun day. If you have ever wondered what a nutritionist eats for Christmas dinner (it is surprising how many people want to know!)? The answer is the same as everyone else – roast turkey dinner with all the trimmings. Maybe with an extra sprout on the side!

A little bit of decadence and some Christmas treats are really lovely, but while a little is good, too much can leave you feeling like a stuffed turkey, so there are a few things I make every year to add a little healthier twist to the festive season.

Chocolate bark

If you are looking for a slightly healthier alternative to the sugar-laden tins of sweets, then chocolate bark is great. It is so simple and quick to make but looks really festive as an after-dinner nibble. Here’s how you make it:

·       Melt a 100g bar of dark chocolate (at least 70%) in a small bowl placed over a pan f hot water.

·       Line a baking sheet or tray with baking paper.

·       Pour the melted chocolate onto the baking paper and spread thinly by tipping the baking sheet gently from side to side until you get a thin sheet about twice the surface area of the original chocolate bar.

·       Add any combination of nuts, seeds and dried fruit you like. I love adding goji berries or cranberries, chopped pistachios, hazelnuts and cacao nibs, but any combination of any nuts, seeds and dried fruit that you have will work.

·       Put in the fridge for 30mins, or until the chocolate has set.

·       Break into shards and serve for an after dinner treat to add a pop of antioxidants to your meal.

Cranberry relish

I have tried lots of different ways of making this over the years, so it tends to vary a little every time I make it, but this relish makes a great alternative to cranberry sauce.

This is a fermented relish and the flavours will develop over a couple of days, so if you have the ingredients handy to make it today, it will be ready in time for layering onto your sandwiches with Boxing Day leftovers.

300g fresh or frozen cranberries

2 tablespoonfuls honey or maple syrup

1 medium orange (juice and zest)

1/2 tsp ground cloves

1/2 tsp ground cinnamon

1/4 tsp nutmeg

A big pinch of sea salt (about 1/4 tsp)

Place all the ingredients in your food processor and blitz until you have a sauce-like texture. Adjust the sweetness to taste (it should taste tangy and slightly sharp - the sweetness and flavour will develop over the next few days). 

Put into a sterilised jar and leave at room temperature for 1-3 days to ferment and for the flavour to develop. 

This relish will keep in the fridge for about a week.

Christmas drinks

When it comes to Christmas drinks, it’s not all about the booze. There are some lovely botanical alternatives to gin, alcohol-free craft beers and ciders and really great mocktail recipes that are alcohol free and not laden with sugar.

Sparkling water and kombucha are always on my Christmas drinks shopping list for healthy drinks. Perfect with festive ice cubes, simply made by freezing some pomegranate juice with a few cranberries or pomegranate seeds and a sprig of rosemary to pop into a glass of something sparkling.

Whether you are stuffing the turkey or binge-watching Christmas movies today, I hope you get a little bit of time to take a breath and enjoy the day.

Have yourself a merry little Christmas.