You may well have seen my feature on BBC news where I got a fantastic opportunity to film my take on a healthy Christmas Dinner (& test it out on a few willing participants :))
My ethos is always to use fresh, high quality & home grown (where possible) ingredients to get the best possible nutritional benefits from food. Against each of the recipes I’ve given a ‘flavour’ of why they are of specific benefit to endurance athletes. However, they are all super tasty so no reason not to feed them to all!
PS – I didn’t list “Roast Turkey” but make sure you don’t forget that crucial part of the meal!
- 4-5 large beets
- 1 can of coconut milk
- 1 large thumb size piece of ginger
- 1 red chilli pepper
- 1 large onion
- 3 cloves of garlic
- 600-800ml vegetable stock
- Flowers to garnish (optional, not easy to find in the winter!)
- Roast the beets in the over at 180C for about 30mins until soft. Cool and chop into small chunks
- Sweat down the onion, garlic and chilli in a soup pan with a little coconut oil
- Add the chopped beets, vegetable stock and coconut milk and simmer gently for 10-15minutes.
- Blitz with a hand blender until all of the beetroot chunks have broken down.
- Add salt and pepper to taste and for a creative touch add a small swirl of coconut milk on top with a few fresh (edible) flowers
Many thanks to the wonderful Simon Stützel who we met in St Moritz. He first cooked this for us!
- Sweet potatoes cut into large chunks
- Turmeric powder
- Olive oil
- Fresh rosemary
- Garlic cloves (whole, skin on)
- Fresh turmeric root (optional as it is hard to find, but really great if you can! Try your local chinese supermarket or specialist health food store)
- Place the sweet potatoes into a large roasting tin
- Drizzle with good quality olive oil then coat liberally with turmeric powder, salt and pepper
- Give it all a good mix to get a nice even coating of oil and turmeric on the potatoes
- Add sprigs of fresh rosemary and scatter with whole garlic cloves
- Roast in the oven at 180C for 45-60mins until soft
- To finish grate over fresh turmeric root. Be sure to wear gloves an use an old grater as it will permanently stain everything yellow!
- 300g fresh cranberries
- 100ml fresh orange juice
- 50ml agave syrup (or honey if you don’t have agave)
- Place all ingredients in a saucepan and slowly bring to a simmer
- Simmer for 5-10minutes. Ensure you allow some of the cranberries to keep their shape.
- 1 red onion finely chopped
- Extra virgin olive oil
- 50g toasted oats
- 125g breadcrumbs
- 10 finely chopped fresh sage leaves (from your garden if you grow it!)
- Sweat down the red onion in a pan
- In a bowl, combine the onion, oats, sage & breadcrumbs
- Add a good glug of oilve oil and a little water to combine the mixture
- Form into balls, add to an oiled baking sheet and bake at 180C for around 15-20minutes until golden
- If fed to your husband, ensure all windows are open 3-4hours after consuming
- 3 tbsp Tahini
- 1-2 tbps extra virgin olive oil
- Juice of 1 lemon
- Combine all ingredients
- Drizzle over any vegetables e.g. Brussel sprouts, kale, carrots etc
- 2 large, ripe avocados
- 1/3 cup agave nectar (replace with honey if you don’t have agave)
- 1/3 cup raw cacao powder
- Glug of almond milk
- 1/2 tsp vanilla extract
- 1/2 tsp chia powder (blitzed up chia seeds)
- Pinch of salt
- Coconut shavings and fresh raspberries to garnish
- Blitz up the avocados in a food processor until smooth. Add the almond milk slowly to help loosen the mixture until a mouse like consistency has been achieved
- Add the cacao, chia powder, agave and vanilla. Mix for a further few minutes until everything is combined
- Spoon mousse into bowls, sprinkle on coconut shavings and top with a few berries.
- Chill in the fridge for a few hours before serving.