Dressing up, a little bit naughty and very nice

Christmas can be a stodgy affair…but it doesn’t have to be!

Its like wearing that very expensive little something with bargain basement everything else and the whole ensemble looking super chic – if you aren’t careful it can go the other way; it is a question of thinking, balance and taste.

(Obviously I am not talking here about allergies regimes for illness, be aware and take care of your situation).

We don’t want to feel horribly deprived or be the boring one who says “Oh no, I can’t eat that, I am not eating XYZ” to the person who has slaved over a hot stove for weeks (yourself included) neither should we throw all caution to the wind and end up feeling ill.

There are lots of ways, but here are a few ways, to have a healthier Christmas:

Firstly drink lots of water, take your apple cider vinegar, and enjoy the satsumers and fresh nuts!

If you are having people over for drinks make a platter of delectable nibbles that will suit everyone – mix pumpkin and sunflower seeds with sea salt and a drop of olive oil in place of roast salted nuts, a creamy humus without lots of oil, recipe here Here, and with lots of crudites – radish, carrot and cellery sticks, cauliflower florets, chunks of avocado tossed in tomatoe salas (so easy to make, why do people buy the stuff?!), olives, bake small mushrooms and serve with a dollop of pesto on top, the list is endless really, you just need a bit of imagination and a lot less time than making cheese straws and endless bruschettas!

Simple things like loading your dinner plate with more veggies and less of the heavy stuff, not filling up on bread, snacking on more olives, radishes, cherry tomatoes and fewer vol au vents, nibbling some really good chocolate rather than mindlessly gorging on piles of sweet stuff will make your Christmas get togethers enjoyable rather than destroyable.

Try melting some good chocolate (even better make some raw tempered chocolate if you have the ingredients) and dip cherries, bananas or clementine segments into it. Store them in the fridge, not least to stop you eating them all, yum!

 

Think about it, that’s all, you know what is best and at this time of year it is lovely to enjoy the indulgencies but not to the point of feeling bloated, guilty, even sick. You can make good choices and avoid anything you simply can not eat because there are usually so many alternatives.

If you are the chef look at the balance of the meal. A traditional Christmas meal is actually very healthy if done well. The danger zones are the nibbles, patés, sauces and stuffing’s.

To start how about keeping it lighter maybe a mushroom paté, green pepper corns, oatcakes and some sliced figs made rich and sticky by heating in the oven with a spoonful of honey and splash of balsamic for about 20 mins. Pop them in as it heats up for your turkey then remove and mix up to serve later. Have small portions for taste not filling up, rather to chat and pull crackers over.

There is the meat. I would choose a higher welfare bird or organic – it has had a better life, is more nutritious and provides more meat. It is a good buy. Use the bones for stock. Serve less of it and more of the accompaniments.

Fill your stuffing with lots of chestnuts, onions, prunes, nuts, mushrooms and herbs for scrumptious flavour and texture. I make a meat based one for meat eaters with a small amount of organic pork (about 300gm for enough for 8 people), lots of chestnuts, mushrooms, prunes, onions, pecan nuts, garlic, sage, thyme, salt and pepper and an egg to bind it all together. Full of gorgeous flavours. Quantities below.

For my vegetarian one I use similar ingredients but in place of the pork I use more mushrooms and chestnuts and some chopped olives. I usually change the fruit and use figs, probably some walnuts and cashews in place of the pecans, extra onions and olives and some capers for depth. Quantities below.

The vegetarian version is as popular as the pork one with the meat eaters, it also makes great veggie burgers for any time of year!

Offer lots of vegetables, I usually roast some potatoes (of course!) and parsnips, steam sprouts and top with some butter and nutmeg and poach carrots sticks in orange juice. I serve mashed sweet potatoes and celeriac rather than more starchy potatoes.

Chop and boil sweet potatoes celeriac. When just tender strain, keeping the liquid for your gravy, add lots of black pepper, some butter and an egg to bind and make it deliciously creamy and mash it all together until smooth. Taste and add salt if needed, the celeriac has a lovely salty flavour so it’s a good place to hold on the salt. Recipe below.

I often add in some chopped kale or savoy cabbage at the end for a tasty and nutritional boost! This can all be prepped in advance and popped in the oven to reheat. Make it easy! Here is another recipe using cauliflower.

For the gravy I am purely indulgent – it is made with the meat juices, a stock made from giblets, carrot, onion and celery, any vegetable cooking water left after I make the vegetarian gravy, red wine and port and thickened in the traditional way with flour. No excuses for that today. There are lots of great gravy recipes to be found online. The vegetarian version involves some butter and flour, onions, garlic, vegetable cooking liquid, marmite, mushroom ketchup, some dulce (we are looking for the umami here) a glug of red wine and port.

For both recipes allow reduction time, as that builds the flavour.

I also make cranberry and bread sauces to compliment the meal and go with the left overs.

I LOVE the left overs, they are my favourite bit with pickled onions, homemade mayo, lots of leavy salad and Boxing day films.

Don’t forget to use the hand test, it helps me everytime, remind yourself here.

Merry Christmas, I hope you will be warm and happy, with or in touch with loved ones and most of all loving yourself. Thanks for reading my posts this year and motivating me to be healthier and happier and boosting my own health.

With love,

Desri XXX

Pork stuffing serves 6ish

300gm organic minced pork

1 cup chestnuts

1 cup chopped mushrooms

1/2 cup pitted chopped prunes

2 finely chopped onions

½ cup crumbled pecan nuts or walnuts

2 crushed cloves garlic

Handful sage leaves chopped

Sprig of thyme leaves picked – use the leaves not the stick!

Big pinch salt

10 grinds of pepper

1 egg

Vegetarian stuffing serves 6ish

11/2 cup chestnuts

11/2 cup chopped mushrooms

¾ cup pitted chopped prunes or figs or half and half

2 finely chopped onions

½ cup crumbled pecan nuts or walnuts or mix of either with cashews

¼ cup chopped green of black olives

2 crushed cloves garlic

2 teaspoons rinsed salted capers chopped

Handful sage leaves chopped

Sprig of thyme leaves picked – use the leaves not the stick!

Big pinch salt

10 grinds of pepper

1 egg

 

Mash for 6-8

1KG sweet potatoes

1KG celeriac

Black pepper

1 dessertspoon butter

1 egg

Taste and add salt if needed.

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Smash a mash.

Hello, hello!

How are you feeling? Have you followed anything here, changed anything?

Simply put, nothing will change unless you change something.

I know I am repeating myself but please don’t hold back until ‘all the bad stuff has been used up’, ‘after the holiday’, ‘after Christmas’ and all the other delaying tactics our heads can use. This is not a punishment!

Just choose better, mostly, now.

Right now stop reading and go and drink a big glass of water…..

Easy, useful, healthful.

Have a piece of fruit. If you don’t like biting into a juicy apple (pear, carrot, celery) cut one up and just have it on a plate next to you. Before you know you will have eaten it.

It’s the weekend in autumn, does that mean a comforting, big Sunday lunch or Saturday night pizza? OK, just change it up a bit.

Here’s a recipe to replace your stodgy mashed potatoes –

Multiply as needed but depending on the size of the vegetables this should serve about 4 or two for one meal and put the rest in a veggie soup tomorrow.

½ cauliflower

½ celeriac

Steam or boil (don’t swamp them with water, just enough to cover) with a lid on.

When tender, drain (drink the liquid or use it in your sauce or gravy) and put into a blender or bowl if you have a stick blender with

1 egg

A piece of butter, about 2 teaspoons or splash of olive oil

Pinch salt and a few grinds of pepper to taste.

Blend it all up.

Add, roughly chopped:

2-3 leaves of kale, calvo nero, chopped savoy cabbage or any dark green leaves

Pulse into the mash and serve!

Pizza

Replace your pizza base with slices of aubergine with a splash of love oil smeared over them and roast until tender. When ready top as you would pizza.

There are lots of recipes circulating for cauliflower pizza base, look one up.

Use a stronger tasting cheese and less of it.

Don’t use pizza sauce just put slices of real tomatoes, a smatter of salt and a sprinkle of herbs on as your tomatoe base.

Et voila!

Two things today –

EQUIPMENT

If there is one piece of equipment that I believe would help you have healthier meals it is a blender. A high powered one.

I use Vitamix and Blendtec. I have never used a Nutri Bullet but have only ever heard good things about them and they could be ideal for a lower price point and if you are not going to go the whole hog of grinding nuts, seeds, making flours etc. They also sound great for taking with you (I have been very tempted to get one for travelling, much easier than humping my Vitamix around!).

I am sure if you look on EBay or local second hand sale sites you could find any of the above at a good price because more people than I can count have told me over the years that they have a juicer in the back of a cupboard they never use and I am sure the same can be said for blenders.

REST

Whilst it is important to MOVE it is equally important to rest. If you are healing mentally or physically, recuperating, dealing with and overcoming autoimmune disease or any illness you need to push the toxins out and you need to rest to heal.

On the internet there are loads of guided relaxations, meditations, peaceful relaxing music. You need to look around and try to find what suits you, some really irritate me which is the opposite effect to the one we are looking for! It doesn’t mean they are all the same; Take the time and then use it regularly.

10-30 minutes of deep relaxation, especially regularly, will make you feel so much better.

If you are working and feel that fatigue or stress creeping in pop out for a breath of fresh air or to a quiet place (the loo even) and take a few minutes out to just stop thinking. It might help if you could put a short meditation on your phone and use headphones. Make it happen.

Listen to your body and trust it to tell you.

Have a fun weekend x

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So, I was burnt out but now I’m Rocking!

Well things feel a little quiet around here.

Last week was the Bleus Passions – the Blues festival- at Cognac, just down the road. It was super gooood! We saw Sinead O’Connor who was beautiful and sang like an angel, Beth Hart who was sexy ‘n’ sassy and sang like a rockin’ angel and The Hives who just took control and had everybody (say that word like the Blues Brothers would) eating out of their hands.

Sadly we were right at the front for The Hives (this is a small outdoor venue in a park, so a perfect place, even when it rains and everyone is sharing black plastic sacks to keep dry – which it didn’t this year, hurray) anyway,  we were right at the front as we had been for the previous two concerts, and so were a lot of, well, children.

OK so they were maybe 16, and they all started bouncing around and then jumping around, then it got a little manic and they started crowd surfing and hmmmm we moved back a bit. Then it got even more manic and I told Robin I was heading out and we’d meet up later. Good man that he is wouldn’t let me go alone (good excuse huh?) and held my hand and dragged me through the throng to a safe spot, only about 10 metres back but, can you imagine? It was the walk of shame!!!

I felt like someone’s granny (that is the “sadly” bit), till I looked around and there were all the other over 20s (OK, over 30s then) that had previously been at the front.

So, now it’s quiet. Sun’s out. I’m up early because I couldn’t sleep any longer.

Can’t keep calm and quiet for too long so today is the day I start the site for Robin & Desri (RobinandDesri.com) and also ByDesri so that we can start taking bookings for our retreat AND prepare to launch Tatty Tot in a few months time, yee haaaa!

Funny how a day can start out slow and speed up before most people are out of bed isn’t it?

I LOVE having something to go for, but have been more than a little burnt out for a while which was a huge shock to me and it took me a while to understand and accept, and I am over the hump – thank you family and friends who loved me better and love me just the way I am, green juices, meditation, good bands and the ability I have been given to always see the silver lining and find inspiration in the most unexpected places.

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