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Whether you do the big extended family and friends kind of Christmas or a smaller more intimate celebration with your nearest and dearest, Christmas day for most is about the food.
We have compiled a list of some delicious treats, from breakfast to dessert, recipes that have a healthier spin on them. Why not enjoy your food and nourish your body at the same time! All you’ll need is your Vitamix blender!
What is your favourite thing to make for the festive season?
Christmas Cherry Smoothie Bowl
Submitted by Monique – Raw Blend
Monique’s new recipe is a festive smoothie bowl, made up of a fresh, sweet blend of Australian favourites. It’s a delicious addition to share with friends and family this Christmas.
Ingredients
- 250g frozen cherries (pitted)
- 1 banana
- 1 kiwi fruit
- 100-200ml coconut milk
- 1/2 – 1 cup of ice
Method
- Add all the ingredients into your Vitamix container in the order listed and secure the lid.
- Turn the machine on and quickly increase to the highest speed.
- Use the tamper to effectively press the ingredients into the blades whilst processing, if needed.
- Blend for 30 seconds or until desired consistency is reached.
- Stop the machine and serve.
Christmas Summer Smoothie
Submitted by Tommy – Raw Blend
A delicious, sweet & hydrating Christmas Summer Smoothie recipe for you to try. It’s vegan & easy to make in the Vitamix! Cheers!
Ingredients
- 1 cup cherries (pitted)
- 1 cup lychees (pitted)
- 2 peaches (pitted)
- 6 sprigs of fresh Thyme
- 2 cups ice
Method
- Put all the ingredients into the Vitamix container in the order listed and secure the lid.
- Select speed 1, turn the machine on and quickly increase to the highest speed.
- Use tamper to effectively press the ingredients into the blades if required whilst processing.
- Blend for 60-90 seconds or until desired consistency is reached.
- Stop the machine and serve.
Vegan Gingerbread Cookies
Submitted by Claire Walters – Raw Blend
A delicious and crispy healthy gingerbread cookie to whip up for the festive and holiday season! So easy to make and they’re vegan friendly!
Ingredients
Gingerbread Cookies
- 1 flax egg (1 Tbsp Flaxmeal + 2½ Tbsp Water)
- 1/2 cup coconut sugar
- 1/4 cup almond butter
- 3 Tbsp molasses
- 1/4 cup Nuttelex
- 3/4 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 ¼ – 1 ¾ cup gluten free flour baking
Icing
- 2 cups icing sugar
- 1 Tbsp melted Nuttelex
- 1-2 Tbsp nut milk
Method
- Prepare flax egg by mixing Flaxmeal and water in a bowl and let rest for 5 minutes.
- Add softened butter, molasses, almond butter, sugar, salt, spices, baking soda to a bowl and combine well. If using an electric mixer please mix on low speed.
- Add flour to the liquid mixture and your Flaxmeal mix and stir with a wooden spoon until well combined.
- Cover and chill the dough for at least one hour (preferably overnight).
- Preheat oven 176 C.
- Carefully roll out dough to a little thicker than 1/8 inch between two sheets or baking paper, generously sprinkling the bottom layer and the top layer of the dough with flour before rolling.
- Don’t roll too thin or it will be too crisp, and you’ll snap your ginger dudes!
- Remove the top sheet of baking paper and cut your dough using cookie cutters.
- Dip them in flour to ensure that the dough doesn’t stick to the cutter.
- Freeze your cut out shapes for around 5 minutes to help them firm up.
- Transfer your cookies to a baking tray and leave about 2 inches in between as they will expand.
- Bake for around 10 minutes or until they appear only slightly browned on the edges.
- They’ll continue to firm up as they rest on the pan.
- Rest on the tray for around 5 minutes and then transfer them to your cooling rack.
- Once they have cooled you can decorate them.
- Mix your icing ingredients together and then pop it into a piping bag.
- Make little faces of cover them completely in icing. It’s totally up to you!
- Store covered at room temperature for a few days or freeze them for longer term storage.
Raw Lemon Tart
Submitted by Claire Walters – Raw Blend
This is one of our favourite dessert recipes at Raw Blend. Who doesn’t love Lemon Tart and this raw food dessert recipe is sure to “wow” your friends and family.
Ingredients
Crust
- 1 cup shredded coconut
- 1 cup almond meal
- 6-8 Medjool dates (pitted)
- 1/2 tsp organic vanilla paste
- 1/4 tsp sea salt
Lemon Filling
- 1/4 cup very hot filtered water
- 1 Tbsp flaked agar agar
- 1/2 cup lemon juice
- zest of 1 organic lemon
- 2 Tbsp raw coconut nectar
- 1 tsp pure vanilla extract
- 3 Tbsp raw coconut butter
- 1 Tbsp raw coconut oil
Method
Crust
- Put all the ingredients into the Vitamix container in the order listed and secure the lid.
- Select speed 1, turn the machine on and quickly increase to the highest speed.
- Use the tamper to effectively press the ingredients into the blades whilst processing.
- Blend for 45-60 seconds or until the ingredients are starting to hold together, forming a rough dough.
- Stop the machine and press the mixture into a lined cake tin (make sure to mould up the sides about 2cm so you can fill it with the lemon mixture).
- Place your crust into a food dehydrator and dehydrate for about 6 hours at 43 degrees Celsius. If you don’t have a dehydrator you can set the base in a freezer for about 1 hour.
Lemon Filling
- Place the agar agar into a bowl and dissolve with about 2 Tbsp of very hot filtered water. Once dissolved, let cool to room temperature.
- Put all the ingredients into the Vitamix container in the order listed and secure the lid.
- Select speed 1, turn the machine on and quickly increase to the highest speed.
- Use the tamper to effectively press the ingredients into the blades if required whilst processing.
- Blend for 30-60 seconds or until smooth and stop the machine.
- Pour the lemon filling into the prepared crust and place in the fridge for about 4-6 hours or until set and chilled.
- Garnish with strawberries and kiwi fruit.