Christmas is coming and who doesn’t love having a feast to enjoy with our loved ones. We want to take advantage of this season to prepare, cook and eat the delicious meals we can as we celebrate the jolliest season of all time. We all want to enjoy this holiday over good food, so here are some of the food choices from our ambassadors that you might want to make at home.

To start your Christmas morning right, here’s a morning smoothie from our fitness guru, Justin Borg. Here’s the complete recipe and a very simple instruction:


What you need:

• 1 banana*
• 1/2 cucumber*
• 1 celery stalk*
• 2 handfuls of spinach*
• Thumb ginger*
• 5 mint leaves*
• 1/8 of lemon including rind*
• 1/4 avocado*
• Vanilla protein powder
• Almond milk
• Giving greens broccoli


What to do:


And that’s it! Easy, right? You can also have it as a smoothie bowl by adding raw cacao nibs, chia seeds, blueberries, and Coastal Crunch Granola. For something homemade, you might want to try Loving Pantry’s limited edition of granola, Christmas Spice. He and his family surely do love having this in the morning. According to him, these ingredients are from the Manning Farmers Market (except the protein powder) which are locally and organically grown.

Next, we have a healthy salad from Carla Thomas, one of our health coaches with a holistic approach along with Tamara Brown (she has some desserts for you coming up later too!). It’s called the Spinach, Mango, and Avocado Salad that fits the summer vibe of this Christmas season. By reading the ingredients, you’ll easily imagine the vibrant colours that this salad has.

Spinach, Mango, and Avocado Salad

What you need:

• 1 large handful of baby spinach leaves
• 1 slice/half of a medium-sized mango, cut into cubes
• 1 large or two small celery sticks, finely sliced
• 4 large cherry tomatoes, cut into quarters
• ½ small carrot, roughly chopped or diced
• ½ small avocado, cubed
• 12-15 almonds, toasted if you wish
• 1-2 tbsp of currants

For the dressing:

• 2-3 tbsp evoo (replace 1 tbsp evoo with cold-pressed Hemp Seed Oil if you have it on hand – check out the Tips below)
• 1-2 tbsp lime juice
• 1 tsp Vino Cotto
• salt + pepper, to season

What to do:

• Grab a serving bowl of choice and add in all the salad ingredients.

TIP: Take a small jar with a lid (or use a glass and spoon) and add all the dressing ingredients. Shake hard and then pour over the salad and serve.

Another easy-to-follow recipe, right? To add a bit of bite to it, you can add your favourite microgreens such as the Sunflower microgreens for crunch, Rocket, or Radish for a bit of peppery taste.

Adding to this savoury dish are some recipes from our chef friend, Rhiannon Blackaby, who has created her take on the classic Pesto dressing, sauce, or dip (however you’d like to use it), and her very own Sweet Summer Peach Salad with Microgreens. Check them out below.

Microgreens Pesto

Sweet Summer Peach Salad with Microgreens

To have something to pull what you have eaten, let’s have a drink to go with that.

Another recipe from Carla and her friend Liam O’Neil, owner of Refresh Juice + Cleanse, is what’s called Gin Fizzy where an ordinary cocktail has been amped up to give it a fresh and sharp taste. Try them out with the recipe below.

Gin Fizzy

What you need:

• 140ml white grapefruit juice
• 60ml passionfruit rok Kombucha
• 60ml Spirit of Little Things Australian Botanical gin
• Ice to serve
• Fresh eucalyptus leaf from the backyard to stir (if you have one)

What to do:
  1. Simply fill a tall glass with ice and pour in the ingredients, then stir through with a eucalyptus leaf. If you don’t have one, don’t worry – just stir with a long spoon or play around with other botanicals you like the flavour of.

Yes, they said it word per word. And you got that right, another easy-to-follow recipe.

We are not done yet. I’m sure kids would love to have some desserts and snacks too! Adults will love these as well. What is Christmas without the Christmas Pudding? As mentioned earlier, along with Carla, we also have Tamara Brown as an ambassador that specializes as a health coach with a holistic approach. Rhyming. Yes! She is known as The Raw Food Girl and here’s her Raw Christmas Pudding.

Raw Christmas Pudding

What you need:

• 1 cup almonds
• 1 cup rolled oats
• 1 cup pitted dates
• 1/2 cup mixed fruit
• 1/3 cup cranberries
• 1/3 cup sultanas
• 1/4 cup maple syrup
• 1/2 Tbsp cacao powder
• 1 1/2 tsp cinnamon
• 1 tsp vanilla extract

What to do:
  1. Line a dome-shaped bowl in baking paper.
  2. Place the almonds and rolled oats into a food processor and process until finely ground. If your food processor can’t handle hard nuts, use almond meal instead.
  3. Add the dates and process until well mixed.
  4. Add the remaining ingredients and process until the mixture sticks together. Don’t worry if the dried fruit isn’t properly blitzed, you want it to retain some of its chunkiness.
  5. Press the mixture into the lined bowl and refrigerate until firm. Once hard, tip the pudding onto a plate and remove the baking paper.

Isn’t it amazing? Just by looking at the recipe, you will realise how healthy this Christmas Pudding is. I’m no nutritionist but what’s a bit of sugar intake from the maple syrup and a little flavouring from the vanilla extract, right? The rest of the flavours come from the fruits included and that’s it. That’s why it’s raw – no additives, no preservatives, and no added sugars. Yes, maple syrup can be considered as ‘sugar’ because it’s sweet and all but according to, maple syrup doesn’t have ‘added’ sugar. Meaning it’s just naturally sweet. Natural. Raw. Anyway, I think that should be for another discussion.

Going back, let’s have another recipe from Tamara. The classic Gingerbread Man or Men, if you’re going to make a lot. Kids love having this. You will not only let them enjoy decorating their own gingerbread man, but it’s healthy for them too. Plus, it’s vegan. Here’s the recipe.

Gingerbread Man

What you need:

• 1 Tbsp ground flax seeds + 3 Tbsp water
• 2/3 cup packed brown sugar (or raw sugar)
• 1/4 cup almond butter
• 3 Tbsp molasses
• 1/4 cup coconut oil, melted
• 1 1/4 tsp ginger
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 2 cups gluten-free flour

What to do:
  1. In a large bowl, mix the sugar, coconut oil, flax, water, almond butter, ginger, cinnamon, molasses, and vanilla. Beat until it forms a batter.
  2. Add the flour and baking soda and mix through until it forms a dough.
  3. Roll out mixture on a lightly floured surface and roll to 2cm thick.
  4. Use a gingerbread cookie cutter and cut out the cookies. Decorate with dark chocolate or anything you fancy.
  5. Bake on a baking tray covered in baking paper for 12 minutes, at 180 degrees.

There you go. As she mentioned in the instructions, decorate it with anything you fancy. Just be careful to choose the right options for that so as not to defeat its purpose of being a healthy gingerbread man.

And now, down to the last two recipes that we have for this article are hard-to-resist desserts – Nuts About Banana Ice Cream and Dairy-free Chocolate Berry Cheesecake. You read that right! Ice cream… Cheesecake. Let’s make them guilt-free to have a full blast food coma afterward. Kidding. Right proportions, guys. Here are the recipes for the two from Carla Thomas.

Banana Ice Cream

What you need:

• 3 large ripe bananas, cut into pieces and frozen
• 1 sachet/scoop Juice Plus+ Vanilla Complete
• 1 tbsp Ulu Hye Hazelnut Mylk Base
• Mixed roasted nuts and dark choc chips, to sprinkle (optional)

What to do:
  1. Place all ingredients in a high-speed blender and whizz until smooth and creamy. Stop blending just as you achieve gelato consistency (don’t over-blend or it’ll get too soft).
  2. Serve in cups or on cones and sprinkle with mixed nuts and choc chips if you want!


Dairy-free Chocolate Berry Cheesecake

What you need:

• 2 cups pecans
• ¼ cup rice malt syrup
• 2 tbsp coconut oil, melted
• Pinch Murray River pink salt

• 2 ½ cups raw cashews
• 1 sachet Juice Plus+ Chocolate Complete
• ¼ – ½ cup rice malt syrup, to taste
• ¼ cup coconut oil, melted
• 1-2 tsp Juice Plus+ Vanilla Complete
• 2-3 tbsp raw cacao powder (optional – for a more intense chocolate flavour), plus extra to garnish
• ¼ cup coconut milk as required
• Pinch of Murray River pink salt
• 1 cup organic frozen mixed berries plus extra to garnish

Suggested decorations
• Flaked coconut
• Fresh mint leaves
• Lavender

What to do:

• Line the base of a 17cm round spring-form cake tin with baking paper.
• Blend pecans in a food processor until chunky crumbs form.
• Add remaining ingredients and process until just combined. Transfer mixture to the prepared cake tin and press down firmly with your fingers to form an even base. Place in the freezer to set.

• Place the cashews in a food processor and blitz to fine crumbs.
• Add the remaining ingredients except for the coconut milk and berries and blend until a smooth and sticky batter forms.
• Add the milk as necessary to smooth out the mixture with the blender on medium-low.
• Once smooth, fold through the berries and spoon the mixture into the prepared cake tin (it will be sticky – that’s what makes the texture so divine). Place in the freezer to set for at least 2 hours before serving.
• Once ready to serve, remove from the freezer and let stand for about 10 minutes. Take a pallet knife and gently run it around the sides to “unstick” the cheesecake then open the springform. Carefully remove the base and the baking paper and place them onto your serving dish. Allow thawing for about 15 minutes then garnish with powdered cacao and extra mixed berries or use the suggested decorations to present as we have in the picture, and serve.

The last ones are often the challenging (or the intimidating ones). But, heck, I bet it’s worth it! All of these are worth it! Don’t let the holiday be your excuse to eat unhealthy food. You have options. A lot of options. And with these healthy options provided here, not only you and your loved ones enjoy the festivities but your body as well. With the right food and right proportions, you’ll be celebrating a healthy and happy Christmas!