Natural Health Festive Eats – eBook

Well. Here you have it! My second eBook, just in time for the festive season. My most busiest time in the kitchen all year!

This eBook has given me such pleasure this past month – allowing my creativity to run free and allowed me to really be in the flow.

I absolutely adore the festive season, providing opportunity to cook, spend time with good friends + family, and the weather that ensues it. Sunny, hot days and balmy long nights.

These two elements together provide me with much excitement + joy, and that is something I wanted to share with you.

I hope the plant based recipes in this eBook inspire you to try something new, that you can also enjoy with your loved ones.

Perhaps you’d like to gift it to someone special? A thoughtful, sustainable gift.

Thank you for your continued support + providing me with the opportunity to be of service to you.

Happy holidays + oodles of love,

Kristy x

 


You can purchase by clicking on the link below.

Cover

Natural Health Festive Eats $9.99 AUD

San choy bow (vegetarian)

I have made this dish a couple of times now and am feeling it is ready to share with you, because I am really happy with the flavour! It is such a cracking little meal… light, healthy + a great share plate!

You can really add what veggies you like to the mince, I’ve used onion, carrot + kale in my recipe – but you could try mushrooms, cabbage, water chestnuts etc.

A perfect appetiser, or main meal.

serves 4 

ingredients

  • 1 1/4 tsp cornflour
  • 1 tbsp water
  • 2 + 1/2 tbsp organic tamari
  • 1 tsp chilli + garlic sauce
  • 1 tsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp rice bran oil
  • 1/2 onion
  • 2 cloves garlic finely diced
  • 400g plant based mince
  • 1 carrot diced
  • 3 pieces of kale shredded
  • 1 drop ginger essential oil *foodgrade
  • 1 baby cos lettuce washed + leaves separated
  • 2 spring onions sliced
  • bean shoots
  • fresh chilli
  • lime wedges
  • sour cream (vegetarian) 

Make the sauce first. Combine the cornflour + water in a small bowl to make a smooth paste. Add the tamari, chilli + garlic sauce, sesame oil + rice wine vinegar. Stir until combined + set aside.

Heat the rice bran oil over a medium heat in a deep frypan. Saute the onion + garlic until translucent. Add the mince, continue to fry + break up the mince. Cook for five minutes. 

Add the carrot to the frypan, stir through + cook until the carrots soften a little. Add the kale.

Lastly, add the sauce and ginger essential oil and stir through.

Serve the mince in lettuce leaves. Top with spring onions, bean shoots, fresh chilli/chilli sauce + dollops of sour cream … lime wedges on the side!

 

Spicy Sweet Potato Balls (gf)

I hope this post finds you well + in good spirits! It has been awhile in between posts + I do endeavour to share more with you – I promise! I LOVE being of service + inspiring others to live a healthier lifestyle – in the kitchen, physically, emotionally + spiritually. Everything my bespoke business “Natural Health Conscious Living” encompasses.

These little morsels are crispy on the outside – and soft + mushy on the inside. A perfect appetiser, or main served with a side salad of beets, goats cheese, spinach + walnuts.

ingredients

1 large cooked orange sweet potato (+ mashed)
2 tsp cumin
2 tsp coriander powder
1/2 tsp turmeric
1/4 tsp paprika
1/4 tsp ginger powder
1-2 tsp chilli flakes
1 minced garlic clove
bunch fresh coriander chopped
bunch parsley chopped
1/4 cup gluten free plain flour
pink sea salt
cracked black pepper

sesame seeds
rice bran oil

plunging sauce

1/2 cup natural yoghurt
1-2 drops doTERRA lemon essential oil *use the juice of 1/2 lemon if you don’t have
1/2 tsp paprika
chopped fresh mint
chopped fresh dill

method

Add the ingredients to a mixing bowl in the order mentioned above. Mix together well until the mixture comes together. Season.

Place in the fridge for 30 minutes.

Mix together the ingredients for the plunging sauce. Set aside.

Roll the mixture into bite sized balls + coat in sesame seeds. Shallow fry the balls in rice bran oil over a medium heat until golden + crispy. Drain on paper towel. I use a heavy based pan for this.

Serve with the yoghurt sauce immediately.

In health + happiness,

Kristy x