Use lots of fresh seasonal produce to give your Christmas table a pop of natural colour.
Sweet Bites
Hooray for New Zealand strawberry season! These juicy bites of deliciousness are particularly sweet this year, and it’s just in time for Christmas. There’s nothing like a strawberry you’ve picked yourself, so if you’re on the road keep your eyes peeled for places you can grab a bucket and pick. Of course, there are plenty of things to do with your strawberries should you end up with lots; from fruit salads, savoury feta and strawberry salads to pavlova, choc-dipped strawberries – and my personal favourite, a big fat juicy strawberry in your glass of white wine or bubbles.
Saucy Spinach
If the thought of nibbling away at leaves like a rabbit leaves you cold, then it’s worth looking at ways of disguising this natural superstar so you still get the benefits. Numerous studies on spinach have shown it may improve blood glucose control in people with diabetes, lowering the risk of cancer and improving bone health. And it doesn’t take much; 100g of spinach contains 34 per cent of the recommended daily amount. And when you look at the benefits – it contains fibre, vitamin A, protein, calcium, iron, magnesium, potassium, folate, vitamin K, phosphorus and thiamine – it’s a no-brainer. Spinach is actually more nutritious cooked than raw, but either’s fine. Try your hand at a classic palak paneer recipe (spinach and cheese), chop it into a pasta dish with a little parmesan cheese, or finely chop through batter for a nutritious breakfast pancake.
Pantry Staple: Perfect Parsley
Fresh parsley is so much more than a garnish to leave on the side of your plate! This wonderful herb adds depth and flavour to many a dish – and it’s super good for you too. A natural diuretic, it can help reduce bloating and blood pressure, and it’s loaded with Vitamin K, which assists bone health. Both fresh and dried parsley work well (although I personally think fresh is always best!). Chopped parsley is an excellent ‘secret ingredient’ for veg-resistant humans; add it to mince dishes, sauces, soups and even marinades.
