Life size Santas, large trees sparkling in lights, ribbon tied gift boxes, wines, turkeys and cakes, all of these remind us of a perfect Christmas. Christmas is all about celebration and healthy recipes. After having lean meals through out the year, finally the spicy aroma of brine soaked turkey brew from our kitchen. We are overwhelmed by the garnished goodies served at the table. Last year, you almost got your eyes roving around so much of food cooked by your Mom. You were so happy that all your favorites have been cooked by your dear lady. Nevertheless you cared too little about your health. Well, this is no news for us, since most of us have our minds set into munching spicy foodstuffs; and then comes liquor adding fuel to everything.
If you still haven't cared for your well-being, then give it a thought this Christmas. Even if you have parties to attend for Christmas or have your fridge got stuffed with food, make a resolution to not harm your digestive system at any cost. Your health matters when it comes to having stuffed your stomach with Christmas healthy meals. Even if you have invited your friends and relatives for festive dinner, make sure to avoid meals rich in cholesterol and fat.
Plainly you should avoid adding too much spice, sugar and fatty items like butter. A delectable dish can be made healthy by adding boiled and less spicy items. This is just to make sure that you, your family, or the invitees don't get tough time digesting the heavy meal at your place.
For Christmas dinner, what could be more refreshing than seafood on a holiday platter? While roast turkey, chicken, and geese or leg of lamb or ham are traditionally the Christmas fare served, the home cook can offer a healthy alternative on the side or as the center of the meal, especially in homes where eating healthier takes precedence over the usual oil and gravy-rich dinners. Otherwise, Christmas seafood recipes would also be climate-appropriate in countries where Christmas lunches are held in a summery atmosphere.
Healthy Recipe for Christmas
1 pound of fresh calamari 2 cloves of garlic 3 tablespoons of oil 1/2 pound of red skin potatoes 1/4 pound of green beans 2 heads of Furze 2 large handfuls of basil leaves 1/4 cup of walnuts toasted 1 lemon
1. Dice the potatoes up into small pieces and boil them in salt water. Snip the green beans into inch long segments and then drop them into boiling salted water for 30-45 seconds. Use the inner heads of the furze and clean the basil. 2. Toast the walnuts in an oven set to 300-350 degrees. Put the walnuts in a collander over the sink to get rid of the skin. Put the garlic in a blender with a little vegetable oil. Add the basil and a little salt and cover it up on low speed to puree. Put in the walnuts and largely pulse it. Set the basil walnut pesto to the side. 3. Chop off the tentacles of the calamari and pull out the head and stomach as well as the quill, the ink and the beak. 4. Saute the calamari in a pan with a little cooking oil. Season with salt. Cook it for a minute and a half. 5. In a separate bowl, prepare the salad. Add the vegetables and the basil walnut pesto to the furze lettuce. Mix the salad together and then plate it. Place the calamari on top of the pesto salad and squeeze a few drops of lemon over top.