RECIPE: How to create the world’s healthiest Christmas dinner

How to create the healthiest Christmas dinner...


by Maria Vallahis |
Published on

According to the British Dietetic Association, the average person consumes 6,000 calories on Christmas Day and puts on around five pounds over the festive period. Ouch.

To help you on Christmas Day here is the sumptuous banquet invented by Gurpareet Bains, a top British-Indian chef and superfood pioneer.

It consists of turkey with roast potatoes and all the trimmings, a lobster and vegetable starter, and a rich fruit pudding with mascarpone cheese for dessert.


Healthiest christmas dinner

Steamed Kale, Baby Carrots and Brussel Sprouts1 of 8

Steamed Kale, Baby Carrots and Brussel Sprouts

Ingredients: 400g whole baby carrots, 400g Brussel sprouts, 100g kale. Method: Steam the whole baby carrots and Brussel sprouts for 15 minutes. Add the kale and continue steaming for a further 7 minutes. Nutritional information (per portion): 65 kcal, Neg fat, Virtually nil salt, 8g sugars.

Baby Roast Spuds with Seaweed and Rosemary Crust2 of 8

Baby Roast Spuds with Seaweed and Rosemary Crust

Ingredients: 1 tablespoon coconut oil, melted, 1/4 teaspoon turmeric, 1 tablespoon finely chopped shredded dried seaweed/sea salad, 1 tablespoon finely chopped fresh rosemary leaves 300g baby new potatoes, halved. Method: Preheat the oven to 200C/fan 180C. In a large bowl combine the coconut oil, turmeric, shredded seaweed and rosemary. Mix through the baby potatoes. Place the spice-coated potatoes in a single layer on a baking tray. Bake in the centre of the preheated oven for about 35-40 minutes or until golden brown and cooked through, turning once after 15 minutes. Nutritional information (per portion): 65 kcal, 2g fat, Neg salt, 1g sugars.

Parsnip and Sweet Potato Mash3 of 8

Parsnip and Sweet Potato Mash

Ingredients: 200g parsnips, diced, 250g sweet potatoes, diced, 1 clove garlic, crushed, 25ml quark (skimmed milk soft cheese), A pinch of ground nutmeg, 2 tablespoons chopped fresh chives, Freshly ground black pepper. Method: Steam the parsnips and sweet potatoes until soft. Place the steamed vegetables in a large mixing bowl. Add the garlic, and mash until smooth. Mix through the remaining ingredients. Nutritional information (per portion): 90 kcal, 0.5g fat, Virtually nil salt, 5.5g sugars.

Turkey, Sage and Onion Cornmeal Stuffing4 of 8

Turkey, Sage and Onion Cornmeal Stuffing

Ingredients: 125g lean turkey thigh mince, 2 red onions, finely diced, 1 small egg, lightly beaten 25g cornmeal, 15g passata, 1/4 teaspoon smoked paprika, pinch ground chilli, 10g fresh sage, finely chopped, 5g fresh dill, finely chopped, freshly ground black pepper. Method: Preheat the oven to 200C/fan 180C. Place all the ingredients in a large bowl, and knead together until well mixed. Divide the turkey mixture between 4 small silicone moulds or ramekins (which will need greasing). Bake in the oven for 30 minutes. Vital Statistics (per portion): 98 kcal, 2g fat 0.05825g salt, 2.5g sugars.

Turkey Breast Poached in Mulled Wine Spices5 of 8

Turkey Breast Poached in Mulled Wine Spices

Ingredients: 3 strips of orange rind, 2 strips of lemon rind, 4cm x 3cm piece of fresh root ginger, peeled 10 green cardamom pods, lightly crushed, 5 cloves 2 cinnamon sticks, 4 star anise, 1 teaspoon coriander seeds 500g, turkey breast fillet. Method: Place all the ingredients, except the turkey, in a deep saucepan and pour over 2 litres cold water. Heat until the water begins to bubble. Cover and simmer for 10 minutes. After 10 minutes, uncover the pan and bring the water to a boil. Place the turkey breast into the water until it is submerged and return to the boil. Once the water begins to boil, take the pan off the heat and cover with a lid. Allow the turkey to sit in the water and poach for 3 hours (this stage of the process can be done in the morning). Nutritional information (per portion): 130 kcal, 1.25g fat, 0.065g salt, Neg sugars.

Butternut pumpkin and Pear Soup with Lobster6 of 8

Butternut pumpkin and Pear Soup with Lobster

Ingredients: 450g butternut pumpkin, diced, 2 large pears, peeled, cored and diced, 1 medium onion, finely chopped, 1 chicken or vegetable stock cube, 1 teaspoon cumin seeds, 100g cooked lobster meat Chopped fresh dill, to garnish Freshly ground black pepper, to taste. Method: Place the butternut pumpkin, diced pears, chopped onion and stock cube in a large saucepan. Cover with 1 litre boiling water, and bring to a simmer. Cook, uncovered, for 30 minutes or until the butternut pumpkin is soft, stirring occasionally. Blitz the soup until smooth. Place the cumin seeds in a non-stick frying pan and heat on a medium heat until the seeds start to sizzle and pop — this should take no longer than 2 minutes. Mix the cumin seeds through the soup and reheat to serve. Garnish with the lobster meat and dill. Season to taste with black pepper. Nutritional information (per portion): 150 kcal, 1g fat, 1g salt, 6.5g sugars.

Blueberry Sauce7 of 8

Blueberry Sauce

Ingredients: 100g blueberries, 10g coconut nectar, 1 x clove, Pinch chilli, Pinch salt, 25ml water. Method: Place all the ingredients in a small pan and bring to a simmer. Cook for 5 minutes, stirring frequently. Allow to cool before serving. Nutritional information (per portion): 24 kcal, Neg fat, 0.0035g salt, 5g sugars.

Gluten Free Superfruit Pudding with Green Tea and Chia Seeds (and no added fat/sugar)8 of 8

Gluten Free Superfruit Pudding with Green Tea and Chia Seeds (and no added fat/sugar)

Ingredients: 240g dried mixed fruit, 20g dried goji berries, 1/4 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, Pinch ground chilli, 140ml green tea, cooled, 60g gram flour, 1/4 teaspoon baking powder, 1/4 teaspoon bicarbonate of soda, 2 teaspoons chia seeds, Mascarpone cheese and grated lemon rind to serve. Method: Place the dried mixed fruit, goji berries, ginger, cinnamon and chilli in a non-metallic mixing bowl. Pour the green tea over the fruit and mix well. Cover and allow to rest overnight. Stir the gram flour, baking powder and bicarbonate of soda into the bowl of mixed fruit until it is combined thoroughly and turn the mixture into 4 small silicone moulds or ramekins (which will need greasing). Using the back of a spoon, push the mixture out to the sides of the moulds until even. Sprinkle chia seeds evenly on each pudding. Cover each mould tightly with cling-film. Steam for 1 hour. Serve the puddings warm with a 1 tablespoon dollop each of mascarpone cheese and a sprinkle of lemon rind. Nutritional information (per portion): 310 kcal, 12g fat, 0.0535g salt, 42g sugars.

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