Every year at Nakd HQ, we put together a festive day’s eating for our customers and friends who choose to follow a plant-based lifestyle all year round. We love Christmas, and believe Christmas can be a very healthy time of year, filled with delicious festive fare for everyone to enjoy.
Whether you are hosting Christmas yourself, or visiting family or friends, this year’s “Nakd Christmas menu” will provide you with plenty of ideas, dishes and tips to celebrate Christmas in true plant-based style! Our expert nutritionist Lucy-Ann Prideux has put together some fantastic ideas for you to try:
Cranberry, Apple, and Ginger Juice (serves one)
For a zingy, energising start to kick the festivities…
- 1 ½ cups of fresh or frozen cranberries
- 1 apple
- 3 celery stalks
- 3 leaves of romaine lettuce
- ½ lemon peeled
- A small chunk of ginger root – chopped
Place all of the ingredients into a food blender (with some water) or a juicer. Once blended or juiced, pour immediately into a glass and serve.
This smoothie is very high in vitamin C, supplied by the cranberries, apple, lemon and lettuce. Cranberries and romaine lettuce are also rich in the mineral potassium (important for healthy blood pressure) as well as calcium. This combination of foods also provides B vitamins, which are the “sparks” of energy production.
Did you know?
Cranberries are a natural antibiotic, and studies have shown cranberry juice to be protective against bacterial infections. Cranberries are also rich in certain antioxidants called proanthyocyanidins. These are essential for cell protection and overall health and wellness.
A centrepiece Christmas salad (Serves 4-6)
- 200g quinoa or pearl barley
- 2 tablespoons of fresh pomegranate seeds
- 6 dried apricots cut into small pieces
- 2 tablespoons of pumpkin seeds
- 2 large handfuls of baby spinach leaves
- 1 tablespoon of finely chopped fresh mint
- The tiny leaves of a sprig or two of lemon thyme
Using twice the quantity of water to quinoa (or barley), bring to the boil, and then reduce to a simmer. Cover and leave to cook for 10-15 minutes. Turn off the heat, lift the lid, stir, re-cover, and allow to steam through for 5 minutes. Turn out the quinoa into a serving dish/platter and allow it to cool. Add the spinach leaves and gently combine with the quinoa. Stir through the pomegranate seeds, apricot pieces and pumpkin seeds. Finally, garnish with chopped mint and lemon thyme before placing in the centre of the table.
Check out part 2, with some more great vegan Christmas meal ideas.