Healthy Living: Festive treats for a Limerick Christmas

AS WE count down the days until Santa arrives, I would like to give you a few tips on how to keep healthy and energetic through the festive season. It is never more important to support our body than during the cold winter months.

Don't forget, sugar and overeating can play havoc on our energy levels and weaken our immunity! Try to eat from small plates, chew really well and focus on your food - this way you will feel more satisfied and less bloated and may even ward off the usual festive weight gain... Chewing fennel seeds after a meal or taking Charcoal tablets with the meal can help relieve bloating. Always include protein of some kind in every meal and snack (nuts, seeds, eggs, quinoa, fish and lean meats) to keep your energy levels even and try these healthy alternatives to sugar loaded treats.

Merry Christmas, everyone, and a blessed, healthy new year!

Raw mince pies
(Makes 16)
250g pitted dates
1/3 cup ground almonds
1 tablespoon Light tahini
2 tablespoons roughly chopped walnuts or pecans
2 tablespoons Goji berries
1 teaspoon Chia seeds
1 teaspoon mixed spice
100g fresh blueberries
1 tablespoon shredded coconut

Put the dates into a food processor and process until roughly chopped. Add the ground almond and process until the mixture is smooth. Transfer it to a mixing bowl and stir in the walnuts and Goji berries. Press the mixture into a ball. Roll it out between two sheets of baking paper to 1cm thick. Use a 5cm fluted cutter to cut out circles, press your thumb into the centre to form a small indentation for the blueberries and pinch around the edges to form a star. Fill the centres with blueberries and finish with a little shredded coconut.

Raw Lemon Squares
For the Crust:
100g Walnuts (chopped)
20g Desiccated coconut
5 Medjool dates or 8-9 regular ones, pitted
Pinch of salt
2-3 tsp Organic, un-waxed Lemon zest

For the topping:
6 tbsp Coconut oil, warm - but not melted
50ml Agave syrup (Raw if possible)
2 tbsp. Lemon juice
1 tsp. Organic unwaxed Lemon zest
Pinch of turmeric (to enhance yellow ‘lemon’ colour)

In a blender, process the nuts, coconut, dates, salt and zest for the bottom layer. Press the base into a 7 x 5 inch Pyrex dish. Place the coconut oil into a small bowl and beat until it is creamy. Add in the lemon juice, zest, agave and turmeric and mix until combined and a bit fluffy. Spread the top layer onto the bottom layer. Place it into the fridge until set (approx. 45 minutes) Cut it into squares and enjoy!

Raw Chocolate Mousse Pie
For the Base:
1 cup almonds
1 cup desiccated coconut
1 cup pitted dates, soaked overnight

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Process the almonds and coconut to a fine powder with still a little crunch. Add dates and process until the mixture comes together.

Press mixture into the base and sides of a 20cm (8in) round flan dish.

Place in the fridge while making the filling.

For the mousse filling:
3 ripe avocados
⅓ cup agave syrup (raw if possible)
½ cup raw cacao powder
⅔ cup coconut oil
1 cup pitted and soaked dates
½ cup water

Process the avocadoes, agave, dates and water to a smooth mousse. Add the cacao powder and process to combine. Add the coconut oil and process to combine. Pour the mousse filling over the pie base and place in the fridge to set.