Roasted Turkey and Cranberry Salad 

 A delicious way to use leftover roast turkey or chicken from Christmas lunch - or definitely worthy to be added to the main event!

Tuscan kale is packed with vitamins C, K and A which is vital in cell growth, immune function and vision. Walnuts are a powerhouse of omega-3 fatty acids and antioxidants, which keep our skin supple and protected. 

1.5 cup cooked grain (I used quinoa but freekah would be amazing!)2 cups shredded roast turkey or chicken 2 cups tuscan kale 2 tbsp olive oilSalt and pepper1/4 cup dried cranberries 1/4 cup chopped walnuts

Tahini dressing
3 cloves garlic1/4 cup lemon juice1/2 cup tahini 1/2 tsp salt1/2 tsp pepperPinch ground cumin1 tsp honey 4 tbsp iced water 

To make the dressing: Place all ingredients except the water in a blender and bliss until smoothSlowly add iced water 1 tbsp at a time while blending or whisking until it becomes creamy and dreamy

 Assemble the salad:
Start by spreading your grain onto a serving plateMassage the kale with the olive oil and add on top of the grainNext, assemble the turkey/chicken, then cranberries, then walnutsFinally, generously drizzle the creamy dressing all overFor added flavour, top with fresh herbs!

Healthy prawn cocktailFor me and my family, we have always had seafood as part of our Christmas lunch. This prawn cocktail is mostly traditional, but with some slight adjustments to make it more skin lovin! Greek yoghurt contains probiotics as well as being a great source of protein, calcium and some B vitamins. Avocados are rich in healthy fats and many vitamins and minerals, and prawns are a great source of protein and many vitamins and minerals.
1 cup cos or iceberg lettuce, shredded1 avocado, diced600g cooked tiger prawns, peeledChives to garnish

Healthy cocktail sauce 1/3 cup greek yoghurt1.5 tbsp tomato sauce1/2 tsp tabasco1/2 tsp worcestershire sauce1/4 lemon juiceIn a bowl, whisk together all cocktail sauce ingredients.Assemble the dish beginning with the lettuce, avocado, prawns then cocktail sauce.Enjoy!

Honey, cumin and sesame roasted carrots

This is just my favourite way to eat carrots. Sesame seeds are a source of natural oils, antioxidants, protein and fibre and carrots are a great source of vitamin A, K and fibre. And most importantly, they are delicious!

2 bunches dutch carrots3 tbsp honey1 tbsp olive oil 1 tsp sesame oil 1 tsp cumin1 tbsp sesame seedsFresh parsleySalt and pepperPreheat oven to 200 degrees Celsius (fan forced) and line a baking trayCut the stops off the carrots (I like to leave a little greenery) and wash thoroughlyIn a bowl, warm the honey in the microwave for 20 seconds. Then add olive oil, sesame oil, cumin, salt and pepper and whisk until combinedPlace the carrots onto a baking tray and pour over the marinade. Use your hands to ensure that they are completely coveredSprinkle over the sesame seeds and place in oven for 30 minutesRemove from oven and serve topped with some fresh parsley