Nishisksi Chandler – Christmas Lunch Recipes Of Seasonal Vegetable Vibrance & Savory Comfort

As a health and wellness coach, I specialize in helping people adopt a healthier lifestyle that they can enjoy. Everyone enjoys tasty food, therefore, creating plant-based meals that are both tasty and nutrient rich is priceless to my clients. Here is a fun, filling, and colorful lunch combination that the whole family will appreciate on Christmas. It is the perfect match of seasonal vegetable vibrance and savory comfort.

 

Christmas Lunch Recipes

Sweet Potato Soup

Red Cabbage Slaw

                                                      Marinated Kale with Sautéed Mushrooms

 

Sweet Potato Soup

Sweet Potato Soup

Ingredients:

  • 2 large sweet potatoes
  • 5 cups broth or stock (veggie or bone broth)
  • 1 tsp salt
  • 1 small red onion, chopped
  • 1 rib celery, chopped
  • 1 tsp chopped fresh rosemary
  • ¼ tsp ground black pepper
  • 2 cups water
  • 1 16oz can of coconut milkPrepare Sweet Potatoes for Soup
  • Pre-heat oven to 450°F (230°C).
  • Peel and chop sweet potatoes into large chunks.
  • Toss sweet potato chunks with ½ tsp of the salt and ½ cup of the broth.
  • Roast on baking sheet stirring occasionally, until tender, about 20 minutes.

Instructions:

 In the remaining ½ cup of broth sauté onion, celery, rosemary, pepper and salt until softened.

  • Add roasted sweet potatoes, stock, and water; bring to boil for 3 to 5 minutes.
  • Reduce heat, cover and simmer, stirring occasionally, for 20 minutes.
  • Purée until smooth.
  • When ready to serve, garnish each bowl with coconut milk to desired taste and creaminess.

Red Cabbage Slaw

Red Cabbage Slaw

Ingredients:

  • ½ head red cabbage, grated
  • 2 sticks of green onions, finely chopped
  • ½ golden delicious apple, grated
  • 4 tbsps. of balsamic vinegar
  • 3 tbsps. of grapeseed oil or hemp seed oil
  • 2 tbsps. of toasted black sesame seeds
  • 1 tsp of onion powder
  • ½ tsp sea salt
  • 1 tsp of blackstrap molasses

Instructions:

  • Mix vinegar, oil, honey, sea salt, molasses and onion powder into a bowl. (Stir until well mixed)
  • Add red cabbage, green onions, apples, and black sesame seeds.
  • Hand mix and massage all ingredients together for 2 to 4 minutes.
  • Cover the bowl and place into the refrigerator to marinate and chill for at least 1 hour.

Marinated Kale Salad

Marinated Kale Salad with Portabello Mushrooms

Ingredients:

  • 3 bunches chopped Tuscany Kale/Dinosaur Kale
  • 1 tsp fresh lemon juice
  • 2 tbsp hemp seed oil
  • 1 tbsp. onion powder
  • 1 tsp of garlic powder
  • 1 tsp of Slap Ya Mama Seasoning
  • 1 tsp sea salt
  • ½ tsp celery powder
  • ½ red onion chopped

Instructions:

  • Put cleaned and drained kale in a mixing bowl.
  • Add the hemp seed oil, lemon juice, and sea salt and massage until the kale is soft.
  • Add onion powder, garlic powder, Slap Ya Mama and celery powder.
  • Mix in the onions.
  • Add sautéed mushrooms (see below)

 

Prepare the Sautéed Mushrooms

Ingredients:

  • 1 lb. white or brown portabella mushrooms
  • 1 tbsp. liquid coconut aminos
  • 2 tbsps. olive oil
  • 1 tbsp. chickpea miso
  • 1/3 cup white wine
  • 2 pinches fresh thyme
  • 2 cloves garlic
  • 1 tsp onion powder
  • sea salt (to taste)
  • pepper (to taste)
  • chives for garnish

Instructions:

  • Clean mushrooms by gently wiping with a paper towel or using a mushroom brush. Slice into thick slices. (about ½”)
  • Add chickpea miso and oil to a pan and heat over medium high heat.
  • Quickly toss the mushrooms in the liquid coconut aminos. (do not do this ahead of time, this will remove too much moisture from the mushrooms)
  • Add the mushrooms to the pan and toss with olive oil mixture. Do not stir, allow to cook about 4-5 minutes without disturbing until brown on one side.
  • Add white wine, if using, and allow to evaporate.
  • Add garlic and thyme. (optional)
  •  Continue cooking an additional 3-4 minutes stirring occasionally.
  • Season with salt, pepper and onion powder to taste.

 Enjoy….

 

About The Author

 

Nishisksi Chandler

Coach Chandler is a wellness expert, speaker, coach, author, and teacher. She as helped hundreds of people across the Unites States and worldwide,improve their wellness and health through sustainable lifestyle solutions.
She has enjoyed helping clients and customers get great results that they are proud of, and experience a better feeling, healthier, and happier life. Some of her clients have reported improvements with cancer, vertigo, infertility, insulin resistance, ovarian cyst, blood pressure, dementia, desired weight loss, depression, digestive health, and more.

Coach Chandler is the owner of Thrive Now Wellness which provides both transformational coaching, consulting services, and lifestyle wellness products. With over 10 years of experience, she is a pioneer in using natural foods, traditional remedies, mind-set solutions, and an inclusive lifestyle wellness approach to help people get positive results.

To date, she has received certifications for studies with The Institute for Integrative Nutrition, Hippocrates Health Institute, and the LightSong School of Shamanic Studies and Ancient Healing Arts.

To find out more about Nishisksi :

nishisksi@thrivenowwellness.com

www.thrivenowwellness.com

FB Book https://www.facebook.com/ThriveNowWellness

Instagram https://www.instagram.com/eat2thrivenow/

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