Healthy Celebrations

PESTO PINWHEELS SERVES 6–8 KALE PESTO ¾ cup pine nuts2 cups packed fresh kale leaves1 clove garlic½ lemon, juice and zest¼ teaspoon salt¼ teaspoon red pepper flakes¼ cup olive oil PINWHEELS 1 to 2 pastry sheetsMilk or oil, for brushing 1. Blitz all of the ingredients for the kale pesto except the oil in a food processor. Gradually add in the oil while blending. Scrape down the sides as necessary. 2. Preheat the oven to 350°F. To assemble the pinwheels, lightly defrost the pastry sheets. Spread half of the pesto mixture onto the pastry sheet, leaving about ½ inch around the side. Baste the edge with some milk or oil to make it stick. Roll up the pastry sheet and cut into ⅓-inch rounds with a sharp knife. Hint: If…

COLORFUL GARDEN SALAD SERVES 8–10 3 medium potatoes½ teaspoon coarse-grained mustard½ teaspoon curry powderPinch saltPinch pepper3 tablespoons mayonnaise3 cups iceberg lettuce2 cups frozen corn2 cups frozen peas5 ounces cucumber, sliced3–4 mushrooms, sliced1 cup sour cream1½ tablespoons lemon juice1 tablespoon pine nuts5 cherry tomatoes, halvedParsley, to garnish 1. Wash and peel the potatoes, chop into approximately ½-inch squares, and boil in salted water for 10 to 12 minutes until soft, but not falling apart. Let cool. Mix potatoes with mustard, curry powder, salt, white pepper, and mayonnaise. Set aside. 2. Assemble your ingredients in a large glass salad bowl to showcase the colorful layers. First, add the lettuce, then the corn, peas, cucumber, mushrooms, and potatoes, layering them all. Mix the sour cream with the lemon juice and spread this on…

PECAN AND MUSHROOM WELLINGTON SERVES 6–8 1 onion, finely diced2 cloves garlic, crushed1 tablespoon olive oil2 cups mushrooms, chopped (cremini offer the most flavor)1 tablespoon fresh thyme, choppedPinch red pepper flakes1 tablespoon soy sauce1½ cups pecans, toasted1 cup bread crumbs2 sheets puff pastrySesame or poppy seeds (optional) 1. Fry the onion and garlic in olive oil for 5 minutes, or until soft. Add the mushrooms, thyme, red pepper flakes, and soy sauce and cook for 5 to 10 minutes, until the mushrooms soften. Then let the mixture cool for 10 to 15 minutes. 2. In a food processor, blend the pecans finely. Add the mushroom mixture and blend again. Add the bread crumbs and blend until all the ingredients are combined. 3. Preheat the oven to 350°F. Let the pastry…

GREEN BEANS WITH OLIVES & SHALLOTS SERVES 6 1 pound green beans, washed and ends trimmed, cut into1-inch pieces1 tablespoon olive oil1 tablespoon butter1 shallot, cut into rings1 clove garlic, crushed and chopped½ cup pitted green olives, finely chopped 1. Cook the green beans in boiling water for 3 to 4 minutes. Drain and transfer to a bowl of cold water with ice until cool. Drain and lay between two clean towels to pat dry. 2. Heat olive oil and butter together in a saucepan until sizzling (the olive oil helps prevent the butter from burning) and add the shallots. Fry them for a few minutes, reducing heat if need be to prevent burning. Set some aside for garnishing. 3. Add the garlic and beans, and cook for a few…

SPICED PUMPKIN CUPCAKES MAKES 12 2 cups plain flour1 teaspoon baking sodaPinch salt1 teaspoon cinnamon¼ teaspoon nutmeg⅛ teaspoon clove powder½ cup white sugar½ cup mashed pumpkin½ cup olive oil½ teaspoon vanilla extract1 cup soda water ICING 1¼ cup butter1 tablespoon heavy cream¼ cup mashed pumpkin1½ cups powdered sugar, sifted 1. Mix all the dry ingredients—flour, baking soda, salt, cinnamon, nutmeg, clove powder, and sugar—in a bowl. 2. Mix mashed pumpkin, olive oil, and vanilla together. Add this to the dry ingredients, then slowly add the soda water until well incorporated. 3. Divide the mixture into 12 muffin liners in a muffin pan and bake at 350°F for 25 minutes or until a skewer comes out clean. 4. For the icing, in a standing mixer or hand mixer, mix the butter…