Christmas Reset: Healthy Recipes and Meal Planning by BLENDED by Kat

With a new year comes the opportunity to start fresh and healthy. If you want to stick to your resolutions or simply detox after the holiday celebrations, the flavor maker Kat Jamiesonnew cookbook blended Just in time for the New Year, it offers a holistic approach to cooking and living well.

blended Packed with gluten-, dairy-, and refined sugar-free recipes to kickstart 2023, she recently shared some of her favorites with us here at FashionSpot.

Read on to check out some mouthwatering recipes.

CARROT, GINGER, TURMERIC SOUP

for 4 people
Contents:

• 2 tablespoons of olive oil
• 1 large onion, peeled, thinly sliced
• 2 cloves of garlic, crushed
• 4 carrots, washed, cut into ½ inch thick rings
• 1 teaspoon freshly grated ginger
• ½ teaspoon freshly grated turmeric
• 4 glasses of water
• 1 teaspoon of salt
• fresh cracked pepper

Garniture:

• Chopped Chives
• Crispy carrot strip chips for garnish

Instructions:

1. Heat the olive oil in a large saucepan over medium-high heat. Add chopped onion and garlic on it and fry them for 10 minutes until they get a little color.
2. Add the carrots, ginger and turmeric and sauté for 5 minutes to get some color. Add water and cook until the carrots are fully cooked. About 10-12 minutes.
3. Mix in batches in a high powered blender. Taste and adjust seasoning.

“Carrot Ribbon Chips”

Contents:

• 2 carrots, peeled into strips using a vegetable peeler.
• ½ cup melted coconut oil

Instructions:

1. Heat the coconut oil in a small saucepan over medium-high heat.
2. When the oil starts to ripple, add ½ of the carrot strips and fry until golden brown.
3. Remove and let them drain on a paper towel lined plate.
4. Repeat with second batch

DRAGON FRUIT BOWL

for 2 person

Contents:

• 1 cup frozen pineapple
• ½ cooked medium sweet potato (about ½ cup meat)
• 1 teaspoon Toco
• 1 package of frozen dragon fruit
• 3-4 full-fat coconut milk ice cubes
• 2 teaspoons of chia seeds
• ¼ cup unsweetened coconut milk or almond milk
• a few drops of stevia if you are using unsweetened milk

Materials:

• dragon fruit
• strawberry
• Mango
• cannabis seeds
• Dessert made from a mixture of grains
• Hazelnut

Instructions:

1. Blend all ingredients in a high speed blender until smooth. Top it off with your favorite sauces.

RAINBOW VEGAN BOWL

for 2 person

Contents:

• 3 cups cooked quinoa
• 1 sugar beet, thinly sliced
• 1 bunch of kale is sautéed in olive oil until it absorbs its water.
• 1 large carrot, peeled into strips
• 1 cup rosemary roasted root vegetables (recipe Blended!)
• 1 avocado, halved, peeled and sliced
• 2 cucumbers, sliced ​​with bias
• ½ cup of red sauerkraut
• ¼ cup hummus (see page # for recipe)
• ½ cup of tahini

Instructions:

1. Take one and a half cups of cooked quinoa in each bowl. Arrange all the ingredients on it as you wish. Drizzle with olive oil, salt and pepper and drizzle with creamy lime vinaigrette on top!

Grain-Free Cinnamon Rolls

Makes 12 rolls

Contents:

• 2 ¼ teaspoons yeast
• ¼ cup coconut sugar
• 1 cup warm unsweetened almond milk
• 300 grams ground almond flour
• 170 grams arrowroot flour
• 30 grams of psyllium husk
• 1 teaspoon kosher salt
• 2 large eggs
• 6 TBSP coconut oil, melted and cooled

Cinnamon Sugar Mixture:

• 2 teaspoons of cinnamon
• ½ cup of coconut sugar
• 8 TBSP coconut oil, softened.

Coconut Drizzle:

• ½ cup coconut manna
• 1 teaspoon cinnamon
• 2 tablespoons of maple syrup

Instructions:

1. Prove the yeast: In a small bowl, combine the yeast, coconut sugar, and warm almond milk. Let them sit for about 10 minutes or until bubbles begin to form.
2. Whisk the dry ingredients together: put the almond flour, arrowroot, psyllium husk, and salt in a food processor and pulse a few times.
3. Put the dry ingredients in the bowl of a stand mixer with paddle attachment and set to low. Add the eggs.
4. Gradually add the melted coconut oil and the yeast and milk mixture.
5. The dough will look wet. Rest the dough in a large greased bowl. Cover the bowl with plastic wrap and let it sit for 3 hours.
6. Preheat the oven to 375 degrees F. Grease a 9-inch cake tin.
7. Form the dough into two balls. Lay out greaseproof paper and place one of the balls in the middle. Put another piece of greaseproof paper on it and roll the dough into a long oval.
8. Stir the cinnamon and sugar mixture together. Spread half of the mixture on the dough, almost to the edges.
9. Using the parchment, roll out the long side of the dough (as when unrolling a sushi roll). The key is to make the log as tight as possible.
10. Cut the log into 2-inch pieces. Put the rolls in a greased cake tin. Repeat with the other half of the dough.
11. Let the rolls stand for an hour in a warm place to rise again.
12. Bake the rolls for about 20 minutes.
13. Remove from oven and let cool for 15 minutes.
14. In a saucepan, melt the coconut oil, cinnamon, and maple syrup. Drizzle over the rolls.