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Move Over Brandy Butter!

Oh yes, the mince pies are in the oven, the tree is up and I am remembering all over again how much I love this time of year! What would we do without Christmas!? Winter would seem so long.

So I know you guys will have lots of Christmas traditions that you may find hard to part with, I am not saying you should, but I do think that it is time to say hello to a couple of little condiments that might well push your brandy butter and redcurrant jelly to the side somewhat. Especially when they taste this good. I am therefore introducing to you…the delicious, the healthy, the alkaline….da, da da… Cashew Cream and Pomegranate Molasses! I am completely in love with both and actually use them all year round but they do lend themselves particularly well to Christmas dishes.

Here is what I like to do – get the carols on and set to work making a batch of my gluten free Mince Pies (the recipe for which is also in my second cookbook Honestly Healthy For Life). While they are in the oven and releasing those brilliant Christmas aromas in the kitchen, I get going with making some cashew cream to dollop on top of my freshly baked mince pies! Have a go guys, here is the recipe.

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Cashew Cream

Ingredients:

100g cashews

½ cup water

Method:

Soak the cashews in the water for 30 minutes. Blend the ingredients together in a high-speed blender until completely smooth. Add more water if you would like a slightly looser consistency.

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No Christmas is complete in my house without pomegranates either. Their little jewel like seeds make any Christmas Pudding taste amazing while they go brilliantly on the likes of my Brussels Sprout & Kale Superfood Salad too. However, reducing the seeds down in a little water makes for the most amazing, sauce that you can drizzle over sweet things or serve with a roast for some added zing. I quite often have it in the place of redcurrant jelly as jellies such as that are absolutely jam packed to the brim with sugar. Have a go at making this and store it in a little jar:

Pomegranate Molasses

Ingredients:

1 large pomegranate

2 tbsp water

Method:

Pop the seeds out by holding the pomegranate in your hand with the cut side facing your palm, then with a wooden spoon bang the top (round side) and the pips will fall out into your palm. Make sure you do this over a bowl and they will fall into the bowl without the white pith.

Put all ingredients into a pan and leave to cook on a low / medium heat for 10 minutes. The pomegranate will start to soften and become a thick liquid.

Take off the heat, set aside and enjoy!

 

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