Happy Christmas Eve!

Ahhh it’s finally here…. I absolutely love Christmas Eve, it’s completely magical even if my mind is always spinning with the one thousand things on my list.

I am not sure who is more excited - me, or the kids. For a week now they have been saying things like “Happy Christmas Eve Eve Eve!”

There’s something about lights on the tree, festive tunes on, mulled wine on the stove…. Every time I count my blessings - I have some pretty amazing kids to celebrate with and now the wonderful Irishman too.

As an added bonus, my dad flew in so we have him along for the ride. He is not the most relaxing guest (as his favourite pastime is to hide explosions in all gifts, making present opening a heart attack waiting to happen) but he is the kindest man and we’re glad he’s here. If you see me in January with singed eyebrows though, you know what happened!

Growing up, I found Christmas a bit of a rollercoaster ride. I was so excited for the big event that I found Boxing Day the craziest and most depressing experience - it was all over after all that build up. Ugh!! These days, I view it as “the day of leftovers” and for that reason alone, I am extremely grateful.

For the first time we’re cooking Christmas lunch ourselves this year so the idea of NOT cooking on Boxing Day is great. Also, I just love the post-party, feet up, movie mode!

Anyway – back to the leftovers… after a day of debauchery, here’s a Christmas salad to help you clean out your system. Tons of antioxidants, even in the wedges due to the amazing beta-carotene in the sweet potatoes. So delicious!

That’s it from me. A very merry Christmas from my family to yours.

Christmas Salad with Sweet Potato Wedges (serves 4)

Ingredients:

8 cups of arugula

2 cups of shredded roast chicken/turkey, organic if possible

4 small beets, roasted

1 apple, cut into matchsticks and dressed with a little lemon

4 scallions/salad onions

4 tbsp of pumpkin seeds or pumpkin power Munchy Seeds (Supermart)

Dressing:

2 tbsp extra virgin olive oil

1 tbsp maple syrup or 2 tbsps apple juice

½-1 tbsp raw apple cider vinegar

1 tsp mustard

Sea salt and pepper to taste

Method:

Toss shredded chicken, warm roasted beets, apple, scallions and arugula with dressing. Sprinkle with pumpkin seeds.

Roasted sweet potato wedges (serves 4)

Ingredients:

2 medium sweet potatoes cut into 1-inch wide wedges

Light olive oil or coconut oil

Sea salt and black pepper

Approx ½ tsp cinnamon

Rosemary (optional but delicious)

Method:

Preheat oven to 400 degrees. Toss wedges with a little olive oil and spices. Bake for 45 minutes or until tender.

Catherine Burns is a qualified nutritional therapist. For more details: www.natural.bm, 505-4725, Natural Nutrition Bermuda on Facebook and @naturalbda on Instagram