The holiday season is synonymous with indulgence, but who says festive treats can't be both delicious and healthy? This Christmas, we've curated four mouth-watering recipes that bring the joy of the season while keeping nutrition in mind. From crispy rolls to decadent chocolate delights, these recipes are perfect for health-conscious foodies looking to celebrate without compromise.

Each recipe promises to surprise your guests with its unique flavours and thoughtful ingredients. Let this season be one of joyous celebrations and mindful indulgence.

Apple and Pecan Donuts by chef Ajay on behalf of American Pecan

Ingredients:

A handful of American Pecans o Apples o 250 gm dark chocolate o Peanut butter

Instructions:

• Dry roast the American Pecans, coarsely chop them, and set aside.
• Cut apples into thick, round slices and remove the centre to create donut-shaped slices.
• Melt the dark chocolate in a microwave or double boiler.
• Dip each apple slice into the melted chocolate, ensuring it's evenly coated.
• Drizzle peanut butter over the chocolate-coated apple slices and sprinkle with chopped roasted pecans.
• Place the prepared slices in the refrigerator to set.
• These treats can be stored in the fridge for 1-2 days. Enjoy!

No-Sugar Energy Booster Carrot Walnut Milkshake by Chef Meghnaon behalf of Chilean Walnuts

This milkshake is a wholesome and delicious option for Christmas mornings or as a healthy snack during the holidays. Packed with the natural sweetness of dates and the goodness of carrots and walnuts, it's the perfect festive energy drink!

Ingredients:

6-7 walnuts o 6 soaked seedless dates (along with the soaking water) o 1 medium-sized grated carrot o 2 cardamoms (or a pinch of cinnamon or dry ginger powder for a festive twist) o 2 cups of milk

Method:

• Prepare the Base: In a blender, combine walnuts, soaked dates, grated carrot, and cardamom powder. Blend until a smooth paste forms.
• Mix with Milk: Add the paste to 2 cups of milk and blend again until creamy and frothy.
• Serve with Style: Pour the milkshake into glasses and garnish with a sprinkle of grated carrot and a few walnut pieces for a festive touch.

This nutritious milkshake can be enjoyed at any time of the day, but it’s especially satisfying as a quick, energy-packed Christmas breakfast.

Avocado and Lime Christmas Cake by Chef Bristi on behalf of World Avocado Organisation

Serving: 8-10 people

Ingredients: o 300g cream cheese o 300ml liquid cream o 2 avocados o 2 limes o 200g sugar o 3 teaspoons gelatine powder o 250g biscuits o 100g butter o Topping options o Rosemary sprigs o Redcurrants o Christmas sprinkles

Equipment: Cake mould

Instructions:

• Crush the biscuits; add the melted butter and mix.
• Cover the base of the mould with the biscuit dough.
• Hydrate the gelatine in water and set aside.
• Grate the limes and squeeze.
• Peel the avocados and scoop out the flesh.
• Mix the cream cheese and sugar until creamy.
• Add the avocado, lime juice and lime zest and beat until smooth.
• Heat the gelatine in the microwave until dissolved.
• Add the cream and gelatine to the cream cheese and mix until well blended.
• Pour over the biscuit base.
• Place in the fridge for a few hours until firm.
• Remove from the mould and decorate to taste.

Chocolate cake with prunes by Chef Vijay on behalf of Chilean Prunes

Ingredients:

• 2 cups heavy cream
• 2 cups powdered sugar o 1/2 cup cocoa powder o 2 1/4 cups superfine blanched almond flour o 1/2 cup plus 2 tablespoons sweet rice flour o 2 1/4 cups whole milk o 6 large eggs o 5 soft Prunes, roughly chopped o 2 1/2 tablespoons sugar o 2 1/2 tablespoons sugar o 2 tablespoons salted butter, melted and cooled, plus more for pan o 1 1/2 teaspoons pure vanilla extract o 3/4 teaspoon coarse kosher salt
• Optional garnishes: toasted slivered almonds, chopped dark chocolate, cocoa powder

Preparation: Chocolate Cream Filling: o Whip thick cream to stiff peaks in a standing mixer. o Sift powdered sugar and cocoa, then fold into whipped cream until fully combined. o Prepare up to 2 days in advance and refrigerate.

Crepes: Set up a cooling rack with parchment paper nearby. o Blend all crepe ingredients in a high-speed blender for 30 seconds; let rest for 5 minutes. o Heat a 10-inch nonstick pan over medium-low heat, brush with butter, and pour 1/3 cup batter into the center. o Tilt the pan to spread batter evenly. Cook for 1.5 minutes until bubbles form and edges lighten. o Loosen edges with a spatula, flip, and cook the other side for 1 minute. Transfer to the rack. Repeat to make 16 crepes.

Assembly:

• Layer a crepe on a plate, spread 2-3 tbsp chocolate cream, and repeat until all crepes are stacked.
• Top the final crepe with remaining cream, smoothing it into peaks and valleys.
• Chill for 15 minutes. Decorate with toppings like almonds, dark chocolate, or cocoa powder before serving.