Easter is a holiday well-known for indulgence in delicious foods. This year, we decided to take on a challenge to keep to the traditional recipes and incorporate healthier alternatives. We wanted to avoid gluten, refined sugar, and artificial ingredients but still have delicious meals to enjoy. It turned out to be fun and not as difficult as we expected it to be.
We would love to hear how you keep the Easter menu healthy?
Main – Roast Lamb
We suggest marinating and preparing the lamb the night before you cook it.
Preheat oven to 180 degrees
Cut the 4 garlic cloves in half
Make 8 incisions in various places in the leg of lamb and place half a clove of garlic in each incision.
Rub lamb with olive oil, thyme, and Himalayan salt. Place it into a ceramic roasting dish – with a lid – and pour Savannah into the dish.
Cover and roast at 180 degrees Celsius for approximately 3 hours, turn over and roast for another hour.
To accompany this mouth-watering roasted lamb, we have come up with a couple of delectable complementary dishes that the whole family will love – and they’re healthy!
Side dish 1 – Roasted Sweet Potato and Butternut
Place chopped butternut and sweet potato in a roasting tray
Pour melted coconut oil over and sprinkle cinnamon
Roast in oven at 180 degrees for 40-45 minutes, or until soft.
Side dish 2 – Cauliflower Rice
Boil cauliflower florets for 5 minutes
Drain and mash with butter, nutritional yeast, salt, and black pepper
Side dish 3 – Broccoli Florets
Add the butter to a pan and melt
Add in broccoli florets, Tamari sauce, and water
Simmer for 5-7 minutes
Side dish 4 – Celery, apple, and walnut salad
1 head of celery, leaves removed
3 Golden delicious apples, peeled and core removed
1 tbsp raw honey
Juice of half a lemon
Cut the celery stalks in half and then chop them into small pieces
Chop apples into small pieces
Place walnuts into a food processor and pulse them two or three times to just chop them into smaller pieces
Combine all three ingredients into a bowl.
Mix honey and lemon juice well and then pour over salad.
Side dish 3 – Tri colore salad
2 – 3 ripe tomatoes
Slice all the ingredients into circles
Layer each one on a plate, alternating.
Drizzle with basil pesto
Finally, the part you have all been waiting for, the dessert! Get the kids to join in and let them be creative with the decorating of the cupcakes!
Dessert – Carrot cake cupcakes
6 pasture-raised eggs
3 ripe bananas
1 can coconut cream
1 tsp baking powder
5 tbsp organic sweet potato flour
5 tbsp gluten-free bread flour
3 large carrots, peeled and shredded
1 apple peeled and shredded
1 tsp organic cinnamon
Dash of organic nutmeg
Method (for the cupcakes):
Place eggs, bananas, and coconut cream in a blender and blend
In a bowl, combine all your dry ingredients
Pour in the egg, banana, and coconut cream mixture into the bowl with the dry ingredients and combine well
Then mix in your shredded carrot and apple and combine well.
Pour the mixture into silicone muffin trays
Bake at 180 degrees for 45 minutes or until golden brown in colour and toothpick comes out clean.
Let them cool in the baking tray, then remove and arrange on a serving plate.
(Note: they may still be slightly moist inside, that is just the nature of the batter)
Method (for the frosting):
Pour the coconut cream into a bowl and add in the jaggery powder and vanilla extract
Use a whisk to combine the ingredients well
Place into the freezer for about an hour to thicken.
Pour over cupcakes and arrange fresh berries on top.
We hope you enjoyed these recipes! Happy Easter!