Connect & Grow Magazine: Issue 16: December 2024 - January 2025
The holidays are here, and with them comes a flurry of social gatherings, endless appetites, and warm summer days. For those in the southern hemisphere, holiday meals are less about heavy roasts and more about light, fresh, and vibrant dishes that fuel fun in the sun. But what do you do when feeding a crowd, especially one full of ravenous young adults?
Here are some tips and tricks to keep everyone happy, well-fed, and healthy this summer season.
1. Plan Big, Prep Smart
The key to stress-free hosting is preparation. Batch cooking and meal prep can save you time and ensure you’ve got plenty to go around. Salads that can be made in advance, like quinoa or brown rice salads with roasted vegetables, are perfect as they improve in flavour over time.
• Tip: Prepare dressings separately and toss just before serving to keep salads fresh.
2. Go for Build-Your-Own Buffets
Hungry crowds love options! Set up a "build-your-own" station to cater to different tastes and dietary needs.
• Taco Bar: This dish includes whole-grain tortillas, black beans, grilled vegetables, guacamole, salsa, and a sprinkle of plant-based cheese.
• Buddha Bowl Station: Offer cooked grains, fresh greens, roasted veggies, and various toppings, such as hummus, nuts, and seeds.
This approach reduces waste and allows everyone to customise their plate.
3. Lean on Seasonal Produce
Summer is a bounty of fresh fruits and vegetables. Use them to your advantage.
• Salads: Think watermelon and mint with a splash of lime or a tomato and basil platter drizzled with balsamic glaze.
• Snacks: Serve colourful platters of fresh summer fruits—pineapple, mango, and berries—or veggie sticks with dips like tahini or avocado.
• Mains: Fire up the BBQ for veggie kebabs, corn on the cob, or marinated tofu skewers.
4. Keep Them Hydrated
Hot days mean thirsty guests. Skip sugary soft drinks and choose naturally flavoured waters or homemade iced teas.
• Infused Water: Add sliced citrus, cucumber, or berries to cold water.
• Iced Tea: Brew herbal teas like rooibos or hibiscus, sweetened with a touch of stevia or fruit juice.
5. Don’t Forget the Sweet Tooth
The holidays wouldn’t be complete without something sweet. Keep desserts light and refreshing.
• Frozen Fruit Pops: Blend ripe bananas, mango, or berries with a splash of plant-based milk, pour into moulds, and freeze.
• Summer Pavlova: Swap traditional cream for whipped coconut cream and top with abundant fresh fruit.
6. Engage Your Crowd
Young adults love getting involved. Make meals interactive by turning them into a group activity.
• Pizza Night: Provide pre-made wholemeal bases or flatbreads and a variety of toppings.
• Salad Assembly: Hand out chopping boards and let everyone contribute to a massive rainbow salad.
This reduces your workload and makes the meal more enjoyable and memorable.
7. Stock Up on Healthy Staples
A well-stocked pantry and fridge ensures you’re always ready to feed surprise visitors. Some essentials include:
• Whole grains like quinoa, brown rice, and couscous.
• Tinned beans, lentils, and chickpeas.
• Fresh herbs, nuts, and seeds for flavour and crunch.
• Frozen fruits for smoothies or quick desserts.
8. Keep It Simple
The holidays are about connection, not perfection. Focus on simple, wholesome dishes that celebrate the season. A vibrant platter of grilled veggies, a big salad, and a hearty grain dish can go a long way.
By combining thoughtful preparation, seasonal ingredients, and interactive dining experiences, you can feed even the hungriest of holiday crowds while keeping the focus on health and joy. With these tips, you’ll breeze through the holidays feeling relaxed, energised, and ready to enjoy the summer sunshine.
Happy holidays and bon appétit!
Enjoy your celebrations, savour the moments with family and friends, and trust that with a little mindfulness, you can have a delicious and nutritious festive season that energises and prepares you for the year ahead.
Check out recipes from Kathy on the couple of pages’
Savoury: Christmas Roast Vegetable Tart
Ingredients
• 1 sheet of vegan puff pastry (thawed)
• 1 cup hummus (store-bought or homemade)
• 2 cups assorted roast vegetables (e.g., capsicum, zucchini, pumpkin, and red onion)
• 1 handful cherry tomatoes, halved
• 1 handful fresh rocket or baby spinach
• 1 tbsp balsamic glaze
• Salt and pepper, to taste
Method
1. Preheat oven to 200°C.
2. Roll out the puff pastry onto a lined baking tray and fold the edges slightly to create a border. Prick the centre with a fork to prevent puffing.
3. Bake for 10–12 minutes or until lightly golden.
4. Spread a generous layer of hummus over the cooled pastry.
5. Top with roast vegetables and cherry tomatoes. Return to the oven for 5 minutes to warm through.
6. Garnish with fresh rocket or spinach and drizzle with balsamic glaze—season with salt and pepper.
7. Slice and serve warm or at room temperature.
Sweet: Summer Berry and Coconut Trifle
This dairy-free trifle is light, fruity, and a perfect end to a warm day.
Ingredients
• 1 sponge cake (store-bought or homemade, plant-based)
• 1 cup coconut yoghurt
• 1 cup plant-based custard
• 2 cups mixed summer berries (e.g., strawberries, blueberries, raspberries)
• ½ cup granola or crushed biscuits (optional, for crunch)
• Fresh mint leaves for garnish
Method
1. Cut the sponge cake into cubes and layer half in the base of a trifle bowl or individual glasses.
2. Spoon a custard layer over the cake, followed by a layer of coconut yoghurt.
3. Add a layer of mixed berries. Repeat the layers, ending with berries on top.
4. Sprinkle with granola or crushed biscuits for added texture.
5. Garnish with fresh mint leaves and chill until ready to serve.
Happy Christmas, one and all. May your festive season be filled with love, laughter and family fun.
Kathy Ashton
Registered Clinical/Medicinal Nutritionist
T: 0413 604 712
(C) 2024 Break Free Consultancy
Disclaimer: all information is accurate at the time of publication and is subject to change. Always seek input from a professional