Almost Christmas and what are we having for Christmas dinner is an often asked question. This is my raw Christmas Menu, I hope it inspires you to add at least one raw dish to yours!
Not too difficult, something ( almost ) everybody will love, of course alkalizing, raw and so good for the body and soul. I created this menu to be enjoyed as a complete 4 course meal. You can also pick recipes you like from it and add it to your raw, cooked or traditional Christmas dinner so loved ones can try and enjoy this great and beautiful way of eating.
My Christmas menu is light, easy and quick to make without to much difficult ingredients. It is raw, gluten free, vegan, alkalizing, pretty on the plate, also important!
- Fennel soup with avocado & flat parsley and/or
- Chicory Endive Salad with pomegranate, pomelo, walnut and a spicy dressing
- Pumpkin spaghetti with almond basil cheese
- Lemon Avocado cupcakes
- CocoNogg

- 1 large fennel bulb, I took the hard core out and cut it in pieces
- 1/2 avocado
- 1 celery stick
- 1 cup of water
- 1/4 to 1/2 tsp. Himalaya salt, to taste
- 2 Tbsp. flat parsley plus extra for garnish
- 1 Tbsp. lemon juice
- black pepper and freshly grated nutmeg to taste

Chicory Salad with pomegranate, pomelo or grapefruit and walnut. Pomelo has a less moist texture than grapefruit. They are both slightly bitter. I do not use pomegranates often, I should though! I have been experimenting with them, they are also great in smoothies and juices, loaded with anti-oxidants, great for the hart,prostate and against diabetes. Lots of vitamin C, E and folate. Great color which can be added to a Christmas dish!
Ingredients for two starters or one big salad,
- 1 large chicory
- 1/2 cup pomegranate seeds
- 1/2 cup pomelo parts
- 1 to 2 Tbsp. lemon juice
- 1/4 cup chopped walnut
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. date paste or liquid sweetener of your choice
- 2 Tbsp. tahini
- 2 Tbsp. lemon juice
- 1/2 tsp. garam masala, a herb mix including ground cilantro, cumin, clove, cardamon, cinnamon and pimento
- 1/4 tsp. Himalaya salt
- micro greens to garnish


- the top part of a butternut squash, the side without the seeds, this part can be peeled and attached to the spiralizer
- 2 Tbsp. almond butter
- 2 Tbsp. ground almonds
- 1 to 2 Tbsp. lemon juice
- 2 Tbsp. water, add a little more if needed
- 1 Tbsp. nutritional yeast ( not raw )
- 1/4 to 1/2 tsp. himalaya salt
- 1 clove of garlic
- 2 Tbsp. chooped basil leaves


- 3/4 cup ground almonds
- 1/2 cup coconut flour
- 1/3 to 1/2 cup date paste or liquid sweetener of your choice
- 1 tsp. vanilla powder or essence
- pinch of salt

- 1 avocado
- juice of 1 lime plus zest
- 2 Tbsp. melted coconut butter
- 3 Tbsp. date paste or liquid sweetener of choice, depends on how sweet you like your sweets!
- little pinch of salt
- 1/2 tsp. vanilla powder or essence

- 1 cup almond milk
- 1/2 cup young coconut meat or coconut cream from a can, only the solid part after refrigerating
- 3 to 4 dates to taste
- 1 tsp.cinnamon
- 1/2 tsp. vanilla powder or essence
- 1/4 tsp. nutmeg
- little dash of salt
