This year I’m making a special dinner, a Medical Medium inspired Christmas Menu. Not only delicious meals but for making it using many of the foods he recommends that will in a special way assist the healing and cleansing of the body.
I don’t know if you have heard of Anthony William, the Medical Medium, and his work or of the celery juice rage he started? Or if you believe the message he spreads. This all doesn’t matter, the only thing you need to know is that all these wonderful whole food, plant based ingredients are going to make you feel light, fulfilled and full of energy this Christmas!
To make preparing so many dishes easier I oven baked most of the ingredients divided in a few portions. You can find all the recipes on the bottom of this page or right underneath the pictures.
Roasted Cauliflower Apple Soup [ 148cal. ]Jump to Recipe
I love the flavor of roasted cauliflower seasoned with ras el hanout, a Moroccan spice mix, this combination adds deepness to this soup. I have baked some apples, onion and garlic alongside the cauliflower to bring sweetness and a mild onion and garlic taste to this finished, creamy blended soup.
The Main event of this Medical Medium inspired Christmas Menu …
a mix of savory and sweet, light and comforting. I love everything about this meal, my favorite is the Lentil Millet Stuffing. Strangely I havent made stuffing before, stuffing as a side dish is not something we enjoy here. I did eat plenty of this stuff when my mom used to make it as an actual stuffing for turkey. I never enjoyed eating the meat but I loved the flavorful, mushrooms, onion, garlic and parsley rich bread-like concoction on special days.
As you can see there are plenty of vegetables, to make it easy they are all oven baked, including the ingredients for the soup. You can do it in two goes and keep it warm or reheat the dishes. The stuffing is finished off in the slow cooker but can also go in the oven. The cranberry apple sauce is amazing! Tart and sweet. I blended it creamy but chunky style is as good.
Roasted Maple Brussel Sprouts & Pears [ 130cal. ]Jump to Recipe
The roasted sweet pears combine so well with the bitterness of the brussel sprouts. Basic seasonings, maple syrup, salt, pepper.
Roasted Asparagus [ 4 portions / 50cal. pp. ]
- 1 pound fresh or frozen asparagus, trimmed / 500 grams
- 2 tsp. olive oil, optional
- 2 cloves garlic , minced
- 1 lemon , thinly sliced
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Preheat your oven to 400F / 190C and line a baking sheet with parchment paper. I like to use these pba free reusable baking sheets, they make everything crispy and delicious with no or a little oil.
Add the asparagus, olive oil, freshly squeezed lemon juice, sea salt, ground black pepper, minced garlic to a bowl and mix well. Arrange the asparagus on the lined baking sheet in a single layer, preferably with a little space between them.
Place in the oven and roast for about 10 minutes or until the asparagus is crisp on the outside and tender in the center when you puncture it with a fork. Serve with lemon slices.
Spinach Citrus Salad [ 40cal. ]
The easiest salad ever is this spinach citrus combination. The vitamin c in the oranges and grapefruit enhance the absorption of iron from the spinach. Slice or section your favorite citrus and mix with fresh spinach leaves. Drizzle with lemon juice. Read HERE more on how to get enough iron in your daily diet.
Lentil Millet Stuffing [ 373cal. ]Jump to Recipe
This turned out so much better than expected! The thick stew like lentils and mushrooms on the bottom and the crunchy bread soaked full of flavor yet crispy on the top is so good. I reheated leftovers in my air fryer and that freshened up the crispiness the next day. I used my Millet Buckwheat Bread for the bread on top, I replaced the buckwheat in the recipe with soaked quinoa, same amount and it also worked fine.
Hasselback Sweet Potatoes [ 4 portions / 180cal. pp. ]
Hasselback Potatoes are a style of oven baked potato that originates from Sweden. They are different than the regular baked potato because the slices turn crispy on the top which is just delicious. A cross between a baked potato and chips. I used sweet potatoes but regular russet or yukon potatoes work as well.
- 1 and 1/2 pound of starchy potatoes of your choice / 4 medium
- 1/2 tbsp olive oil or coconut oil
- 3 cloves garlic, chopped really fine
- 4 sprigs rosemary
- sea salt and pepper to taste
Preheat the oven to 450F / 220C. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
Roast in the oven for another 20 – 30 minutes, until the largest potato is fork tender. Serve warm.
Cranberry Apple Sauce [ 6 servings / 128cal. pp. ]
This sauce can be pulsed into a smooth sauce or left like this, a little chunkier, what you prefer.
- 1 pound / 450 grams of fresh cranberries or frozen
- 3 cups peeled and chopped red skinned apples, I used Santana, Gala is also delicious
- 1/4 cup date sugar or 1/4 cup maple syrup
- 1/3 cup raisins, optional
- 3 star anise
- 1 1/2 cups water
Add all the ingredients to a pot and bring to a simmer. Let it cook for about 20 – 25 minutes until soft. Remove the star anise before serving.
Banana Date Pie [ 279cal. ]Jump to Recipe
The long slow baking makes this dessert deliciously sweet and caramelized. You can also make it in a dehydrator but the oven gets those crispy golden edges and toasted flavors I love.
I have a few more healthy Christmas Menus here and also some special Christmas recipes if you need more inspiration! I will link them below … the two Hungarian ones are my favorites, transfer me back in time!
- Three Classic Christmas Cookies
- Avocado Ice Cream Dessert
- Raw Vegan Christmas Menu
- Vegan Christmas Menu [ gf ]
- Hungarian Walnut Rolls Beigli [ gf ]
- Hungarian Filled Cabbage Rolls
Have a wonderful holiday with good food, plenty of love and fun!
ps. to save this Medical Medium inspired Christmas Menu you can pin the picture below to your Pinterest board,
Roasted Cauliflower Apple Soup
- immersion blender or blender
- 2 onions quartered
- 1 medium cauliflower
- 2 medium apples skins and seeds removed, in eight parts
- 2 cloves of garlic
- 1 teaspoon ras el hanout a spice mix found in Tunisia, Algeria and Morocco
- 2 cups almond milk
- 1- 2 cups vegetable stock, less or more to achieve the desired thickness
- ½ tsp sea salt to taste
- crispy apple chips as a topping optional
- hot sauce and fresh parsley optional
- Preheat your oven to 180°C/350ºF
- Peel and cut the onions into 1/2 inch wedges, cut the cauliflower into even-sized not too big florets.
- Place the cauliflower, apples and onion parts on a roasting tray with the unpeeled garlic cloves and sprinkle with the ras el hanout. If you use olive oil you can add some before sprinkling on the spices.
- Toss it all together and roast for 25 to 30 minutes, until cooked through.
- When done remove the garlic cloves and scrape all the veg into a large saucepan. Squeeze the garlic out of its skin and add it to the soup. Pour in the almond milk and stock and bring to a boil.
- Reduce the heat a little and simmer for 5 minutes, then remove from the heat. Using a stick blender or regular blender pulse the soup until creamy and smooth, adding a splash more water if it is too thick.
- Taste and adjust the seasoning, and serve topped with crispy apple chips, hot sauce and parsley.
Maple Roasted Brussels Sprouts & Pears
- 1 pound brussels sprouts cleaned and cut in half
- 2 firm pears cut into 8 wedges seeds removed
- 1 tsp mild mustard
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- ¼ tsp sea salt
- Wash the brussel sprouts, remove stem and outer leaves and cut them in half. Wash the pears and slice them in about 8 to 12 wedges per pear depending on the size.
- Place the lemon juice, maple syrup, salt, mustard and pour over the sliced brussel sprouts and pears. Mix well by hand to make sure the sauce is well distributed.
- Spread out the brussels sprouts, face down, and the pears on a baking tray lined with parchment paper. Save the leftover marinade.
- Bake for about 20 – 25 minutes until golden and everything is cooked through. Scoop everything back in the bowl to soak up the remaining sauce and serve it warm or cold.
Lentil Millet Stuffing [ oven or slow cooker ]
- slow cooker or oven
- 1 cup chopped onions
- 1 cup dry beluga or brown lentils soaked for 8 hours or overnight
- 2 cloves garlic
- 1 cup chopped celery
- 1/2 cup chopped fresh parsley, leave 2 tbsp for serving
- 3 cups mushrooms
- 4 cups cubed dry millet bread or another bread of your choice
- 1 teaspoon salt free poultry seasoning
- 1/4 – 1/2 tsp sea salt to taste
- 1 teaspoon dried thyme
- 1/2 tsp dried sage
- 1 teaspoon dried marjoram
- ground black pepper
- 2 ½ – 3 and 1/2 cups veggie broth
- Sauté onion, celery, mushroom and garlic in a little veggie broth. Add in the soaked / rinsed lentils and seasonings. Cook the lentils in 2 and ½ cups of vegetable broth until almost done, about 30 minutes. There should be a little moisture left in the pan, if too dry you can add some broth while cooking.
- Add the lentil mixture to a slow cooker, stir in the chopped parsley, taste and add seasoning if needed. Top with the slightly dry 1 inch bread cubes, these will soak up some of the moisture. I like to leave them on top so they partly dry out and partly soak up the juices of the lentils.
- Cook on low for 3 hours until the moisture has evaporated and soaked up and the result has a stuffing-like consistency.
- You can also do this step in an oven, scoop the lentils in an ovenproof dish, top with the bread and cover Cover tightly with foil and bake for about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
Banana Date Pie
- oven or dehydrator
- blender or small foodprocessor
- 1 and 1/4 cup 150grams oats [ gf ] blended into a flour
- 1/4 cup ground almonds
- pinch of sea salt
- 2 tbsp tahini or almond butter
- 1 tbsp maple syrup
- 2 tbsp water if needed
- 4 large ripe bananas sliced length wise I got 4 slices out of one banana
- 1/4 cup walnuts chopped
- 1 cup soft dates, I used medjool dates pitted and may be soaked if not soft
- ½ tsp cinnamon
- 1 tsp alcohol-free vanilla extract
- pinch of sea salt optional
- 1/2 cup water
- Preheat oven to 250F (or use a food dehydrator). Line a baking sheet with parchment paper.
- Cut bananas into 3 – 4 vertical slices and arrange them on baking sheet. Bake for 1 and ½ 2 hours in the oven on 210F / 100C or 3-4 hours at 115F in the dehydrator, until you can roll them without breaking..
- Make the date paste filling by blending the soft dates, cinnamon, lemon zest and water until smooth. It has to be thick because irt needs to be spread on the banana slices.
- Let the bananas cool and spread one side with a some of the date paste and sprinkle some of the chopped walnuts on it. Roll up. You can add half of another slice to make the roll bigger.
- Add all the ingredients for the dough to a small foodprocessor or mash it all together in a bowl with a fork until it makes a dough that is not sticky and can be pressed together between your fingers. Press about 3 tbsp of the dough per pie in a muffin tin brushed with a little melted coconut oil or in a non-stick silicone mold.
- Add a tbsp of the date paste in the bottom of each pie and place a banana roll on it. There should be a few tbsp date paste left after filling the rolls and the pies. I thinned this out with a few tbsp of water and scooped it around the outside of the rolls to fill up the pie.
- Sprinkle the remaining chopped walnuts on top of the pies and bake them on a low heat for another hour until the bananas are soft and the pie is done with golden edges. You can also return it to the dehydrator for another 2 – 3 hours.
- Serve with a drizzle of maple syrup or a scoop of vegan ice cream or yogurt if you feel very festive.