salpicão, french toast and fruit cake!
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In one of my last texts here I commented that my life was going through major transformations. I paused several projects and decided to make room for the new one. After a long break, and many changes, I return to Good Gourmet like a different Gabi – now a nutritionist focusing on aesthetic nutrition and women’s health. In this return, I bring healthy recipes for the end of the year.
Despite having finally taken on the health sector as my formal profession, it is not necessary to delve too deeply into this universe to know that big commemorative dates are not always super welcoming for those who have some type of dietary restriction – an increasingly common scenario, in some readings, I have already found information that 40% of the Brazilian population currently has some type of intolerance or food allergy. With this in mind, and talking to the Bom Gourmet team, I decided to resume my column at this special time, bringing practical and delicious recipes for the end of year festivities.
As I’ve said a few times in other texts, food, for me, is serious! I was born and raised in a family from Minas Gerais, surrounded by women “with a good hand in the kitchen”, and the moments shared around the table always generated good memories. Therefore, when developing a recipe, I take into account practicality, access and quality of ingredients, and the construction of flavor and perception of pleasure.
Having said that, I can guarantee that these preparations will please not only those with dietary restrictions, but the whole family – after all, at these times, more than ever, food has a meaning that transcends nutrition in many spheres. I hope they are part of not only your supper, but also your everyday life.
ps.: Share with us if you prepare some of these healthy recipes for the end of the year!
Healthy recipes for the end of the year!
Sausage with pear and avocado (lactose-free)
Gabriela Mahamud
Ingredients
- 500g shredded chicken (preferably smoked)
- 1 cup finely sliced celery (about 2 stalks)
- 1 cup grated carrot (about 1 carrot)
- ⅓ cup cranberries (can be raisins)
- ⅓ cup coarsely chopped walnuts
- ⅓ cup coarsely chopped smoked almonds
- 1 apple cut into cubes
- 1 pear cut into cubes
- 1 large, very ripe avocado
- Juice of 1 lemon
- Salt, nutmeg, black pepper and green scent to taste
Baked potato chips to serve
Method of preparation
- In a container, mash the avocado with the lemon and seasonings until you obtain a homogeneous cream. Reserve.
- In a bowl, mix all the recipe ingredients – except the chips – and add the avocado cream, mixing well so that it is uniform.
- Taste and adjust the salt. Serve chilled, finishing with potato chips when serving.
Fruit and pistachio garland cake (gluten-free and lactose-free)
Gabriela Mahamud
Ingredients
- 2 chopped apples
- ½ cup chopped apricots
- ½ cup chopped dried figs
- ½ cup raisins or cranberries
- 100g shelled pistachios
- 3 eggs
- 2 cups of oat flour
- ½ cup potato starch or sweet cassava starch
- ⅓ cup sunflower oil or olive oil
- ¼ cup plant-based milk
- 1 cup brown sugar
- 1 tablespoon of cinnamon powder
- 1 teaspoon of nutmeg
- Zest of the peel of 1 orange (or more)
- 1 tablespoon baking powder
Method of preparation
- Preheat the oven to 180°C, grease a mold approximately 23cm in diameter, with a hole in the middle, and set aside.
- Cut one of the apples into small cubes and one into very thin slices (for the roses). Remove the seeds and set aside.
- In a bowl, mix all the ingredients except the apple “petals” and pistachios and yeast. Also leave a little bit of dried fruit for decoration. Add the yeast and incorporate it into the dough.
- Pour the dough into the greased pan. 7
- Finish by modeling the roses and sprinkling the fruits and pistachios – or decorate as you prefer – and bake for approximately 50 minutes at 180°C.
- Remove from the oven and wait to cool before unmolding.
- For the “snow” look, just sprinkle icing sugar or starch.
Tropical French Toast
Gabriela Mahamud
Ingredients
- Slices of bread of your choice (I used gluten-free brioche)
- 250 ml vegetable almond milk
- 3 eggs
- Ghee or coconut butter for frying
- 1 teaspoon of cinnamon
- Pinch of nutmeg
- Zest of the peel of 2 tangerines
- Sweetener of your choice to taste
- Brown sugar to caramelize (about ⅓ cup)
- Nut flour and vegan ice cream to serve.
Ingredients
- In a bowl, beat the eggs, vegetable milk, cinnamon, nutmeg and sweetener until you obtain a homogeneous mixture.
- Cut thick slices of bread and dip them into the milk and egg mixture, letting them absorb the liquid well.
- Heat a non-stick frying pan over medium heat and add enough ghee to cover the bottom.
- Place the soaked slices of bread in the pan and fry them until they are golden on both sides.
- Avoid moving them excessively so they don’t break.
- Sprinkle brown sugar on both sides of the slices and brown a little more, until it caramelizes well (this will guarantee a crispy crust).
- Remove the French toast from the pan and finish with the tangerine zest.
- Serve warm with ice cream and nut crumbles.
- Experiment with different types of bread for variations in texture and flavor.
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