The holiday season has arrived at InnerOrigin. Celebrate the season with healthy and delicious recipes that everyone will love! Our Ambassador, Pete Evans has your Christmas Day meal guide sorted, with his top Holiday Season recipes below!

Beverage: Eggnog

INGREDIENTS

4 egg yolks
2 tablespoons coconut sugar or maple syrup, or to taste
2 x 400 ml can coconut milk
½ teaspoon ground cinnamon, plus extra to serve
1 teaspoon freshly grated nutmeg, plus extra to serve
1 ½ –3 tablespoons rum or brandy (optional)
Almond milk

METHOD

1. In the bowl of an electric mixer with a whisk attachment, whisk the egg yolks for a couple of minutes until doubled in size. Gradually add the coconut sugar or maple syrup and whisk for 1 minute. Set aside.

2. Combine the coconut milk, cinnamon and nutmeg in a saucepan over medium heat and bring to a gentle simmer.

3. Turn the electric mixer to low and gradually whisk the hot spiced coconut milk into the egg yolk mixture until well combined.

4. Pour the mixture into a clean saucepan and stir gently but constantly over low heat for 5–10 minutes, or until the mixture thickens and coats the back of the spoon. Be patient with this process; if you turn the heat up too high or don’t stir, the mixture might turn into scrambled eggs.

5. Remove from the heat and mix in some rum, if you desire. Set the pan over a bowl of ice water to stop the cooking process, stirring occasionally for 2 minutes. (Be careful, you don’t want water overflowing into the eggnog!).

6. Cover with plastic wrap and place the fridge to chill. (The longer you let it chill, the thicker it will become.)

7. Before serving, add the desired amount of almond milk to thin the eggnog and sprinkle with

Main: King Prawns with Preserved Lemon Guacamole

INGREDIENTS

16 raw king prawns
3 tablespoons lemon-infused extra-virgin olive oil, plus extra to serve
1 tablespoon lemon juice
1 teaspoon chopped dill
Sea salt and freshly ground black pepper
1 red capsicum, diced
1 handful of coriander leaves
1 handful of dill leaves
Guacamole
½ red capsicum
2 avocados, sliced
1 Roma tomato, deseeded and diced
1 small red chilli, deseeded and finely chopped
¼ red onion, finely chopped
1 tablespoon finely chopped preserved lemon
1 tablespoon chopped coriander leaves
2 tablespoons lemon juice
2 tablespoons lemon-infused extra-virgin olive oil

METHOD

1. Cook the prawns in salted boiling water for 2–3 minutes, or until pink and firm. Transfer to a bowl of iced water to cool completely. Peel and devein, keeping the tails intact.

2. Combine the olive oil, lemon juice and dill in a bowl and season with salt and pepper. Whisk to combine, then add the prawns and toss until well coated. 3. Cover with plastic wrap and marinate for 5 minutes in the fridge.

4. Preheat the oven to 200C.

5. To make the guacamole, place the capsicum, skin-side up, on a baking tray. Roast in the oven for 10–15 minutes, or until the skin blisters and blackens.

6. Place the capsicum in a bowl, cover with plastic wrap and set aside to steam for 5 minutes. Peel and discard the skin, then chop the flesh.

7. Combine the avocado, roast capsicum, tomato, chilli, onion, preserved lemon, coriander, lemon juice and olive oil in a bowl and gently mix. Season with salt and pepper to taste.

8. Spoon the guacamole onto a serving platter, top with the marinated prawns, garnish with the capsicum, coriander and dill and serve with a drizzle of extra oil.

Snack: Avocado Devilled Eggs

INGREDIENTS

6 eggs
1 avocado, chopped
2 tablespoons Mayonnaise
1 ½ teaspoons lemon juice
1 tablespoon finely chopped flat-leaf parsley leaves, plus extra, roughly chopped, to serve
sea salt and freshly ground
black pepper
1–2 tablespoons salmon roe

METHOD

1. Fill a saucepan with water and bring to the boil. Reduce the heat to medium so that the water is rapidly simmering, then add the eggs and cook for 8 ½ minutes.

2. Drain and, when cool enough to handle, peel the eggs under cold running water. Allow the eggs to cool completely.

3. Slice the eggs in half lengthways. Carefully remove the yolks from the whites and place the yolks in a bowl.

4. Mash the yolks with a fork, add the avocado, mayonnaise, lemon juice and finely chopped parsley and whip with a spatula or wooden spoon until smooth and creamy.

5. If you like, you can place the mixture in a food processor and blend until smooth. Season with a little salt and pepper, if needed.

6. Place the eggwhite halves, cavity-side up, on a platter and evenly spoon the avocado mixture into the cavities. Top each filled egg with ½ teaspoon of salmon roe, scatter over the extra parsley leaves and serve.

Dessert: Raw Christmas Puddings

INGREDIENTS

60 g dried figs
2 tablespoons finely grated orange zest
50 g ( ½ cup) flaxseed meal
2 tablespoons dried sour cherries
1 teaspoon finely grated ginger
100 g dried apricots
250 g medjool dates, pitted
170 g ( 1/3 cups) almond meal
½ teaspoon vanilla powder
¼ teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
3 tablespoons orange juice
1 tablespoon coconut oil
raspberries, to decorate

White icing:
100 g cocoa butter, chopped
100 ml coconut cream
2 tablespoons maple syrup

METHOD

1. Line eight 50 ml capacity dariole moulds or small cups with plastic wrap.

2. Combine the figs, orange zest, flaxseed meal, cherries, ginger, apricots, dates, almond meal, vanilla and spices in a food processor and process to a crumb-like consistency.

3. Transfer to a large bowl and add the orange juice and coconut oil. Knead until the mixture comes together to form a large ball.

4. Divide the pudding mixture into eight portions and firmly pack into the prepared moulds. Cover with plastic wrap and place in the fridge for 15 minutes, or until firm. Remove the puddings from the moulds, peel off the plastic wrap and place on a tray.

5. To make the icing, place the cocoa butter in a heatproof bowl over a saucepan of simmering water and stir until completely melted.

6. Remove from the heat and mix in the coconut cream and maple syrup. Set aside to cool and thicken, stirring occasionally.

7. Spoon the icing over the puddings and refrigerate for 10–15 minutes until the icing is firm.

8.Decorate the puddings with the raspberries and serve.