A Solstice Supper

December 15, 2017

Tea Lights

Solstice is just around the corner, and I’ve put together a lovely spread you want to share with family or friends and mark the return to light in the weeks ahead.

Since this year, the shortest day falls on a Friday it’s all the more reason to commemorate the shift in season. The past six months we have been moving towards shorter darker days and now it’s time to bring on the light!

While cozy tealights and a roaring fire are all in order, so is a seasonal meal that is both warming and comforting. Holly, pine and mistletoe all have long been associated with solstice and if available could be added to set the mood.

Join me in welcoming in this change in seasons and enjoy this feast of flavors!

Jamie Oliver’s Winter Salad

•½ a red cabbage

•½ a white cabbage

•2 large carrots

•4 spring onions

•a few shoots from winter cabbages, such as kale or cavolo nero , optional

•300 ml milk- any plant based milk will do

•4 anchovies, from sustainable sources- replaced with a heaping spoonful of chickpea miso or other miso paste of your choice

•6 cloves of garlic

•2 tablespoons white wine vinegar

•6 tablespoons extra virgin olive oil

•1 teaspoons Dijon mustard

•1 handful of mixed seeds, such as poppy, sesame and sunflower

•½ a bunch of fresh mint

Full Directions Here

Meera Sodha’s Parsnip and Carrot Mulligatawny soup

3 tbsp rapeseed oil

1 large brown onion, peeled and diced

4 cloves garlic, peeled and crushed

3cm ginger, peeled and grated

1 green finger chilli, very finely chopped

2 carrots (250g), peeled and cut into 1cm cubes

2 parsnips (250g), peeled and cut into 1cm cubes

1 tsp ground cumin

1 ½ tsp ground coriander

150g red lentils, washed and drained

1¼ litres vegetable stock


For the parsnip crisps

1 parsnip

1 ½ tbsp rapeseed oil

Full Directions Here

Susan Power’s Cinnamon Ginger Truffles

2 cups almonds, ground fine

1 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/2 cup agave or liquid sweetener of your choice

1/2 cup dried cranberries

1/2 cup golden raisins

dried coconut

cacao powder

Full Directions Here


Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Lauren’s Kitchen: Uzbecki Carrots

By Lauren | June 15, 2015

You know, even humble carrots really CAN be the star of the show and this recipe is proof. Believe me, you will never think of carrots as ordinary again. I would serve these with your favorite kale salad to start and alongside a purple potato mash. Now that would be one colorful plate! Ingredients: 2…

Lauren’s Kitchen: Simple Carrot Soup

By Lauren | January 26, 2015

Last week I brought home a gorgeous bunch of freshly picked carrots from Boggy Creek Farms and knew they had to go into Heidi Swanson’s Simple Carrot Soup immediately. It was divine. The slightly sweet carrots were warmed to just the right degree with the addition of red curry paste and blended velvety smooth with coconut milk. I think…

Carrot Fries

By Lauren | December 7, 2016

Oh, carrots! You have been so loyal to us all these years, yet are continually upstaged by the likes of Brussels sprouts and kale. It’s high time carrots have their moment, rather than continually carrying the supporting role. What’s not to love about carrots? They are available year round, ridiculous affordable, hold well in the…

Lauren’s Kitchen: Zucchini Agrodolce

By Lauren | June 28, 2015

Its only late June but there are plenty of local choices for zucchini and summer squash, both of which are equally good in this light, flavorful salad. By August you will be happy to have a collection of recipes on hand for this plentiful crop. This salad from 101 Cookbooks can be given a starring…

Posted in ,

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.