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20 Dec, 2023

The Detox Kitchen Festive Feast

I’m sure you’ve seen a hundred and one Christmas recipes grace your books or screens recently, and yet, we couldn’t help but share our DK festive favourites. These are great recipes for the day itself or the days that frame Christmas, for a lighter take on some traditional favourites or to jazz up your seasonal veg/leftovers, keeping things fresh and exciting!


Rustic Root Veg Wreath

Serves 4.


For the pastry:

  • 200g organic wholegrain or plain flour (gluten-free if preferable)
  • 30g walnuts
  • 30 pistachios
  • 120g Biona sunflower spread
  • 50ml ice water

For the filling:

  • 2 beetroots, cut into wedges
  • ½ small butternut squash, halved and sliced into moons
  • 2 leeks, chopped
  • 100ml coconut milk
  • 50ml oat milk
  • A handful toasted pine nuts
  • 1 tbsp chopped mint
  • Salt and cracked black pepper


  1. Place the walnuts and pistachios in a food processor and blitz to a fine crumb. Tip the nuts into a large mixing bowl together with the flour and vegan spread and rub together to form a crumb. Then gradually add in the ice water until a firm dough is formed. Wrap the dough in wax paper or cling film and leave in the fridge for 30 minutes until chilled.
  2. Roast the beetroot and squash at 200 degrees celsius for 45 minutes.
  3. Add some oil into a pan and sweat the leeks for 3-5 minutes. Add in the coconut milk, oat milk, salt and pepper and leave to simmer for 10-15 minutes until reduced.
  4. Roll out the pastry and fill the middle with the leek base, leaving a 1 inch margin to fold the pastry over. Top the leeks with the beetroot and squash.
  5. Bake in the oven for 30 minutes at 180 degrees celsius. Take the galette out of the oven once golden and sprinkle the pine nuts and mint and add a drizzle of olive oil. Serve alongside all the trimmings, and a generous dollop of mustard if you like!

Ginger & Chilli Sprouts

Serves 4 as a side.


  • 400g sprouts, halved
  • 2 chillies, deseeded and sliced
  • 1 knob ginger, sliced horizontally and then vertically into strips
  • 2 cloves of garlic, peeled and sliced horizontally
  • 1 tbsp sesame seeds
  • Handful of almonds, chopped roughly

For the tamari dressing: Makes 1 large pot (about 3-4 portions)

  • 3 tbsp sesame oil
  • 6 tbsp tamari
  • 6 tbsp water
  • 3 tbsp rice vinegar
  • 3 tbsp tahini
  • 150g sultanas
  • Juice of 2 limes
  • Pinch cracked black pepper


  1. Boil a pan of water and blanch the sprouts for 4-5 minutes. Drain.
  2. Drizzle some oil into a wok or pan and sauté the garlic, chilli and ginger until slightly softened. Add the sprouts and sauté for another 5 minutes, until they start to crisp up and look a little golden.
  3. Meanwhile, make your tamari dressing by blitzing all the ingredients in a blender until smooth.
  4. Transfer the sprout, chilli, garlic, ginger mix to a serving plate and drizzle over your tamari dressing. Finish with a sprinkling of sesame seeds and chopped almonds.

Mushroom Gravy

Serves 4.


  • 1 white onion, roughly chopped
  • 2 sticks celery, roughly chopped
  • 1 carrot, roughly chopped
  • 50g dehydrated mushrooms, roughly chopped
  • 1 tbsp fresh thyme
  • 2 tbsp rapeseed oil
  • 100g frozen blackberries
  • 30g plain gluten-free flour
  • 3 litres vegetable stock
  • Salt and black pepper


  1. Heat the oil in a large, heavy-based saucepan then add the onion, celery, carrot, mushroom and thyme. Fry on a high heat until the veg is caramelised and beginning to soften.
  2. Add the frozen blackberries and continue to cook on a high heat until the liquid is reduced by half.
  3. Reduce the heat down to medium then add the stock. Simmer, uncovered, for 4 hours.
  4. Pass the mixture through a fine sieve into a large bowl and discard the vegetables. Return the liquid to the saucepan and add the flour slowly, stirring constantly to ensure there are no lumps. Simmer until desired thickness is reached, approximately 10-15 minutes. Season with salt and black pepper to taste before serving.

Shredded Sprout Salad

Serves 4 as a side.


  • 400g sprouts
  • 2 tbsp dried cranberries
  • Handful of parsley, chopped finely
  • Zest of half a lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper

For the lemon-cashew dressing:

  • 100g cashews, soaked in boiling water for 10 minutes and drained
  • ½ lemon
  • 1 bulb garlic, peeled
  • 50 ml water
  • 2 tbsp nutritional yeast
  • 1/2 tsp Malden salt
  • Pinch cracked black pepper


  1. Slice your sprouts as thinly as possible, so they are almost shredded. Otherwise, use a shredder to get them as fine as possible. Transfer to a mixing bowl and use your hands to massage the sprouts with the oil for 5 minutes, until softened.
  2. Make your dressing by blitzing all the ingredients together in a blender until smooth.
  3. Transfer to a dish and drizzle over your creamy dressing. Add the cranberries and chopped parsely and finish with a last drizzle of olive oil and pinch of salt and pepper. Serve as it is, or mix together to combine!

Miso & Sesame Traybake

Serves 4 as a side.


  • 1 small cauliflower
  • 500g sprouts, topped and tailed
  • For the Miso Marinade
  • 2 tbs White Miso Paste
  • 2 tbsp Maple Syrup
  • 1 tbsp tamari
  • Juice 1 lime
  • 1 tbsp Sesame Oil
  • 1 tbsp Olive oil


  1. Pre heat your oven to 180 degrees.
  2. In a small mixing bowl combine all the ingredients for the marinade and set aside.
  3. Remove the outer leaves from the cauliflower and place in a large baking tray along with the brussels sprouts.
  4. Cover the cauli and sprouts in the sauce and place in the oven for 40 - 50 minutes until crispy, sticky and golden. Make sure you bast the vegetables (spooning over the hot sauce from the tray) every 15 minutes to ensure that flavours run through.
  5. Remove from the oven and serve immediately.

Lighter Sticky Toffee Pud (vegan & gluten-free)


For the base:

  • 200g medjool dates
  • 120g boiling water
  • 1 tsp baking soda
  • 125g cashew butter
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 40g coconut flour
  • 40g gluten free self-raising flour
  • 1/4 tsp salt

For the sauce:

  • 100g cup medjool dates
  • 225g full-fat coconut milk
  • 1/2 tsp salt
  • 1 tsp vanilla extract


  1. Pour the boiling water or coffee over the pitted dates. Add baking soda. Stir, then soak for 30 minutes.
  2. Preheat the oven to 180 degrees celsius.
  3. Transfer the dates, water, and baking soda mixture to a blender. Add the cashew butter, lemon juice, and vanilla. Blend for a little, leaving the mixture a little chunky. Add the coconut flour, self-rasing flour, and salt. Blend until combined. Add a splash of plant-based milk or coconut milk if the mixture looks a little dry. It should be a thick but wet mixture.
  4. Transfer to a lined baking dish. Bake for 30 minutes or until the centre feels firm to the touch. Remove from the oven. Cool for 10-15 minutes before flipping onto a cooling rack.
  5. Combine the sauce ingredients in a blender. Blend until smooth. Adjust with more milk if necessary to loosen.
  6. Pour the sauce over the cakes right before serving. Enjoy!

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