Nutritious Christmas Leftovers
When you wake up from your food coma post-Christmas dinner feast (and probably after a long lie-in) you are more than likely going to encounter a refrigerator full of left-over turkey. At this point you have a judgement call to make: you can either stew up a boring turkey soup, assemble the standby turkey sandwich, OR you can transform the roast bird into a quick, healthy, yet delicious recipe. If you’ve decided to add some gusto into left-overs, then this recipe will not disappoint!
Buckwheat Turkey Corn Fritters
Ingredients (makes 12 small fritters)
- 250 grams vine-ripened cherry tomatoes
- Organic extra virgin olive oil, to drizzle
- 1 teaspoon finely ground Celtic grey sea salt
- 1 cup organic buckwheat flour
- 1 teaspoon baking powder (aluminium free)
- 1 tablespoon organic maple syrup
- 2 organic eggs
- 1/3 cup almond milk
- 1 cup finely shredded turkey
- 420 grams organic de-thawed (previously frozen) corn kernels
- 1 small red capsicum, finely chopped
- 6 spring onions, finely chopped
- 1 tablespoon chopped chives
- Organic coconut oil, to shallow fry (option to use organic grass-fed butter or ghee)
- Organic rocket, sour cream and salsa to serve
What are the benefits of the common ingredients?
- Turkey is a lean source of protein, high in zinc, iron, potassium, B6, and phosphorus; B6 is important in maintaining a healthy nervous system;
- buckwheat is known as a ‘pesudo-grain’, meaning it is actually a seed that is high in fibre (to help maintain cholesterol levels), gluten-free, high in protein, low in sugar, and a source of magnesium and manganese; magnesium is fabulous for calming the nerves (essential during the holidays!) and manganese is critical for good joint health;
- eggs contain all the amino acids, making them a perfect source of protein; the yolks contain healthy fats important for brain health;
- and capsicum is high in vitamin C and beta-carotene, an anti-oxidant that has strong anti-inflammatory actions.
- Preheat the oven to 180 degrees Celsius. Place tomatoes on a baking tray and drizzle with olive oil. Roast in oven for 5 minutes, or until begin to split.
- Meanwhile, sift buckwheat flour, baking powder and 1 teaspoon salt into a bowl with the maple syrup. Beat the egg and almond milk in a jug until well combined. Add to the buckwheat flour, then stir until you have a smooth batter. Add the turkey, corn, capsicum, spring onion and chives then stir to combine. Season to taste with sea salt and freshly ground black pepper.
- Heat 2 tablespoons coconut oil in a chemical-free frypan over medium-high heat. Using a heaped tablespoon of batter for each fritter, add 3-4 spoonfuls to the pan and cook for 2-3 minutes each side until golden. Keep warm while you repeat to make 12 fritters in total. Serve with the tomatoes, rocket, sour cream and salsa.
Left-over turkey should only remain in the refrigerator for 2 days. If you don’t think you are going to eat it all, portion it out and freeze your turkey for a later date. Ensure its tightly stored to avoid freezer burn.
Hungry for more? Why not try this easy recipe (in the spirit of Christmas, I thought I’d add in another!):
Turkey and mango noodle salad
In a large bowl, stir together 375g cooked brown rice noodles, 1 thinly sliced red onion, a peeled and sliced mango, 300g shredded leftover turkey and a large pack coriander leaves. Mix 2 tbsp homemade sweet chilli sauce (see recipe below) with the juice and zest of 1 lime and 1 tbsp sesame oil. Toss the salad in the dressing, season and serve.
Homemade sweet chilli sauce (yields 1 cup)
- 1 cup organic tomato sauce
- ¼ cup organic coconut syrup, rice syrup or raw, organic honey
- 2 tablespoons apple cider vinegar
- ¼ teaspoon cinnamon
- 1 dash ground cloves
- 1 dash all spice
Mix together, and done
For more nutritional and dietary advice book an appointment to kick start your 2019 and spice up your nutritional literacy. Book online or call Elevate today on (02) 9252 2225.