RECIPES: Christmas energy baubles and Salmon & Dill rillettes

The Health Boost give us two festive recipes for you to try

If you want that festive spiced biscuit taste without the sugar spike, then give these baubles a try.

The Health Boost Tip
These balls offer a good balance of naturally occurring sweetness (dates and cranberries), protein (chia seeds) and essential fatty acids (almonds). We recommend making double or triple and storing in the freezer for when that sweet need strikes.

Serves: 12
Prep time: 15 minutes
Setting time: 1 hour

Ingredients:
• 6 large pitted Medjool dates
• 125g dried cranberries
• 2 cups ground almonds
• 2 tablespoons of chia seeds
• 2 tablespoons of almond butter
• 2 teaspoons mixed ground spice
• 1 teaspoon vanilla extract

Method:
1. In the bowl of a food processor, add the dates, cranberries and vanilla and pulse until well combined and forming a sticky paste.
2. Add in all the remaining ingredients.
3. Pulse until a dough forms. The dough will be thick and sticky and easy to handle to form the energy balls. If too dry, add a little warm water. If too wet add a little extra ground almonds.
4. Roll into 12-15 medium sized balls.
5. Store in the fridge in air tight container to set for a few hours.
6. These will keep for over a week in the fridge or can be frozen.

Salmon & Dill rillettes

Looking for a healthy festive starter or canapé?

The Health Boost Tip
This salmon dish is rich in protein and all important omega 3 essential fatty acids. It will keep in the fridge for 2-3 days and so can be made in advance.

Prep time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

Ingredients
• 400g fresh salmon fillets
• 100g smoked salmon
• 1 lime
• 125g full fat Greek yoghurt
• 20g fresh dill
• Sprig of thyme
• Couple of bay leaves
• Black pepper
• Water

Method:
1. Bring a pan of water to simmer.
2. Add 2 bay leaves a sprig of thyme and half the dill.
3. Add the salmon fillets, cover and cook for 10-15mins.
4. Once cooked, remove from the pan, remove the skin, add to a large bowl and breakdown with a fork .
5. Cut the smoked salmon into small pieces.
6. Add smoked salmon and Greek yoghurt to the large bowl and mix with poached salmon.
7. Add other half of dill, finely chopped and mix well.
8. Squeeze juice of one lime into the bowl and mix some more.
9. Pinch of salt.
10. Pepper to taste.
11. Transfer to a jar and keep in the fridge.