Holiday Recipe + Nutritionist Offer

Healthy Eating During the Festive Season

We all know that Christmas does not just include Christmas lunch, rather the celebrations begin well before and continue into the New Year. During this period, our normal routines are challenged and following healthy eating and drinking guidelines are often dismissed.

However, by including specific foods on a daily basis, we don’t have to relinquish healthy eating completely. The following recipe is a great way to keep our most important organ of detoxification, the liver, primed to support us, especially during the festive season.

The liver is an important organ and gland that is responsible for over 500 functions that support metabolism, digestion and detoxification, as well as immunity amongst a host of other important functions. Key functions of the liver – it excretes bile which transports waste products and breaks down fats during digestion; metabolises harmful substances such as alcohol and drugs out of the blood; metabolises macronutrients so the body can utilize them and stores glycogen, an energy source, and vitamins so the body can use this later.

Beneficial nutrients required for optimal liver health:

Cruciferous vegetables- great source of fibre, containing antioxidants and phytochemicals to protect the liver, maintaining it in top condition.


  • Broccoli, broccoli sprouts, Brussel Sprouts, cauliflower, cabbage and kale
  • Berries – rich in fibre and antioxidants
  • Nuts – abundant in healthy unsaturated fats. Studies show that 28 g of walnuts daily may reduce the risk of developing non-alcoholic fatty liver disease.
  • Beans – low in saturated fats and high in fibre

Festive Brussels sprouts and Chickpea Salad with Cranberries and Walnuts

Recipe adapted from The Domesticated Wolf


  • 3 cups Brussel sprouts, raw, shredded.
  • 3 T olive oil
  • 2 T lemon juice
  • 1.4 tsp Himalayan salt
  • 1 cup chickpeas, cooked.
  • 1/3 cup cranberries, dried
  • ¼ cup walnuts, roughly chopped


  • In a large bowl, combine the shredded Brussel sprouts with olive oil, lemon juice, salt and chickpeas and cranberries. Toss to combine and set aside.
  • In a heavy bottom pan, toast the walnuts over medium to low heat until warm and fragrant – 3-5 minutes.
  • Toss the Brussel sprouts mixture with half the toasted walnuts and season with salt.
  • Plate the salad and top with remaining walnuts and serve immediately, or refrigerate and serve cold, topping with walnuts.

For extra flavour and Christmas cheer add a sprinkle of pomegranate arils and a drizzle of pomegranate molasses.

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