Malankara World Journal - Christian Spirituality from an Orthodox Perspective
Malankara World Journal
Merry Christmas!
Volume 5 No. 320 December 23, 2015

III. Recipes

Recipe: Christmas Eve Salad

by Dr. Shila Mathew, MD., Food and Living Editor, Malankara World

A traditional Mexican dish served on Christmas Eve.

Christmas Eve Salad


2 15-ounce cans Sliced Beets, drained, 1 tablespoon liquid reserved
2 grapefruit, peeled, sliced into -inch slices, seeded
Iodized Salt, to taste
Ground Black Pepper, to taste
cup Sour Cream
3 tablespoons Light Agave Nectar, divided
5 tablespoons lime juice (about 3 limes), divided
1 cup peeled and grated Granny Smith apple
2 tablespoons chopped cilantro
cup pomegranate seeds (about 1 pomegranate)
4 cups Spring Mix


Layer the beets and grapefruit in an alternating single layer on a serving platter. Season to taste with salt and pepper.

In a small bowl, combine the sour cream, reserved beet juice, 1 tablespoon agave nectar and 1 tablespoon lime juice. Season to taste with salt and pepper. Drizzle over the layered beets.

In a small bowl, combine the remaining agave nectar and remaining lime juice. Stir.

In a medium bowl, combine the apple, cilantro, pomegranate seeds and lime juice mixture. Toss until well combined. Season to taste with salt and pepper. Place the apple mixture in a line down the layered beets.

Serve with a bowl of spring mix for a complete salad.

TIP: Fresh beets may be substituted if available. Preheat oven to 425 F (220 deg C). Wrap 2 whole beets in foil and roast for 40-50 minutes until fork tender. Use a paper towel to remove the skin and slice into -inch rounds.

Prep Time: 20 minutes

Servings: 4

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen

Recipe: Hazelnut Hot Chocolate

4 cups 2% Milk
4 tablespoon Baking Cocoa Powder
1/4 cup Granulated Sugar
6 tablespoon Hazelnut Spread
1/2 teaspoon Ground Cinnamon
1/2 cup Irish Cream (optional)
Whipped Dairy Topping
Milk Chocolate Bar, shaved (optional)


In a medium saucepan, combine all the ingredients except the whipped dairy topping and shaved chocolate.

Stir occasionally until sugar and hazelnut spread are dissolved and the mixture is heated through.

Garnish with whipped dairy topping and milk chocolate shavings.

Prep Time: 3 minutes
Cook Time: 10 minutes

Yield: 3 Servings

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen

Recipe: Real Ginger Ale Recipe

by Dr. Ben Kim


1-inch piece of ginger root, peeled
1 medium tangerine, quartered
1 pint of red grapes, with seeds
2 cups of watermelon, with rind, cubed
4 ounces of sparkling mineral water


Push ginger root, tangerine, grapes, and watermelon through a juicer.

Add mineral water to juice and stir well.

If you use a strong blender in place of the juicer, use some of the sparkling mineral water to get the ingredients going and add the remaining water once the ingredients are blended together. Depending on the strength of your blender, you may need to use a strainer if you prefer a clear ginger ale.

Because this recipe for natural ginger ale calls for quite a bit of fruit juice, it's best to have it only occasionally. If you have trouble maintaining a healthy blood sugar level, you can juice a 1/4 slice of fresh ginger root with six leaves of romaine lettuce, 3 ribs of celery, and 2 carrots for a ginger-flavored green vegetable drink.

Recipe: Mixed Fruit Shake


1 banana, chopped
1 cup non/low-fat mixed-berry yogurt
1/2 cup skim milk
1/2 cup sliced strawberries or
3 1/2 tablespoons strawberry jam
1/4 cup kiwi, peeled and sliced
1/4 cup orange juice concentrate
1/4 cup chopped dates
2 tablespoons wheat germ
6 ice cubes


Place all ingredients in blender, add ice cubes and mix well.

Yield: 2 servings

Nutritional Information:

Serving size: 1 1/2 cups
Calories: 215
Fat: 0 g
Cholesterol: 0 g
Protein: 9 g
Fiber: 3 g
Sodium: 60 mg

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