Vegetarian options for Christmas just got easier with the help of “live food” eatery Fire Light, owned and operated by Chef Ben Tsedek Ben Yehuda who shows Thursday Food how to enjoy healthy holiday fare. Here are a few festive picks.

(Photos: Garfield Robinson)

Live String bean Salad

(The olive oil softens the string beans, making them easier to digest. It also helps to temper the harshness of the Scotch bonnet pepper.)

Ingredients:

1 ounce cold pressed olive oil (for softening)

1/4 tsp white pepper

1 medium onion

1/4 lb carrots

1lb string beans

1/2 Scotch bonnet pepper

Method:

Shred carrots, cut string beans into wedges and mince, then dice onion. Pour the olive oil onto the mixture and toss together until covered. Allow to marinate for 5-10 minutes before tossing in the white pepper. Serve chilled.

Almond Seaweed Nut Loaf

(Food processor required)

Ingredients:

4 cups almonds (soaked in spring water for 12 hours)

2 cups sweet carrots (chopped)

12 nori (seaweed) sheets

1/2 tsp salt

4 tbsps celery (chopped)

1/2 cup coconut water

Method:

Add all ingredients to a food processor and grind until you have a smooth consistency.

Form into desired shape and serve.

Fire Light Sushi

(Food processor required)

Ingredients:

2 cups sunflower seeds

1/2 cup chopped escallion

1 Scotch bonnet pepper

1/2 tsp sea salt

2 medium cucumbers

2 medium carrots

1 sweet pepper

1 large avocado

6 nori (seaweed) sheets

Method:

Add sunflower seeds, Scotch bonnet pepper, escallion and sea salt to a food processor and grind until you have a dough-like consistency.

Place mixture in a nori sheet, be sure to spread it evenly across.

Chop the remaining ingredients into medium-sized strips and place one of each on the centre of the sheet (atop the spread).

Roll into a cylindrical shape and seal the ends with water. (You can find helpful tutorials and images on the internet on how to properly roll sushi).

Slice and serve chilled.

Stir-live Broccoli In Cauliflower Salad

Ingredients:

4 Broccoli heads (cut into flowers)

2 cauliflower heads (cut into flowers)

3 carrots (julienned)

3 ounces cold pressed olive oil

1 tsp sea salt

1 cup ripe papaya (crushed)

Method:

Combine all the ingredients in a large bowl, toss together in olive oil and allow to marinate for 5-10 minutes.

Refrigerate and serve.

Stir-live Rye Rice

(This is Fire Light’s live (raw) version of stir-fried rice)

Ingredients:

1 tsp sea salt

1 cup Rye berries

1 medium carrot (shredded)

2 large pak choy leaves (julienned)

1/2 cup cold pressed olive oil

Method:

Soak the rye berries in spring water for two days prior to use, changing the water once daily. Then drain, add the remaining ingredients and sprinkle with salt.

Toss together in olive oil and serve.

Fire Light’s Sorrel Raisin Drink

(Raisins are added to the drink because it is high in iron, thus facilitating the absorption of the Vitamin C in the sorrel and guavas. Cane juice is used as a sweetener.)

Ingredients:

1/2 cup cane juice

1lb sorrel (uncooked)

1 cup raisins

3 sweet, ripe guavas (halved)

2″ ginger (chopped)

64 ounces (8 cups) coconut water

Method:

Add guavas, ginger and sorrel to your blender, then pour in coconut water and blend until smooth.

Strain the mixture, add the raisins and blend again until the consistency is smooth.

Refrigerate and serve.