To avoid future hours spent slogging away at the gym, try hosting a healthy dinner party this holiday season!DrinksKombucha is so hot right now - and for good reason! This drink (which you can either brew at home or buy from stores), comes filled with beneficial bacterias, which are great natural detoxifiers. Obviously, you can’t throw a dinner party without providing some chilled beverages!Pink Kombucha Cocktails5470682961_17b819c977_zServes 8What you need:- 4 tsp pink peppercorns

  • 2 punnets of strawberries
  • 8 shots of Gin
  • 2 tsp agave nectar
  • 2 tsp pink salt
  • 4 cups Ginger Lemon Kombucha
  • Lemon slices for garnish

Method:- Crush peppercorns and strawberries

  • Place both in a cocktail shaker with gin, agave syrup, salt and ice
  • Shake well, then drain into a highball glass over fresh ice
  • Top with kombucha and garnish with remaining strawberry

FoodThere’s no need to worry about the various diets your friends may follow, these simple foods cater to every palate!AppetisersHummusWithout a doubt, the best hummus every made in the history of man. hummusMakes about 1 kgWhat you need:- 150 grams dried chickpeas

  • ¼ teaspoon baking powder
  • 5 cloves garlic, peeled
  • 400 grams raw tahini
  • 1 teaspoon salt
  • pinch of ground cumin
  • 100 ml lemon juice
  1. In a large saucepan or bowl soak the chickpeas in cold water (at least 4 times the quantity of the dried chickpeas) for at least 12 hours – overnight is good. Make sure that the quantity of water is at least 4 times that of the dried chickpeas. Change the water at least twice during this process.
  2. Drain the chickpeas and rinse well. Transfer to a large saucepan with a lid. Cover with at least double the quantity of water to the chickpeas and bring to the boil. Cook over medium heat with the lid on for 2 hours, topping up the water as necessary.
  3. After 2 hours, if the chickpeas are soft enough, add the baking powder. (If not, continue cooking until they soften up). Cook for a further hour or until the chickpeas start to break down but are not mushy.
  4. Put the garlic in a food processor (don’t use a stick blender) with 200ml water and blend to a very smooth consistency. Put through a sieve and keep the liquid, discarding the puréed garlic.
  5. Drain the chickpeas. Put them in a food processor and blend to a smooth paste, this will take about 7 to 10 minutes.
  6. Add the tahini, reserved garlic water, salt and cumin and blend well, scraping down the sides occasionally, and adding more water if necessary. Transfer to a large mixing bowl. Add the lemon juice and gently whisk in (you do not want to over-aerate the hummus and lose the dense consistency). Store in a sealed container in the fridge for up to 5 days.

_Recipe by Michael Rantissi from "__Falafel for Breakfast" (__Published by Murdoch Books)_Zucchini flowers stuffed with cashew butter and salsaThe most delicious flowers you will ever eat! tk_squashblossoms_1What you need:Cashew butter:- 2 cup raw cashews, soaked in water overnight

  • 1/2 cup filtered water
  • 2 tbsp yeast flakes
  • Lemon, zested
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Salsa:- 1/2 cup chopped Sicilian olives

  • 1/2 cup chopped cashew nuts
  • 2 tbsp chopped parsley
  • Squeeze lemon
  • 2 punnet cherry tomatoes, diced finely
  • 2 tbsp olive oil

Method:1. Cashew Butter: place all ingredients into a food processer and blend until creamy and well combined, add extra water until desired consistency is reached, set aside 2. Salsa: combine all ingredients in a bowl and set aside 3. Take spoonful’s of the cashew butter mixture and stuff into zucchini flowers, push mixture right to the base of the flower to get more in. Repeat until all flowers are stuffed. 4. On a low heat, heat some olive oil in a pan, place the filled zucchini flowers gently on the pan, season and cover with a lid. Turn every couple of minutes until lightly brown and cooked. 5. Serve with the fresh tomato, olive and cashew salsa.

MainsMoroccan Chargrilled Chicken Salad (available from Marley Spoon from 28 November)printid00466hero_morrocanchickensalad_346_badgeWhat you need:- 1 orange

  • 1 garlic clove
  • 2 chicken breast fillets
  • 1½ tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • ¼ tsp ground cinnamon
  • 1 celery stalk
  • 1 shallot
  • 1 can chickpeas
  • 40g slivered almonds
  • 20g mint
  • 75g baby spinach leaves
  • Salt and pepper
  • Extra virgin olive oil

Method:1. Cut the ends off the orange so that it sits flat. Remove the skin, being careful not to cut into the flesh. Hold over a large bowl and cut down either side of the white membrane. Push gently so that the segments fall out. Repeat with all orange segments. In a separate bowl, squeeze the remaining orange to extract the juice. 2. Finely chop the garlic and add to the bowl with the juice and 1 tbs oil. Season well with salt and pepper. 3. Heat a chargrill over medium-high heat. Lightly spray the pan with oil. Rub the chicken with the spices. Add chicken to the chargrill and reduce heat to medium. Cook for 4-5 mins each side or until cooked through. Set aside for 3 mins before thickly slicing, 4. Meanwhile, thinly slice the celery on the diagonal. Thinly slice half of the shallot (reserve remaining half for another use). Drain and rinse the chickpeas. Place the almonds in a small frypan and toast for 3 mins over medium heat. Pick the mint leaves (discard stems) and tear larger leaves. 5. Add the celery, shallot, chickpeas, baby spinach, chicken, orange segments and half of the mint to the juice mixture and gently toss to coat. Sprinkle with almonds and remaining mint.

**Dessert!**No dinner party is complete without dessert. Here’s a good one that is also super healthy (in moderation!)Raw Caramel Slicescreen-shot-2016-11-04-at-3-27-33-pmBase:- ½ cup Almonds

  • ½ cup Peanuts or Cashews
  • ½ Cup medjool Dates
  • ½ Cup coconut (shredded)
  • Caramel:
  • ½ Cup hulled Tahini
  • ½ Cup raw Honey or agave or Maple

Chocolate:- ½ cup coconut butter or Oil

  • ½ Cup Cacao
  • 2 sachets stevia or a few drops of liquid stevia (or any sweetener to taste)

How to bring it together: 1. Line a 22cm round non-stick tart or cake tin with baking paper 2. Combine almonds, peanuts/cashews, dates and coconut in a food processor until sticky 3. Place combined mix into tin and press down firmly to create a ~1cm thick base 4. Combine Tahini and honey in a food processor until thick and smooth. Pour over the base and spread out evenly with a spoon or spatula 5. To make chocolate, mix the cacao and sweetener together first and then mix through the coconut oil (or melted coconut butter) with a spoon until smooth and shiny 6. Pour chocolate over caramel layer and evenly spread out with spoon. 7. Place in freezer for 10-30 minutes to set

Recipe by @ausfitnessbloggerSign up to Marley Spoon to throw the BEST dinner parties every night! If you sign up in November, you could win a massive prize we're giving away including 2 weeks of Marley Spoon free, a CuisinArt food processore and ScanPan non-stick pan!