Imperfectly Paleo

My time is precious. It is limited. The demand for it well exceeds its potential supply. If only someone would bestow me a Time-Turner a la Hermione in Harry Potter, then I could achieve so much more... Chinese Red Date (aka Jujube) and Walnut Raw 'Cheese'cake My mum has been feeding me Chinese red dates since forever - in soups, infusions, desserts - it is an essential Chinese 'superfood' (indeed pre-dating the term 'superfood' itself) with purported anti-inflammatory and calming properties. Recently she brought me some delicious snacks from Hong Kong - simply individually wrapped pitted Chinese red dates (aka Jujube) encasing a single walnut - so simple and such a perfect combo that I was inspired to make a dessert based on it. Chinese Red Date (aka Jujube) and Walnut Raw 'Cheese'cake Grain-free, Gluten-free, Dairy-free, Refined Sugar-free Makes a small 12cm diameter cake Ingredients : Base: 1/2 cup (65g) raw unsalted walnuts 1/2

This recipe recycles leftover meatloaf, into a low maintenance, minimal effort second supper. One Pan Meatloaf Stuffed Roast Squash with Asparagus Meatloaf is a very lazy dinner menu option - literally mix 500g of minced pork (or chicken or turkey or a mix) with a few tablespoons of spices of choice (my favourites include 1tbsp cumin and 1tbsp ground coriander, but Chinese 5 spice, oregano, basil, etc all work well), a tsp of garlic powder and onion powder, an egg to bind and a tbsp of coconut flour to add firmness and plenty of salt and pepper.  Press firmly and neatly into a loaf tin and bake at 175 degrees celsius for about 45mins-1hr or until cooked through.  Delicious add-ins to the meatloaf mix are: - cooked spinach (make sure to squeeze out all the liquid before adding to the meatloaf mix) - pan fried chopped mushrooms (again, cook until liquid evaporated) - grated squash or carrots (squeeze out liquid) - coconut aminos and thai fish sauc

I'm not American and I've only eaten Pumpkin Pie once - when I was very kindly but rather randomly invited to a Thanksgiving dinner on my first night in Japan, surrounded by a bunch of complete strangers. As a result, I'm not convinced it is a dessert that invokes a particular warm and fuzzy sentimentality. That said, I am an unapologetic fan of pumpkin and all the warm spices that accompany it in its seasonal pie incarnation. Spiced Pumpkin 'Panecotta' Pie Pud   This version is a hybrid of Crustless Pumpkin Pie meets Panecotta - slightly less custard-y and more of the wobble of a panecotta. Spiced Pumpkin 'Panecotta' Pud Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Nut-free Makes a 15cm/ 6" pud Ingredients : 225g (just over half can) unsweetened pumpkin puree 1 medium ripe avocado, peeled and stoned 1 large ripe banana 1 small soft date, pitted 100ml coconut milk, cold 100ml coconut milk, heated to very warm but not