Imperfectly Paleo

A smorgasbord of vibrant colours - glorious greens, ruby reds and glowing orange, flecked with pops of creamy hazelnut orbs. Roast Beetroot, Red Chicory, Kale and Hazelnut Salad Roast Beetroot, Red Chicory, Kale and Hazelnut Salad Gluten-free, Grain-free, Dairy-free, Refined Sugar-free Serves 2 (scale accordingly) Ingredients : 2 medium beetroots, washed, no need to peel 1 head red chicory, leaves separated 1 clementine, peeled and segmented (and membrane removed if you have the patience - for purely aesthetic reasons!) handful (approx 1/3 cup) toasted hazelnuts small handful flat leaf parsley, roughly torn 100g kale, stalks removed, washed and dried, torn into pieces 1 tbsp EVOO big pinch sea salt 1 tbsp lemon juice Maple Mustard Dressing (makes approx 1/4 cup): 2 tbsp (30ml) EVOO 1 tbsp (15g) dijon mustard 1 tbsp (15ml) lemon juice 1/2-1 tbsp (10-20g) maple syrup, to taste pinch sea salt and freshly ground black pepper, to taste Instructions : 1. Pre

These little cuties can be made in two 'flavourways' (if there is such a thing - think colourways in flavour terms!). My favourite is the Lemongrass and Strawberry but Ginger and Marmalade Thumbprint Cookies is a very close runner up. Just substitute Lemongrass with ground Ginger and Strawberry jam with Marmalade. Lemongrass and Strawberry/ Ginger and Marmalade Thumbprint Cookies Feel free to make some homemade jam and the internet is awash with recipes for chia jam, but St Dalfour's jams (high fruit content with no added sugar) are deliciously fruity and take a mere fraction of a second to open a jar! Lemongrass and Strawberry Thumbprint Cookies Dairy-free, Gluten-free, Grain-free, Refined Sugar-free Makes 8 Ingredients : 1 1/2 cups (150g) almond meal 1 tbsp (15g) coconut flour, sifted 1/2 tsp baking powder pinch sea salt 1 tsp dried lemongrass, finely ground 3 tbsp (45g) coconut oil, melted (use refined coconut oil if you prefer a less coconutty

This works as a rich, robust and tangy vegetable side dish alongside grilled meats or fish; or serve as a simple vegetarian main, bulked up with a smattering of toasted pine nuts or flaked almonds. Any leftovers can be served cold as a relish straight from the fridge. Best served warm, allowing the flavours to slowly absorb and intensify. Caponata Caponata Gluten-free, Grain-free, Dairy-free, Refined Sugar-free (Serves 4 as a side, 2 as a main) Ingredients : 2 tbsp olive oil 1 large aubergine, washed, dried and diced into 1.5cm cubes 1 medium red onion, chopped 1 stick celery, chopped 1 clove garlic, finely chopped 1/2 red or green (or mix) pepper, diced into 1.5cm squares 1 medium courgette, washed, dried and diced into 1.5cm cubes 1 tin (400g) peeled and chopped tomatoes 4 tbsp red wine vinegar 2 tbsp capers, drained sea salt and fresh ground black pepper to taste small handful fresh basil leaves, roughly torn optional: toasted pine nuts or flaked almonds

New Year New Post! Activity has been somewhat on the dormant side here on this blog for a while. Just life. What more can I say? Italian Sheet Pan Roast Rainbow Vegetables with Salmon What better way to welcome in the January blues with a rainbow platter of goodness. The kids love simple baked salmon; the chestnuts and sweet potato add natural sweetness, balanced with a tang of lemon juice at the end to complement the Italian seasoning. Also works as an easy and colourful vegetable side dish without the salmon. Italian Sheet Pan Roast Rainbow Vegetables with Salmon Grain-free, Gluten-free, Dairy-free, Refined Sugar-free Serves 2 Ingredients : 2 salmon fillets (approx 120g each), skin on 225g brussel sprouts, trimmed and halved/ quartered depending on size (leave whole if tiny) 1 medium carrot, peeled and sliced into 1/2" discs 1 medium sweet potato, peeled and cut into 1/2" cubes 1/2 cup (100g) cooked and peeled chestnuts (I use the vacuum packed ones)