Imperfectly Paleo

The purple variety of brussel sprouts is slightly sweeter than its more common green brethren (which apparently also makes it more attractive to pests like slugs, making them a nuisance for farmers to grow). The leaves are also packed slightly looser than their green counterparts so require less cooking. In light of this, plus the fact that the beautiful colour fades with cooking, I decided to devise a raw recipe for them. Shaved Purple Brussel Sprout Salad  I stumbled upon this stalk of loveliness while grocery shopping and couldn't resist. It transpires that the bright purple/ red hue is a result of anthocyanin flavonoids which have antioxidant and anti-inflammatory properties. Purple/ Red Brussel Sprouts on Stalk Raw brassicas can be hard on the digestive system so a firm massage with salt and lemon juice will help to wilt and soften them as well as infuse flavour. The dressing is full of bold Asian flavours and sweet citrus which a sturdy salad like is ful

Belated Valentine's Day wishes to the old and young, singles and couples. May love fill your days and your days be full of those you love. Nut Butter and Jelly Chia Mousse This recipe can be made with either almond butter or peanut butter. I like it with strawberry jam (St Dalfours is a no sugar variety if you haven't the time or inclination to make your own) but again, the choice is yours. It's packed with good fats from avocado, fibre from chia seeds and natural sweetness from dates. Top as creatively as you like - I used some melted chocolate, freeze dried strawberry pieces, crushed almonds, cacao nibs and dried edible rose petals. Nut Butter and Jelly Chia Mousse Gluten-free, Grain-free, Dairy-free, Refined Sugar-free Serves 2 Ingredients : 1/2 large, pitted and peeled ripe avocado (approx 80g without skin and stone) 1/2 cup (75g) raw unsalted cashew nuts, soaked in filtered water for 6 hours/ overnight and drained 2 large soft medjool dates, pitted

I've been gazing admiringly at pictures of hasselback potatoes - a very fancy looking roast potato meets baked/ jacket potato hailing from Sweden. Then I discovered a slightly sad aubergine lurking in the refrigerator drawer and wondered whether I could possibly give him a hasselback makeover! Sweet Chilli Hasselback Aubergine  Aubergine alone can be slightly squashy and bland so I've added a punchy sweet chilli glaze ( NomNomPaleo has a great additive-free sriracha recipe that takes a mere 20 minutes to make). Serve as a vegetarian main or as a fancy schmanzy side dish. Can also be served cold. Sweet Chilli Hasselback Aubergine Grain-free, Gluten-free, Dairy-free, Nut-free Serves 2 as a side Ingredients : 1 medium aubergine, washed, dried and halved lengthways 2 tbsp raw honey (or maple syrup if vegan) 1 tbsp sesame oil 1 tbsp tamari (or coconut aminos) 1 tsp GF fish sauce 1-2 tbsp sriracha, to taste (great recipe here ) 1 tbsp sesame seeds To ga

Part smoothie. Part sorbet. All sorts of refreshing zinginess! So what if it's raining/ sleeting/ snowing/ blowing a gale outside. One can still dream of residing in tropical climes... Lime Smoothie Sorbet Bowl Lime Smoothie Sorbet Bowl Gluten-free, Grain-free, Dairy-free, Refined Sugar-free Makes 1 large bowl Ingredients : Big handful (1 packed cup) baby spinach, washed and dried 1/2 medium courgette (approx 3"), frozen in slices/ discs 1/4 medium ripe avocado, pitted and peeled Handful (1/2 cup) frozen mango chunks 1/2 a lime 1 medjool date, pitted 1/4 tsp matcha green tea powder 1/2 - 3/4 cup unsweetened dairy free milk, as needed (I use coconut) Optional garnishes of choice: lime slices, hemp seeds, dried edible flowers, extra lime zest, nuts, seeds, dairy free yogurt, unsweetened granola, cacao nibs etc Instructions : 1. Zest lime before cutting (less messy). Set aside. 2. Cut lime in half. Reserve half for another recipe and peel the remainin