Imperfectly Paleo

The new year invariably brings with it a host of new convictions for the ensuing months ahead: whether to eat less, move more, give up bad habits or adopt health-enhancing fresh ones. One of our family's intentions is to aim for one meat-free meal a week. Warm Sweet Potato, Celery and Hemp Hearts Bowl My husband was the first to moot the idea (surprising in that he is the most wedded to the notion of a meal not being a meal in the absence of a meat component). I have long considered moving to a more plant-based mindset for reasons of giving the digestive system a break, environmental uneasiness and also potentially cost effectiveness (in hindsight the latter seems misguided). My daughter was deeply sceptical at the idea of roasted aubergine instead of roast chicken (but when I rolled out stuffed peppers with a side of quinoa she declared it delicious!). My son has often proclaimed his desire to be a vegetarian, down to his general dislike of the texture of meat, yet suddenly

Sort of like a green hummus spiked with a kick of wasabi and an extra boost of antioxidant from the matcha green tea. Adjust the level of heat by adding more or less wasabi as preferred. Wasabi and Matcha Green Pea Dip Strictly speaking peas aren't technically paleo but hey, that's why this blog is 'imperfectly' paleo - I don't have a problem with the humble petits pois. Wasabi and Matcha Green Pea Dip Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free Makes 1 bowl (approx 2 cups) Ingredients : 150g petits pois (small green peas), defrosted 1 inch piece courgette (zucchini) small bunch fresh coriander 2 tbsp tahini 1 tbsp extra virgin olive oil (EVOO) juice of 1/2 lemon 1/4 tsp minced garlic 1/4 tsp cumin powder 1/4 tsp wasabi powder (or more to taste) 1/4 tsp matcha green tea powder sea salt and fresh ground black pepper to taste optional: chili flakes and coriander leaves to garnish Instructions : 1. In a high speed b

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

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

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

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)

When I am 'cooking' for just myself I revel in the freedom of not worrying about juggling all the likes and dislikes of every member of the family. This is one of my favourites - and every single ingredient is hated (not just disliked) by at least one if not all of my lovely family! And the best thing about making this for myself is that it's a doddle to prepare and doesn't even require cooking. Seaweed Cucumber and Radish Salad Seaweed is a great source of iodine, good for gut health and full of nutrients eg calcium, folate, magnesium. It also aids detoxification and has been claimed in studies to help regulate hormones. Whatever the benefits I love the natural saltiness and it always tastes great with a sesame oil and ginger based dressing. Seaweed Cucumber and Radish Salad Grain-free, Gluten-free, Dairy-free, Refined Sugar-free Serves 1 as a main, 2 as a side Ingredients: 10g mixed dried seaweed, hydrated and drained 2-3 inch cucumber, finely sli

Slow roasting/ cooking any joint of meat is so time and energy consuming that it seems churlish not to cook plenty in one go to lower the cost per portion! This is what happened when I roasted a rather enormous joint of beef and the children declared with such exasperation, "Not beef again " that I knew it'd take a bit more pizazz to make this theoretically economical way of cooking actually work in practise! Thai Beef Salad This recipe works just as well for other leftover meats - I have done it with leftover turkey... Thai 'Turkey' Salad with Cold Roast Kabocha Squash and baked salmon... Thai 'Salmon' Salad  and it tastes great regardless. Thai Beef Salad Grain-free, Gluten-free, Dairy-free, Refined Sugar-free Serves 2 Ingredients: Salad: approx 2 handfuls (1.5 - 2 cups) shredded or chopped cold roast beef (or substitute other cooked meat or a handful of roasted cashews for a meat-free alternative) 1/4 head of red cabbage (

I love a good salad for lunch - mostly because I am lazy and salads are quick to make and require minimal washing up! This one is hugely versatile, super delicious and most importantly, super quick to whip up. Avocado Tuna with Ginger Lime Salad

Cherries are one of my favourite fruit. Ironically and somewhat sadly, the cherry tree in our garden has just been diagnosed terminal by a tree surgeon. But to be honest, despite the prettiness of the pink blossom, in all the years it didn't once bear any fruit. These cherries are clearly not from our tree! Cherry Cucumber and Celery Salad Serve this alongside roast duck, in a big colourful platter for a barbecue accompaniment, or just with a sprinkle of toasted nuts for a simple lunch. Cherry Cucumber and Celery Salad Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free Serves 1 as a main, 2 as a side Ingredients : 1/3 medium (100g) cucumber 1 stick celery, chopped 100g cherries, pitted and halved small bunch (16g) coriander, roughly chopped handful of rocket/ watercress leaves 1/2 tbps rice wine vinegar 1 tbsp extra virgin olive oil (EVOO) big pinch sea salt and fresh ground black pepper Instructions : 1. Slice cucumber in half lengthways

Celeriac is a foodstuff that leaves me polarised from the rest of my family in my unending love for it - roasted, mashed, grated, pureed into soup and even blended into smoothies (yep, I am that crazy for it). Everyone else hates it - in even its most benign guise. Hey ho. That's why I eat it for lunch when the kids are at school and my better half is at work ;oP Smoked Salmon, Celeriac and Rocket Salad

Happy Chinese New Year of the Rooster for tomorrow! Sending out good wishes to all for the lunar year ahead! Miso Aubergine Salad   Yes, I am fully aware that miso is not considered 'paleo' but I'm Chinese and soy has featured fairly prevalently throughout my dietary lifetime - whether I consumed it a lot (while in Asia) or not at all (in my early Paleo days) has made little discernible difference to the way I feel. Some may argue the damage is stealthy and I will rue my indifference but I'll take my chances.

Even though this was a side dish I made for Christmas Day there's no reason it should only be rolled out on an annual basis. Red cabbage is still plentiful and the balance of juicy sweet pomegranate and apple against the tangy sharpness in this dish makes this a thoroughly moreish remake of an oft underrated vegetable. Sweet and Sour Red Cabbage with Pomegranate

If you want to stumble across some of this delightful purple 'Buttonhole' kale, you could hunt it down in your local Waitrose store. It has a lovely mild, almost sweet flavour and looks really pretty to boot! Pair it with the zingy and creamy cashew sauce and you have a simple lunch or a beautiful side dish. Roast Purple Kale with Lime Cashew Sauce

This can be used both as a lovely vegetarian main or as a vegetable side. Feel free to substitute the pumpkin seeds for another seed and toast them if you have both time and a penchant for extra crunch. I love to eat mine alongside a big salad as a main or with a quick sautee of vegetables when the idea of washing a pan isn't too hard work! Lazy? Very! Tahini Aubergine with Parsley and Pumpkin Seeds

I make so many variations of this salad in the summer. It is super quick to make, satisfyingly crunchy and fresh. Add or omit whatever salad bits you might have lurking in the fridge; as long as there is a juicy piece of seasonal stone fruit, the aromatic crisp crunch equivalent to fennel and the hydrating freshness of cucumber and mint! An effective #happinesshack is a big bowl of this salad in the warm sunshine; my little robin friend flitting by the cherry tree in the garden.... Summer days...   Fennel Peach and Cucumber Simple Summer Salad

Juicy sweet peaches, fresh mint, creamy avocado, crunchy pistachios and earthy beetroot, topped with flakes of subtle pink trout. A perfect summer salad. Alternatively, leave out the fish and serve as a large side platter to accompany barbecues all season long... Peach Mint Avocado and Pistachio Salad with Trout and Moroccan Spiced Dressing

Summer is here (in theory)! My lovely husband has awoken the barbecue from its state of hibernation and I am looking forward to relaxing meals al fresco. Again, relaxing in theory owing to the cooking being passed baton-like to the man of the house! Except in reality, barbecues aren't just about throwing a bunch of meat on the barbecue while laughing with carefree abandon over a chilled Pimms. If only. Red Cabbage Fig and Pistachio Moroccan Salad

Aside from being beautiful with the two tone jewel shades without a single E number in sight, red and golden beets provide a subtle diversity in nutrients and flavour. Two Tone Beetroot Spiralised Salad