Imperfectly Paleo

Arguably as simple as making a savoury smoothie really. This raw soup (served chilled) is so quick to make. Perfect for lunch or scale up the recipe and serve small bowls of it as a light and refreshing starter. Raw Miso Carrot Soup Raw Miso Carrot Soup Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free Serves 1 as a main or 2 as a starter Ingredients : 2 medium (approx 220g) carrots, peeled, trimmed and roughly chopped 1/2 inch piece of fresh ginger, peeled and roughly chopped 2 tbsp (30ml) miso paste 2 tbsp (30ml) tahini 3 tbsp (45ml) fresh orange juice 100-150ml filtered water sea salt and fresh ground black pepper to taste if needed Optional garnish: spiralised carrots, sesame oil, coriander leaves, pinch of chilli flakes, additive-free furikake (or sub sesame seeds and some crushed nori seaweed) Instructions : 1. Blend all ingredients together in a high powered blender, starting with 100ml of water and adding extra to thin it down if consis...

It was two years ago that I first published this recipe and a lot has changed in that space of time. All else aside, my little blog continues to chug along - admittedly at glacial pace and with, at times, so few page views that I am led to wonder why I bother. Except I know that the reason I bother is because this is my dream and it's what I love. What is there left in this life without dreams to nurture and creativity to channel? So on I go.  Whole Orange and Butternut Squash Breakfast Muffins Revisited I'm revisiting some oldies but goodies so as not to forget about these recipes. Sometimes us oldies need to know that we're still loved. I've tweaked this recipe ever so slightly from the original and added more accurate measurements and a pinch of nutmeg but in essence it's the same super easy muffin recipe, that uses a whole orange - skin, pith and all, and plenty of butternut squash. Enjoy. Whole Orange and Butternut Squash Breakfast Muffins Gluten...

An absolute doddle to make. The little pieces of apple add a hint of sweetness while the sauteed leeks give it a boost of flavour. Serve on top of a heap of shredded veg, salad or whatever sides you like.   Apple and Leek Meatballs Apple and Leek Meatballs Gluten-free, Grain-free, Dairy-free, Refined Sugar-free Makes 12, Serves 4 Ingredients: 500g minced pork (could use chicken or turkey) 1 small eating apple (approx 105g), peeled, cored and finely diced 1/2 medium leek, washed, dried, halved lengthways and finely sliced into half moons 1/2 tsp garlic powder 1/2 tsp sea salt 1/2 tsp fresh ground pepper 1/2 tsp ground cinnamon 1/2 tbsp olive oil (or other cooking oil of choice) Instructions: 1. Heat olive oil in a frying pan over medium heat. 2. Gently sautee leeks with a pinch of sea salt until soft and fragrant - do not brown them. Remove from heat and transfer to a large mixing bowl. 3. Preheat oven to 200 degrees celsius (approx 390 farenheit) and lin...

There are various national coffee shop chains in the UK that still refuse to acknowledge that dairy and gluten intolerances/ allergies are a very real thing. In the half a dozen plus local coffee shops (I live in the very unhip suburban sticks) there is only ONE coffee shop that actually sells DF and GF baked goods. In some cases there isn't even an alternative to dairy milk, resulting in a rather joyless black cup of basic coffee to accompany the empty side plate bearing the mirage of a muffin/cake/cookie,  rendering the entire experience a near zero-calorie (zero-fun) experience. Raw Coconut Bounty Bars Yes,  I know how unhealthy random snacking on treats is and I should be glad of the enforced redemption from sugar laden goodies but sometimes it's just nice to know the choice is mine. Last week I ventured to London, invoking all sorts of nostalgia for the pre-children me, where, with my rose-tinted glasses, I was impeccably dressed, had a dazzling career and lived ...

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...

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...