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...

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) ...

The stuff of chocolate-centric dreams... Top with a handful of gluten-free granola and a few berries or spoon over a pud. Chocolate Beetroot Cashew Cream Chocolate Beetroot Cashew Cream Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free Serves 1 Ingredients : 1/4 cup (35g) raw unsalted cashew nuts, soaked overnight in filtered water 1 medium (65g) cooked, cooled and peeled beetroot 1/4 medium ripe avocado flesh (40g) 1 large (15g) soft medjool date, pitted 1/4 tsp vanilla extract 2 tbsp unsweetened cocoa or cacao powder 6 tbsp unsweetened coconut milk (plus extra if needed) Optional toppings: grain-free granola, berries, edible dried flower petals Instructions : 1. Blend all ingredients (not toppings!) until smooth and creamy, adding a dash extra coconut milk if needed). 2. Decant into serving bowl and add toppings if desired. Eat immediately.

I have been re-reading Gretchen Rubin's 'The Happiness Project' in a bid to reboot my own happiness level. Much of what she says strikes a poignant chord. Happiness: my children on a beautiful spring day Depending on the individual, the route to DIY contentment will vary wildly and not many of us can attest to having 12 minutes free let alone 12 months to experiment with all the facets Gretchen explores in her book. My five key personal takeaways to unlocking my gateway to happiness lie roughly in the areas of: 1. Sleeping and exercising better 2. Decluttering and organising 3. Launch a blog and enjoy the fun of failure (you are reading the evidence of this!) 4. Mindfulness 5. Practising gratitude The problem is that every time I have tried to build good habits to tackle and enforce each of these areas, correlating bad habits have an uncanny knack of sneakily sidling their way to the forefront, eventually obscuring all trace of existence of their bett...