Paleo millionaires shortcake
300g pecan nuts
1 tbsp coconut oil or coconut butter, melted
3 medjool dates
60 ml maple syrup
150g melted coconut oil
180 g cashew butter
5 ml teaspoon vanilla extract
3 tbsp erythritol or xylitol, see TIP
pinch of sea salt
100 g coconut oil
60 g cocoa powder
1 tbsp maple syrup
2 tbsp erythritol or xylitol
5 ml tsp vanilla extract
pinch of sea salt
1 In a food processor place the pecans, oil medjool dates. Pulse until well combined. Press the
dough into a lined 20x20cm in baking tin to make the bottom crust. Place in the fridge.
2 In a small pan melt the caramel ingredients on a medium low heat for about 3 minutes (the maple,
erythritol, oil, cashew butter, and vanilla). Make sure to stir while everything melts to keep from burning. Let cool for a couple of minutes then pour over the top of the pecan nut base. Cover and
refrigerate for about 90 minutes or freezer for 30 minutes to let the caramel set.
3 While the caramel is setting, begin making the chocolate by melting the coconut oil in a small
pan first. Stir in the maple, cocoa powder, vanilla and salt. Make sure there are no remaining lumps, then remove from heat and stir in the erythritol and leave to cool. It is really important
that the chocolate cools or it will melt the caramel.
4 After the caramel has firmed up you can pour the chocolate over the top, spread with the back of
a spoon to even out the top, then cover and refrigerate for 30-60 minutes until firm.
5 Cut into 16 squares. Store in the fridge.
TIP - If you have a small blender or spice grinder you can blend the erythritol or xylitol to a powder so that it dissolves
Crab Courgetti with Walnut and Basil Pesto
125g fresh white crab meat (half a pack from The Fresh Fish Company)
150-200g yellow or green courgette/zucchini, spiralized
Pesto - pulse the following ingredients in a food processor
2 handfuls fresh basil leaves
3 or 4 walnuts
1tsp nutritional yeast (optional)
1 crushed garlic clove
1 tbsp extra virgin olive oil
Juice of half a lemon
Pinch of sea salt
1/4 tsp chilli flakes to serve (optional)
Place the spiralized courgettes in kitchen paper and squeeze out any excess moisture. Then place in a pan over a medium heat until water is released (a few
minutes). Drain in a colander and pat dry with kitchen paper again. Put back into the pan.
Add the crab and the pesto and warm through.
Sprinkle on chilli flakes to serve.
Fig and Almond Tart
30g fine coconut sugar plus 2
1 tsp baking powder
1/2 tsp ground
pinch of salt
1 large egg, lightly
4 tablespoons butter or coconut
butter, melted and cooled
6-8 fresh figs
1. Preheat oven to 180 degrees
and lightly grease an 8-inch fluted or sandwich tin.
2. In one bowl, mix together
the ground almonds, baking powder, cinnamon, and salt.
3. In another bowl, whisk
together the eggs and sugar until fluffy and thick then pour in the melted butter and mix again.
4. Mix the dry ingredients into
the wet, and whisk just until mixed. Pour the batter into the prepared tin.
5. Remove the stem from each
fig, then cut in half.
6. Arrange the figs cut
side up over the batter, pushing the figs gently into the batter.
7. Sprinkle the remaining 2 tsp
of coconut sugar over the figs, then bake for about 30 minutes or until the cake is set in the centre.
Cool to room temperature before
Meatballs with Courgetti
2 packs organic beef meatballs (about 20)
1 onion, finely chopped
3 carrots, peeled and finely chopped
2 celergy sticks, finely chopped
3 garlic cloves, finely chopped
1 tsp dried oregano
250 ml fresh chicken stock
250 ml passata
handful torn basil leaves
1. Sauté the meatballs in some olive oil in a casserole dish over a medium heat until browned all over. You might need to do this in batches. Transfer to a plate.
2. Sauté the onion in a little more olive oil for 5 minutes then add the celery and carrot and cook for another 5 minutes. Add the garlic and cook for 2 more minutes. Add the
3. Add the stock and passata and salt and pepper and the meatballs and bring to the boil. Reduce the heat, put the lid on a simmer for 30 minutes.
4. Add the torn basil leaves just before serving.
5. Serve with Courgetti, sweet potato chunks, spaghetti or rice.
Spanish Seafood Rice
400-600g Brill fillet, cut into
chunks (or other firm white fish)
8 scallops (or prawns/squid
4 tablespoons olive
2 red peppers, thinly
1 onion, finely
3 garlic cloves,
4 tsp sweet
375g arborio rice (or La Bomba
1.3 litres fresh fish
To serve - 1 lemon cut into
- Pre heat the oven to 180 degrees
- Heat the olive oil in a shallow casserole dish on a medium
- Sauté the onions gently for a few minutes then add the
peppers. Sauté for 5 mins until softening then add the garlic and paprika and cook for another few minutes.
- Add the rice and stir to coat.
- Add the fish and scallops and stock and bring to the
- Place in the oven for 25-30 minutes until the rice is
- Leave for 5 minutes to rest before serving with the
Dhal with Poached Eggs and Pea Shoots
Dhal with poached eggs and pea shoots
This is perfect weekend brunch food for me. I love the aromatic flavours with the eggs. If you can’t find pea shoots use chopped spinach or
200g red lentils
2 tsps turmeric
1 knob unsalted butter
2 tsps cumin seeds
1 tbsp coconut oil our ghee
1 small onion, finely chopped
2 cloves garlic, finely sliced
1/4 tsp kashmiri chilli powder (less if you can't tolerate to much heat)
1 tsp garam masala
1 tsp ground coriander
thumb-sized piece of fresh ginger, finely grated
4 cherry tomatoes, chopped small
Salt snd pepper
To serve - 4 poached eggs, finely chopped fresh coriander and chopped pea shoots.
1. Place the lentils in a pan and cover with enough cold water to come to around two inches above their surface. Bring to the boil (skim off any scum that rises to the top), and
reduce to a simmer. Stir in the turmeric and a generous knob of butter. Cover and leave to cook gently.
2. In a small frying pan, dry-fry the cumin seeds over a medium heat until toasted and fragrant (no more than a couple of minutes). Remove from the pan and set to one
3. Melt the coconut oil or ghee in the same frying pan and gently fry the chopped garlic, onion, chillies and the grated ginger and tomatoes. Once the garlic is golden, mix in
the toasted cumin seeds and the garam masala and ground coriander. Remove from the heat until the lentils are completely softened.
300g Mixed seeds (sunflower, pumpkin, linseeds, hemp)
50g Chia Seeds
50g Goji Berries
120g Cacao Nibs or more seeds and goji
tablespoons Cacao powder
tablespoons pumpkin seed butter
tablespoons Cacao butter, melted
tablespoons MCT oil, Coconut Butter, or ghee, melted
tablespoon Lucuma powder
tablespoon Xylitol (or coconut nectar)
Mix all the ingredients in a food processor then press into a lined 23 inch square tin. Place in the fridge for 2 hours before cutting into bars. Store in the fridge
for up to 2 weeks.
50g Carrots, julienned
30g french beans, julienned
20g white cabbage, finely sliced or shredded
30g pinapple or payaya, cut into small chunks
15g cherry tomatoes, cut in half
3 Thai chillies, seeds removed
5g toasted peanut, chopped
20g crispy dried shrimp (from Asian food shops)
10g garlic, chopped
2 teaspoons coconut nectar or honey
2 tablespoons lime juice
2 tablespoons fish sauce
1. Crush the garlic, chillies, shrimp in a pestle and mortar or blender. Add the peanuts, coconut nectar, lime and fish sauce. Mix well.
2. Mix the dressing with the vegetables.
3. Serve alongside grilled chicken (or even leftover roast chicken) or seafood.
Chestnut Flour Pancakes
250g coconut yoghurt (or other full fat yoghurt)
75g chestnut flour
30g coconut flour
1/4 tsp salt
1 tsp vanilla extract
1 very ripe mashed banana
2 tsp baking powder
1 tsp apple cider vinegar
1/2 tsp bicarbonate of soda
30g melted butter
Whisk the wet ingredients apart from the butter and incorporate into the dry ingredients. Let the batter sit for 20 minutes. Add the melted butter. Ladle 2 dessert spoons per pancake
into a hot non-stick pan. Cook until bubbles appear then turn over (about 2-3 minutes in total).
Serve with berries and a drizzle of maple syrup.
1 small shallot, finely chopped
1 teaspoons Dijon mustard
1 tablespoons walnut oil
1 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 bunch of watercress, thick stems removed
1 celery stick, thinly sliced
1 apple, cut into very small dice
2 tablespoon walnuts, coarsely chopped
In a bowl, whisk the lemon juice with the shallot and mustard. Whisk in the
and olive oils and season with salt and pepper.
medium bowl, toss the watercress with 3 tablespoons of the
dressing. In another medium bowl, gently toss the crab with the celery, apple,
and the remaining dressing. Season with salt and pepper. Transfer the
watercress to plates, top with the crab salad and serve.