breakfast

Paleo Blood Orange & Cocoa Nib Marmalade

Paleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib Marmalade

Yeah this stuff is pretty darn special! As you can clearly see!

I have always had a thing for jams and marmalade. I used to absolutely love making jams but what I always had hated was the sheer amount of sugar that you had to put into the damn stuff! Not this marmalade, no siree – this marmalade uses only 1/3 of a cup of sugar to 6 oranges. Not too shabby.

The texture of this marmalade isn’t a solid jelly type that you would get it is a lot softer and more spreadable but it still tastes like marmalade and not any ordinary marmalade. Yes it is bittersweet but the flavour is just so much more than that – it is a fresh orange taste coupled with a complex chocolate flavour. It truly is beautiful. In a nutshell it smells and tastes like the best and freshest chocolate orange you could ever imagine.

This is perfect generously spread over some of my Paleo Granary Bread, Superfood Pancakes or even spooned over some coconut yogurt!

So, what an earth made me chuck some cocoa nibs into my marmalade mix? Quite simply I love anything chocolate orange but the wonderful folk over at Naturya supplied me with some of their exquisite products to get creative with and I have had these gorgeous nibs sat around getting nibbled on and sprinkled over everything and anything. All I will say is that there will be a lot more of the cocoa nib coming your way in the near future, but in a savoury form!

I have made the method for this recipe as simple as possible as real marmalade making is all faff, muslin cloths, you name it – it is just not for me, at least not when I am running a house full of children and animals. All you will require for this recipe is a stove top, a pan, a wooden spoon and something to store your marmalade in. Simples.

This recipe will require you to add in some orange rind, however if you aren’t a fan of the rind in marmalade simply zest 1 of the oranges before juicing.

Yields: Roughly 350g 

Preparation Time: 10 minutes

Cooking Time: 20- 30 minutes

Ingredients:

Juice & pulp of 6 blood oranges (reserve the rind of 1/2 blood orange)
1/3 cup coconut sugar
1/4 cup Naturya cocoa nibs
1 tsp tapioca flour dissolved into 1.5 tsp water

Method:

  1. Juice all of the oranges and save the pulp too – I find that this gives the marmalade that bit more of a fruity bite to it. Ensure that you save the rind of 1/2 of an orange.
  2. Cut the rind in half and slice thin strips lengthways, I definitely wouldn’t cut a strip any thicker than 5mm.
  3. Combine all of the ingredients (except for the tapioca flour) into a pan and place onto a medium heat. Bring the mix to the boil being sure to stir frequently to prevent burning.
  4. Once boiling reduce the heat and leave the mixture to simmer. Simmer until the majority of the liquid has reduced and it coats the back of your spoon well.
  5. Remove the pan from the heat and pour in your tapioca flour thickener stirring vigorously. Return the pan to the heat and heat for 1 minute until thick.
  6. Pour the marmalade into a clean airtight jar and cover with a wax disc or cellophane lid before closing. Store in a cool dark place and use within one month.

Paleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib Marmalade

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Paleo Salted Caramel Hot Chocolate

Paleo Salted Caramel Hot ChocolatePaleo Salted Caramel Hot Chocolate

Do you ever crave those super syrupy and junk loaded beverages from your favourite high street coffee shops? I know I sure do! So much so that I just had to figure out a solution to this sticky little problem. I often find that I want something simple to make and that doesn’t involve indulging in any real syrup, yes even Paleo syrup. Having said that though this is amazing served with a little drizzle of my Orange Salted Caramel from my Tangerine Dream Truffle Tart.

So by now I am sure that you have all heard of Bulletproof Coffee, it is a genius creation and I have one every morning for my breakfast. In fact I cannot drink a hot drink anymore without adding in some coconut oil and grass-fed butter – it just gives me that brilliant boost that I need to get through the day but also combats depression and improves my sleep. I wanted to apply the same principle to my salted caramel hot chocolate and I really believe that this is what gives it that genuine buttery caramel flavour. If you are Vegan don’t worry you can easily sub the butter for coconut or MCT oil and it will still taste of salted caramel as I have added in a little lucuma powder too for good measure.

What I will say though is that it may be best to consume this in the evening after your dinner as a dessert as it is quite high in carbohydrates and could easily make you crash out and tired – yes even though it is loaded full of good fats! I think this is my new bedtime bevvy!

The ingredients in this are fairly minimal but the recipe does call for a decent food processor, or even better something like a Nutribullet.

I can assure you that there is nothing out there like this right now that is as creamy and delicious! So why not go give it a whirl?!

Makes: 1 large cup or 2 small cups

Preparation Time: 2 minutes

Ingredients:

3 medjool dates (pitted)
1 tbsp coconut oil (or MCT oil)
1 tbsp raw grass-fed butter (can sub for coconut oil)
2 tsp cacao powder
1.5 tsp lucuma powder
1/4 tsp Himalayan pink salt
1/4 tsp vanilla powder
1/3 cup nut milk (or diluted coconut milk 50:50)
1 cup freshly boiled water

Method:

  1. In your blender add all of the ingredients except for your nut milk and hot water. Blend into a smooth paste.
  2. Add your 1/3 cup of nut milk of your choice and blend thoroughly.
  3. Finally add 1/3 of a cup of your hot water and blend. Repeat this process until all of the water has been used and the hot chocolate is nice and frothy. Pour and serve into your favourite mug! You may want to add a tablespoon of coconut cream and a drizzle of some of my Paleo Orange Salted Caramel I mentioned before!

Paleo Salted Caramel Hot ChocolatePaleo Salted Caramel Hot Chocolate

Paleo Crepes

Paleo Crepes served with vanilla coconut cream and sliced strawberriesPaleo Crepes served with vanilla coconut cream and sliced strawberries

Ok so a super quick post on how to make Paleo Crepes for you all. I tried to keep the ingredients as simple as possible as I know people don’t always have everything in stock at home! And to be honest I didn’t either really!

Everyone loves crepes on Pancake Day so I felt a little guilty for not posting the traditional ones up! I filled mine with some whipped up chilled coconut cream with some vanilla powder and raw honey, a few sliced strawberries and some gorgeous raspberry icing sugar that I had left over from my Valentine’s Truffles… mmmm…

So anyway here you go guys! Paleo Crepes!

Makes: 8-10 crepes (really depends on how thin they go)

Preparation Time: 5 minutes (plus 15 minutes resting time)

Cooking Time: 10-15 minutes

Ingredients:

1 cup tapioca flour
1/2 cup Sukrin Almond Flour (I used this as it is fat reduced and thus less likely to burn)
4 eggs
250ml nut milk (or 50:50 coconut milk/water)
Zest of 1 lemon (finely zested)
1/4 tsp vanilla powder (optional but delicious)
Pinch Himalayan pink salt
75g raw grass-fed butter (melted) (can also sub for 50g coconut oil)
2 tbsp raw honey (melted)
A little extra butter/coconut oil for frying.

Method:

  1. In a large mixing bowl sieve in your flours.
  2. In a separate, smaller bowl whisk together your eggs. Make a well into your flour and gently whisk in your eggs.
  3. Carefully whisk in half of your nut milk. Be sure to whisk gradually to prevent the batter from becoming lumpy.
  4. Now whisk in your lemon zest, vanilla powder and Himalayn pink salt.
  5. Whisk in your remaining nut milk.
  6. Carefully whisk in your melted butter and raw honey.
  7. Leave the mixture to rest for 15 minutes then give a quick whisk. The batter will be about as thick as single cream but slightly thinner. You should be able to feel a tiny bit of resistance to it but not much.
  8. In a large non stick pan melt a small knob of butter. Place the pan on a medium heat.
  9. Pour an even layer of your batter into the pan and pour around until you have covered the base of the pan with a fine layer of the crepe batter.
  10. Place the pan on the heat and cook until the crepe begins to bubble upward and the underside is golden brown. This will take a few minutes. Flip the pancake over (or use your pancake flipper over like I do – my significant other). Cook for a further minute until lightly golden.
  11. Repeat until all your crepes are cooked and either cover in your favourite filling and roll of fold into half and half once more. Happy Shrove Tuesday guys!!!

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Paleo Blueberry Pancake Muffins

Paleo Blueberry Pancake MuffinsPaleo Blueberry Pancake MuffinsPaleo Blueberry Pancake Muffins

Yup and just when you thought breakfast (and a Paleo Pancake Day) couldn’t be much fun – BAM! I throw these crazy bad boys in your face!

This takes all of the faff out of making pancakes, is relatively low in sugar and is a complete breakfast in well ummm a muffin? puffin? no that’s a bird… well some sort of muffin and pancake hybrid anyway. The texture is very similar to a pancake but slightly more airy and muffin like. If you have made my Paleo Superfood Pancakes before then you will be familiar with most of the ingredients within this recipe.

Not only are these a great on-the-go brekkie they are also great for workout fuel and recovery! Splendid!

To create a beautiful muffin top (the only time when a muffin top seems to be socially acceptable) like in my pictures you will want to add 1/4 tsp of Vitamin C to the batter, although I have noted this down as being optional it really does gives a brilliant rise. But don’t worry they will still rise although probably not as spectacularly. I have also noted down using milled chia seeds, this is just my personal preference as it creates a really smooth texture to the muffins but if you have just some regular ones they won’t change the mix too much.

This recipe will require you to possess a muffin tin… obviously.

Makes: 7 medium sized muffins

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Ingredients:

1 large banana
1/4 cup coconut sugar (or 2 tbsp raw honey/maple syrup)
4 eggs
1 cup tapioca flour
2 tbsp almond flour
2 tbsp milled chia seeds
2 tbsp raw grass-fed butter or coconut oil
1.5 tbsp coconut flour
1 tbsp ground flax seed
1 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp Vitamin C (optional but gives a great rise!)
1/4 tsp vanilla powder (optional but delicious)
50ml almond milk (or 50:50 coconut milk:water)
3/4 cup blueberries (packed)

Method:

  1. Pre-heat your oven to 180C/Gas Mark 4.
  2. Combine your banana, coconut sugar and eggs into a food processor or mash by hand until a smooth puree.
  3. Process in the rest of your ingredients except for the blueberries until smooth. If you aren’t using a food processor then just whisk in the dry ingredients. Also pre melt your butter or coconut oil and then gradually add in your nut milk bit by bit to escape any nasty lumps.
  4. Stir in your fresh or frozen blueberries. Leave the mix aside to rest for a few minutes. It will thicken up slightly due to your chia seeds.
  5. Lightly grease your muffin tin. Spoon in enough mixture to fully fill each indentation. That was roughly around 1/4 cup and 1 tbsp for me.
  6. Place into the oven and bake until fluffy and golden brown all over. They should be firm to the touch and bounce back. To make sure they are fully cooked place a knife into the middle and it should come out very hot to the touch and clean. This will take anywhere between 15-20 minutes but always keep an eye on them as everyone’s ovens differ!
  7. Leave to cool in the tin for a few minutes before gently tipping out of the tray and leaving to cool on a wire rack- MUFFINS!!!

Paleo Blueberry Pancake MuffinsPaleo Blueberry Pancake MuffinsPaleo Blueberry Pancake MuffinsPaleo Blueberry Pancake Muffins

Paleo Bagels

Paleo BagelsPaleo Bagels

So it was my protein fast today and I had a bit of a craving for bagels (probably because 1/4 of my blood is Israeli) … So I just went ahead and made some… like you do! I remembered that I had some potato starch that was given to me rather generously from the lovely Molly over at Perfectly Paleo who I have promised to make some gnocchi for (and I will sorry Molly) but I couldn’t help but give it a go in my dough. Potato starch is renowned for making bread nice and doughy.

This has to be my best bread dough that I have ever made – you don’t have to turn this dough into bagels if you don’t want to, you could make a braided bread loaf, and I’m pretty sure these could even be turned into doughnuts with a little bit of tweaking. But anyways, yes, bagels…

I sat there and contemplated over a few ways of making this dough and it was a big scientific experiment for me, I used xanthan gum to add to the chewiness and also vitamin C to aid with the rise.  This dough kneads like real dough, it also rises pretty much like real dough which is a first for me – I managed to squeeze double the rise which I think is pretty amazing for a Paleo bread! This recipe will require you to boil the bagels first and then to plunge them into a cold water bath before baking – but it’s all worth it just to get that awesome bagel flavour and chew that we all love!

So hell yeah! I bring you gluten-free, grain-free and bulls**t free bagels!!!

Enjoy!

Paleo BagelsPaleo Bagels

Makes: 6 medium bagels or 8-10 mini bagels

Preparation Time: 1 hour (plus 1-1.5 hr rise time)

Cooking Time: 50 minutes

Ingredients:

For the yeast mix:

60 ml boiled water
3 tbsp coconut sugar
90ml almond (or any nut milk of your choice)
1 tbsp dry active yeast

For the bagel mix:

1 cup Sukrin Almond Flour
3/4 cup potato starch
1/2 cup tapioca flour
1/4 cup coconut sugar
1 tbsp milled chia seeds
1 tbsp baking powder
2 tsp xanthan gum
1/2 tsp vitamin C
1/4 tsp bicarbonate of soda
1/2 tsp Himalayan pink salt
1 egg
1 tbsp coconut oil (plus 2 tbsp extra for kneading)
1 tsp almond extract
1 tsp apple cider vinegar

For the boiling mix:

Medium sized pan 2/3 filled with boiling water
1/4 cup raw honey
2 tsp bicarbonate of soda
1 tsp Himalayan pink salt

Optional toppings:

2 tbsp poppy or sesame seeds

Method:

  1. Firstly prepare your yeast mix. In a measuring jug pour in your freshly boiled water and stir in the coconut sugar until dissolved. Add your almond milk and mix well. Finally stir in your active dried yeast until fully dissolved and leave for 10 minutes until it forms a very frothy head.
  2. In a large mixing bowl combine all of the bagel mix ingredients except for the egg, coconut oil, almond extract and apple cider vinegar. Stir the ingredients until everything is mixed thoroughly.
  3. Pre-heat your oven to its lowest setting (50C usually).
  4. Add in your egg, coconut oil, and almond extract. Stir your yeast mix and pour into the bagel mix. Now add your apple cider vinegar. Using a wooden spoon (or even a handheld whisk) mix until it forms a very tacky dough.
  5. Oil your hands using the 2 tbsp of coconut oil that are remaining. Break a small amount off and work into the dough. Knead your dough repeating the coconut oil process until you have no oil left. Remove the dough from the bowl and knead on a clean and lightly floured work surface. Knead for around 10 minutes until you have a nice smooth dough.
  6. Place the dough back into the bowl and cover with a damp towel or oiled cling film.
  7. Turn your oven off and place the mixing bowl onto the lowest shelf of the oven and shut the door. Leave the dough to rise for at least 1 hour. If you feel that the oven is losing heat then turn it back on and heat it back up to 50C and turn it off again. You want to let the dough rise until it has roughly doubled in size. If after one and a half hours it is no longer rising don’t leave it to rise any longer as it probably won’t. If you want a more authentic bagel dough you can leave it overnight to ferment and then cook in the morning if you wish.
  8. Once risen remove the dough from the bowl and knead on a lightly dusted surface for 10-15 minutes until the dough is silky smooth. Divide the dough into 6 pieces.
  9.  Now it is time to place your pan of water, honey, bicarbonate of soda and salt onto the stove and bring to the boil.
  10. Whilst the water is coming to the boil roll your pieces of dough into balls and shape into circles that are about 1″ thick. With a well greased index finger, push it through the centre of your dough circle and begin to spin it around onto the work surface. Flip sides and do the same until you have something that resembles a doughnut. You want the hole to be fairly large and the dough expands upon boiling. Repeat the process until you have made all 6 bagels.
  11. Fill a large mixing bowl with very cold water. This is necessary to plunge the bagels into after boiling to help make them even chewier although you can skip this step if you wish.
  12. Pre-heat your oven to 180C.
  13. By now your water should be boiling. Lower 2 bagels into the pan as carefully as you can and set a timer for 3 minutes. Once your time is up flip the bagels using two chopsticks and boil for a further 3 minutes. Remove your bagels using the chopsticks and drop into your cold water bath. Repeat the process until all of your bagels are cooked.
  14. Line and lightly grease a baking tray and place on your bagels. If you wish to top your bagels you can do with poppy seeds or sesame seeds, or anything else that takes your fancy that is!
  15. Place your bagels into the oven and cook for around 10-15 minutes or until they are golden brown and the inner ring of the bagel is no longer tacky to the touch.
  16. Serve toasted with lashings of butter and some smoked salmon!

Paleo BagelsPaleo BagelsPaleo BagelsPaleo Bagels

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Paleo Crumpets

Paleo Crumpets

Yes you did hear me right! PALEO CRUMPETS!!!

Not a huge fan of bread but I am a mahoosive fan of crumpets! Nice, crisp on the outside, squidgy & chewy on the inside… crumpets…crumpets with big chunks of grass-fed raw butter on them… mmmm…

Start drooling and making Homer noises (like I do) people – because now you can make these delcious gluten and grain free crumpets for yourself!

It’s not as hard to make as you may believe (as long as you follow the instructions) you should end up with a batch of fabulous crumpets that you can devour on your own or share – if you’re the crumpet sharing type that is. One particularly instruction that is crucial to gaining those beautiful holes that you love is the bicarbonate of soda! Yes you really must add this last and yes you do have to leave it for the 15 minutes. If you don’t they won’t be very holey!

As with all breads this batter has a proofing time – do not skip this stage! Really don’t you’ll have flat and lifeless crumpets!

This recipe does require you to purchase some crumpet rings, I actually used egg rings! If you don’t have either of these you may want to attempt using some large biscuit cutters leaving the crinkle side facing up. It will however be a lot harder to remove the crumpets before you flip them as sadly biscuit cutters aren’t too ummm ‘non-sticky’ shall i say. When I first started to make my crumpets (about a year ago now) I used my biscuit cutters and what I found the most helpful was lifting the whole crumpet with attached cutter out with a tea towel and then carefully using a sharp knife to cut from the underside, tracing around the ring until the crumpet had loosened sufficiently to pop out.

The cooking time can also be reduced with the more crumpet rings that you have in your possession! I only have 2 crumpet rings so it took me about 45-50 minutes to make 10.

Best served with raw grass-fed butter but for a super naughty crumpet spread on some raw honey, drizzle on some maple syrup or even use a nice dollop of my Black Forest Chia Jam!

Makes: 10 large crumpets

Preparation Time: 10 minutes (plus 45 minutes proofing)

Cooking Time: 45 minutes to 1 hour

Ingredients:

For the yeast starter:

100ml cold water
100ml boiled water
3 tbsp coconut sugar
1 tbsp active dried yeast

For the crumpet batter:

1 cup tapioca flour
3/4 cup Sukrin almond flour
1.5 tbsp baking powder
1 tsp milled chia seeds (optional but great for texture)
1/2 tsp Himalayan pink salt
100ml almond milk
2 eggs
1 tbsp raw honey/maple syrup
1 tsp bicarbonate of soda

25g raw grass-fed butter (for cooking)

Method:

  1. Firstly start by switching on your oven at the lowest heat. Leave for 10 minutes to warm sufficiently.
  2. As your oven is pre-heating begin to make your yeast starter. In a cup or measuring jug combine hot water with the coconut sugar and stir until dissolved. Stir in your cold water followed by your yeast. Leave to rest for 10 minutes or until it begins to become very frothy.
  3. In a large mixing bowl sieve in your tapioca and almond flours. Add your baking powder, milled chia seeds and Himalayan pink salt. Using a whisk thoroughly mix the ingredients until evenly distributed.
  4. Slowly pour in your almond milk whisking fastly – I use a handheld electric whisk as it’s the fastest thing to do and prevents any lumps from forming.
  5. Now whisk in your eggs and honey until you have a nice smooth batter. Now is the best time to turn off your oven!
  6. Mix together the frothy head and watery yeast mix of your yeast starter until it’s a nice brown and smooth liquid. Pour into your batter a small amount at a time, whisking thoroughly. Gradually pour in more of the mixture until it becomes the consistency of thick cream – think double cream. Set the rest of the yeast mix to one side as you may need it after the proofing stage!
  7. Cover the mixing bowl with a damp towel and place into the pre-heated oven. Be sure to leave the door open for the first 15 minutes of proofing and then close for the remaining 15 minutes!
  8. Remove your mixture from the oven and give it a quick whisk – if your batter seems thicker than the consistency of double cream then pour in a little of your reserved yeast mixture.
  9. Add in your bicarbonate of soda and whisk. Leave to one side for 15 minutes.
  10. Heat a large frying pan on a low heat with your crumpet rings in the pan. Remove the pan from the heat and place a small knob of butter into the pan until it melts. Using a pastry brush, brush the inside of the crumpet rings and the bottom edges. Return the pan back onto the heat.
  11. Next take 3 tablespoons of your mixture and spoon into each ring. That’s 3 tablespoons per crumpet. Be sure not to stir or agitate the mixture in the mixing bowl or the pan otherwise you will lose those beautiful holes!
  12. The first stage of cooking the crumpets will take you about 6 minutes. Firstly you will see lots of tiny bubbles appear on the surface, next those bubbles will turn into larger ones and then begin to burst.
  13. Once the outer half of the diameter of the crumpets begins to look firm, and the inner half semi-firm  it will be time to lift the rings off. Using two forks anchor into the upper lip of the rings firmly and slowly lift the rings off, you could use a teatowel but the fork method can be a lot of fun.
  14. Using a spatula flip over your crumpets and cook for a further 1 minute until lightly golden. Repeat the process (right from the start of step 10) until you have cooked all of your beautiful crumpets! Serve up with some grass-fed butter et voila! Paleo Crumpets!!!

Paleo CrumpetsPaleo Crumpets
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Paleo Black Forest Chia Jam

Black Forest Chia Jam

This jam is well… uhhh… jam packed (cringe) full of nutrition, flavour and more importantly is low on sugar!

It is perfect for kids and adults alike – in fact my whole family seems to enjoy this a lot more than real jam itself.

Chia seeds are incredibly hydrophilic – basically a posh word for ‘loving water’ and in layman’s terms this means that chia seeds will soak up as much water as possible making them a great baking tool to have in your arsenal as well as for helping to keep you feeling fuller for longer thus staying trim. Not to say that they are all filler and nothing else though; chia seeds are high in dietary fibre, high in good quality protein, & high in omega-3 fatty acids. What isn’t there to love about them?!

Chia seeds were also used by the Aztecs as a running fuel as they helped to keep them hydrated and running harder, faster and for longer. If you’re wanting to up your athletic performance and stamina I couldn’t recommend them anymore!  So this jam is great as a pre-workout breakfast or snack.

If you want a smooth and lump free jam you can place it all into a blender at the end if you wish but I think it works best with some nice lumps of fruit in it.

It is best slathered on to some of my Paleo Granary Bread or Paleo Crumpets!

Yields: Roughly 2.5 to 3 cups

Cooking Time: 10 minutes

Ingredients:

2 cups of frozen/fresh cherries, grapes, blueberries, blackberries, & blackcurrants
1/3 cup raw honey or maple syrup
Juice of 1/2 lemon
3/4 cup milled chia seeds

Method:

  1.  Place your fruit, honey and lemon juice into a medium sized pan. Place the pan on a medium heat.
  2. Stir the mixture frequently until the honey has melted and bring the mixture to the boil.
  3. Reduce the heat and crush the fruit with the back of a wooden spoon until soft. It is upto you to determine the texture of the fruit that you want in your jam. Leave to simmer for 5 minutes.
  4. Remove from the heat and whisk in your milled chia seeds. Transfer to an airtight mason jar or into a jam jar. If using a jam jar be sure to use cellophane and wax discs to help keep the jam airtight! Store the jam in a cool dry place and use within one week of making – although it really won’t last that long!

Pale Black Forest Chia JamPaleo Black Forest Chia JamPaleo Black Forest Chia JamPaleo Crumpets

Paleo Sunrise White Chocolate Tea

Paleo Sunrise White Chocolate Tea

This is my comfort drink, my bedtime soother, even my pain relief. You literally can’t go wrong with this as it’s ridiculously simple to make.

I didn’t want to call this a hot chocolate as… well… it isn’t one to me due to the fact that it isn’t made largely of milk, and it’s not quite a latte either for that reason so I opted for the name ‘tea’. I guess it is more of a tea as it is full of spice and flavour.

Some of you may know this (some of you may not) but I suffer from an autoimmune disease called Henoch Schonlein Purpura. It’s nothing too serious but when it flares up it can be incredibly painful. Since having my daughter Anya I have come out of remission and have been suffering from my illness for over a year now. I made a conscious decision to try not to take any painkillers and to carry on breastfeeding so I often have to figure out my own ways of pain management. This drink is my anti-inflammatory and analgesic.

Tumeric contains a powerful anti-oxidant and anti-inflammatory curcumin. Curcumin can be used to help combat depression, Alzheimers & arthiritis. it can also help to prevent heart disease. Although the levels of curcumin are fairly low in tumeric it is still beneficial to consume. I added in black pepper which aids in the absorption of curcumin into the bloodstream. I also added some ground cinnamon to help regulate blood sugar, cardamom & root ginger for anti-inflammatory and anti-oxidant purposes and some raw honey as it is healing, antibacterial and helps to counteract the bitterness of the tumeric. So as you can see this drink really will do you a whole world of good.

The raw grassfed butter and coconut oil not only turn this into the perfect breakfast energy drink by increasing the nutritional density but can also help to aid in weight loss, protect against mental health issues and also reduces inflammation.

I will often drink this a few times in the day (with or without the high fat & without the honey) as a form of pain relief and in the evening I add 1-2 tbsp of Great Lakes Collagen Hydrolysate which aids in a great nights sleep. In fact probably the best sleep that money can buy!

So go on give it a go!!!

Serves: 1-2 (depending upon your cup size)

Preparation time: 1 minute

Ingredients:

1 tbsp raw grassfed butter (or sub with coconut oil)
1 tbsp coconut oil or MCT oil
1 heaped tsp of cacao butter solids
1cm piece of root ginger
1 tsp ground tumeric
1 tsp ground cinnamon
Seeds of 2 green cardamom pods
A generous pinch to 1/4 tsp of finely ground black pepper
1/4 tsp vanilla powder or 1 tsp vanilla extract
1 tsp raw honey (a few drops of stevia or 1 tsp maple syrup for Vegan option)
Small cup of boiling water
Dash of nut/ coconut milk or 1 tbsp coconut milk powder

Method:

  1. Place all of your ingredients into a blender and blend for 1 minute. Yes it really is that simple! If you are using something like a Nutribullet be sure to use 1/2 of the boiling water and then top up after blending as they are not suitable for hot liquids!

Paleo Sunrise White Chocolate TeaPaleo Sunrise White Chocolate TeaPaleo Sunrise White Chocolate TeaPaleo Sunrise White Chocolate Tea

Paleo Spiced Fruit Bread

Paleo Spiced Fruit Bread

Best served toasted with some raw grass-fed butter!

Christmas is nearing and how can anyone not crave some sweet, spiced and succulent Paleo fruit bread?!

I’ve mentioned before that I never really like bread but I guess that is a little bit of a white lie! This bread is nutritious and delicious – win win!!! Now you might notice that I use a small amount of milled chia seed in my loaves – why? Because it helps to give your bread a ‘bounce’ similar to that of real bread.

I am very lucky to have the wonderful people at Sukrin looking after me by supplying some of their flours to cook with. I used their Almond Flour and Coconut Flour in this recipe. The difference with their flours in comparison to other mainstream ones is that they have a slightly reduced fat content (don’t worry this is done by cold pressing!) which makes them much finer and more malleable –  almost like real flour!

Sukrin Flours

Sukrin coconut, sesame & almond flours.

Makes: 1 small loaf

Preparation Time: 15 minutes

Proving Time: 1 hour

Cooking Time: Roughly 25-30 minutes

Ingredients:

For the yeast mixture:

1 tbsp dried active yeast
50ml nut or coconut milk
50ml cold water
50ml boiling water
3 tbsp coconut sugar

For the bread mixture:

1 cup tapioca flour
1 cup almond flour
1/2 cup coconut flour
1 tbsp milled chia seeds
1/2 tsp Himalayan pink salt
1.5 tbsp baking powder
50g raw grass-fed unsalted butter (coconut oil can be used but will give a different taste)
3 eggs
1 tsp bicarbonate of soda
1 tsp apple cider vinegar (with the mother)

For the fruit mixture:

Juice, zest & pulp of 1 medium orange
3/4 cup mixed dried fruit
1/2 tbsp vanilla extract
3 tbsp maple syrup

For the egg wash:

1 egg
1 tbsp coconut sugar
1/2 tsp vanilla extract
Dash of nut milk

Method:

  1. Firstly prepare your yeast mix. In a cup or measuring jug combine your milk, cold water & hot water.
  2. Stir in your yeast and coconut sugar until the coconut sugar begins to dissolve. Leave to stand for around 10 minutes.
  3. In a medium bowl combine all of your fruit mixture ingredients. Stir thoroughly and leave to rest until needed later.
  4. In a large mixing bowl combine your tapioca, almond and coconut flours. Add your milled chia seeds.
  5. Add your salt, baking powder and coconut sugar and stir until evenly distributed. (Sometimes I find it easier to just use a whisk!)
  6. Next melt your butter and add to the mix. Stir in your eggs.
  7. Your yeast mixture should now have doubled in size. Give it a good stir and pour into the flour mixture.
  8. Now add your apple cider vinegar and bicarbonate of soda and mix until your have a nice tacky dough.
  9. Pour in your fruit mixture and mix.
  10. Knead the dough inside your bowl for about 5 minutes until it starts to become really smooth.
  11. Line a small loaf tin (mine is roughly 9″x5″ with greased parchment paper and transfer your dough. Grease your hands with a little coconut oil to prevent the dough from sticking to you and  ‘knuckle’ the dough in until it is nice and even.
  12. Cover with a damp tea towel and leave to proof in a warm place for 1 hour or until doubled in size. This can be inside your oven with the light on or if you’re good at judging temperature pre-heat it for a few minutes with the door open.
  13. Pre-heat your oven to 180 degrees or Gas Mark 4.
  14. Place your bread in the oven.
  15. Whisk together all of your ingredients for your egg wash in a small cup or bowl.
  16. Your bread will be done once it is golden brown on top and has come away from the sides a little. The best way of testing this is to pop a sharp knife into the middle of the bread and if it comes out clean and boiling hot to the touch then it is ready!
  17. Remove from the oven and allow to cool slightly. Remove the baking parchment and place the loaf back into the tin. Spread the egg wash evenly and thickly over the loaf using a pastry brush. This helps to crisp up and sweeten the crust. Don’t leave in the oven for any longer than 5 minutes otherwise you will end up with a burnt loaf! I find that if you leave it to get to a dark brown (verging on burnt look) colour it is perfect and does not in any way taste burnt!
  18. Remove from the oven, tip out of the loaf tin and leave to cool on a wire rack.
  19. Serve toasted with some good old fashioned grass-fed raw butter.

Paleo Spiced Fruit BreadPaleo Spiced Fruit BreadPaleo Spiced Fruit BreadPaleo Spiced Fruit Bread

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Twitter: @SukrinUK

Facebook: @SukrinUK

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Pinterest: @SukrinUK

Paleo Goji Berry Semolina

A close up of a bowl of Paleo Semolina topped with goji berries

Gone are the days of lifeless and boring semolina! Yummy!

As some of you may already know, the wonderful people at Nua Naturals sent me out some of their coconut flour, coconut sugar and some goji berries to review and get creative with. This is what I came up with.

If you haven’t heard about NUA Naturals before then I shall let you know a little about them! They are an Irish health food business at the cutting edge of the global trends of ‘Raw Food’, ‘Gluten Free’, and ‘Vegan’. They’re lovers, suppliers and artisan producers of organic health foods. 95% of their range is Organic (excluding their goji berries, MSM & bee pollen) and the only product of theirs that is not Vegan is the bee pollen. Such a fab company that could do with a bit more exposure in England I think!

Anyways, when you think of Semolina you probably think of having it for a pudding at school, right? And I bet it was lifeless and tasted horrendous? It did didn’t it?! Not this one though!

My kids love this grain-free and gluten-free semolina. It’s delicious, nutritious and looks kinda pretty too with those vibrant goji berries! It has the texture of a well cooked semolina and the flavour is as near as it’s gonna get so get rustling this up in the morning and beat this miserable, cold British weather! Oh and did I forget to mention that it was Vegan? Because it is! How awesome!!!

Serves: 3- 4 people

Preparation Time: 1 minute

Cooking Time: 5 minutes

Ingredients:

1/2 cup goji berries
1/4 cup milled chia seeds
3/4 cup almond flour
Pinch of Himalayan pink salt
1 tbsp cinnamon
2 1/4 cups water
1 tin coconut milk (400ml)
1 tbsp coconut oil

Method:

  1. Place all of your dry ingredients (except the goji berries) into a medium, heavy bottomed pan. Mix until evenly distributed.
  2. Add your water gradually, whisking until smooth.
  3. Now add your coconut milk and whisk until it is smooth.
  4.  Hold aside a small handful for of your goji berries for decoration. Add your remaining goji berries and mix in.
  5. Place on a low heat until it begins to simmer. Be sure to whisk frequently to ensure that you don’t end up with any lumps.
  6. Turn off the heat and add in your coconut oil, mixing until it is fully melted into the semolina.
  7. Serve up and sprinkle with your remaining goji berries.
 A bowl of paleo semolina topped with goji berries
Got a favourite breakfast you want paleofying up? Drop me a comment and i’ll see what I can do!