paleoathlete

DRINKmaple Review

DRINKmapleDRINKmaple

That’s right DRINKmaple is now available in the UK as of today! How very exciting. I was lucky enough to recieve 3 250ml cartons of the yummy pure maple water (yes pure! nothing else!) from the wonderful DRINKmaple EU team to guzzle my way through. And boy did I guzzle.

Touting the motto ‘Mother Nature is the best chemist’ I was instantly sold by this company.

DRINKmaple was founded by the two health conscious Ironman triathletes Kate and Jeff after they had a chance run in with some maple water whilst competing in a triathlon in Mont Tremblant. They were so impressed that they wanted to find a convenient way to bottle the stuff up for people to consume in their hometowns rather than paying the added cost of an imported item.

Kate and Jeff believe that chemicals belong in the science lab and not in our food and drink, and I’m sure that anyone reading this probably will be along the same line of thinking. If you’d like to read more about their story then click here.

So I guess a lot of you are wondering what an earth maple water is…

Quite simply maple water is the sap from the maple tree, not to be confused with maple syrup which is the sap that has been heated and reduced down into a syrup.

DRINKmaple taps the sap straight from the maple trees to the bottle meaning that it is in it’s purest form and there is therefore no nutritious breakdown.

Don’t worry though no trees are harmed during the process and the sap can only be tapped when it is ready to flow upward. Over time the sap collects nutrients from the soil, once the warmer weather approaches the sap begins to deliver the nutrients to the tree by running vertically up the tree. It is then that the sap can be collected. This means that it is a sustainable product and can be tapped for years on end. So yes this is an eco-friendly product you’ll be happy to know!

So what is so special about DRINKmaple maple water?!

Well, where an earth do I begin?

  • DRINKmaple is the ultimate superfood, it contains 46 nutrients: vitamins, minerals, amino acids, polyphenols, antioxidants, electrolytes & prebiotics.
  • It’s gluten-free, dairy-free, non-GMO, Paleo and Vegan.
  • It is super hydrating due to it’s high electrolyte content. It contains the electrolytes calcium, magnesium and potassium, all of which help to maintain the function of your heart, muscles and the electrical impulses sent to your nervous system. If you want to boost the electrolyte content even more for your own performance drink and squeeze of lemon, and a pinch of bicarbonate of soda and Himalayan pink salt will go a long way! Otherwise this is the perfect post workout hydration.
  • Maple water contains more manganese than a cup of kale! Manganese helps to absorb vitamins and magnesium so all the natural components of this drink work in unison. Manganese also improves thyroid and bone health, controls blood sugar levels, and eliminates nasty free radicals from the body.
  • One 250ml carton contains only 20 calories (if you count those things) and is low in sugar – in fact it contains half the sugar content of coconut water.
  • It contains Abscisic Acid (ABA) which helps to regulate blood sugar which would be particularly beneficial to those suffering from type 2 diabetes.
  • It can help to boost your metabolism. If you want to make this into your own metabolism powerhouse of a drink just add the juice of half a lemon with 1/4 teaspoon of cayenne pepper! If you’re not so brave just add a pinch.
  • So as I mentioned before it contains a lot of polyphenols. Polyphenols are a type of nutrient with anti-carconegenic, antioxidant and anti-inflammatory properties. That basically means they help to lower the risk of contracting things like heart disease and cancer. With the anti-inflammatory properties you may even see an improvement of your skin – fab!

DRINKmapleDRINKmapleDRINKmapleDRINKmaple

Ok this maple stuff sounds pretty impressive but I bet it tastes pretty gross?

Nuh-uh my friends. Not at all, it pretty much tastes like water with the slight sweetness and hint of a maple syrupy taste. I would say that this is probably more appealing to people than coconut water due to that fact alone. Although I do love coconut water myself.

What was your overall verdict then?

I love this stuff! I tried drinking a carton pre and post workout and found that it did hydrate me faster than water did. It was very pleasant to drink, in fact it almost seemed thinner and lighter than regular water so it didn’t fill me up too fast.

As the taste isn’t too strong I can imagine this being the best hangover remedy yet or even if you’re a bit under the weather from the flu or a stomach bug. It’s super refreshing and subtly tasty.

Most of all though I love the simplicity and honesty of this brand. The packaging alone depicts this. It’s modern but it’s not pretentious and it’s just simple and beautiful like Mother Nature herself.

My only criticism is that I would love to see some larger carton sizes and for it to be available in more locations. Not really a criticism of the product and considering they only launched in the UK 1st January I really can’t complain!

So yes, I am in love with this drink and will be purchasing many more for my workout supplies! If it’s good enough for the indigenous people of North America then it is more than good enough for me!

But enough of me harping on go out there and try for yourself!!!

 So where can I buy this glorious stuff from and will it break my bank?

So the DRINKmaple shop has a lot to offer! You can buy 6x250ml cartons for £10 which comes to around £1.67 a carton, quite dear buuuuut if you buy 12x250ml cartons it will only set you back £18 which is a modest £1.50 per carton.

It is currently only available in the following Harvey Nichols; Birmingham, Bristol, Edinburgh, Leeds, Liverpool & London. So if you fancy hitting the high street for a swish refreshing bevvy go there!

DRINKmapleDRINKmapleDRINKmapleDRINKmaple

If you’d like to follow DRINKmaple online then check out the links below:

Website: http://drinkmaple.eu/

Twitter: @drinkmapleeu

Facebook: @drinkmapleeurope

Instagram: @drinkmapleeu

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Paleo Fragrant Spiced Faux Icing Sugar

Paleo Faux Icing Sugar

I love fragrant things. I’ve kind of given up wearing perfume since I was pregnant, and it’s now been 2 years. When I am cooking it all turns into one big olfactory experience but there is always something missing. Mince pies smell great but where is that true fragrance, the smell of Christmas?! It’s right here my friends in the form of ‘icing sugar’.

Just lightly dust your mince pies, and any other Christmas treats with this Paleo faux icing sugar and be blasted into another sensory dimension! It tastes so delicous, and when you bring that yummy mince pie to your mouth you inhale the wonderful scent of oranges, vanilla and spice.

It takes 2 seconds to whizz up so why not give it a try?!

Makes: 2/3 cup

Preparation Time: 5 minutes

Ingredients:

1/3 cup coconut sugar
1/3 cup tapioca flour
1/2 tbsp mixed spice
1/4 tsp vanilla powder
Zest 1 orange

Method:

  1. Whizz all of the ingredients together in a food processor for 5 minutes until smooth.
  2. Sieve over your favourite dessert like some good old fashioned Paleo Mince Pies!

Paleo Faux Icing SugarPaleo Faux Icing Sugar

Christmas Paleo Biscotti

Paleo Christmas Biscotti

Paleo Biscotti I hear you say?! Yup Paleo Biscotti!

The wonderful people over at Real Foods UK send me out some Amisa Organic Chestnut Flour to have a little play with. I sat there and deliberated over what I could make and I had a few ideas, gnocchi, the obvious castagnaccio and well biscotti. I’d never made biscotti before so I thought why the hell not!

Amisa Chestnut FlourAmisa Chestnut Flour

If you don’t know what biscotti is well, it is simply a big chunky (but light) twice baked Italian biscuit – ‘bis‘ meaning twice and ‘cotti‘ meaning cooked. Pretty simple hey! You may have also heard of them being referred to as cantuccini which I think simply mean ‘coffee bread’ but don’t quote me on that.

The first batch I made didn’t pass my dip test well enough as I was too impatient as I didn’t wait for them to cool enough before slicing them and baking them again. Definitely follow the instructions or else you’ll end up with a crumbly or squishy mess and that’ not nice. I also used macadamia nuts first time around but decided that they weren’t Chrimbofied enough so I   opted for hazelnuts in the end but both were delicious!

When I was much younger (ok I am only 30 now but still) I was never bothered too much about things like Biscotti. I preferred to have a coffee loaded full of syrup, coffee creamer and whipped cream, oh and those dreadful ‘spice’ sprinkles in Starbucks – I was a dirty consumer.

Now however I appreciate the finer things in life – a little bit of crunchy wholesome goodness that I can dip into my coffee and not make a mess with. Splendid!

Paleo Christmas Biscotti

Makes: 6-8 Biscotti (dependent upon how big you slice them!)

Preparation Time: 1hr 45 minutes (mainly cooling time)

Cooking Time: 35-45 minutes

Ingredients:

1/4 cup raw honey
1 1/4 cup Amisa chestnut flour
1/2 cup tapioca flour
1 tbsp almond butter
Zest 1 orange
1 tsp almond extract
1/2 tbsp mixed spice
1 egg
1/4 tsp bicarbonate of soda
Pinch of Himalayan pink salt
50g hazelnuts or macadamia nuts (preferably activated)

Method:

  1. Pre-heat your oven to 180C.
  2. Place all of your ingredients, except for your nuts, into a food processor and blitz until the texture of sticky rice grains.
  3. Chuck in the nuts and pulse until you have a combination of some roughly chopped nuts and little bits.
  4. Remove the mixture and form into a ball of dough.
  5. Line a baking sheet with baking parchment and form your dough ball into a rectangle roughly about 6″x4″ and 0.5″ thick.
  6. Place into the oven on the middle shelf and leave to bake for 15-20 mins until golden brown all over. Remove from the oven, place on a wire rack and leave to cool completely. This could take anywhere from 30 minutes to 1 hour.
  7. Once completely cooled slice 1-1.5cm wide slices, horizontally. You can do this lengthways too but it will be sturdier the smaller that it is. For a more authentic look cut diagonal slices!
  8. Place the slices face down (the uncooked bits) back on your lined baking sheet in the oven for another 15-20 minutes. Flip over half way through to get an even bake. Remove when lovely and golden brown and crisp allover.
  9. Leave to cool completely on a wire wrack. You can place them back into a warm oven that has been turned off if you wish to get them even crisper without burning them.

Paleo Christmas BiscottiPaleo Christmas Biscotti

You can buy a 350g bag of Amisa Chestnut Flour from Real Foods UK for £4.99!

You can follow Real Foods UK in these places:

Twitter: @realfoods_uk

Facebook: @realfoodsedinburgh

Instagram: @realfoods_uk

Website: http://www.realfoods.co.uk/

The Raw Chocolate Company – Christmas Raw Chocolate Berries Review

The Raw Chocolate Co. Organic Raw Chocolate Mulberries

Kris at The Raw Chocolate Co. has slowly become my best friend by plying me with copious amounts of raw chocolate. Although, I have to say that anyone can become my friend pretty much instantly if they send me out some chocolate goodies (hint hint), especially raw chocolate. So this time in line with Christmas, Kris sent me out their Organic berry collection, and ooooooh, oh yeah was it good!

Inside my little care package was; The Raw Chocolate Co. Organic Raw Chocolate Raisins, Goji Berries and Mulberries.

The first time I tried raw chocolate was the moment I never turned back, and the very first raw chocolate that I sampled was from The Raw Chocolate Co.

The Raw Chocolate Co. was founded by raw foodie enthusiast Linus Gorpe. Linus became very intrigued with raw cacao and he began to experiment with raw chocolate making. After a lot of ‘lab’ experiments, trial and error and some very happy taste testers, Linus, had become an expert. The company was launched in early 2006.

The one thing that has always attracted me to The Raw Chocolate Co. is it’s values and ethics. Out of all of the raw chocolate companies I have come across this one by far is the most ethical. All of their outer packaging for their chocolate bars is made from recycled paper and printed with vegetable inks, their factory is wind and solar powered (meaning no CO2 emissions) and all of their produce is Fairtrade too. In fact they recently picked up an award for being one of the UK’s most ‘socially responsible businesses’ – not too shabby hey?!

The Raw Chocolate Co. Organic Raw Chocolate Mulberries

So what makes their chocolate and the rest of their products so special? I hear you ask.

Good question! Well for a start their ingredients are either raw or cold pressed, organic (well at least all of the ingredients that can be) and they don’t treat any of their cacao produce with chemicals. In fact they often scour the world to find the absolute best ingredients even if it takes them years!

All of their bars and berries are suitable for Vegans, and Paleo followers alike – fab!

I heard that raw chocolate totes some awesome health benefits. Is this true?

Yes. Raw chocolate does indeed boast a whole host of health benefits; it improves digestion, enhances the libido (wit woo – insert winky face here oi oi!), improves cardiovascular function, is packed full of antioxidants that neutralise free radicals, and contains a variety of vitamins and minerals.  So, on that note… let the taste testing commence!

Let’s get down to the nitty gritty, the review!

Welcome to Cinderella’s 3 ugly sisters… Ok they’re not so ugly but as you will probably notice they look like some little organic lifeforms’ miniature brains… Mmmm brains… brains covered in delicious chocolate. Each ugly duckling that I popped into my mouth transformed into a beautiful swan. Each had their own unique quality and made my mouth have a little party – awesome.

All 3 products contain raw cacao mass, coconut palm sugar, virgin cacao butter and cacao powder.

Organic Raw Chocolate Raisins

Raisins, raisins, raisins… I do not like raisins… but luckily I do like chocolate raisins.

These juicy and plump raisins are covered in a dark chocolate (minimum of 74% cacao solids) oh and then dusted in cacao powder just for good measure!

Now, The Raw Chocolate Co. do not do things by halves as you may probably have noticed already. Yes these wonderful folk have consumed many a raisin in their lifetime just in order to find the perfect one to coat with their gorgeous bittersweet chocolate with. They sourced these juicy, plump raisins all the way from Turkey!

Now this is like eating one of the ugly bolshy sisters out of Cinderella crossed over with an ape. It’s the goji berry’s overweight and over indulgent sister – this isn’t a dainty snack, oh no, don’t let it fool you. This is a big bang wallop to your taste buds. The juiciness of these raisins really shocked me and they almost explode in your mouth with a ginormous amount of flavour, it’s crazy.  Seriously. The only problem is that these raisins are so sweet and so loud that it’s hard to be able to appreciate the beautiful chocolate that encases them. I’m not saying that you can’t taste the chocolate – you can. But you do have to do quite a bit of mental digging to latch on to and appreciate it’s beautiful complex flavours. But then again this could be to do with my taste buds not liking raisins so much. Did I enjoy eating these though? Most certainly!

The Raw Chocolate Co. Organic Raw Chocolate RaisinsThe Raw Chocolate Co. Organic Raw Chocolate RaisinsThe Raw Chocolate Co. Organic Raw Chocolate RaisinsThe Raw Chocolate Co. Organic Raw Chocolate Raisins

Would I eat these again? Uhhhhh hello? Are you crazy?! Of course I would, but in moderation for sure as these are the highest in sugars out of all of the berries with 46.8g sugar per 100g.

They are available in the following sizes;

100g resealable foil pouch for £3.29

200g resealable foil pouch for £5.29

Organic Raw Chocolate Goji Berries

So these I thought were going to be my favourite but then I tried the mulberries and they were my favourite. So these are my ummmm 2nd favourite.

The guys at The Raw Chocolate Co. searched for 7 whole years just to find the perfect goji berries! Say whaaaaaaaaaat?! I am starting to think that they are all a little bit bonkers but after eating their goji’s I can see why. They are the biggest, plumpest, chewiest, juiciest, and all round loveliest goji berries ever. I have eaten goji berries that are almost flat and brittle before and that is always a sad experience. But not these yummy bad boys oh no! They sourced these all the way from beautiful China, just in case you were wondering.

Goji berries (also known as ‘Wolf Berries’) were originally used in Chinese medicine but these little fellas have found their way over to the UK due to the huge number of celebrities that are in utter awe of them. They are packed full of antioxidants and the beta-carotene which gives your skin a lovely, radiant glow. They are also are high in fibre, and vitamins E, C, B1 & B2. If you’ve never had goji berrie before they are bitter like a cranberry and have the sweetness of a cherry.

These are the least sweetest out of the berry batch but only because of their beautiful sourness that comes through at the beginning, and the aftertaste is somewhat bittersweet as you can expect from a goji berry. There’s a little bit of seed crunch going on here and there but nothing that takes away from the whole experience. The fruitiness of the goji compliments that signature fruity flavour of all of The Raw Chocolate Co. chocolate. As the chocolate has a minimum of 50% cacao solids it helps to sweeten any bitterness that the goji berries tend to carry with them and so almost goes unnoticed. However the cacao dusting does keep that chocolatey flavour lingering for longer.

I was trying to think of what these remind me of and all I can really think of is that they carry the flavour of a really fruity tasting milky dark chocolate with the texture of well… chocolate raisins. The aftertaste stays for quite a while and is beautiful. Yes I devoured this snack pack in no time whatsoever. Yummy scrummy in my tummy!

The Raw Chocolate Co. Organic Raw Chocolate Goji BerriesThe Raw Chocolate Co. Organic Raw Chocolate Goji BerriesThe Raw Chocolate Co. Organic Raw Chocolate Goji BerriesThe Raw Chocolate Co. Organic Raw Chocolate Goji Berries

These are perfect sprinkled over your faux porridge in the morning, and also as a post workout recovery snack as they contain 9.9g of protein per 100g.

They are available in the following sizes;

32g snack pack for £1.49

100g resealable foil pouch for £4.49

200g resealable foil pouch for £7.99

Organic Raw Chocolate Mulberries

These little beauties shocked me. These were my favourite out of the whole berry collection. Oh my oh my… I’ll stop blabbering now, wipe away the drool and get my brain back on track.

These gorgeous little white mulberries have been dipped in chocolate and then dusted with cacao powder. They have a minimum of 41% cacao solids so that’s pretty standard milk chocolate. They source their organic white mulberries from Turkey.

Mulberries are high in iron, calcium, riboflavin and vitamins A,C, E & K. They are also high in antioxidants. So like goji berries they are great for your hair, skin and nails and also for cardiovascular health.

These really reminded me of one of my favourite little childhood sweets ‘Poppets‘ – who remembers those? These little bad boys are like eating a silky smooth fruity milk chocolate with a soft toffee chewy centre. I literally think that if you were blind folded you wouldn’t be aware that you were eating berries – magic!

In fact I had never had mulberries before until today that is, but I have always wanted to try them, and I am so glad that I did. There was a tiny bit of crunchiness when you eat them, I take it that these are seeds but it wasn’t unpleasant, it almost reminded me of eating little miniscule rice pops or something like that. I have to admit that I polished off the bag in under a minute and I don’t tend to do this as I like to savour my chocolatey treats. The light dusting of cacao is what makes all of these berries, it takes away from the overpowering sweetness and just adds that tiny little bitterness that enhances both the flavours of the mulberries and the raw chocolate itself. The mulberries themselves taste distinctly caramel like and it is the most bizarre thing that I have ever eaten (but in a nice way) I mean how can a berry taste exactly like a piece of soft chewy caramel?! Splendid! I guess their flavour reminded me quite a bit of the Vanoffe bar that The Raw Chocolate Co. do.

I just want to clarify that although these are chewy like a caramel/toffee they do break apart into fragments rather than staying as one big fat lump – I prefer this because it means I can throw a handful into my mouth and chow down as fast as I like.

And another thing that impressed me – these are the lowest in sugars compared to all of the others with just a 30.4g sugar content per 100g.

The Raw Chocolate Co. Organic Raw Chocolate MulberriesThe Raw Chocolate Co. Organic Raw Chocolate MulberriesThe Raw Chocolate Co. Organic Raw Chocolate MulberriesThe Raw Chocolate Co. Organic Raw Chocolate Mulberries

These are soooo going to be making an appearance under my tree this Christmas for sure!

They are available in the following sizes;

32g snack pack for £1.49

100g resealable foil pouch for £3.79

200g resealable foil pouch for £6.29

150g festive gift tube for £6.49

So, overall what did I think? What’s the verdict? Would I purchase any of these products myself?

Yes, yes and yes times infinity!

I don’t think I need to add much else really. I love the ethics and hard work that this company possesses. I  love the overall branding. I love the quality and taste of the products.

I really think that these are the greatest little Christmas snacks that you can indulge in, and well not just for Christmas but the mulberry gift tube just reminds me of something that good old Santa would drop down the chimney! Oh and don’t forget the snack packs to whack in your pocket on your travels or workouts!

So where can you buy myself some of these lovely little treats?

Good question.

Well the first place you can go is directly to The Raw Chocolate Co. themselves. In fact if you live within the UK you can enter in your postcode into the map on their website and it will tell you your nearest stockist. Clever huh? Yup.

Other than that they are available in a lot of online and health food retailers.

You can follow The Raw Chocolate Co. in these places:

Twitter: @TheRawChocCo

Facebook: @therawchocolatecompany

Instagram: @therawchocolatecompany

Pinterest: @therawchocco

Have you had any experience with The Raw Chocolate Co. products before? Please do comment below and share your experience!

Paleo Goan Fish Curry

Paleo Goan Fish Curry

Paleo Goan Fish Curry

I love star anise it is amazing! The scent is just beautiful and it transports you away onto some heavenly deserted island type place… Ok it doesn’t – that’s not possible, but what is possible is a party in your mouth. BOOM! Just make this. It is amazing!

Serves: 4 people

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:

For the curry:

2 star anise (dry roasted & ground)
1/2 tsp Himalayan pink salt
1/2 bulb garlic (peeled)
3″ piece of root ginger (peeled)
1 tbsp ground coriander
1 tbsp mild curry powder
1/2 tbsp black mustard seeds
1/2 tbsp ground cumin
1 tsp ground turmeric
1/4 tsp ground cloves
1/4 tsp ground red chilli powder
2 tbsp coconut oil
1 onion (diced)
2 tbsp coconut sugar
2 tbsp apple cider vinegar
1/3 tin tomatoes (or one large tomato diced)
1 tsp tamarind paste (or 1.5 tbsp lime juice)
400ml tin of coconut milk
600g pollock (cubed)

For the tarka:

3 tbsp coconut oil, raw grass-fed butter or ghee
1 tbsp black mustard seeds
Handful of curry leaves

For the garnish:

3/4 cup roughly chopped fresh coriander

Method:

  1. Start by dry roasting your star anise in a pan. They’ll be done when they start to let off a strong aroma and brown slightly.
  2. Remove and grind into a powder in a pestle and mortar or using the milling attachment you have on your blender or Nutribullet.
  3. Next add your salt, garlic and ginger and grind into a paste. Stir in your remaining spices.
  4. In a large wok melt your coconut oil and add in your spice paste. Fry on a low to medium heat until slightly browned. Be sure to keep the spice mix moving to prevent burning. (By now your kitchen should smell beautiful!)
  5. Add your diced onion and coconut sugar and fry until softened and slightly caramelised.
  6. Add your tinned tomatoes and apple cider vinegar and simmer over a low heat until it has reduced and you are left with a paste.
  7. Pour in the coconut milk and add your tamarind paste or lime juice. Simmer for 10 minutes until the sauce begins to thicken slightly. If it becomes too thick you can add in some extra water. I find that it is all down to personal preference.
  8. Add your pollock and cook for a further 5 minutes. You don’t want to over cook your fish otherwise it really kills this dish so be careful!
  9. Remove the curry from the heat and set aside.
  10. In a frying pan melt your coconut oil to prepare your tarka. Add your black mustard seeds and curry leaves. Cook until your mustard seeds start popping and jigging around the pan. Pour over your curry and listen to it sizzle!
  11. Finally sprinkle with some chopped coriander to garnish and serve up! Delicious!

Paleo Goan Fish CurryPaleo Goan Fish CurryPaleo Goan Fish CurryPaleo Goan Fish Curry

Paleo Garlic, Olive & Rosemary Focaccia Bread

photo 2(46)

So the wonderful people at Perfectly Paleo sent me some Sukrin Sesame Flour to create a bread with. We both decided that focaccia would be fab!

Now as you may (or may not know) I have never been a bread fan. Not even before I embarked upon a Paleo diet. Bread was always lifeless and weighty and I just didn’t like it. This bread though is lovely.  I actually really enjoyed this much to my own surprise. I put this down to the big flavour burst that you get from the little pockets of garlic and rosemary. Even my kids loved this and have been telling me that I should be baking this daily and putting it into their lunch boxes?!

What I like best about this bread is that it is gluten-free, grain-free & even nut-free!

It does however require yeast, so if you have cut yeast out completely from your diet you might find that you have a very flat bread indeed, but it will still be tasty!

Serves: 4 people

Preparation Time: 15 minutes

Proofing Time: 1 hour

Cooking Time: Roughly 20 minutes

Ingredients:

For the yeast mixture:

1/2 tbsp dried active yeast
25ml nut or coconut milk
25ml cold water
25ml boiling water
1 tbsp coconut sugar

For the bread mixture:

1 cup tapioca flour
1 tbsp coconut flour
1/4 tsp Himalayan pink salt
2 eggs
2 tbsp baking powder
1 tsp apple cider vinegar
1/4 tsp bicarbonate of soda
1 tbsp coconut oil melted

For the seasoning:

1/2 bulb garlic (peeled)
1 sprig of fresh rosemary
1/4 tsp Himalayan pink salt
2.5 tbsp extra virgin olive oil
Handful of mixed olives (I used Nocellara and Leccino olives)
Extra 2 tbsp extra virgin olive oil (for drizzling)

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 sized mixing bowl combine your tapioca, sesame and coconut flours.
  4. Add your salt, baking powder and stir until evenly distributed. (Sometimes I find it easier to just use a whisk!)
  5. Next add your melted coconut oil and eggs.
  6. Your yeast mixture should now have doubled in size. Give it a good stir and pour into the flour mixture.
  7. Now add your apple cider vinegar and bicarbonate of soda and mix until your have a nice tacky dough.
  8. Line a 6″x8″ baking tin 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.
  9. With a greased finger indent the dough with roughly three rows of four indentations that are evenly spaced out.
  10. 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.
  11. Whilst you are waiting for your bread to proof prepare your seasoning. In a pestle and mortar grind together your garlic, fresh rosemary and salt into a paste. If you have problems removing the rosemary from the stalk the best way to do it is to pull the leaves downwards in the opposite direction to how it grows and they should just slide off easily!
  12. Stir in your olive oil and set aside until the bread has risen. This will ensure that the flavour absorbs into the oil – yummy!
  13. Pre-heat your oven to 180 degrees or Gas Mark 4.
  14. Once the bread has risen, press into your indentations again and fill in with the seasoning.
  15. Press in your olives and pop in the oven for around 20 minutes.
  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. Once ready drizzle over the remaining olive oil and leave to cool for around 10 minutes before lifting out of the tin.
  18. Slice into 4 pieces and serve warm. Delicious!

Paleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia Bread

If you’re interested in Sukrin then check out their website!

Sukrin Sesame Flour is available now on Perfectly Paleo and currently on sale for £4.49 for a 250g bag so get in there whilst you can!

If you’d like to follow Perfectly Paleo online then check out the links below:

Twitter: @PerfectlyPaleo

Facebook: @perfectlypaleo

Instagram: @PerfectlyPaleo

Pinterest: @perfectlypaleo

Paleo Grasshopper Pie Cheesecake Squares

A close up angled shot of a Paleo Grasshopper Pie Cheesecake Square

So the lovely people at Naturya sent me out some Chlorella Powder to experiment with, and in return I created this recipe to feature on their website! Pretty amazing hey?! I feel super lucky.

So Grasshopper Pie. Yeah, I love that stuff, I mean I really love it! Buuuuuut… I also love cheesecake. So I had to make this. It’s Paleo, it’s Vegan, it’s raw and it makes chlorella taste goooood. What more could you honestly want?

Makes: 16 medium sized squares

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Ingredients:

For the ‘biscuit’ base:

100g almonds
1 tbsp almond butter
2 tbsp vanilla essence
1/2 tsp Himalayan pink salt
1/2 cup coconut sugar
1/4 cup coconut flour
2 tbsp coconut oil
100g 90% chocolate (or 75g cacao solids)

For the Grasshopper cheesecake:

1/2 cup coconut oil
50g cacao butter
1/2 cup coconut milk
1/4 cup coconut sugar
200g cashews (soaked for at least 4 hours but preferably overnight)
1/2 tsp vanilla essence
1 peeled courgette (finely sliced)
10 drops peppermint extract

For decoration:

A little grated chocolate (this is optional but I think looks fab!)

Method:

  1.  For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs crossed with chocolate it’s done!).
  2. Line a 6″x8″ tin and pour in the base mixture.  ‘Knuckle’ the mixture in until evenly distributed. Place in the freezer until it is needed later.
  3. For the cheesecake filling place the coconut oil, cacao butter, coconut milk and coconut sugar over a bain-marie until fully melted. This could take around 15 minutes.  You could grate the cacao butter but I think this is equally as time consuming.
  4. Meanwhile, in a food processor blend the cashews and vanilla essence until a smooth paste. This will probably take around 5 minutes.
  5. Once the cacao butter mix has melted fully, pour it into the cashew paste and blend until smooth. Make sure you periodically scrape down the sides of the food processor bowl with a spatula to ensure that it mixes evenly.
  6. Add your courgette, peppermint extract and chlorella powder. Blend until smooth and evenly distributed. Be sure to scrape down the sides of the bowl thoroughly.
  7. Remove the biscuit base from the freezer and pour over the Grasshopper cheesecake mix. Spread evenly with a spatula until the mix is level.
  8. Sprinkle over your grated chocolate and return to the freezer until set.
  9. Remove from the freezer and cut into squares. Serve and enjoy! Yummy yummy!

Side on view of a Paleo grasshopper pie cheesecake square

Paleo Barleygrass White Chocolate Almond Butter Cups

Close up of a stack of barleygrass chocoalte cups

Paleo, Vegan and darn right tasty!

So the lovely people at Naturya sent me out some Barleygrass Powder to experiment with, and in return I created this recipe to feature on their website! Pretty cool huh?!

This recipe takes the classic nut butter style cup and puts a clean, mean, and green spin on it. Barleygrass has a very ‘clean’ and earthy taste to it which is almost comparable in flavour to matcha green tea.

Delicious! (And I’m not just saying that!)

Makes: 6 medium sized cups

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Ingredients:

For the barleygrass white chocolate:

2 tbsp coconut milk powder
1 tbsp coconut sugar
1 tsp vanilla essence
50g cacao butter
1 tbsp barleygrass powder

For the almond butter filling:

2 tbsp almond butter
1 tbsp coconut oil
1 tsp vanilla essence
1 tbsp coconut sugar
Pinch of Himalyan pink salt

Method:

  1. Combine all of the ingredients for the barleygrass white chocolate in a medium heatproof bowl (except for the barleygrass powder) over a bain-marie. Heat on a low heat, stirring frequently until fully melted.
  2. Whisk in your barleygrass powder until fully blended.
  3. Divide one half of the mixture between 6 cupcake cases. Place in the freezer to set. Set aside the remaining mixture.
  4. Now prepare your almond butter filling. Combine all of the ingredients in a heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until the mixture comes together into a smooth paste.
  5. Remove the chocolate cups from the freezer and divide the almond butter filling equally between the 6 cups. Return to the freezer for 5 minutes.
  6. Return the remaining barleygrass chocolate to the bain-marie and mix thoroughly.
  7. Remove the cups from the freezer and evenly divide the remaining chocolate mixture between the 6 cups. Return to the freezer until set.
  8. Once set remove from the cupcake cases and enjoy!

 

Barleygrass White Chocolate Almond Butter Cups

Paleo Goji Berry & Orange Super Melt in YOUR Mouth Cookies

A stack of paleo goji berry and orange cookies

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. I came up with these beautiful cookies.

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!

These cookies are utterly gorgeous! They just melt in your mouth and are perfect with a cup of coffee! They are super naughty though so please do consume responsibly!

Makes: Roughly 18 cookies

Preparation Time: 10 minutes

Cooking Time: 8-10 minutes

Ingredients:

1/2 cup coconut flour
3/4 cup coconut sugar
1 cup tapioca flour
1 egg
100g unsalted raw grass-fed butter
1/4 cup coconut oil
1/2 tbsp vanilla essence
1/2 tbsp orange essence
1/2 tsp bicarbonate of soda
Pinch of Himalyan pink salt
1/2 cup goji berries

Method:

  1. Pre-heat your oven to 180 degrees.
  2. Combine all of your ingredients into a food processor (except for the goji berries) and blend for 5 minutes until fully blended. You will have to scrape down the sides periodically with a spatula.
  3. ‘Pulse’ in your goji berries so that they are evenly mixed in.
  4. Line a baking tray with baking parchment and grease lightly with a little coconut oil. (You are likely to either make 2 batches or use 2 trays!)
  5. Scoop a tablespoon of cookie dough, roll into a ball, place on the baking try then flatten with the palm of your hand until around 0.5cm thick.
  6. Place your baking tray in the oven and remove the cookies once they are only just firm to the touch on top and lightly golden brown.
  7. Leave to cool for 10 minutes before removing. Once you have removed the cookies from the baking tray place into the freezer and chill for 20 minutes. These bad boys are super fragile so handle with care.
  8. Remove the cookies and enjoy their crumbly, melty goodness!

 

Overhead view of a stack of paleo goji berry and orange cookiesa cross section of paleo goji berry and orange cookie

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!