Vegan

Paleo Raw Chocolate & Walnut Fudge Brownies

Raw Paleo Brownies  Raw Paleo Brownies

So I am a huge fan of really fudgy walnut filled brownies but I am also a huge fan of raw desserts. This recipe is a match made in heaven. This is your go-to on a rainy day, or maybe when you are PMS raging the house down… or maybe you just feel like you need a cuddle… or maybe you just feel a little naughty?! Who cares, these raw brownies will solve any of life’s little problems!

All you need for this is a bunch of ingredients and a decent food processor – it was meant to be, c’mon!

I know medjool dates can be a little pricey but do not sub for regular dates, the result will not be a nice fudgy brownie but rather a more crumbly one! You may however replace the cacao for cocoa but as you all know you will lose out nutritionally!

These raw brownies can be stored frozen for up to 6 weeks but I seriously doubt that any of you will have the will power to do so, so just store these bad boys in an airtight container in the fridge to keep them nice and firm. Don’t worry though these can be served at room temperature however I found these were most enjoyable when left out of the fridge for 10 minutes before serving!

Makes: 6-8 medium squares

Preparation Time: 10 minutes

Setting Time: 1 hour

Ingredients:

1 cup pitted medjool dates packed
1 cup pecans (preferably activated)
3/4 cup cacao powder
1/4 cup coconut oil
2 tbsp raw almond butter
1 tbsp coconut cream
1 tbsp maple syrup
1/8 tsp Himalayan pink salt
1/2 cup walnuts (preferably activated)

Method:

  1. Combine all of your ingredients except for the walnuts into the bowl of your food processor. Pulse a few times before processing until the mixture forms a smooth ball. Be sure to scrape down the sides frequently using a spatula to ensure that the ingredients mix process thoroughly.
  2. Pulse in your 1/2 cup of walnuts until you get a nice mix of walnut chunks.
  3. Grease and line a a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the brownies out.
  4. Drop in your brownie mixture and be sure to press down firmly until evenly distributed.
  5. Place into the freezer for 1 hour until set.
  6. Remove from the freezer and use a knife or spatula to ease out the sides before tipping out the brownies. Cut the brownies into your desired size and then EAT!

Raw Paleo BrowniesRaw Paleo BrowniesRaw Paleo BrowniesRaw Paleo Brownies

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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

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

Twitter: @Naturya_UK

Facebook: https://www.facebook.com/pages/Naturya/481189888602446

Instagram: @naturya

Paleo Spicy Cumin, Ginger, Lime & Roasted Queen Squash Soup

Paleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash Soup

I have had a Queen squash staring me in the face all week and I couldn’t decide what to do with it – that was until the weather became horrid which naturally led to me craving soup!

It is very rare these days that I get to indulge in a little bit of spice with my food, I mean real wholesome spice! You know, the kind that makes your nose run and your heart pump like a lion. As the baby was having her nap I thought I could sneak my lunch in before she woke up and so I got to work.

This soup is creamy, spicy, has a little tang and a whole lot of flavour, and what I like the most about it is the fact that I do not have to use any stock – I am actually a very lazy cook, I can’t be bothered with stock and if I were going to bother I would be making it from scratch, and I only use vegetable stock – I hate literally any meat stock.

This recipe will require you to roast your squash and some garlic first but it is pretty effortless. You will also need a food processor or immersion blender!

If you’re a bit shy on the spice you might want to use half the amount of chilli as it is at the higher end of ‘medium’. Anyway enough of my blabbing, get to work on this perfect Winter warmer!!!

Serves: 4-6 people

Preparation Time: 15-20 minutes

Cooking Time: 1 hr 05 minutes

Ingredients:

For the soup:

1 queen squash
4 cloves garlic
4 tbsp good quality olive oil
5 shallots (peeled & roughly chopped)
1 red chilli (diced)
2″ root ginger (peeled & sliced)
4 tbsp raw grass-fed butter (can be substituted with 2 tbsp coconut manna 2 tbsp coconut oil)
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tsp ground turmeric
1 tsp Himalayan pink salt
500ml water
250ml nut or diluted coconut milk
Zest of 1 lime
Juice of 1 lime
A generous handful of fresh coriander

For the garnish:

A few sprigs of fresh coriander
Cracked black peppercorns
Oil of your choice

Method:

  1. Firstly you will need to roast your squash. Pre-heat your oven to 190C/Gas Mark 5.
  2. To prepare your squash, wash it thoroughly and cut in half. Scoop out all of the seeds with a spoon and then cut each half once more so that you have quarters.
  3. Place your squash quarters onto a baking tray and pour 1 tbsp of olive oil onto each quarter. Brush the oil evenly all over the bottom, top and sides of the squash.
  4. Using the back of a knife carefully bash your cloves of garlic to loosen everything up and get the flavours going. Do not remove the skin! Place the garlic on top of each squash segment and lightly brush a little oil on top.
  5. Place into the oven for 30-45 minutes until soft all the way through and slightly browned/caramelised around the edges. Remove from the oven and leave to cool.
  6. Once cool enough to handle peel away the skin and cut the squash into cubes and set aside until needed later.
  7. Now start prepping your shallots, chilli and ginger. In a large, heavy bottomed pan melt 2 tbsp of your butter until frothy and add your shallots, chilli and ginger. Now peel your roasted garlic cloves and add to the pan. Cook on a low heat for 5 minutes, stirring frequently.
  8. Add your cubed squash, spices and Himalayan pink salt and stir. Cook for around 10 minutes on a low heat until lightly caramelised.
  9. Now pour in your water, nut milk and lime zest. Leave to simmer until almost all of the liquid has reduced. Remove from the head and pour into a food processor.
  10. Add your remaining butter and lime juice and process until smooth. You may have to do this in batches depending upon the size of your food processor!
  11. Add your handful of fresh coriander (stalks and all) and pulse in until lightly chopped.
  12. Serve immediately, drizzle with an oil of your choice and garnish, or reheat when ready to eat! You can store this in an airtight container in the fridge for a few days or alternatively freeze and use within one month.

Paleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash Soup

Paleo Salted Chocolate Orange Super Fudge

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Alright I will own up to this now – I am a super Himalayan pink salt fan. In fact I don’t think people eat enough salt, well at least the good stuff! Himalayan pink salt contains over 80 minerals and trace elements that all aid in getting your electrolyte balance regulated, lowers your blood pressure, improves your skin and even aids against muscle cramps.  I drink a glass of water with 1/2 teaspoon dissolved into it first thing in the morning (according to Dave Asprey this is great for adrenal fatigue). This concoction is also known as ‘sole’.

I love salted sweet things; salmiakki, salted caramel, you name it and I will probably eat it! So I guess this is what got me onto making this beautiful tasting fudge. I also love chocolate orange fudge too I thought why not give a go at salting it?! If this sounds a little too weird for your tastebuds then by all means feel free not to salt it but I think you will be missing out on a bit of a treat, and of course some of the great health benefits Himalayan pink salt totes – yes this is what I said to myself in my head whilst munching through half of the block, naturally.

The best thing about this is that it is super fast to make and the setting time is fairly minimal too. You don’t have to muck about making any condensed milk and all of your sugar comes from the medjool dates that you will use. If you are vegan I have placed in some substitutions for the raw grass-fed butter, but of course you will lose that traditional buttery fudge taste and end up with a slightly more coconutty one but I don’t think this is a bad thing and all, and you will probably find that it feels like an even cleaner treat doing so.

I used raw cacao solids instead of powder as I always prefer the texture – don’t forget that raw chocolate has a whole host of health benefits; from improving digestion to enhancing the libido (wit woo – insert your best winky emoji here people). It also aids cardiovascular function, neutralises free radicals due it its high antioxidant content, and contains a variety of vitamins and minerals.  So that is why I have called it a ‘Super Fudge’, not just because it is too darn tasty (although it really is).

So by eating this yes you may be indulging in a sugary treat but it contains a healthy dosage of good fats, antioxidants and vitamins and minerals! What could be better?!

Yields: 16 large blocks

Preparation Time: 10 minutes (plus 1 hour setting)

Cooking Time: 10 minutes

Ingredients:

180g cacao solids
100g raw grass-fed butter (or sub for 25g coconut oil & 75g coconut manna)
1 cup coconut milk
1/4 cup plus 1/2 tbsp coconut flour
2 tbsp lucuma (optional)
1 tbsp orange extract
1/2 tsp Himalayan pink salt
13 medjool dates (pitted)

Method:

  1. Start by breaking down your cacao solids, you ca do this using a grating attachment with your food processor or just simply place in a ziplock back, push all of the air out, cover with a tea towel and go to town on it with a rolling pin – I mean really give it a solid beating, don’t be shy!
  2. Once your cacao is prepped, place into a medium sized heat proof bowl, with the butter, & coconut milk. Place over a bain marie on a low heat until full melted. Be sure to give this a stir every now and then too. You could melt this all in a saucepan but I feel that you are more likely to damage the beneficial properties of your raw cacao, so the choice is yours!
  3. Once melted remove from the heat and leave to cool until it is easy to handle. Pour into your food processor with the rest of your ingredients and pulse a few times before leaving to process for a good 5 minutes. Be sure to remove the lid and scrape down the sides every now and then.
  4. Grease and line a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the fudge out. Pour in your fudge mix and smooth out using a spatula or palette knife. Leave to cool for 15 minutes.
  5. Place into your refrigerator for 45 minutes until fully set. Remove the fudge by carefully lifting the sides of the greaseproof paper, you may want to even gently pry and the sides of the dish using a palette knife.
  6. Once removed cut into large blocks, I cut them 6 cubes by 3 but just cut them to your preferred size!
  7. Store in an airtight container in the fridge and consume within 1 week of making!

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

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 Valentines Raw White Chocolate Raspberry Truffles

Paleo Valentines TrufflesPaleo Valentines Truffles

Uhhh yup! Yes… JUST YES!!! Just in time for Valentine’s Day why not make your loved one some of these beauties?!

These truffles are just so silky smooth, not overly sweet and have a beautfiul raspberry tang to them – absolutely in love with these! They just so happen to be super easy to make as well as being beyond delicious! Oh and want to know something even better? These truffles aren’t that bad for you at all. Not one bit! (Ok maybe just a wee bit but that’s it I promise).

I hope you enjoy making these for that special someone (or yourself!)

Makes: Roughly 15 truffles

Preparation Time: 30 minutes (plus upto 4 hours chilling time)

Cooking Time: 10 minutes

Ingredients:

For the truffles:

75g cacao butter
1/3 cup coconut milk
2 tbsp coconut oil
1 tbsp raw honey (or maple syrup)
1/4 tsp vanilla powder
1/8 cup freeze dried raspberry powder
1/4 cup tapioca flour

For the raspberry dusting:

1/4 cup tapioca flour
1/4 cup coconut sugar (or maple sugar for a brighter colour)
1/8 cup freeze dried raspberry powder

Method:

  1. Combine all of the ingredients for the truffles except for the raspberry powder & tapioca flour (and not the ingredients for the dusting of course) in a heatproof bowl. Place over a bain marie on a low heat.
  2. Whisk the ingredients frequently until completely melted. Once melted add in your raspberry powder and whisk until fully distributed. You may want to sift in your raspberry powder if it contains seeds, I however love to take the wholesome approach when it comes to my filled centres!
  3. Remove the bowl from the heat and set to one side for 10-15 minutes until it has cooled down sufficiently. Then whisk in your tapioca flour until smooth.
  4. Give the ingredients a whisk once more then cover and chill until firm (around 2-3 hours). You may want to check on the mixture periodically as sometimes cacao butter likes to separate out but it’s nothing a quick whisk won’t fix!
  5. Next combine all of your dusting ingredients into a food processor and process until the consistency of icing sugar. You may want to do this for a few minutes. I use the milling attachment on my Nutribullet and it takes less than a minute!
  6. Next remove the mixture and take a melon baller scooping out rounds, alternatively take about 1 heaped teaspoon of the mixture per truffle and shape into balls using well oiled hands (if necessary). I like to use coconut oil as I find this doesn’t affect the flavour much and it is a great hand treatment too!
  7. Pour your dusting into a shallow ball and roll each truffle immediately after shaping in the dusting untill fully coated. Lightly shake off any excess. Leave to chill on a sheet of greaseproof paper for 10 minutes.
  8. Remove the truffles and repeat the dusting process. You may want to reshape them into ball shapes if they have fallen slightly flat!
  9. Leave to chill on a sheet of greaseproof paper in an airtight container and consume within 3 days. If you are wanting to keep them for longer freeze for upto a month but be sure to defrost them overnight in the fridge!

Paleo Valentines TrufflesPaleo Valentines TrufflesPaleo Valentines TrufflesPaleo Valentines Truffles

Ayni Chocolate Matcha Bar Review

Ayni Chocolate Matcha Bar

So now you’re finished drooling over that awesomely delicious picture of the Ayni Chocolate Matcha Bar I guess you’d like to know a little more about the lady that HANDCRAFTED it! Yes not only is this chocolate raw, Paleo, Vegan, allergen and refined sugar free it is made from organic ingredients and then lovingly handmade and wrapped to perfection. What isn’t there to love?!

Below is the Ayni Chocolate mission statement and it’s an absolute corker of one too –  I think you’d have to agree with me there!

“Ayni Chocolate is gluten, dairy, nut, egg, grain, sesame seed, soy, and refined sugar free; making it suitable for a wide range of allergy suffers, as well as those on restricted diets, whether through choice or necessity.
We believe that living a ‘free from’ life shouldn’t mean living a bland, treat free life. As allergy sufferers ourselves, we understand how difficult it can be to find exciting and innovative chocolates; we hope that our growing selection of delicious, allergy free chocolates will bring you as much pleasure as they do us!”

So how did Ayni Chocolate come about?!

Pru (who runs under the blog Creatively Paleo) only just started up her little chocolate empire in June 2014 and her story is just the sweetest. Now normally I would write a load of waffle here about how people started out their companies but I don’t feel that I can do Pru justice as well as ummm well Pru can. The more and more I begin to learn about this woman the more my love for her and what she achieves grows. To find out the real story of how Pru got started out please read this link here. It won’t take you 5 minutes to read and it will just make your heart fill with giddy joy!

If you don’t have time however (but you better make some later or else!), in a nut shell Pru met some lovely people that put all of their faith into her and her love of chocolate and helped her to grow. Pru also pays it forward by giving at least 10% of her profits to Kiva Loans – a non profit organisation that through lending helps to alleviate poverty.

But why the name Ayni Chocolate I hear you all shout?

Well good question! Pru sources her ingredients from Peru and so she after a spot of ‘googling’ she stumbled upon the Peruvian word ‘Ayni’. Ayni roughly translates in English to ‘right relationship’ – a system of mutual support used in Andean communities.

So now you know a little bit about Pru and all of her mischevious chocolate making activites I can tell you a little (or a lot) about this fabulous little matcha green tea white chocolate!

Tell me about this magnificent Ayni Chocolate Matcha Bar! NOW!

Ayni Chocolate Matcha BarAyni Chocolate Matcha BarAyni Chocolate Matcha BarAyni Chocolate Matcha Bar

So as you can see this bar is super green and super shiny (seriously mesmerising), everything about it is aesthetically pleasing, so much so that it makes you want to dive face first into it and nom nom nom it down!

The ingredients are pretty much how I like them – simple; Organic Raw Cacao Butter (60%), Organic Maple Sugar, Organic Coconut Flour, Organic Matcha Powder, Medicine Flower Extracts.

The taste was just gorgeous, a sort of intense and buttery, creamy sweetness coupled with a bold matcha green tea flavour followed by a beautiful faint undertone of maple and toffee. Oh my I was in heaven! The texture wasn’t at all how I imagined it, although I’m not sure what I imagined it to be like. It wasn’t gritty like most raw chocolates but it was granular, the grains weren’t from sugar however they were formed from cacao butter! The chocolate itself was very smooth but upon biting into a piece it instantly starts to melt in your mouth, but not how you would expect – it rather interestingly melts into tiny cacao granules before fully melting. It was quite literally a party in my mouth! (That was not intended to sound saucy)…

Ayni Chocolate Matcha BarAyni Chocolate Matcha BarAyni Chocolate Matcha BarAyni Chocolate Matcha Bar

So, yes this really would be the perfect gift for the Hulk to buy for his beautiful She Hulk this Valentine’s Day. Just a super special treat that I reckon nobody could manage to share! (Go on I dare you to try!)

You can bag your own 40g Ayni Chocolate Matcha bar here for £2.85.

But Pru didn’t stop there however – she snuck me in a little cheeky chocolate project and I just can’t help but share it with you all. These photos here are of an awesome little raw chocolate tropical toffee mix that was just to die for! Really! It contained chocolate coated mulberries, coconut, apricot and mango. Ooooooh momma! Yup this one was a hit in my household and my other half actually stole half of the bag (as he did with the matcha bar).

photo 3(108)photo 5(70)

So as you can see Pru is ever the inventor of all things Paleo chocolate and I can’t imagine that changing anytime soon. You will find plenty of choccy inventions on her website, not just chocolate bars though there are chocolates for the kiddiewinks, some great Valentine’s gifts, drinking chocolate and even filled chocolates and truffles!

If you’d like to follow Pru online please check out the links below:

Facebook: @CreativelyPaleo

Twitter: @creativelypaleo

Instagram: @creativelypaleo

Pinterest: @creativelypaleo

Paleo Lemon Cardamom Broccoli & Kale with Toasted Almonds

Paleo Lemon Broccoli

I didn’t want to keep this one under wraps anymore. I love my veggies but I have noticed that nobody ever eats enough veggies when they are Paleo. All I ever see is meat with a tiny, negligible portion of veg on the side. So I thought maybe you guys could do with getting some greens down your gullet!

I have this great story book I used to read to my two older kiddies when they were much much younger (and now Anya) called Vegetable Glue. It is about a little girl who never eats her veggies and various body parts drop off because she doesn’t – she finds out that vegetables contain glue that keep all of your body parts stuck together. It really is great. But this book does actually have a brilliant point, the largest portion on your plate should always be veggies! I won’t write a whole lot of waffle here but if you want to know why you should eat your greens check out this link.

Now onto the dish itself! This is a much loved side dish in my house by everyone – my kids absolutely adore it! The best thing about this is it takes about 15 minutes to make without too much faffing around and the flavours are bold yet have a nice depth to them to keep your taste buds tantalised! As this is rather clean tasting you can pair it up with most food, it goes well with Asian dishes especially, and super well with fish.

So here it is, I hope you enjoy it!

Paleo Lemon Broccoli

Serves: 4 people

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:

75g almonds
3 tbsp coconut oil
3 cloves garlic (finely diced)
Seeds of 6 cardamom pods
3/4 tsp Himalayan pink salt
1 medium head of broccoli (approx. 350g)
250g kale (shredded)
Zest & juice of 1 lemon

Method:

  1. Start by preparing your almonds. Pre-heat your oven to 180C and evenly spread your almonds onto a baking sheet, it doesn’t have to be lined but if you’d prefer to it won’t cause any problems either. Place into the oven and cook for around 10 minutes (give or take a couple of minutes depending on your oven), but be sure to check a couple of times on them and give them a little stir about. They will be done when they are nice and golden brown (an aroma usually comes out of the oven when they’re ready).
  2. Start by chopping your broccoli into florets, and cut the nice meaty stem into round slices and then quarters.
  3. Peel and finely dice your garlic. In a wok (or large frying pan) melt your coconut oil on a medium to high heat. Place the garlic and cardamom seeds into the oil and fry for 30 seconds until the seeds begin to pop a little and the garlic is golden. Now add your broccoli and Himalayan pink salt. Fry the broccoli for a good 5-6 minutes being sure to turn it over until it is slightly charred on each side.
  4. Whilst your broccoli is cooking give your almonds a quick check and turn and place your shredded kale into a colander and wash it under warm water if you haven’t already. Give it a quick massage to really get the flavours going.
  5. Add your kale to the broccoli mix and stir evenly. Reduce to a low heat. Place a large saucepan lid on top of the vegetables and steam for 1 minute. Remove the lid and remove from the heat.
  6. Remove your almonds from the oven and leave to cool for a minute.
  7. Zest your lemon and stir the zest into the broccoli followed by the lemon juice.
  8. Roughly chop your almonds with a herb cutter or give a quick pulse in your food processor. Throw the almonds in and toss them about until evenly distributed. And there you have it! One tasty yet simple veggie dish!

Paleo Lemon BroccoliPaleo Lemon Broccoli

Paleo Matcha Green Tea Mochi filled with a Chocolate Ganache

Paleo Matcha MochiPaleo Matcha Mochi

Who here loves mochi?!!! I have always had a deep interest in Japanese culture and cuisine (expect to see some more Japanese recipes for 2015) so I just couldn’t resist creating my very own version of mochi, but I had to go the whole hog and opt for a YoSushi! style chocolate ganache filled mochi.

I absolutely loved these but sadly they do not keep, they dry out – you must consume these as soon as they have been made! f you don’t do not be tempted to put these into the fridge, store them at room temperature and give them a quick steam, and I mean a really quick one (30 seconds to 1 minute).

I tried 2 different methods of making my mochi; one by using a bain-marie and the other just by chucking it all into a pan. Both methods yielded a similar textured mochi and so I have gone for the easier and quicker method in my write up. I am going to be working on these for quite a while until I get my perfect mochi – I’m thinking I will give it a go with some xanthan or guar gum to see if this helps to retain the moisture and stretch. Fingers crossed! But don’t worry when you make these and eat them straight away they really are like the real thing!

I used 2 teaspoons of matcha green tea but if you’re new to it or don’t like things too bitter then just use 1 teaspoon. As it is getting cooked you don’t need to worry about using any high grade matcha. Look around for some specifically made for cooking. You can often find these in Chinese supermarket chains.

You’ll probably notice that my mochi were quite thick, you don’t have to do this you can make the dough thinner and make a more chocolatey filled mochi but I was trying to be all sensible and whatnot!

I have made a more authentic mochi in the past using  lots of coconut sugar however this time I wanted to make something a bit healthier that I could indulge in on the weekends now that I am following the Bulletproof Diet! It’s a great way of getting some resistance starch into your diet and feeding your gut bacteria. To read more about resistant starch check out this link on Mark’s Daily Apple.

I hope you enjoy these chewy balls of chocolatey goodness as much as I do!

Makes: 10 medium mochi

Preparation Time: 15 minutes (plus 1 hour setting time)

Cooking Time: 20 minutes

Ingredients:

For the Mochi:

2 cups tapioca flour
3/4 water
1/2 cup raw honey (or maple syrup)
1-2 tsp matcha

For the Chocolate Ganache:

100g good quality dark chocolate (85% cocoa solids plus – I used 90%)
100ml coconut milk
1 tbsp raw honey (or maple syrup)
1/4 tsp vanilla powder or 1 tbsp vanilla extract

Method:

  1. First make your ganache. Combine all of your ingredients for the ganache into a heatproof bowl and place over a bain marie, on a low heat. Heat until all of the ingredients have melted and begin to thicken.
  2. Remove from the heat and place into an airtight container. Leave to cool completely and until solid. Don’t put this in the fridge just leave it for around an hour and it will set enough to scoop out a fairly solid chunk.
  3. Start your mochi dough once the ganache has set. Combine all of the ingredients into a medium sized heavy bottomed pan on a low heat. Whisk the ingredients thoroughly and heat until warm. Be sure to whisk frequently!
  4. Once you start to feel a bit of resistance in the pan immediately remove it from the heat. Grab an electric handheld mixer and mix on a medium speed. Mix for about 2 minutes. Leave for a minute and then mix for another minute – repeat this process twice.
  5. By now you should have an incredibly sticky dough. To test if it is ready pinch a small piece off between your fingers, press into some tapioca flour and if you can just about roll the dough off of your fingers then it is ready.
  6. Dust a work surface lightly with some tapioca flour. Scrape out the dough onto the surface.
  7. Begin to knead the dough as you would bread – fold in the corners and press away the dough from your body, turn over and repeat. Keep doing this until you have a nice stretchy dough.
  8. Roll into a sausage and divide into 10 pieces. Roll each piece into a ball.
  9. Take a ball and make an indentation with your thumb in the middle. Shape into almost a bowl shape making the ‘rim’ thinner than the base. Take about 1/2 tbsp of ganache and shape into a ball like shape. Place into the centre of your mochi ‘bowl’.
  10. Fold one set of oppostie edges over and then the other and pinch together firmly. Place mochi onto the surface with the sealed side down. Lightly dust with the tapioca flour and using both hands turn the mochi around into an even circular shape. Repeat until all mochi are filled and shaped.
  11. It is recommended that you consume these immediately to enjoy them at their best but if you are not eating immediately store in an airtight container at room temperature. To serve steam them briefly to regain some of the elasticity and chewiness but for no more than 1 minute.

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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!

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