Recipes - nourish your body with intelligent fuel

Makes c10 portions:

1 cup each of Cashews, Almonds, Pecans, Macadamia, Sunflower and Pumpkins seeds

2 cups Coconut Flakes (or desiccated)

1/2 cup melted Coconut Oil

1/4 cup raw Honey

1 tsp vanila paste

1 tbs spice (cinnamon, allspice, nutmeg)

2 tbs Himalayan Salt

Mix all dry ingredients.  Mix wet ingredients and pour over dry.  Line a large baking tray with parchment paper and roast mixture in oven for 30 minutes on 160 (F) turning twice (so they do not become over toasted).  When cool put in airtight jag and serve with nut milk (or sprinkled on fruit).

Source:  Epicurious. https://www.epicurious.com/recipes/food/views/paleo-granola-with-coconut-and-almonds

Makes 5-6 portions:

400 ml organic coconut milk (1 tin)

4 tablespoon of chia seeds

1/2 teaspoon of vanilla paste

Whisk solid and watery coconut milk until smooth.  Stir in chia seeds and vanilla paste then place in fridge for 4+ hours.  

Serve with fruit i.e. blueberries, strawberries, raspberries, mango.  A spoon of granola on the side ( perfect).

Can be eaten as a dessert.

Adapted from various sources.

Makes 2 portions:

Tablespoon of coconut oil/butter

4 large eggs

200ml almond milk

Leftover roasted veg (broccoli, carrots, onions, sweet potato, asparagus, kale)

Seasoning: garlic, salt, pepper, oregano, thyme, chives

Warm veg in coconut oil; beat eggs with milk and add seasoning.   Pour over warmed veg and gently move mixture to ensure cooked all the way through (alternatively bake in the oven for 15 minutes)

Adapted from various sources.

Makes 5-6 portions:

100g of fruit (berries, apricots, plums, rhubarb)

 Juice of 1 orange

3 tablespoon of chia seeds

For rhubarb add 2-3 dates for sweetness

Stew fruit in orange juice for c10 minutes.  Add chia seeds and allow to set 4+ hours.   

Serve on toast or crackers (see next section), or on coconut chia pudding (previous recipe).

Adapted from various sources.

Makes 2 portions:

4 eggs

1 medium onion

1 garlic clove

2 red peppers; 1 yellow pepper

10-12 plum or cherry tomatoes

2 courgettes

1 tbs balsamic vinegar

1 tbsp coconut oil

seasoning (salt, pepper, herbs to taste)

Sweat onion & garlic  in coconut oil for 5 minutes using a shallow, handless pan or dish.  Add sliced peppers, courgettes and tomatoes and place in oven at 160 (F) for  15 minutes.  Add eggs, cover and and cook for a further 8-12 minutes dependent on your preference of yolk firmness.  Serve on a bed of greens (spinach, chard, kale).

Adapted from various sources

Makes 2 Portions:

2 medium Bananas (mashed)

2 Eggs

3 tbsp ground almonds

1/8 tsp Baking Powder

1/2 tsp Vanilla paste

1/4 tsp Cinnamon

1 tsp raw Honey

1 tbs Butter for frying

Crack & whisk eggs, add all other ingredients. Mix thoroughly.  Spoon 2 tbsp mixture into pan with melted butter.  Cook for 1-2 minutes (until brown) on each side.   Serve with fruit (blueberries, raspberries, strawberries) or fruit jelly (see recipe under 'Breakfasts).

Source:  Paleo Leap. https://paleoleap.com/flourless-banana-pancakes/

Makes 6-8 portions:

1.5 cups Almond Flour (ground almonds)

2 tbsp Coconut Flour

6 Egg Whites

1/4 tsp Cream of Tartar

3/4 tsp Baking Powder

4 tbsp melted Butter

3 tsps Apple Cider Vinegar

1 tsp herbs of choice Sage, Fennel, Rosemary)

Whisk egg whites and cream of tartar until peaks form.  Mix remaining ingredients together then fold in egg whites. Pour into greased 8x4 bread tin.  Cook at 180(F) for 30 minutes.

Source:   Dr Axe https://draxe.com/recipe/keto-bread-recipe/

Makes 6-8 portions:

300g Tahini Paste

1.5 cups Almond Flour (ground almonds)

2 tbsp Coconut Flour

4 Eggs 

1/2 tsp Bicarb of Soda 

30ml  Apple Cider Vinegar

1 tsp Salt

1 tbsp Herbs (thyme, sage, mixed)

1 tbsp Pumpkin Seeds 

Mix all ingredients together. Pour  into a 1/2 lb bread tin lined with parchment paper.   Cook at 180(F) for 35-40 minutes.  Eat fresh when cooled, or toasted.

Source:  NatureDoc:  https://www.naturedoc.co.uk/recipe/grain-free-tahini-bread/

Makes  8-12 portions

2 cups Butternut Squash

4 tbsp Coconut Milk

1 cup ground Flax Seed

1 cup golden linseed

1/2 cup Almond Flour (ground almonds)

1/2 cup Maca powder

¼ cup Olive Oil or Avocado Oil

2 tablespoons raw Apple Cider Vinegar

2 teaspoon Himalayan Rock Salt 

Herbs of choice (Rosemary, Thyme, Fennel seeds, Cayenne Pepper, Black Pepper).

Blitz 1 cup of raw butternut squash with 1/2 coconut milk until smooth paste.  Repeat.  Stir in all other ingredients until it 'holds together'.   Cover large flat baking tray with grease proof paper, flatten mixture evenly (1/6 cm) in tin and bake for 1.5 hours on 140 (F).

Adapted from Healthful Pursuit (original recipe with celery - can also replace sweet potato etc). https://www.healthfulpursuit.com/2015/05/egg-free-roasted-herb-crackers/

Makes 8-10 slices

150g ground almonds

50g coconut flakes

1tsp ground cinnamon

1tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of sea salt

3 eggs (beaten)

50g coconut flower sugar

30g coconut oil

1tbsp lemon juice

zest of 1 lemon

100g courgette finely grated

Grate courgette, beat eggs, remove zest then squeeze  lemon.  Mix all ingredients together.  Line  loaf tin with grease proof paper, pour in batter and cook at 180(F) for 35-40 minutes.  Cool and slice.

Makes 8-10 slices

150g ground almonds

50g cacao paste buttons

1tsp ground cinnamon

1tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of sea salt

3 eggs (beaten)

50g coconut flower sugar

30g coconut oil

1tbsp lime juice

zest of 1 lime

100g apricots finely grated

Grate apricots, beat eggs, remove zest then squeeze lime.  Mix all ingredients together.  Line  loaf tin with grease proof paper, pour in batter and cook at 180(F) for 35-40 minutes.  Cool and slice.

Makes 8-10 slices

150g ground almonds

50g Granola (organic, sugar free i.e. Rude Health)

1 tbsp Turmeric

1tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of sea salt

3 eggs (beaten)

50g coconut flower sugar

30g coconut oil

100g carrots finely grated

Grate carrots, beat eggs. .  Mix all ingredients together.  Line  loaf tin with grease proof paper, pour in batter and cook at 180(F) for 35-40 minutes.  Cool and slice.

Dip raw  (carrots, celery, sugarsnap peas) or roasted (broccoli, sweet potato, celeriac) vegetables into 2oz baba ganoush.

Baba Ganoush (aubergine dip):

Roast 3 aubergines in oven for 45 minutes.  Cool and remove skin.  Blitz with 1 garlic clove, 2 tbsp Tahini, juice of 1 lemon & 2 tbsp virgin olive oil.  Sprinkle with cayenne pepper.

Adapted from various sources

Dip raw  (carrots, celery, sugarsnap peas) or roasted (broccoli, sweet potato, celeriac) vegetables into 2oz hummus.

Cauliflower Houmous:

Blitz 1/2 head of roasted cauliflower with 2 garlic cloves, 1/4 cup Tahini, juice of 2 lemons & 2 tbsp virgin olive oil.  Season with salt & cayenne pepper or cumin.

Source:  Paleo Plan https://www.paleoplan.com/recipes/paleo-snacks-recipes/paleo-hummus/

Dip raw  (carrots, celery, sugarsnap peas) or roasted (broccoli, sweet potato, celeriac) vegetables into 2oz red pepper dip

Red Pepper Dip:

Roast 3 red peppers in oven for 30 minutes.  Place in plastic bag for skin to separate - remove skin.  Blitz flesh with 1 garlic cloves,  2oz nuts (pine, walnuts, macadamia),  2 tbsp Apple Cider Vinegar & 2 tbsp virgin olive oil.  Add  cayenne pepper & salt  for taste.

Adapted from various sources

Core & slice a large apple then spread thinly with almond/hazelnut/cashew butter.

Slice half a medium avocado on Flaxseed crackers (see recipes at '

Bread/Cracker alternatives')

Makes 2 portions:

6 large leaves Kale

4 sprigs Fennel

1.5 tbsp Olive Oil  or 1 tbs melted Coconut Oil

1 tsp Himalayan Salt

1 tsp Pepper

1 tsp herb/spice of choice (I typically use cayenne pepper or small dried chilli peppers)

Cut Kale & fennel into 3/4 inch strips. Sprinkle with oil and mix with hands.  Season and place on baking tray in 180 (F) oven for 7-10 minutes until crispy (turning once). 

Inspired by Marianne's veg garden

Makes 6-8 portions

2 cooked sweet potatoes

1 cup red pepper dip (see 'snacks')

2 cups chopped mixed nuts (Brazil nuts, chestnuts, almonds, walnuts, pecans)

1 cup mixed seeds (sunflower, sesame, linseed)

2 garlic cloves

2 medium chillis

1 onion

2 medium carrots

2 sticks celery

Salt & Pepper to season (with herbs of choice - rosemary, sage, thyme)

Mash cooked sweet potato and add red pepper dip.  Blitz raw veg to pulp.  Roughly chop nuts (leaving some medium chunks).  Mix all ingredients together and flatten into a baking tray about 1"-1.5" high.  sprinkle with 3 tbsps sunflower seeds and cook at 180 (F) for 35-40 minutes.

Inspired by Clive's nut roast but created in my kitchen

Makes 2 portions

2 organic chicken breasts

Half each of red, orange, yellow pepper

1 red onion

8 button mushrooms

1 tbs coconut oil

2 tbs coconut cream

1 tsp each himalayan salt, pepper, cayenne pepper, cajun spices

4 lettuce leaves (preferably inner/younger ones)

Sweat onions & peppers in coconut oil for 10 minutes, add diced chicken breast and cook for a further 10 minutes, turning.  Add coconut cream and salt/pepper/spices then halved button mushrooms cooking for a further 5-7 minutes.  Place on Lettuce leaf and serve with roasted apricots.

Orignal recipe

Makes 2 portions

2 organic chicken breasts

1tbs raw honey

Juice of 1/2  lime

8 cherry/plum tomatoes

8 button mushrooms

Mix honey and squeezed lime.  Chop chicken into cubes and marinate for 10-15 minutes in lime/honey.  Thread a (bamboo) skewer with alternating chicken, tomato, mushroom then pour over juices.   Roast in oven for 20-25 minutes turning half way through.

Served with raw spinach, roasted nectarines and pine seeds.

Original recipe

Makes 4 portions

3 cooked mackerel fillets

1 red onion

75g samphire

3 sweet potatoes

2 tablespoon coconut oil

Cut sweet potatoes into wedges, melt 1 tbsp coconut oil in roasting pan and roast for 40 minutes at 180 (F).  Thinly slice onion and fry gently in coconut oil.  Add samphire and mackerel (broken into 1.5" pieces).  Warm through for 5-7 minutes then serve with potato wedges.

Makes  2 portions

100g calf's liver

1 tbsp arrowroot powder

Salt & Pepper to taste

2 tbsps coconut oil

6 apricots

12 mushrooms

100g green beans

Slice livers into 1" wide strips and coat with arrowroot powder.  Fry in 1 tbsp coconut oil for c10 minutes turning to brown both sides.  Put halves apricots & mushrooms in a separate pan with coconut oil and brown for 3 minutes each side.  Steam green beans in 1.5" of water for c7 minutes.  Serve together.

Makes 2 portions

2 x 50g white fish

100g  cherry tomatoes

1 tbsp  vegetable boullion

100g spinach

100g butternut squash

1 tbsp coconut oil

salt, pepper, spices to season

Dice butternut squash (with skin on and seeds included) and roast in coconut oil for c40 minutes at 180 (F).  In a separate dish roast cherry tomatoes & yellow plums for 25 minutes.  Separate the tomatoes, cool and blitz with seasoning (I use salt, pepper, basil & dill)

Place fish in foil parcel and add to oven for final 12 minutes of squash roasting.  

Steam spinach for 4-5 minutes in 1" of water.  Assemble and enjoy!

Makes 4 portions:

4 cooking apples

2 dates

50g cranberries

Juice of 1 orange

50g pine nuts

Squeeze orange and simmer cranberries & dates in juice for 10-12 minutes.  Blitz into 'sauce'

Core the apples and cut in 2-3mm around the centre of each.  Place in cooking tray and bake in oven for 20 mins at 180 (F).   Spoon cranberry mix into centre and return to oven for further 10-15 mins, reducing heat to 160 (F).  Sprinkle with pine nuts and cook  until seeds are golden (5+ minutes).

Original recipe

Makes 4 portions:

2 tbsps butter or ghee

200g carrots (pealed & grated)

400 ml tinned organic coconut milk

100ml coconut milk (liquid)

75g sticky rice/basmati/arborio rice

1/2 tsp vanila paste

3 tbsps honey

1/2 tsp cardamon

25g flaked almonds

Sweat carrots in butter for 10 minutes then add coconut milks, rice & cardamon.  Simmer & stir for 15-20 minutes until rice has cooked and absorbed the milk.  Stir in honey and garnish with flaked almonds.

Keith Squires https://www.amazon.co.uk/Cooking-Love-Keith-Squires/dp/1873606389

Makes 6-8 portions 

• 1 cup almond flour
• ½ cup  raw cacao powder
• ¼ cup sifted coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup honey
• ½ cup soft butter 
• 4 eggs, room temperature
• ½ cup dark chocolate drops

Combine the dry ingredients then add the wet ones then add the eggs one by one.  Stir in the chocolate pieces and pour into 2 6" cake tins.  Cook at 180 for 25-30 minutes.   Serve with fruit coulis (blend 100g of fresh or frozen berries with 1 tsp of honey).

Source:  Myheartbeets  https://myheartbeets.com/paleo-chocolate-cake/