Satay Pork Chow Mein

INGREDIENTS
  • 850g minced pork (organic if possible)
  • 2 red onions
  • 3 red and / or yellow peppers
  • 2 – 4 large handfuls of mushrooms (I used closed cup white mushrooms although any standard ones will do)
  • 2 garlic cloves (or a good squeeze of garlic puree)
  • 4 courgettes
  • 1 can coconut milk (good quality)
  • 1/2 jar (170g jar) almond butter
  • 1/4 cup of gluten free soy sauce (or if you have it use coconut aminos)
  • 3 tablespoons sriracha (thai chilli) sauce (Marks and Spencer’s do a good one in the Thai food aisle)
  • a good splash of lime juice
  • 1 cup cashew nuts to garnish
RECIPE
  1. Dice the onions and garlic.  Slice up the peppers.  Chop up the mushrooms into chunks.  Place them all in a pan with coconut oil and cook gently.
  2. In another pan fry off the pork mince until cooked.
  3. Whilst the above is cooking make your “zoodles” with the courgettes.  If you have a spiraliser put all the courgettes through the spiraliser until you have a large bowl of zoodles.  If you don’t, you can use a julienne peeler to peel the courgettes to make zoodles.  If you have neither use a potato peeler on the courgettes and create large zoodles!
  4. Once the meat is cooked through add it to the veges and mix together.
  5. Add in the zoodles to the mixture and stir to incorporate them.  Cook on low until your sauce is ready.
  6. For the sauce place the coconut milk, almond butter, aminos, sriracha, and lime juice into a separate pan.  Season and whisk to combine.  Heat the sauce over a medium heat and keep whisking until you have a smooth consistency.  Keep on a low heat (and stir when necessary) until the sauce has thickened (approx. 7 minutes)
  7. Once the sauce has reduced pour the sauce into the rest of the ingredients and mix well.
  8. Garnish with a few cashew nuts and enjoy!

Cinnamon Coconut Cream

INGREDIENTS

  • 1 can of good quality coconut milk refrigerated for 12 hours
  • 1 tsp cinnamon
  • 1 tbsp honey

RECIPE

  1. Scoop the cream from the top of the can of coconut milk and place in a bowl.
  2. Add the cinnamon and honey and stir (do not over-stir as you want the Cream to be stiff) until smooth.
  3. Refrigerate for 30 minutes before serving.

Notes

  • Keep the cream refrigerated
  • You can use this cream as a filling for the Banana Cinnamon Loaf.  So long as it is kept cold it will remain stiff

Banana Cinnamon Loaf

INGREDIENTS

  • 1 jar cashew butter (170g jar of Meridian Cashew Butter is what I normally use)
  • 2 medium free-range eggs
  • 2 apples
  • 2 ripe organic bananas (these really need to be ripe for the recipe to work)
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp vanilla essence
  • 1/2 tsp baking soda
  • pinch of salt

RECIPE

  1. Pre heat the oven to 175c.
  2. Core the apples and place them in a food processor with the bananas for about 3 minutes until mushed down.
  3. In a bowl mix the fruit puree, cinnamon, vanilla essence, ginger, baking soda, eggs and the pinch of salt. Mix together until you get a smooth puree.
  4. Line the bottom of a bread tin with greaseproof paper and grease the sides of the tin with coconut oil.
  5. Pour the puree into the tin and bake for around 45 minutes. (You should be able to stick a skewer in the loaf and pull it out without any ingredients stuck to it).

Notes

  • This is a very moist loaf and doesn’t need anything with it to enjoy it!
  • I have made this loaf in circular cake tins. Double the recipe and pour into circular tins, bake for about 40 minutes and once cool pour on a dollop (or 5) of cinnamon coconut cream (recipe on the site) to make a two-layered cake!

Creamy Sweet Potato Boats

INGREDIENTS

  • 4 large sweet potatoes & 2 small sweet potatoes
  • 1 large onion (or two small ones – red or white)
  • 1 cup jalapenos (jalapenos from a jar are best here)
  • 1 cup & a tbsp. coconut cream (the top layer of a decent quality can of coconut milk)
  • ½ cup of brown sugar (obviously true paleo would use maple syrup, honey or coconut sugar)
  • 8 slices of bacon

RECIPE

  1. Put the sweet potatoes in the oven at 175 C for 45 minutes.
  2. Fry the bacon until crisp.  Chop it up into small pieces and put to one side.
  3. Dice the onion.
  4. Dice the jalapenos (I blend them for 15 seconds).
  5. In a large bowl mix the bacon, onion, jalapenos, coconut cream and brown sugar together.
  6. When the potatoes have cooked remove them from the oven. Scoop out the flesh of the small potatoes and add into the bowl. Discard the skin. With the remaining potatoes cut them in half (length ways) and scoop out 80% of the flesh from the middle, leaving sturdy “boats”. Add the flesh to the bowl and place the boats in a baking dish.
  7. Mix all of the ingredients together in the bowl until well combined.
  8. Spoon the mixture into the boats and place back in the oven for 15 minutes.

Almond Choc Delights

INGREDIENTS

  • I jar (170g) Almond butter (I use Meridian – you can get it easily in the supermarket)
  • ½ cup desiccated coconut
  • 1 tbsp. honey
  • 1 tbsp. coconut oil
  • 100g dark chocolate (good quality)
  • Pinch of salt

RECIPE

  1. In a food processor blend the almond butter, desiccated coconut, honey, coconut oil and salt until well combined and smooth.
  2. Place around 9 bun cases into a bun tray (aka Yorkshire pudding tray) and spoon into each case the mixture.
  3. Melt the dark chocolate (in a glass bowl over hot water usually works best). Once melted pour the melted chocolate into each case.
  4. Freeze for about an hour to set.

 

 

Chocolate Caramel Cheesecake

INGREDIENTS

The base

  • ½ cup of dates (pre-soaked in water for at least 20 minutes)
  • 1 cup walnuts
  • 1 cup desiccated coconut
  • 2 tbsps coconut oil
  • 2 tbsps cacao powder (or good quality coco powder)
  • 1/2 tsp honey

The filling

  • 2 cups  (or 200g) cashew nuts (unsalted) (pre-soaked in water for at least 8 hours)
  • 1 cup of dates (pre-soaked in water for at least 20 minutes)
  • 1 cup coconut cream (use the cream formed at the top of a can of coconut milk)
  • ¼ cup coconut oil
  • 1 tsp vanilla extract
  • Pinch of salt (good quality)
  • 1/2 tsp honey

 The Topping

  • 100g dark chocolate (good quality)

 RECIPE

  1. Line the bottom of an 8″ circular cake tin with greaseproof paper and grease the edges with coconut oil.
  2. In a food processor mix the walnuts, cacao / cocoa powder, honey and desiccated coconut until well combined.
  3. Add in the dates and coconut oil until a stiff paste develops.
  4. Place the paste into the cake tin and push down to form the base. Freeze whilst you make the rest of the filling.
  5. Drain the soaked cashew nuts and mix them in the food processor with the dates, coconut milk, coconut oil, honey, vanilla essence and a pinch of salt. Keep mixing them for at least 7 minutes until smooth.
  6. Remove the tin from the freezer and pour the filling onto the base. Spread the filling evenly across the base and place back in the freezer for a couple of hours.
  7. After a couple of hours of freezing time remove the cake tin from the freezer. Melt the dark chocolate (glass bowl above a pan of boiling water usually works best). Pour the melted chocolate over the cake and place it back in the freezer for half an hour or so.
  8. When you are ready to eat it remove it from the freezer for 15 minutes or so. Alternatively cut it up into slices or squares and store the pieces in an airtight container in the freezer.

Fudge Fudge delicious Fudge

INGREDIENTS

  • 2.5 cups dark chocolate (decent quality)
  • 1/2 cup coconut cream (this is from a can of coconut milk – when chilled the thick cream in the top of the can is perfect) 
  • 1/4 cup honey or maple syrup or coconut sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Pinch of salt

RECIPE

  1. Add the chocolate, coconut cream, honey, coconut oil and salt to a slow cooker.  Stir the ingredients through and then put the lid on the slow cooker and cook for 2 hours. Do not stir during this time and do not remove the lid.
  2. After 2 hours turn the slow cooker off, uncover and add the vanilla extract.  DO NOT stir it in.
  3. Allow the fudge to cool to room temperature naturally (yes this take some time!).
  4. Once the fudge is at room temperature use a large wooden spoon to vigorously stir / beat it for at least 5 minutes.  It needs to lose some of its shine.
  5. After you have beaten the fudge grease a baking dish (approx. 8 x 8) with coconut oil.  I use a Tupperware tub or an old plastic takeaway carton (I find the fudge easier to remove in these).
  6. Pour the beaten fudge into the dish.  Use a knife to score squares into the fudge (this will make it easier to cut into pieces once set).
  7. Place into the fridge for at least 3 – 4 hours.  Store in the fridge in an airtight container.

Notes

  • I re-score the fudge whilst it is setting as I find that it helps to cut it up once completely set
  • This fudge is very rich, but very delicious!  When I first made the recipe I omitted the coconut oil (entirely by mistake) and it produced an even richer fudge that wasn’t as creamy.
  • If you want to add flavouring I would simply purchase flavoured chocolate (Green & Blacks do a whole host of flavoured dark chocolate)

 

 

Gumbo (seriously delicious)

INGREDIENTS

  •  6 sausages (The Black Farmer, Debbie & Andrews 97% or Heck sausages are all good)
  • 2 cups large prawns (shells off and cooked)
  • 1 cup cooked shredded pork or chicken (if you don’t have any spare I just cook up a couple of chicken breasts in the oven whilst making the gumbo and then shred them when they are cooked)
  • 5 cups of stock (chicken if possible)
  • 2 onions chopped
  • 4 celery stalks chopped thickly
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 5 cloves of chopped garlic (or a massive squeeze of garlice puree)
  • 2 tablespoons tomato puree
  • 3 teaspoons ground paprika
  • 2 teaspoon thyme
  • 2 teaspoon oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 bay leaves
  • salt and pepper to season
  • full portion of Cauliflower Rice (see separate recipe)

RECIPE

  1. Place the sausages in the oven to cook whilst you create the rest of the recipe.
  2. In a large pan heat up some coconut oil over a medium heat, add the onion, celery, peppers and garlic and cook until the onions become clear.
  3. Add into the pan all the spices and tomato puree and pour in the stock.
  4. Let it simmer for about ten minutes.
  5. Once the sausages are cooked, chop them into the pan of gumbo (one sausage can be cut into four). Stir the sausages in and then add the shredded pork / chicken and let it simmer for five minutes before adding the prawns.
  6. Make the cauliflower rice whilst everything is simmering.
  7. Once the rice is cooked check the gumbo.  The gumbo needs to reduce to a thick sauce.  Once it has reduced then serve up – either on top of the Cauliflower Rice, or stir in the rice and serve.

Cauliflower rice

INGREDIENTS

  • 1 Cauliflower (leaves removed)
  • 4 cloves garlic (or a  massive squeeze of garlic puree)
  • ¼ – ½ pint stock (chicken is best but any will do)
  • Coconut Oil
  • Salt and Pepper to season

RECIPE

  1. Cut the whites of the cauliflower up and put into a food processor. Blend until the raw cauliflower has the consistency of rice (if you don’t have a food processer / blender you can always use a cheese grater!)
  2. Heat up a teaspoon of coconut oil in a frying pan over a medium heat. Add the rice to the pan along with the garlic. Cook for about 5 minutes and season. Keep stirring it to prevent it sticking to the pan.
  3. Add the stock and let it reduce down for about 10 minutes until you get the perfect consistency – not too hard and not soggy !

 

Notes

Tailor your rice to your recipe. If you are cooking Mexican food – add in a tbsp. of coriander, if Caribbean add in Thyme………….

Paleo Picadillo

INGREDIENTS

Roast tomato sauce

  • 1 can of chopped tomatoes
  • 1 red pepper
  • 1 onion, chopped
  • 1 tablespoon of Sainsbury’s (or any other) Spicy Chipotle Chilli Paste
  • 2 cloves of garlic
  • 2 tbsp coconut oil
  • salt & pepper

Remainder

  • 300g minced beef
  • 300g minced pork
  • Coconut oil
  • Salt & Pepper to season
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 1 tsp ground cloves
  • oregano or thyme (fresh is best but not essential)
  • 65g pitted olives (jarred olives are fine)
  • 80g raisins
  • 250ml Beef or chicken stock
  • 70g Toasted slivered almonds
  • Splash red wine vinegar

RECIPE

  1. Mix the meats together in a bowl, season and put to the side (If in a rush I just do this in the pan later, although end up with a messy hob!)
  2. Start with the roast tomato sauce. Heat a dry frying pan & roast the pepper, onion & garlic until they start to blacken. Let them cool (if you have the patience) then add them into a food processor with the oil and chopped tomatoes. Blend to a small-chunked puree.
  3. In large pan, heat 2 tbsp of oil and cook your meat.  When the meat has browned stir in the cinnamon, cumin, cloves, olives and raisins. Stir away.
  4. Pour into the meat mixture the roast tomato sauce from your food processor. Add a handful of oregano or thyme, along with the stock and let simmer for a while.  You do not want a sloppy picadillo – so it’s best to leave this simmering for some time, stirring to prevent it from sticking.
  5. Whilst you are doing this toast the almonds (I do this in a dry frying pan) until slightly brown
  6. Once you have a decent consistency then stir in the almonds and add a dash of red wine vinegar. Cook for about 3 minutes longer and then serve.

 

Notes

Serve with cauliflower rice or in romaine lettuce tacos with Guacamole and grated Sheeps cheese (Sainsbury’s Parlick Fell is ideal)