A refreshing salad packed with energising and enzyme rich sprouts, served with a light sesame dressing.

Nutritional goodness
Sprouts are living foods; the sprouting/germinating process enhances their nutritional profile and digestibility. This recipe also contains good sources of calcium, magnesium and Vitamin E from the sesame seeds.

Make your own
Salad
1 carrot
Half a cucumber
1 cup mixed sprouts (such as; mung beans/alfalfa/chickpea/aduki beans/lentils/china rose/broccoli)
1/4 cup roughly chopped coriander
1 tbsp sesame seeds

Dressing
1 tbsp extra virgin olive oil
1 tbsp tahini 
1/2 tbsp coconut sugar (or wild honey)
1 tbsp lime juice
1/2 tsp minced fresh ginger
hot water to thin

1. Start by whisking together all the dressing ingredients until well combined, adding a splash of water to thin.
   
2. To make the ribbons, peel and slice the carrot and cucumber using a vegetable peeler.
   
3. Toss the vegetables in a serving bowl with the mixed sprouts.
   
4. Drizzle over the dressing and sprinkle with coriander and sesame seeds, .

A quick rich and creamy dessert that can be russelled up in no time at all.

Nutritional goodness
This recipe contains good quality protein and beneficial fats to help slow down the release of glucose into the bloodstream. The creamy consistency is created by the avocado, nut butter, coconut oil, and bananas. The bananas also add mood boosting qualities, due to their high tryptophan content.

Make your own
1 large ripe avocado
2 ripe bananas
1 tbsp melted coconut oil
4 tbsp raw cacao powder
1 tbsp maple syrup
2 tbsp hazelnut butter
Topping: Crushed roasted hazelnuts and/or gently roasted coconut flakes.

1. Blend all the ingredients (except the toppings) in a food processor until smooth.
   
2. Place in the fridge to chill for 15 minutes.
   
3. Lightly roast a handful of crushed hazelnuts in a dry frying pan (add a tbsp of coconut flakes too if you fancy). Scatter on the top and enjoy.

A simple paleo bread recipe using one of my favourite ingredients, coconut flour. Coconut flour is made from dried, ground coconut meat, an extremely fibrous and absorbent flour.  

Nutritional goodness
This grain and nut free, protein rich bread is great as a base for an open sandwich, and goes hand in hand  with a bowl of steaming soup. This recipe provides substantial amounts of fibre, thanks to the flaxseeds and coconut flour and Vitamin E from the sunflower seeds; helping to optimise digestion and skin health respectively.

Make your own
4 eggs
3/4 cup coconut flour
1/3 cup ground flaxseeds
1/4 cup coconut milk or any nut milk
1/4 cup melted coconut oil
1 tsp bicarbonate of soda
1 tsp Himalayan/sea salt
1.5 tbsp finely chopped fresh rosemary or thyme (leave a tsp for the the top)
2 tbsp sunflower seeds

1. Preheat the oven to 180°C.
   
2. Whisk the eggs, coconut oil and milk together in a bowl.
   
3. In a separate bowl, mix the dry ingredients together, including the herbs and 1 tbsp of the sunflower seeds.
   
4. Add the dry to the wet ingredients, making sure there are no lumps.
   
5. Spoon the mixture into a pre-lined loaf tin, sprinkle with the remaining 1 tbsp of sunflower seeds and some leftover herbs.
   
6. Bake for 40 minutes (or until a skewer comes out clean).

A perfect breakfast option served with raspberry coulis and flaked almonds. They can also be served as tea time drop-scones when entertaining friends and family; simply spread on your favourite topping.

Nutritional goodness
Buckwheat is a seed related to rhubarb and sorrel, it contains numerous flavonoids, and is particularly rich in the antioxidant rutin. Rutin has been shown to offer cardiovascular benefits; such as helping improve circulation.    

Make your own
Pancakes
1 cup almond flour
1/2 cup buckwheat flour
3 large free range eggs
1 tbsp water
1 tsp vanilla extract
1 tbsp wild honey or pure maple syrup
1/4 tsp baking soda
1/4tsp sea salt
1/2 tbsp cinnamon
Coconut oil for cooking
(1/4 cup toasted flaked almonds for the garnish)

Raspberry coulis 
1 cup fresh/frozen raspberries
2 medjool dates (pitted)
1/2 cup water

1. For the pancakes; whisk the eggs, water and vanilla together, then add the remaining ingredients and whisk until well combined (no lumps).
   
2. Heat the coconut oil in a frying pan on a medium heat.
   
3. Scoop 1 heaped tablespoon of batter at a time onto the pan.
   
4. Pancakes will form little bubbles. When the bubbles pop open, flip the pancakes over and cook the other side.
   
5. Remove from the heat and add to a plate, cover with a tea towel to keep them warm.
   
6. Repeat the process with the remaining batter, add more oil to the pan if needed.
   
7. For the coulis; add all the ingredients to a pan on a medium. Stir frequently until the dates melt and the mixture becomes thick and glossy (add extra water if needed).
8. Serve the pancakes with the raspberry coulis and lightly toasted flaked almonds.

My dinner tonight; tasty grain free pancakes made from chickpea flour and fresh fragrant rosemary. 

Nutritional goodness
Chickpea flour is also known as gram, garbanzo bean flour or besan, it is packed with protein, used as a staple ingredient in Indian, Pakistani and Bangladeshi cuisines. Chickpeas contain isoflavones, a class of phytoestrogens known for their hormone balancing effects.

Make your own
Serves 4
140g (1 cup plus 1 tbsp) chickpea/gram flour
250ml water
​1 egg
½ tsp Himalayan salt
1 tbsp freshly chopped rosemary
Virgin coconut oil for cooking

1. Combine the salt, flour, egg and water to make a thick batter.
2. Stir in the finely chopped fresh rosemary.
3. Leave to stand for 30 minutes.
4. Fry the pancakes using coconut oil to grease the pan.
5. Add your chosen fillings; I used homemade hummus, lemon and garlic prawns, avocado and a sprinkle of coriander.

Nut milk is so tasty and creamy, it’s good over granola, in porridge, soups, in hot drinks or for plain drinking.

Nutritional goodness
Nuts are protein rich and contain numerous vitamins and minerals. Today I have used almonds which are packed with calcium and vitamin E. Dates contain iron and fibre and together with the vanilla, provide natural sweetness.

Make your own
1 cup nuts of your choice (I used almonds, but cashew nuts, hazel nuts and Brazil nuts also work well)
2 large pitted medjool dates
3 cups filtered water + extra for soaking
1 tsp pure vanilla extract (Optional)

1. Soak the nuts overnight in filtered water. 
2. Drain and rinse the nuts (discarding the water), then place them in a powerful blender with three cups of filtered water, the dates and vanilla extract (if using) and blend on a high speed for about a minute. 
3. Then simply strain through a muslin/cheese cloth lined colander or a nut milk bag. 
4. Store in the fridge.
5. You can even use the left over pulp in baking!

Riceless risotto? No way I hear you say…but oh yes, and it really does taste fantastic! Cauliflower is a great alternative to those frequently eaten staple carbs.

Nutritional goodness
Cauliflower s a member of the cruciferous family of vegetables and it can be used in recipes to mimic rice, couscous and pizza! It contains sulforaphane which is a sulfur compound important for Phase 2 liver detoxification processes, it also contains glucosinolates which activate detoxification enzymes, so an all round detox genius! I use Nutritional yeast as an alternative to cheese, it is a deactivated yeast which tastes just like mature cheddar, it is rich in B vitamins and is great for vegan cooking.

Make your own
Serves 2
2 tbsp coconut oil
1 head cauliflower
4 tbsp Nutritional yeast flakes (or use grated parmesan)
1 butternut squash (around 2.5 - 3 cups)
4 sage leaves
2 tsp cumin
2 tsp paprika
2 tbsp apple cider vinegar
4 tbsp toasted pine nuts
Drizzle of extra virgin olive oil
1 tbsp lemon juice
1 cup vegetable/vegan stock
Himalayan salt
Black pepper      

1. Preheat the oven to 190°C.
   
2. Peel and cube the butternut squash.
3. Place the cubes of squash onto a baking tray with the torn sage leaves, paprika, cumin, salt, pepper and drizzle with olive oil. Roast in the oven for 30 minutes until the cubes are soft.
   
4. Meanwhile melt the coconut oil in a wok or saucepan.
   
5. Blend the cauliflower in a food processor (pulse it) to make 'rice', then add the 'rice' to the melted coconut oil.

    7.   Stir the butternut paste into the ‘rice’, keeping it on a medium heat.

    8.   Add the remaining intact butternut squash cubes and stir for another 5 minutes.
    9.   Gently toast the pine nuts.
   10.  Garnish the risotto with pine nuts, a drizzle of extra virgin olive oil and any crispy sage leaves left
           over from roasting.

      * If you wish to add an additional protein source, simply toss in some cooked tiger prawns.