Paleo flat bread, no fuss. And the cashew cheese… Amazing. Superfast. Nicer than any cow-based cream cheese, coming from someone who still occasionally eats dairy. Just mix it up and go… Tangy, salty, savoury, spicy, creamy, yum.
On a side note.. hello 🙂
Ingredients & Method – serves 2-4
Super easy paleo flatbread:
Vegan pasta sauce of choice
Generous pinch of salt
No measurements. Use mostly almonds, a tablespoon or so of flax if you like, salt (more than you think you need – bread is quite salty) , then just enough sauce to make a thick paste.
Spread the paste onto a lined baking sheet, bake at 200 degrees C for about 15 min. Allow to cool before peeling away from your liner.
4 tbsp cashew butter
2 tbsp soy yoghurt
1 tsp dried thyme
1/2 tsp garlic oil
1/4 tsp smoked Paprika
1 tsp pomegranate molasses – do not skip, this is what makes it magic
1 tsp probiotic powder (optional)
2 tsp nutritional yeast
Salt to taste
Mix everything together
Adjust seasoning to taste
This was inspired by the pie at Muffin Break. I’d never seen so much spinach packed into anything before, especially not anything this delicious! Great to boost those iron & vitamin levels too 🙂
Ingredients – makes one 10″ pie
250g pastry of choice (we used puff pastry – but use your favourite)
1kg spinach, frozen or fresh
2 medium onions
2 medium – large carrots
1 sweet pointed red pepper (ramiro)
150g crumbled feta cheese (up to 300g if you prefer)
3 egg whites or 2 small whole eggs
1/2 cup mature grated cheddar to top
1/4 tsp cumin
1/4 tsp ground coriander
1 level tsp sea salt
1/4 tsp garlic powder
1/4 tsp ground white pepper
3-5 tbsp olive oil to fry
3 tbsp dried or 5 tbsp chopped fresh oregano
1. Preheat oven to 180 degrees C. Place a large saucepan with the oil on a medium heat.
2. Peel & quarter onions then finely chop in food processor (don’t wash it yet, we still need it). Add to pan and fry until translucent.
3. Peel and cut carrots into chunks then process until finely chopped. Add to pan & fry 1-2 min.
4. De-seed pepper & food process until fine. Add to pan & fry for 2 mins. Tip filling into a large bowl. (now you can wash the food processor)
5. Fry spinach in the pan until wilted and the juices are starting to run out. You need to reduce the liquid so you can either squeeze it out carefully using ladles and spoons before placing in the filling bowl, or fry until the liquid dries up. Either way, spinach less water goes into the bowl.
6. stir in all of the other ingredients except the pastry and cheddar. This is your filling, hooray!
7. Line or grease (or both) a deep 10″ pan, I used a cake tin lined with foil, should have greased it too as it stuck a little. Roll out the pastry to cover the base & edges in a very thin layer.
8. Spoon filling into pastry, top with cheese then bake for around 1 hour, or until set in the centre & cheese is golden.
slice when cool for best results
There are few dishes as elegant and delicious as a well poached piece of fish. Unlike other means of cooking fish which, in my experience, can be somewhat temperamental, this way is relatively foolproof because you can’t burn it or make it hard or dry, and its much less likely to become rubbery. Fish is good friends with lemon, onion (leek in this case) and herbs – the tartness and strong flavours become absorbed very easily and this particular combination somewhat masks the overly fishy taste you get with some varieties such as Mackerel. Having said that, I don’t like that fishy taste at all so we opted for lovely, clean tasting fillets of Basa instead (but any white fish will do). You can serve this immediately as a hot dish, with your favourite steamed veggies, or chill it and serve flaked on top of a nice green salad. Very versatile, and – like almost everything on this blog – fast (you can cook everything from frozen without defrosting), healthy & delicious 🙂
For those of you familiar with poaching, you’ll probably wonder why I haven’t flavoured the poaching liquid with anything. The answer is simple – I tried it once and the fish tasted of absolutely nothing afterwards. I boiled it with fennel, onions, lemon, herbs, peppercorns, salt, you name it – and the only result was a soggy waste of all those precious ingredients (boiling lemon in any form makes the stock too bitter to be used for anything else) and some rather bland fish. So in this recipe I’ve saved all the good stuff and made a hot dressing to pour over the fish later – so you can taste it all instead of tipping it down the sink.
Three fillets, waiting to be eaten 🙂
Ingredients – serves 2
- 4 small or 2 large fillets of white fish, skinless & boneless (fresh or frozen – your choice)
- 1/2 a small leek, or 1/3 to 1/4 of a large one, finely sliced
- 4 tbsp olive oil
- sea salt or himalayan pink salt, to taste
- 1/4 tsp garlic powder
- 2 tbsp lemon juice
- 2 tbsp dried herbs of choice – we used oregano
- fill a large, shallow saucepan or frying pan with water (no more than 1.5″ to the top though, you don’t want it overspilling when you add the fish) and bring to the boil. Once boiling, add the fish. If you’re using frozen fillets (all packaging removed first please), boil for 5 minutes then flip the fillets over, and lower the heat to low (or very low, and cover the pan) – however you do it the idea is to keep the water barely bubbling. leave it in there for another 5 minutes or so. If using fresh fillets, you’ll probably need to halve both those times. Check the fish is done by breaking it open a little in one of the thickest parts – the flesh should be flaky and pure white, not translucent or firm/ hard to break apart (if it is continue to boil). Remove from the heat, leaving it in the hot water to keep it warm.
- in a small pot, heat the olive oil until hot. Add the leeks and stir for a few minutes, until soft and cooked. Add the garlic, herbs and salt and fry for a minute more, then remove from the heat – note, you want more salt than you think, because it has to go on that unflavoured fish. Once it has cooled for a minute, add the lemon juice and stir well – boiling lemon juice is not good as we’ve already mentioned.
- Arrange the fillets on a warm plate, then spoon over the dressing and gently spread it over the surface of the fish. Serve immediately. Enjoy! 🙂
Now I know what you’re thinking, believe me, when I first saw this recipe I was thinking the same… “a cold soup? why on earth would anyone want to willingly eat a COLD soup? eeewwwwwwwww” (insert other expressions of distaste here)… I’d seen many recipes in the past, and no matter how great people told me they were, I wasn’t interested. Until this week, when I finally managed to overcome my prejudices and make this – one of the most incredible, velvety smooth, cooling, filling dishes I’ve ever had. Ahem… I’ll take a side of my words with that soup, to go. Think of it like a smooth pureed more subtle version of guacamole (which I love – if made correctly and not from those awful jars of bright green sludge from the supermarket it is delicious), or like a velvety thick green smoothie you eat with a spoon. The crunchy little salad on the top gives it that extra “pop” – the punchy flavours a perfect complement to the soft creaminess of the soup. This is a great dish for summer, when the sun is baking and you really don’t want to eat anything hot. And while there is more peeling and chopping than some of my recipes, there is NO COOKING WHATSOEVER, making this one of the fastest things to make on this whole blog 🙂 Adapted from a recipe by Gordon Ramsay in his Fast Food book. my first time putting a big photo in – dyu like it? 🙂 Ingredients – serves 2
- 1 ripe avocado, stoned and peeled, and roughly chopped
- 1 large cucumber, 1/4 finely diced for garnish, the rest peeled and roughly chopped
- a large handful of baby plum tomatoes, or one large one, finely chopped
- 1/4 of a red onion, finely chopped
- 4 tbsp yoghurt of choice (if using soy please make sure it has no flavour or strong aftertaste)
- 1 pinch garlic powder
- 4 tbsp lemon juice
- 1 tbsp olive oil
- Salt & pepper to taste
- place the avocado, yoghurt, cucumber (except garnish), garlic powder, olive oil and 2 tbsp of the lemon juice in a jug blender, or a deep cup/ bowl if using a stick blender. Blend until a smooth, velvety puree has been obtained and all the lumps are long gone. Season with salt and pepper to taste – at this point it might taste a little bland but that all changes with the salad on top 🙂
- prepare the salad to top: mix together the tomatoes, remaining cucumber, red onion and the rest of the lemon juice, making sure the lemon coats everything well. Add a little salt, this helps reduce the heat of the onion and brings the flavour of the tomatoes out.
- Plate the soup as shown, garnishing with the salad on top. Enjoy!
This is a great salad for a hot day. Similar to jajiki (aka tzaziki) but without garlic, wth no fat and a few different ingredients. This dish is served a bit more salty than you might normally have, this is necessary to bring the subtle flavours of the fresh ingredients out (but don’t overdo it)… The result is very refreshing and hydrating, great for this summer weather.
Ingredients – serves 2 as lunch, 4 as a side
1 cucumber, diced
1 spring onion, finely chopped
3 sticks of celery, diced
1 small avocado, peeled, de-stoned and diced
2/3 pot of zero fat organic natural yoghurt (about 350ml)
2 tsp good quality cider vinegar
1/2 tsp salt, or to taste
1 tablespoon fresh chopped thyme, or one teaspoon of dried
Combine all the chopped ingredients in a bowl. Pour over the yoghurt and vinegar, then toss to combine. Season with sea salt, then serve with your choice of flat bread or on its own.