Coco-nutty Granola

Ingredients

•       3 tablespoons coconut oil, melted.
•       3 cups coconut flakes.
•       2 cups unsalted mixed nuts, roughly chopped.
•       2 tablespoons chia seeds.
•       1 teaspoon ground cinnamon, optional.
•       1/2 cup full-fat natural yoghurt or milk to serve.

Method

1. Preheat oven to 120ºC / 250°F / Gas Mark ½ and line a baking tray with baking/parchment paper.
2. Combine all ingredients thoroughly in a bowl, then spread evenly on the tray
3. Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker is, the crunchier it will be.
4. 
   
   
5. Remove from the oven and allow to cool.
6. Store it in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!).

Note: 2 Tablespoons = 1 serve

Linseed Grain Free Gluten Free Bread

Ingredients

• 100 g Linseed ( Ground )
• 100g Ground almonds
• 2 eggs
• 1 tsp baking powder
• dash of almond milk

Method

1. 1. Mix the dry ingredients, linseed, almonds and baking powder into a bowl.
2. 2. Add the eggs and almond milk.
3. 3. Mix until combined.
4. 4. Place in a lined/greased baking loaf tin.
5. 5. Bake in the oven for 20 minutes at 200degC.

Serve warm :-)

Strawberry Mousse Sorbet

Ingredients

• 8-10 Frozen strawberries
• handful chopped walnuts
• teaspoon agave (optional)
• 1/2 Avocado
• 1 Tbsp coconut cream
• 1/4 cup coconut milk

Method

1. Place all ingredients in a blender and mix until smooth.
2. Remove and place mixture in a bowl/cup
3. Serve with chopped walnuts :-)

This can also be frozen and consumed at a later date if its not all eaten up :-)

Walnut Blitz Bites

Ingredients

• 20 dates
• 1 cup walnuts
• 1/2 desiccated coconut
• 1 Tbsp cacao
• 1 Tbsp melted coconut oil
• 1 Tbsp agave/honey

Method

1. In a blender mix all the ingredients together until a pulp / ball is formed.
2. Spread out the mixture into a lined sheet
3. Place in the fridge/freezer to set.
4. Once set ; cut into bars/bite sizes.
5. Freeze the remainder.

Enjoy :-)

Thai Green Chicken Curry

Thai Green Chicken Curry

Ingredients

Paste

•       2 mild/medium green chili peppers
•       2 shallots or spring onions
•       3 garlic cloves
•       2-3cm piece of fresh ginger, peeled
•       2 lemongrass stalks, trimmed cut and outer leaves discarded and chopped
•       2 tbsp fresh coriander
•       1 tsp ground cumin
•       1 tsp ground coriander seeds
•       1 tsp grated lime zest
•       1 tbsp lime juice
•       2 tbsp oil ( if needed )

OR

• Use Bought Paste May Ploy one is the best.. but make sure the one you buy is sugar free, gluten free and dairy free

Curry

•       2 tbsp coconut oil
•       2 garlic cloves finely chopped
•       1 tbsp green curry paste (from above)
•       225g chicken diced
•       225ml coconut milk
•       225ml chicken stock
•       2 large fresh red chilies sliced diagonally
•       2 tbsp fish sauce (sugar free)
•       head of broccoli
•       1 green pepper
•       20 basil leaves

Method

For the paste

1.    Add all the ingredients into a food processor and blend until smooth.
2.    Add a little oil if needed to give managable consistency.
3.    Keep paste in the fridge and use as needed for recipes.

For the curry

1.    In a large saucepan, heat the oil and fry the garlic until golden brown.
2. .  Stir in the curry paste mixing well.
3. .  Add the chicken and stir fry until cooked through
4. 
5. .  Add the coconut milk and stir well bringing to the boil.
6. .  Add the stock and return to the boil, stiring constantly.
7. .  Simmer for 5 minutes stiring in all the remaining ingredients except for the basil.
8. 
9. .  Stir in the basil just before pouring the curry into a serving bowl.

Crispy Coated Cod

A paleo slant on battered fish, a paleo version of the flour egg and breadcrumbed fried fish :-)

Ingredients

• 2 cod fillets ( or any white fish - haddock, whiting and sea bass all work well )
• 1 egg
• 2 tablespoons coconut flour
• 4 tablespoons ground almonds
• salt and pepper to season
• coconut oil for frying

Method

1. Lay out three plates.
2. On the first plate put the 2 tablespoons of coconut flour.
3. On the second plate crack the egg and beat it up with the fork.
4. On the third plate put the ground almonds. 

1. 
2. Preheat the oven to 200 degC.
3. Take a fresh fish fillet and coat it in the coconut flour. 
4. Then coat it in the egg. 
5. Then coat it in the almond flour.
6. Repeat for the second fillet. 
7. 
   
   
8. Heat the coconut oil in the pan on a high heat. 
9. Place each fillet in the pan and fry for a few minutes on each side on a high heat to seal the fish. 
10. Place the fillets on a baking dish and place in the oven.
11. Cook at 200degC for about 20 minutes, or until cooked through.

Serve with steamed sweet potato and green vegetables

Cacao Walnut Brownie Bites

Ingredients

• 1 cup walnuts
• 1/3 cup raw cacao powder ( or green and blacks cocoa powder )
• pinch of himalayan rock salt
• 2/3 cup dates
• 1 tablespoon raw honey

Method

1. Line a baking tray with parchment paper.
2. Place the walnuts, cacao powder and salt into the food processor and blend until the mixture forms a sticky paste.
3. Keep scraping down the sides as you go.
4. Add the dates and the honey
5. Blend again until combined.
6. Press the mixture into the prepared lined tray with a spatula.
7. Make sure its compacted well.

1. Store in the fridge to set for about 30 minutes.
2. Remove from fridge and chop into bite sized pieces.
3. Store in the freezer and take out when required....

definition of required = whenever you feel the need for a healthy treat :-)

Raw Walnut Cacao Balls

An indulgent treat, without too much guilt.

Ingredients

• 1 cup walnut halves ( finely chopped )
• 2 and 1/2 tablespoons cacao powder
• 1/2 teaspoon vanilla extract
• 2/3 cup pitted dates
• 1 tablespoon coconut oil
• 1 tablespoon water ( optional )

Method

1. In a food processor grind down the walnut halves to a fine meal.
2. Add in the remaining ingredients ( except the water ) until a sticky dough is formed. 
3. If the mixture is still too dry, then add a tablespoon of water to the mix.
4. Take out a heaped teaspoon of the mixture and roll into a ball shape in your hands. 
5. Continue until all mixture is used up.
6. Store in the fridge or the freezer and serve cool.

Hazlenut Truffles - with and without chocolate

Ingredients

Filling

• 1 cup desiccated coconut
• 1/4 cup Melted coconut oil
• 2 Tbsp Raw Honey ( Agave or Maple Syrup )
• 2 Tbsp Hazlenut Butter
• 1/2 tsp of Vanilla Extract

Topping (optional)
75g dark chocolate

Method

1. Add all the filling ingredients into a bowl and combine.
2. 
   
   
3. When combined add them to a blender and mix them to break down the coconut and you get a paste. 
4. Using a teaspoon take some of the filling and shape into balls/domes. 
5. Place them on parchment paper on lined sheet/plate.
6. Continue this step until all the mixture is used. 
7. 
8. Put the plate of truffles into the fridge to set. 
9. While that is setting melt some dark chocolate in a bowl over hot water. 
10. Remove truffles from the fridge.
11. Dip and cover some of the truffles in the melted chocolate placing back on the parchment paper each time.
12. Place them back in the fridge to set. 

These can be stored in the fridge or freezer :) ( just try not to eat them all in one go )