Paleo Fruit and Nut Cookies makes 24
No gluten, grain, dairy, soy; with options for cane sugar.
Nice chewy, chunky texture with a mild caramel flavour. This is a variation on a recipe from the excellent Gourmande in the Kitchen website https://gourmandeinthekitchen.com/recipepage/
Read moreSalmon and Dill Fritters makes 12 medium (serves 3) or 18 as finger food
No gluten, dairy or egg; with options for soy, chilli and onion
I keep a list of recipes like this that work as finger food. So handy when looking for dinner party and bring-a-plate ideas.
Read moreMakes 2 ½ dozen
Paleo; no gluten, grain, dairy, cane sugar or soy; with option for peanuts
Dark, moist and chewy. Rich with spicy flavours – and spices are high antioxidant achievers. Low starch and high protein helps regulate blood sugar levels.
Lovely as a snack, for lunch boxes, or as a morsel of dessert on a platter with fresh fruit. Or for sharp colour contrast, sprinkle a platter of Paleo Spice Cookies with whole freeze-dried raspberries. They and the coconut products listed are all in most supermarkets. Or serve a cookie beside a small parfait glass of Chia Pudding (see my 4 recipe options), or my Vegan Caramel Nut Ice Cream. Read more
Beetroot and Dill Dip/Topping/Spread makes 1 ¼ cups
Paleo; no gluten, dairy, legumes, onion, garlic or nightshades; with option for vegan
Fabulous colour that shouts nutritious good looks.
Excellent dip with sliced carrot, kumara chips or corn chips. Or for a hearty Chef Salad, you can toss pasta, quinoa or rice, cubed tofu or back beans, or steamed veg – or a mixture – with a little olive oil, salt and pepper. Place on a platter. Make a depression in the middle and fill with the beetroot topping. Sprinkle with fresh dill or parsley. Surround with leafy greens. Read more
Serves 4
No gluten, dairy, cane sugar; with options for tomato, potato, legumes, vegan and Paleo
A fiesta of bright colours and flavours. Serve as a big Mexican-style platter. This can be an easy, popular dinner served with a salad or mixed steamed veg such as carrot, cauliflower, Brussels sprouts or broccoli. Add rice or bread for heartier appetites. Small amounts of plant protein from different sources, or mixed with a small amount of animal protein can upgrade satiety and nutrients. Learn more about your protein needs here.
Colours can indicate a specific range of antioxidants and other supportive micronutrients. Eat 5 helpings from the 5 colours of fruit and veg daily to get the best array of health helpers.
Here crisply coated vege slices are used as a base instead of corn chips. These are topped with tomato or pumpkin sauce and protein options; a flutter of leafy greens then creamy aioli or guacamole. Ole! Read more
Makes about 3 cups
Paleo, vegan; no gluten, dairy, soy or cane sugar
Keep frozen fruit on hand and this can be made in 5 minutes. Cool, creamy, crunchy and naturally sweet. Thanks to the combination of fruit, nuts and legume (peanut) it is also a good source of fibre, protein, vitamins and minerals. Unlike most frozen banana mixtures, this one stays creamy when frozen and stored, rather than becoming rock-like. Read more
Makes 1 loaf
No grain, gluten, dairy, egg, yeast, cane sugar; with options for nuts
Made almost entirely from seeds, their fat content ensures the bread stays moist and pliable – even if refrigerated in hot weather. Basically mix and bake. Delicious as is or toasted. Serve with avocado or nut butter. Or my Dynamite, Hummus or Pesto spreads. Keeps and freezes well too. Read more
Simple Succulent Eggplant in 2 Ways
Vegan, Paleo; no gluten, dairy, eggs, cane sugar, citrus; one has no soy or other legumes
Big, small, deep purple to pale green. Low-cal, high-fibre eggplant readily absorbs colours and flavours. It is a favourite in the diverse cuisines of the Mediterranean, Middle East, Africa, India, East Asia and ever since the Spanish took it to South America. Kiwis should likewise learn to bake, fry, grill, BBQ, fritter, casserole, simmer and stew it. An easy preparation-style is to cut it into slices or in half – as I’ve done below – top it (eg olive oil, salt, pepper, hummus, red onion) and bake. Read more
Serves 6
Paleo, vegan; no gluten, dairy, egg, legumes, nightshades
Reduce the crumble recipe if you must. But I love having extra to sprinkle over salads, soup or steamed veg. Lots of nutty flavour to enjoy in so many ways. And it stores well.
Try this over other roast vegetables such as kumara and eggplant. Serve over steamed green beans or cauliflower. Add pizazz and protein to a salad of greens and beetroot. Just grab a spoon and snack on it. Read more
Makes 32
Paleo, vegan; no grain, gluten, dairy, egg, or legumes; low FODMAPS; with nut-free option
Wonderfully crisp, crunchy, stylish and flavourful. Very easy to make, yet deceptively alchemical. Before baking, the mixture looks like porridge, not crackers. The change in structure is thanks to the linseed and chia seeds. Their high soluble fibre content absorbs much of the liquid and acts as a strong binding agent. They are also a good source of minerals and prebiotics which can help gut health. Read more