Red lentil, carrot and sweet potato soup

This is a delicious, mildly sweet soup to enjoy this winter.  Enjoy as a weekend lunch, or as part of a main meal.

Serves 4-6


1 large onion, chopped

2 cloves garlic, chopped

3 tablespoon olive oil

1/4 teaspoon chilli powder

2 teaspoon ground cumin

1 teaspoon ground coriander seed

1 teaspoon turmeric

4 cups chicken stock

1 cup dried red lentils

2 stalks celery, chopped

2 medium carrots, chopped

1 large sweet potato, peeled and chopped

1/2 cup coconut cream


  1. Fry the onion with the olive oil, then add the garlic.
  2. Add the spices to the pan, and cook until the onion is translucent.
  3. Pour the chicken stock and lentils into the slow cooker.
  4. Add the onion, garlic and spices to the slow cooker.
  5. Add the carrots, celery and sweet potato to the slow cooker.
  6. Cover and cook on HIGH for 4 hours.
  7. Use a stick blender to process the soup until smooth
Parsnip & apple soup

Parsnips are a great source of magnesium, and this slightly sweet soup is great way to get your kids eating soup.  Once your kids will eat soup, getting the gut healing chicken stock into them becomes a breeze!  My mum always made this soup for me when I was a child.


  • 25g ghee
  • 1 medium onion (chopped)
  • 1 large garlic clove, crushed
  • 450g parsnips, chopped
  • 250g green apples, peeled, cored and chopped
  • 1/2 teaspoon ground coriander
  • 1.2 litres chicken stock
  • 70ml coconut cream


Melt the ghee in a large saucepan, then add the onion and garlic and cook gently until softened.

Add the apples and parsnips and cook for a further 3-4 minutes.

Add the coriander and mix through, until it becomes fragrant.

Add the chicken stock and a pinch of salt and bring to the boil

Reduce the heat, cover the pan and simmer for 25 minutes

Remove from heat and use stick blender to puree it to a smooth consistency

Add the cream and stir through.

Berry Sundae

This can be made with regular cows milk yoghurt, or coconut yoghurt if you prefer

Serves 2


150g strawberries

2 tsp raw honey

1 tsp vanilla bean paste

200g natural yoghurt

175g cherries / blueberries / raspberries

40g chopped hazelnuts


Put strawberries in a food processor and blend until a smooth puree.

Add the honey and vanilla, and blend until mixed through.

Divide the yoghurt between 2 sundae glasses

Swirl through the strawberry vanilla mixture, garnish with the extra berries and hazel nuts.

Serve immediately


Chocolate milkshake

A healthy twist on an old favourite!  Enjoy for breakfast or a snack

Serve 2


1 handful baby spinach leaves

1 handful frozen raspberries

1 cup almond milk

2 cups filtered water

1 tablespoon chia seeds

1 tablespoon cacao powder or cacao nibs for extra texture


Combine in a blend and process until smooth

Serve immediately

Paleo gingerbread people


1 cup sunflower seeds

1 cup linseeds

3/4 cup tapioca flour

1/3 cup honey

3 tablespoons coconut oil

1 teaspoons cinnamon

2 teaspoons ground ginger

1 eggs


Heat oven to 160C

Use a high speed blender to mill the sunflower seeds and linseeds to a fine meal.

Add the rest of the ingredients and blend.

Tip mixture onto greaseproof paper, and put another sheet of greaseproof paper on top.

Roll until about half a centimetre deep, and use cooker cutters to cut out the men and women.

Bake for about 14 minutes

Sassy seedy crackers


50g sunflower seeds

50g chia seeds

50g linseeds

65g pepitas

120g buckwheat flour

60ml olive oil

125ml water

1 teaspoon Celtic sea salt

Good pinch of dried rosemary


Heat oven to 180C.

Mix together all the ingredients.

Pour onto greaseproof paper on a baking tray.

Put another layer of greaseproof paper on top.

Use a heavy rolling pin to roll the dough out to a thin layer.

Bake in over for 30 min.

Cool, then break / cut into cracker size pieces.

Salmon and broccoli frittata

This frittata contains tinned salmon which is a great source of calcium, because of the bones.  It is also a source of omega 3 which is a great brain nutrient.  Tinned salmon is easier to find from a wild caught source than fresh salmon, which is generally farmed.

Serves 4


5 medium potatoes (1kg) thinly sliced

1 medium brown onion, thinly sliced

1 clove garlic, crushed

250g broccoli, finely chopped

425g tin salmon (leave the bones in)

4 eggs, beaten lightly

4 egg whites, beaten lightly

2 tablespoons finely chopped flat leaf parsley


Boil potatoes until almost tender.

Cook onion and garlic in frying pan with some olive oil.

Combine the potato and onion mixture in a large bowl with the broccoli, salmon, egg, egg white and parsley.

Reheat same frying pan, and add more oil.  Spoon mixture into pan, press down firmly .

Cook uncovered over low heat until almost set.

Remove from heat.

Place under grill until the top of the frittata is set and slightly browned.

Place in stainless steel lunch box.

Rice paper rolls

Don’t shy away from the coriander in this recipe – it is really good at detoxifying, and children need this!

Serves 4


350g minced pork

1 clove garlic, crushed

1 teaspoon grated fresh ginger

1 teaspoon Chinese five spice powder

350g finely shredded Chinese cabbage

4 green onions, sliced

1 tablespoon tamari (gluten free soy sauce)

¼ cup oyster sauce (gluten free)

¼ cup coarsely chopped fresh coriander leaves

12 x 22cm rice paper sheets

2 tablespoons lime juice


Cook pork, ginger, and spice in a large, non-stick frying pan, until pork is cooked through.

Add cabbage, onion, tamari, oyster sauce and 2 tablespoons of the coriander to the pan.

Cook until the cabbage has just wilted.

Place one sheet of rice paper in medium bowl of warm water until softened slightly.

Lift carefully out of the water and place on chopping board.  Pat dry with kitchen paper.

Place one twelfth of the filling mixture in the centre of the sheet.

Fold in the sides, roll top to bottom to enclose filling.

Repeat with remaining rice paper sheets and filling.

Paleo English muffins

Makes 8 muffins


For the plain option

2 cups almond flour or sunflower seed flour

½ cup coconut flour

2 teaspoon baking soda

1 teaspoon celtic sea salt

8 egg

¼ cup melted coconut oil

1 cup water

For the fruit option add the following

2 teaspoon cinnamon

4 tablespoon maple syrup

½ cup sultanas


Grease silicon muffin tray.

Mix the dry ingredients together well.

Add the wet ingredients and mix well.

Fill 12 holes in a silicon muffin tray.

Bake for 20 minutes at 180C.

Remove from muffins from oven and cool on cooling track.

Slice in half and toast in toaster, or serve with bacon and eggs.

Coconut mango chia pudding

This is a delicious and refreshing breakfast or afterschool snack. All the ingredients can be kept at home in cupboard or freezer, making it a great recipe when you haven’t had a chance to go to the shop.
The chia seeds make it high in fibre, calcium and essential fatty acids.

Serve 5


200g Frozen Mango

250g Coconut Milk

1/2 cup Chia seeds

125g Frozen Blueberries


Use a blender to mix together the frozen mango and coconut milk to form a smooth mixture.

Stir through the chia seeds, make sure they are evenly dispersed.

Divide mixture between 5 glasses and decorate the top with blueberries.

Refrigerate for at least 2 hours, or overnight.