Seared Pork, Pear and Fennel Salad paleo lunch recipe-min

Recipe: Seared Pork, Pear and Fennel Salad

This recipe is fresh, light, and oh so summery – perfect for an Al Fresco lunch or a light evening meal. I love how well the sweetness of the pear compliments the pork and the fennel; and I hope you do too!

Recipe: Seared Pork, Pear and Fennel Salad
Prep time: 
Cook time: 
Total time: 
  • 75g watercress
  • 75g rocket
  • Small handful fresh parsley, roughly chopped
  • 1 ripe pear, diced
  • 6 radishes, sliced
  • 2 pork chops
  • 1 bulb fennel, outer layer removed and chopped into slices 1cm thick
  • Olive oil
  • Zest of 1 lemon
  • Handful crushed walnuts
  • Sea Salt
  • Black Pepper
  1. ) In a bowl, toss together the watercress, rocket, parsley, pear and radishes. Divide this between two salad bowls.
  2. ) Roll a rolling pin over your pork chops to flatten them to about 2cm thick. Drizzle with a little olive oil, and season liberally with salt and black pepper.3) Heat a cast iron griddle to a high heat. Place the pork and the fennel slices on to it at the same time, and sear for 2 / 3 minutes each side, until the pork is cooked through and the fennel nicely golden.
  3. ) Allow the meat to rest for 2 minutes, before cutting into strips with a sharp knife. Scatter the pork strips and the fennel slices over the salads. Finish with a good drizzle of olive oil, lemon zest, and a handful of crushed walnuts.

Seared Pork, Pear and Fennel Salad paleo lunch recipe-min

Recipe: Raw Sweet Potato and Carob Brownies

I’ve fallen a little bit in love with carob recently. It’s a richer, less sweet alternative to chocolate, and it makes wonderfully intense brownies and ‘hot chocolates.’ I’ve adapted my go to raw chocolate brownie recipe to include carob instead of cocoa, but the secret ingredient in these is the sweet potato. Not only does it bind the brownies together effortlessly, it brings the sugar content right down as it is a direct alternative to honey or extra dates. Whip up a batch of these in 10 minutes and munch on them throughout the rest of the week!

Recipe: Raw Sweet Potato and Carob Brownies
Recipe type: Desserts
Prep time: 
Total time: 
  • • 1 medium sweet potato, peeled and diced
  • • ½ cup walnuts
  • • ½ cup pecans
  • • ½ cup unsweetened, shredded coconut
  • • 2 tbsp melted coconut oil
  • • ½ cup dates, soaked for 30 minutes and drained
  • • ½ cup carob (or ¼ cup carob, and a ¼ cup + 2tbsp cocoa for less intense brownies)
  • • Pinch sea salt
  • • Dash of vanilla extract
  • • Dark chocolate chips / cacao nibs / goji berries (optional)
  1. Line a square cake tin with a little parchment paper and set aside.
  2. Steam the diced sweet potato for around 10 minutes until soft. Set aside to cool.
  3. In your food processor, blitz the walnuts, pecans and coconut until crumbly. Add the coconut oil, dates and sweet potato, and process again until a sticky dough is formed.
  4. Add the carob, sea salt and vanilla before whizzing together again. For a bit of extra texture, stir in (but don’t process) some dark chocolate chips, cacao nibs or goji berries. Spread the brownie mix evenly throughout the cake tin, before leaving to set in the freezer for around an hour. Store in the fridge for up to 5 days.

paleo primal recipe Raw Sweet Potato and Carob Brownies sweet treat-min

Recipe paleo pesto side-min

Recipe: Paleo Pesto

The beauty of pesto is, after hundreds of years, there is still no definitive recipe. It's all about personal preference; chopping, changing, tasting and seasoning as you go along. Bearing this in mind, this recipe is subject to tweaking as you please – be sure to share what you did differently and how it worked out!

Paleo Pasta Ingredients:

  • 2 cups fresh basil
  • ½ cup pine nuts
  • ½ cup walnuts
  • 2 cloves of garlic, crushed
  • ½ cup olive oil
  • Juice of half a lemon

Paleo Pesto Ingredients:

1)     In a food processor, blitz together the basil, pine nuts, walnuts and garlic until coarse.

2)     Mix together the olive oil and lemon juice. Gradually, add this to the mixture, blitzing regularly, until the pesto reaches your desired texture. Often, you won’t need to use all of the oil and will have some left over to use as a salad dressing.

3)     Season to taste with salt and pepper

Recipe paleo pesto side-min