Imogen's Recipes

1/4 Tsp Ground Cinnamon

1/8 Tsp Freshly Ground Nutmeg

1 Tsp Honey

1/4 Cup Toasted Slivered Almonds

Instructions:

Melt the coconut oil in a pan on a medium/low heat.

Add gram flour and regularly stir to toast the gram flour until it’s a golden color and has a nutty smell to it - roughly 20-30 minutes.

Added spices & sugar and cook for a further 5-10 minutes, stirring regularly.

Take off the heat and let cool.

While it’s cooling you can gently toast the almonds in a clean, dry frying pan.

When the mixture is cool enough to touch add the honey and mix well, followed by the almonds.

Form into 1 inch sized balls. You should be able to get about 15-18 balls.

1/2 Cup Shredded Cheddar/Pepper Jack Cheese (leave a little aside to top stuffed peppers)

1/4 Crumbled Feta Cheese

1/2 Cup Diced Sauteed Onion

3 Tbsp Chopped Fresh Cilantro Leaves

1 Tsp Ground Cumin

1/2 Teaspoon chili powder, or more to taste

1 (4-ounce) Can Green Chiles (I used less)

Salt and freshly ground black pepper, to taste

Instructions:

Small Diced Onion

1 1/2 Tbsp Lemon Juice

Salt & Pepper to taste

Instructions:

Cashew Cream

1. Rinse the cashews and place in a bowl with enough water to cover them by about an inch. 

2. Cover the bowl and soak the cashews for a MINIMUM of two hours (preferably overnight).

3. Drain the cashews, rinse under cold water and place into a food processor or high-speed blender with one cup of fresh, filtered water.

4. Process on high for several minutes, stopping to scrape down the sides, until you have very creamy texture. (It may take some time.)

Spinach Artichoke Dip

1. Defrost the spinach and squeeze out the excess water. Set aside.

2. Drain and roughly chop the artichokes.

3. Sauté the onions in the olive oil until translucent.

4. Stir in the chopped artichokes, salt & pepper and heat through.

5. Add in the spinach and lemon juice and stir until heated through.

6. Stir in the cashew cream and transfer everything to a serving dish.

1Tsp Cumin Seeds (Freshly Ground)

Salt & Pepper to Taste

Rice Flour & Chickpea Flour for coating burgers (3:1 rice to chickpea ratio)

Instructions:

1. (Ideally the day/night before) Slow cook together the basmati rice & and mung dahl until they are completely mushy - add more water if necessary.

2. Saute half a medium and add to a mixing bowl with rice & dahl mixture.

3. Add following freshly ground spices and plenty of salt & pepper to taste (optional addition 1 tsp vata churna). 

4. Mix ingredients well and add mixture of rice flour & chickpea flour if the mixture is too wet (it should stick together when pressed). 

5. Roll into golf ball sized ball and then gently flatten. 

6. Coat in rice/chickpea flour mixture.

7. Fry in coconut oil until crispy and brown on both sides 

1/2 Red Pepper

Handful of Mushrooms

5-6 Asparagus Spears

Handful of Arugula 

Season with Oregano, Basil, Salt & Pepper to taste.

Sauté Onion, Red Pepper, Mushrooms and Asparagus with seasonings until cooked, adding arugula right at the end after heat has been turned off. Beat eggs in a separate bowl. Evenly distribute cooked ingredients into pie crust. Pour eggs over the top. Bake in the oven at 350F until eggs are completely cooked, roughly 20mins.

Alternative Fillings:

Any number of yummy fillings can be used instead, just swap out the ingredients, pre cook/saute any ingredients that need it and follow the same process as I have laid out above.

How about Spinach & Zucchini with Parmesan, topped with fresh tomatoes and basil...

1 Tsp Baking Soda

5 Large Eggs

2/3 Cup Maple Syrup

1/2 Cup Coconut Oil

2 Tsp Vanilla Extract

Pinch of Salt

Frosting:

1 Can of Full Fat Coconut Milk (very important that it is full fat -preferably with no guar gum)

1 Tsp Vanilla Extract

1/4-1/2 Cup Powdered Coconut Sugar (or powdered sugar)

Instructions:

1. The night before place the can of coconut milk in the refrigerator.

2. Preheat the oven to 350ªF.

3. Place all the dry ingredients together in the food processor and pulse until mixed.

4. In a separate bowl mix all the wet ingredients together then add into the food processor and mix well.

5. In a cupcake pan with baking cups fill until each one is roughly 75% full of the cupcake mixture.

6. Place in the oven for 15-18 minutes (a good way to check if they are done is to stick a knife in the center and if it comes out clean then they are done).

7. Let cupcakes completely cool.

8. For the frosting take out the coconut milk can from the refrigerator and turn upside down to open the tin. Pour out the clear liquid coconut milk (you can use it elsewhere, such as a smoothie), leaving the solid coconut milk and place in the freezer for 5 minutes.

9. Scoop out the solid coconut milk into the food processor and pulse. 

10. Add vanilla extract and gradually add the powdered coconut sugar until desired sweetness is reached.

11. Dollop a spoonful on each cupcake and refrigerate (or if you can't wait you can eat them straight away!)

2/3 Cup Flax Meal

1 Cup Unsweetened Shredded Coconut

1/4 Cup Unsalted Almond Butter (I use the stuff that you grind yourself from our local store everybodies)

2 Teaspoons Honey (or your preferred sweetener)

1 1/2 Teaspoon Black Molasses

Pinch of Salt

1/3 Cup Melted Coconut Oil 

Optional: 1/2 Cup Dark Choc Chips, Dried Fruit or 85% Dark Chocolate to smooth on top

Instructions:

1. Place almonds, hazelnuts and pecans into a food processor, pulse a few times until the nuts are broken up, then add the flax meal, shredded coconut, nut butter, salt, honey and molasses.

2. Process until the consistency is fairly smooth (but not completely) then slowly drizzle in the oil until a coarse paste forms. Stir in chocolate or dried fruit, if using.

3. Scrape the batter into a pan lined with parchment paper and press down evenly to fill the pan.

4. Place in freezer for at least 1 hour and preferably more, until bars harden.

5. When frozen take out of the freezer and cut up into bars, and put into a ziplock bag…keep in freezer until ready to eat!

6. At this point I do the extra optional step that my husband loves… either dip or pour melted dark chocolate to coat the tops of the bars. Put cut up bars back into the freezer to harden.

1/4 Tsp Cinnamon

Crumble Topping:

1 1/2 Cups Almond Flour

1/2 Cup Finely Chopped Pecans

1/3 Cup Sweetener (I used Maple Syrup)

2 Tbsp Solid Coconut Oil

Instructions:

1. Preheat the oven to 350ªF and grease your pie dish with coconut oil.

2. Slice up 3 apples. Cook and puree the other one.

3. Mix together the sliced and pureed apples with the blackberries, agave and cinnamon and place in the pie dish.

4. Cook for 45 minutes in the oven, turning once so that the apple don't dry out.

5. While that is cooking you can prepare the crumble topping. Pulse the pecans in the food processor until they are finely chopped. Then add the almond flour, sweetener and coconut oil and pulse until combined.

6. Once the filling is cooked add the topping by crumbling evenly over the top.

7. Bake in the oven for a further 20 minutes, or until the crust is golden brown.

1/2 lb Minced Pork

1 Apple

1 Egg

2/3 Cup Almond Flour

1 Tbsp Worcestershire Sauce (see here for paleo friendly version)

1/2 Tsp Oregano

1/2 Tsp Ground Sage

1/4 Tsp Thyme

Salt and Pepper to Taste

Instructions:

1. Preheat the oven to 400ªF and grease a metal or glass loaf pan with coconut oil.

2. In the food processor finely chop the onion, carrots, celery and mushrooms.

3. Fry the finely chopped veg in a skillet until they have softened.

4. In a large bowl mix the veg, meat, almond flour, worcestershire sauce and spices together as well as a beaten egg. Salt and pepper to taste.

5. Pour the mixture into the greased loaf pan and pat down to form a neat loaf shape.

6. Bake in the oven for 35-40 minutes (time/temp may vary depending on your oven).

7. Serve with roasted veg and greens as well as a good helping of gravy.

1/4 Tsp Dried Oregano

1/4 Tsp Fresh Basil

Salt & Pepper to Taste

Optional: 2 Tbsp Almond Milk, 1/4 Cup Feta Cheese

Instructions:

1. In a bowl, beat the eggs with the (optional) almond milk.

2. In a skillet (that has a lid), sauté the mushrooms and onion with a little olive oil.

3. Add the spinach, spices, salt and pepper and cook for a minute or two.

4. Make sure the ingredients in the pan are spread evenly, reduce the heat to low and add the beaten eggs (and feta if desired) over the veg so that the egg fills all the gaps in the pan. 

5. Place a lid over the skillet and cook on low for 10-15 minutes, or until the egg is cooked at the top (Don't open the lid too often).

1 Cup of Fresh Spinach

14oz Can Coconut Milk

2 Tbsp Minced Fresh Basil Leaves

1/2 Tsp Dried Rosemary

1/2 Tsp Dried Oregano

1/4 Tsp Ground Thyme

Salt and Pepper to Taste

Instructions:

1. Sauté the onion and chicken on a medium/high heat.

2. Add minced basil, mushrooms and other seasonings, followed by the coconut milk once the mushrooms are cooked.

3. Simmer to reduce the coconut milk liquid for 20-30 minutes.

4. In a separate frying pan, dry fry the shirataki noodles.

5. Add noodles and spinach and cook for a further 5 minutes.

1/2 Cup Agave Syrup

1 Tbsp Vanilla Extract

1/4 Tsp Salt

1/2 Bar of 85% Dark Chocolate

Instructions:

1. Preheat the oven to 350ªF.

2. In a bowl, whisk the egg whites and salt at high speed until stiff.

3. In a second bowl thoroughly mix the shredded coconut, agave and vanilla together.

4. Gently fold in the mixture into the egg whites.

5. On a parchment lined baking sheet dollop roughly 1 tablespoon of the batter and pinch the top to create a point. Repeat until there is no more batter. 

6. Bake in the oven for 10-15 minutes until they have lightly brown. Then take out of the oven and completely cool.

7. To make the chocolate bottom and chocolate drizzle on top, melt the chocolate in a double boiler.

8. Dip the cooled macaroons in the chocolate and place on parchment paper, then drizzle some chocolate on the tip and place them in the freezer until they are set.

1/4 Cup Coconut or Almond Milk

1 Tsp Vanilla Extract (Non-Alcoholic)

Agave Syrup (or other natural sweetener) to Taste

Optional Extras/Toppings: Toasted Sliced Almonds, Cocoa Nibs, Chia Seeds, Strawberries, Mint Leaves

Instructions:

1. Purée the avocado in the food processor until smooth.

2. Mix together the cocoa powder and milk until they are combined then add to the avocado.

3. Stir in the agave (to the sweetness you like), vanilla extract, any optional extras. (I didn't add any extras into the mixture for this particular version)

4. Add any garnishes, such as strawberries or mint leaves and serve. (store in refrigerator until ready to eat)

1/2 Cup Coconut Flour

1/2 Cup Solid Coconut Oil

1/4 Cup Maple Syrup

2 Tbsp Vanilla Extract

1/4 Tsp Baking Powder

1/8 Tsp Salt

Chocolate Ganache Icing:

1 Cup Coconut Oil

3/4 Cup Coconut Milk (Full Fat)

1/2 Cup Maple Syrup

2 Tbsp 100% Cocoa Powder

1/4 Cup Arrowroot Powder

Instructions:

1. Start by making the icing. In a medium saucepan heat the coconut milk, maple syrup, cocoa powder, coconut oil and a pinch of salt. Simmer for 10 minutes.

2. In a bowl with the arrowroot powder in, add a couple of drops of water at a time and mix well until a paste has formed.

3. Vigorously mix the arrowroot paste into the simmering sauce and bring to the boil. As soon as it reaches boiling, take it off the heat and let cool for 10-15 minutes. 

4. Refrigerate until icing solidifies (could as long as 2 hours) and while that is setting, crack on with the cupcakes.

5. Preheat the oven to 350ªF.

6. In a food processor combine all of the cupcake ingredients and pulse until well mixed.

7. Evenly divide and poor the mixture into 12 cupcake liners in a cupcake pan.

8. Bake for 20-25 minutes then take out of the oven and set aside until completely cooled.

9. Once the icing has hardened, take out of the refrigerator and blend with a hand blender. At this point you can choose how you are going to ice the cupcakes, either through piping or spreading onto the cupcakes. I spread the ganache on and topped with dark chocolate flakes.

8-10 Carrots

1 Lemon

5-6 Sprigs of Fresh Rosemary

6 Large Russet Potatoes

2-4 Parsnips

2 Tbsp Gram Flour (or Almond Flour)

4 Cups of Chicken Stock

Bunch of Kale

Instructions:

1. Take the chicken out of the fridge and let sit for roughly 30 minutes.

2. Preheat the oven to 475ªF.

3. Wash and roughly chop the onion, 2 carrots, 2 celery stalks, (no need to peel them) and place them in a large roasting pan and drizzle with olive oil.

4. Drizzle the chicken with olive oil and season generously with salt and pepper, then rub the chicken until it is fully covered. Prick the lemon all over with a knife and put it inside the chicken's cavity along with 3 or 4 sprigs of fresh rosemary.

5. Place the chicken on top of the vegetables in the roasting pan and place in the preheated over, which you should now turn down to 400ªF. Cook the chicken for 1 hour and 20 minutes.

6. Once that is done its time to start on the veggies as they will go in the oven for the last 45 minutes of the chicken cooking time.

7. Peel (If necessary - I used potatoes with thin skins so I just vigorously washed them) and chop the potatoes into large evenly sized chunks. Peel the carrots and parsnips, cutting any larger one down to even sizes.

8. Parboil the potatoes for 9 minutes, adding the carrots and parsnips in for the last 4 minutes, then drain in a colander. Take out the carrots and parsnips and set to one side. 

9. 'Chuff up' the potatoes by shaking them around in the colander so that they get a little rough around the edges.

10. Put the potatoes, parsnips and carrots in a large roasting pan (two if necessary) with the leaves of 2 rosemary sprigs, salt & pepper and 3 tablespoons of olive oil. Mix so that everything is coated very well and make sure that they are spread evenly so that there is only one layer (this is really important if you want crispy roast veg - otherwise they will steam).

11. Place them in the oven when the timer says 45 minutes left for the chicken - cook for 1 hour.

12. At this point (half way) baste the chicken and if they veg look a little dry add a small amount of water to the pan.

13. At the 15 minute left mark on your chicken timer, check on the chicken and baste if necessary and turn the potatoes, parsnips and carrots so that they can cook evenly.

14. When the chicken is done take it out of the oven, transfer it to a board and cover it with aluminium foil and a tea towel and let sit for 15 minutes (this really makes a difference).

15. Check on the potatoes, parsnips and carrots, turn if necessary. They will cook for another 15 minutes while the chicken sits and you make the gravy.

17. Put on the kale to steam (minus the stems).

18. To make the gravy, first make a roux with the fat from the chicken and the gram flour (or almond flour). Then add in the chicken stock little by little so as not to make lumpy gravy. Place all the vegetables from the bottom of the chicken pan into a sieve and mash the vegetables so that the pulp goes through the sieve and into the gravy, discard any leftovers. Bring to a boil, but be careful to continuously stir so that it doesn't burn.

19. Carve the chicken and serve with the vegetables and gravy.