Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

Smoke and Fire Kale Slaw with Coconut, Lime and Ginger


Sometimes it’s the most unexpected recipes that you guys really love, which was the case with my kale and beetroot slaw (here). I posted it way back in 2015 and it’s still one of the most popular savoury recipes on Swoon Food to date.

Not too surprising when you look at it. It’s a simple recipe yet delivers a heap of nutritional value from super foods kale and beetroot, and has a punchy chilli and ginger dressing.

So I thought it was about time I created another super slaw recipe, and the inspiration for this one came from a jar of Fix and Fogg’s smoke and fire peanut butter. If you haven’t tried this peanut butter yet, it tastes pretty much as it’s name says: smokey, fiery, decadent peanut butter!

We’ve gone through quite a few jars since discovering it as it’s become Nick’s favourite toast topping… so much so that I actually had to hide this jar in order to create the recipe.

This slaw is packed with a rainbow of colours, from cavalo nero (Tuscan kale), carrots, red cabbage, green capsicum and bean sprouts, which also means it’s bursting with a wide variety of vitamins, minerals, phytonutrients and fibre. The slaw dressing only has five ingredients and is where the smoke and fire really kicks in. Spicy peanut butter is combined with coconut milk, fresh lime juice, ginger and a little salt to create a deliciously smokey, spicy flavour with an asian twist.

I’ve also snuck three types of seeds into this slaw, which provide a healthy serving of plant based protein alongside the peanuts, and a good serving of healthy fats along with the coconut milk.

If spice isn’t your thing then by all means use a plain peanut butter instead, and if you can’t get your hands on Fix and Foggs’s smoke and fire peanut butter, but still want those flavours, I’ve included an option in the recipe below to create them yourself.

This smoke and fire kale slaw makes a perfect meal on it’s own, yet equally makes a great accompaniment. I hope you love this slaw as much as the first one, and when you make it let me know what you think in the comments below! Enjoy.


Smoke and Fire Kale Slaw with Coconut, Lime and Ginger



Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

Serves: 6
Prep time: 30 minutes  

8 stems cavalo nero
3 large carrots (approximately 2 cups grated)
1/4 red cabbage
1 green capsicum
1 cup mung bean sprouts
1 cup coriander leaves
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds

1/2 cup Fix and Fogg Smoke and Fire Peanut Butter*
1 1/2 cups coconut milk
2 limes, juiced (approximately 40ml)
5cm piece ginger
1/2 tsp pink Himalayan salt

Wash the cavalo nero well and use a sharp knife to remove the thick central stems. Roll the leaves up into a bundle and finely slice into strips, transfer to a large mixing bowl.
Peel and grate the carrots and add to the bowl.
Remove the outer leaves of the cabbage then use a sharp knife to finely slice and add to the bowl.
Wash the green capsicum, cut into quarters, finely slice and add to the bowl.
Lastly wash and drain the bean sprouts and coriander, then add to the bowl along with the sunflower, pumpkin and sesame seeds. Toss all the ingredients together until evenly combined.
To make the dressing place all the ingredients into a high speed blender or food processor and blend until smooth.
Add as much of the dressing as you like to the slaw and toss to combine. A good starting point is to add 1 cup and go from there. Any leftover dressing can be stored in the fridge for up to 5 days, it also makes a great marinade.

*Note: If you can’t get Fix and Fogg’s smoke and fire peanut butter but want the smoke and fire flavour, substitute for 1/2 cup smooth peanut butter with 1 tsp smoked paprika and 1/2 tsp chilli powder.

Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

Raw Blueberry Tarts with Tahitian Lime Cream

Raw Blueberry Tarts with Tahitian Lime Cream

Raw Blueberry Tarts with Tahitian Lime Mousse Cream


These raw blueberry tarts are based on a recipe I created a little while ago for a raw strawberry tart with white chocolate cream which you can check out here.

Every time I’ve made that strawberry tart people are stunned at how delicious it tastes “for a raw dessert” and exclaim “you’d never know this was raw!”. Which kinda makes it sound like raw desserts have a bad rep, but I think what they really mean is they can’t believe something so healthy tastes SO good.

At least that’s what I hope they mean….

Either way, these raw blueberry tarts are definitely no exception.

Raw Blueberry Tarts with Tahitian Lime Mousse Cream


I love the combination of blueberries and fresh limes, so for the filling of these tarts I created a Tahitian lime cream (since we mainly have the Tahitian lime variety in New Zealand). Unlike the raw strawberry tart however, this cream filling is not made with cashew nuts. Instead, it has a secret ingredient which is packed with anti-oxidants and healthy fats, and creates a super smooth and creamy texture…. the mighty avocado!

If you often make raw desserts you’ll most likely have seen a few avocado lime mousse recipes floating about. Avocados and limes  make perfect sense as avocados are lovely and creamy (and green) which combines perfectly with sweet, zesty lime juice. Of course I wanted to try my hand at creating an avocado lime mousse recipe and the result was even better than I expected! In fact this avocado lime mousse is so good I’m going to have to give it it’s own post, but for now it goes amazingly well in these raw blueberry tarts.

The base of these tarts is an almond, brazil, coconut and date combination which goes perfectly with the limes and fresh blueberries, creating a beautifully creamy, sweet, yet zesty, raw blueberry tart.

I made these tarts as four individuals but you could easily make it as one large tart and cut it into slices. This recipe is also super easy (as always), requiring just a blender and food processor. And if blueberries aren’t in season, feel free to sub in any fresh fruit of your choice. Enjoy!



Raw Blueberry Tarts with Tahitian Lime Mousse Cream

Raw Blueberry Tarts with Tahitian Lime Cream

Makes: 1 x 26cm/8 inch tart or 6 x 10cm individual tarts
Prep time: 1 hour  Chill time: 1 hour


3/4 cup desiccated coconut
3/4 cup raw almonds
3/4 cup raw brazil nuts
pinch sea salt
zest of 4 limes
8 medjool dates, pitted
2 Tbsp coconut oil, gently melted

Tahitian Lime Cream

2 ripe avocados
6 Tbsp pure maple or rice syrup
4 Tahitian limes, juiced
pinch himalayan pink salt
6 Tbsp coconut oil, gently melted

3 punnets of fresh blueberries, washed and dried

To make the base, gently melt the coconut oil by placing in a heatproof bowl set over a pan of steaming water with the heat turned off. Place the coconut, almonds, brazil nuts and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the medjool dates (be sure to remove the pitts!) and blend until well combined. Lastly add the melted coconut oil while the motor is running. Press the base mixture evenly into a 26cm (or 6 x 10cm) flan tin(s) with removable base(s), and work it up the sides to create an even shell. Place in the fridge to set. Note: you shouldn’t need to grease or line the tin(s) as there is enough coconut oil in the base mixture to allow for easy removal once set.

To make the Tahitian lime cream, gently melt the coconut oil using the method above. Place the avocados (skins and stones removed) into a high speed blender (e.g. Vitamix/Blendtec) with the pure maple or rice syrup, lime juice and sea salt, blend until smooth. You may need to use your blender stick to ensure it’s evenly blended. When the mixture is smooth, add the melted coconut oil and blend until combined and you have a smooth thick cream. Pour the lime cream into the tart base, smooth with a spatula and place in the freezer to firm up for approximately 20 minutes. You could also use the fridge for this, but it will take longer.

When the lime mousse is firm enough to hold the blueberries, remove from the freezer and pop it out of the tart tin(s) onto a serving plate. Prepare the blueberries by washing thoroughly, and patting dry. Arrange the blueberries on top of the lime cream with as few gaps as possible. Return the finished tart to the fridge until ready to serve. This raw blueberry tart will keep covered in the fridge for up to 5 days, and in the freezer for 1 month.

Raw Blueberry Tarts with Tahitian Lime Mousse Cream


Berries and Cream Smoothie

Berries and Cream Smoothie

Berries and Cream Smoothie


Before I introduce this berries and cream smoothie, I want to talk a little bit about why I love smoothies. There’s something about the endless number of combinations that makes them so exciting to me. I’ve highlighted their amazing benefits and what to consider when making them in posts here and here. I’ve also written about the differences between juices and smoothies, and their respective benefits here.

So in this post I’m going to talk about the potential sugar content of smoothies and juices, which is a subject that’s not always that obvious, and can be quite confusing.

So what determines the sugar content in a juice or smoothie? There are two main factors: 1. Whether you’re dealing with a juice or smoothie, and 2. How much fruit it contains.  So lets take a look at the the juice versus smoothie factor first.

A juice is essentially made from whole fruit and vegetables that are pressed through a juicer. The juicer extracts all the liquid nutrients and in the process removes all the fibre. Fibre is what naturally slows down the absorption of any sugars present, so by removing it you’re effectively creating a very easily absorbed juice. This is great if it’s full of nutrients, but not so great if it’s full of fructose which is the main sugar in fruit. Unlike glucose, the body doesn’t produce fructose nor does it use it for energy. Instead fructose is sent to the liver which is the only organ that can metabolise it. If you have a diet with excess amounts of fructose the liver can get overloaded and will start turning fructose into fat, which of course we want to avoid.

Smoothies on the other hand, are a blended mixture of fruit and vegetables, often with added protein powders or seeds and a liquid to keep things moving. They naturally retain all the fibre present in the fruit and vegetables meaning any sugars present are absorbed into the body much more slowly.

Berries and Cream Smoothie


To ensure you’re not accidentally making yourself fructose laden juices and smoothies, follow these tips:

When making a juice, try and limit the fruit content to one piece of low fructose fruit such as a green kiwifruit, green apple or berries, and make the other piece a lemon or lime which are naturally very low in fructose. If you’re feeling brave try using no fruit at all and just a lemon or lime. If you get the recipe right, you’ll be amazed at just how good a juice can taste like this! I’ve posted one of my favourite sugar free, green juice recipes for your reference here.

If you’re making a smoothie, reducing fruit content isn’t such an issue because all the fibre is still present. But if you’re keeping an eye on your sugar intake then it’s still a good idea to make them majority vegetable based with just one or two pieces of fruit.

Just to be crystal clear, I’m not saying don’t eat fruit. Fruit is an amazing source of fibre, vitamins, minerals, phytonutrients, and live enzymes that help the digestive process. The key is to make sure you’re eating the whole fruit so that you get all these benefits.

If you’re buying smoothies or juices that comes packaged with labels, always check for hidden sugars. The most commonly used are fruit juice concentrate, reconstituted fruit juice, pineapple concentrate, apple juice and grape juice. All these have been refined down to concentrated fructose and contain very little nutrients so are best avoided.

After writing all these points I realised my Inspired Smoothies e-book needed updating to include more low fructose options. So I’ve created a third, low fructose edition. All 12 recipes contain only 1 piece of low fructose fruit such as green apple, kiwi fruit or berries, or no fruit at all. You’ll be amazed by how a little clever ingredient combining can create some delicious smoothies, juices and tonics, that are naturally sweet and very low in sugars.

The recipe below is a preview of one of the prettiest coloured smoothies from the e-book, called berries and cream. It tastes exactly as it sounds, lots of creamy coconut mixed with sweet berries. It has a magical violet colour and best of all it also has hidden stash of greens that you’d never guess were there!

This new edition of Inspired Smoothies includes combinations such as peanut butter and raw cacao, gingerade tonic, jungle greens and pina colada mint quencher, plus a handy hints and tips section including some simple nut milk recipes. To download the entire collection for free, simply click the link below:


Berries and Cream Smoothie


Berries and Cream Smoothie

Makes: 1 large smoothie
Prep time: 10 minutes

1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 handful spinach leaves, washed well
1 cup unsweetened almond or drinking coconut milk
1 Tbsp cashew butter
1 Tbsp coconut yoghurt
1cm piece fresh ginger, grated
pinch vanilla powder

Place all the ingredients into a high speed blender and blend on high speed until well combined and smooth.

Pour into a serving glass and serve immediately. Alternatively, this smoothie can be stored in a sealed glass bottle in the fridge for up to 2 days.

Smokey BBQ Kale Chips

Smokey BBQ Kale Chips

Smokey BBQ Kale Chips

It’s taken me a while to post these smokey bbq kale chips because every time I make a new batch we end up eating them before I get a chance to shoot them!

They are THAT good.

I literally had two mouths hovering in the background while I was shooting this batch, and it’s fair to say both Nick and Chewie agree they’re the best kale chips they’ve ever eaten.

That may not mean much coming from Chewie being a dog and all, but Nick is not usually one for super healthy snacks such as kale chips, so that’s a great complement coming from him.

The reason these kale chips are so good is their tangy (almost cheesy), smoked bbq spice coating. This is created from a combination of activated (aka soaked) cashews and sunflower seeds which are then blended with nutritional yeast (for the tangy cheese flavour), lemon juice, smoked paprika, cayenne, turmeric and cinnamon.


Smokey BBQ Kale Chips

The secret to a nice crunchy kale chip is in the drying process. Ideally you’d use a dehydrator but if you don’t own one (like me) you can use your oven set on fan bake on the lowest setting (mine is 60ºC) with the door propped slightly ajar to allow excess moisture to escape and ideally lower the temperature around 46ºC.

The idea with dehydrating is to keep the temperature below 46ºC so the kale remains in it’s raw state and all the nutrients intact. You can get a good idea whether you are achieving this by the colour of the kale. You want it to keep it’s lovely green colour while slowly dehydrating the water out of it.

Once the kale chips and are lovely and crispy, let them cool to room temperature then store in a well sealed airtight container. If they go soft simply put them back in the dehydrator or oven until crisp again.

That’s it! A super simple yet extremely nutritional snack. Use the recipe below as a base from which you can vary the spices to your tastes. For a less smokey batch swap the smoked paprika for sweet paprika, or leave it out entirely and add another spice of your liking.

I hope you enjoy these smokey BBQ Kale chips as much as we do and if you know anyone who’d also enjoy this recipe please share it with them!


Any questions or comments about this smokey bbq kale chip recipe?!

Leave me a message down below!


Smokey BBQ Kale Chips

Smokey BBQ Kale Chips

Makes: 2 bakings trays worth
Soak time: 4 hours Prep time: 30 minutes Dehydrating time: 8 to 18 hours

1 bunch of kale (approximately 8-10 kale leaves)
1/2 cup cashews
1/3 cup sunflower seeds
1 cup filtered water
1 lemon, juiced
1 tsp nutritional yeast
1/2 tsp pink himalayan salt
2 tsp smoked paprika
1/2 tsp turmeric
1/4 tsp cayenne or chilli powder
1/4 tsp cinnamon

Soak the cashew nuts and sunflower seeds by placing them in a bowl and covering with filtered water. Leave to stand for 4 hours at room temperature (or in the fridge if the weather is warm).

Meanwhile prepare the kale by washing well and either use a salad spinner to remove excess water or pat dry with a tea towel. Remove the kale leaves from the thick stems with a small knife or simply by tearing the leaves off.

When the cashews and sunflower seeds have finished soaking, drain off the soaking water and rinse well. Place them in a blender jug along with the remaining ingredients (except the kale leaves) and blend until smooth. You should have a thick, golden yellow liquid. Pour the spice liquid into a bowl.

If using the oven line 2 baking trays and set the temperature to it’s lowest fan bake setting (usually 50 or 60ºC depending on your oven). Alternatively set the dehydrator to 46ºC.

Dip each kale leaf into the spice liquid and use your hands to ensure it’s evenly spread over the entire leaf. Place the coated kale leaves on the baking or dehydrator trays ensuring they’re not overlapping to allow air flow.

Place the trays either into the dehydrator or the oven and prop the oven door ajar with a large wooden spoon handle. Dehydrating kale chips in a dehydrator takes 16-18 hours and in the oven around 8-10 hours or overnight. The kale chips are ready when crispy.

Store in a well sealed, air-tight container at room temperature for up to 1 month. If the kale chips go soft, simply return to the dehydrator or oven until crisp again.

Collard Greens Felafel Wraps

Collard Greens Felafel Wraps

Collard Greens Felafel Wraps


This recipe was inspired by the amazing collard greens wraps from one of my local raw food eateries, The Raw Kitchen (you can see some pictures of theirs on my Instagram here). In particular, they make a wrap with a dehydrated raw nut felafel that sits on a pile of freshly grated vegetables, drizzled with a tangy tahini sauce. This wrap is so delicious AND insanely good for you that I had recreate the recipe for myself …and now for all of you!

As I don’t own a dehydrator, in order to make the felafel for this wrap I had to go with a traditional cooked chickpea felafel. But to make it as similar as possible to a raw nut felafel I added brazil nuts, sunflower seeds and lots of fresh herbs. I also decided to bake the felafel’s instead of fry them as it’s so much quicker to simply roll them into balls, place on a tray and simply close the oven door on them. It’s also a lot less mess to clean up as the oven doesn’t spit oil everywhere like a fry pan, and oven baked means the felafel’s will also contain less oil. They do taste a little different when baked, so if you’re a traditionalist and like that crunchy fried felafel taste then by all means go ahead and fry yours.

Collard greens make a great wrap alternative to the usual rice or wheat flour varieties (especially if you’re on a low carb or grain-free diet) as they’re packed full of amazing nutrients. They’re a fantastic source of antioxidants in the form of vitamins A, C and E, manganese and phytonutrients. They’re a great source of vitamin K which regulates the anti-inflammatory response and are packed with fibre which keeps the digestive tract humming.

It took me a while to source collard greens as they aren’t available at any of my usual supermarkets or food stores. I finally found them at one of our local whole foods stores and they happened to be organic too which is perfect for something you plan to eat raw. If you have no luck finding collard greens yourself, you can substitute them with any large leafy greens such as swiss chard or silverbeet, cabbage and even some of the large leaf lettuce’s, although you may need to use more than one lettuce leaf as they tend to break.

The tahini sauce for this wrap is a simple combination that I’ve been using on everything lately from roast vegetables to salads! It’s creamy, tangy, and completely dairy, gluten, egg and sugar free. Simply combine tahini, lemon juice, garlic, salt and pepper, with a little filtered water to adjust the consistency.

Once you have your felafel, tahini sauce and a green leafy wrap, all you need is a selection of fresh vegetables to fill it. I like to use grated carrot and beetroot, watercress sprouts and radish slices, but you could also use cucumber slices, avocado, tomato, grated courgette and so on. Just make sure you don’t get too excited with your vegetable fillings that you leave no room for the felafel and are unable to fold your wrap up at the end.

I hope you enjoy making these collard green felafel wraps and if you’re sending them off in a lunch box a good trick once you’ve rolled them is to fold a piece of baking or greaseproof paper around the middle, and tie it altogether with a piece string. They should keep in a sealed container for a day. Enjoy!


Did you like this post? Any questions or comments about this collard greens felafel wrap recipe?

Leave me a message in the section below!


Collard Greens Felafel WrapsCollard Greens Felafel Wraps














Collard Greens Felafel Wrap

Serves: 4
Prep time: 30 minutes Cook time: 20 minutes

Nutty Green Felafel

1 x 400g can chickpeas, drained and rinsed well
1 cup brazil nuts
1/2 cup sunflower seeds
1 small brown onion, roughly chopped
2 cloves garlic
1 handful fresh coriander
1 handful fresh mint
1 handful fresh parsley
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 tsp cinnamon
1 tsp cumin
1/2 tsp nutmeg
1 Tbsp buckwheat flour
freshly ground salt & pepper

Preheat your oven to 180ºC and line a tray with baking paper or a silicone mat.

Place all the ingredients into a food processor and blend, scraping down the sides occasionally until well combined.

Roll teaspoonfuls into balls and place on the lined oven tray. The mixture should make approximately 26 felafel balls. Place the tray of felafel into the centre of the oven and bake for 20 minutes, turning the felafel halfway through.

Felafels are ready when they get a nice light brown colour on their outsides and the insides are steaming hot. Remove the felafel’s from the oven and allow to cool while preparing the rest of the wrap ingredients.

**Alternatively if you want to fry your felafel’s, heat oil in a large non-stick fry pan and fry the felafel in batches until golden brown. Place on paper towels to drain. NB: the felafel’s will spit quite a bit when frying so take care.

Tahini Sauce

1/3 cup hulled tahini
1/3 cup freshly squeezed lemon juice
1 clove garlic, minced
1 Tbsp filtered water
freshly ground salt and pepper

Place all the ingredients into a blender or food processor and blend on high until well combined. Store any leftover in the fridge for up to 3 days.


4 collard green leaves, washed and drained**
2 carrots, peeled and grated
1 medium beetroot, peeled and grated
2 radishes or small cucumber, sliced thinly
2 handfuls of sprouts such as watercress, broccoli, bean etc

The collard green leaves need to have their central stems trimmed in order for them to fold nicely. To do this, lay a collard green leaf face down on a chopping board. While holding the leafy end, run a knife along the back of the stem to thin it without cutting right through.

**If you can’t find collard greens you could substitute any large leafy green such as chard, silverbeet, cabbage or lettuce (use two lettuce leafs per wrap as they tend to break).

To assemble:

Place a collard green on a plate, sprinkle a layer of grated carrot and beetroot along the centre. Place the radish or cucumber slices on top followed by 3 or 4 felafel depending on how big your collard leaves are. Drizzle a couple of teaspoonfuls of tahini sauce over the felafel and top with a sprinkling of sprouts.

Fold the wrap up and tie with a layer of baking paper and twine if using.


Collard Greens Felafel Wraps

Activated Nutty Paleo Porridge (Gluten Free Vegan)

Activated Nutty Paleo Porridge (Gluten Free Vegan)

Nutty Paleo Porridge


This nutty paleo porridge is hands down my favourite breakfast at the moment. I love traditional oat porridge but in keeping with a paleo/grain-free diet, it’s not been an option. As winter’s set in, warmer breakfasts are so much more appealing, yet after a while, eggs and the usual accompaniments started to lose their appeal. After seeing yet another delicious picture of porridge on Instagram I decided there must be a way to create a grain free style porridge too…

And guess what?! Turns out I wasn’t the first person to have that thought.

After a quick look at the encyclopaedia of google, I discovered a couple of paleo porridge recipes and they were all pretty simple. Just blend dry nuts and seeds together, add some liquid and cook until porridge consistency. What immediately occurred to me was none of the recipes included activating the nuts and seeds. Knowing that a simple bit of soaking time can make nuts and seeds much easier to digest, and their nutritents more readily available, it seemed crazy not to try and incorporate this into a porridge.

Nuts and seeds contain naturally occurring substances such as phytic acid and enzyme inhibitors that stop them from spontaneously sprouting and becoming plants. By soaking nuts and seeds in water, the phytic acid is removed and the enzyme inhibitors neutralised. Phytic acid prevents our bodies from absorbing minerals in the digestive tract, and enzyme inhibitors stop our body’s own enzymes from working properly and breaking down food. By removing these inhibitor substances, you enable your body to absorb and assimilate the nutrients from nuts and seeds much more easily.

Soaking nuts and seeds for my paleo porridge therefore seemed like a no brainer!

There were a few catches, however. Nuts and seeds require different soaking times which seem to differ according to the information source. After researching my favourite health guru’s soaking time guides, I realised that soaking times are just that, a guide. The general rule seems to be that soaking overnight is fine for most nuts and seeds. If you’re in a hurry, there are minimum times you can soak various nuts and seeds for to ensure you’re removing the unwanted substances and unlocking the nutrition inside. For example almonds need the longest time of 10-12 hours and cashews the shortest of 2-4 hours.

So for the ease of this recipe (and because no one wants to stand around the kitchen soaking nuts and seeds all day) I suggest you simply soak them all overnight. To save even more time, you can soak up to 3 days worth of nuts and seeds ahead of time and keep them in the fridge to be used as needed.

If the idea of soaking your porridge ingredients every few days sounds like something you just wont do, or if you’re not too fussed about whether your porridge is more digestible and nutritious, simply skip the soaking step and go straight to the blending and cooking. Your porridge will taste equally delicious!


Nutty Paleo Porridge


When you’ve gone to the effort of soaking nuts and seeds for this porridge, it’s worth considering the effect heat can have on all the unlocked live enzymes and nutrients. To keep them all intact, ideally the ingredients shouldn’t be heated over 46ºC, which is still a deliciously warm temperature for a porridge. As not everyone has the time to stand over their porridge with a thermometer every morning, my recommendation is to place the porridge in a pan over low heat and stir continuously until it’s just warm to touch. By keeping the porridge temperature below 46°C it’ll also be the perfect temperature to eat straight away, which is especially helpful when serving little ones.

One more ingredient I need to mention in this nutty paleo porridge are flaxseeds. When soaked in water they take on a gel-like quality which creates the amazing porridge consistency in this recipe. But beware, if you soak flaxseed ahead of time with the other nuts and seeds and store them in the fridge until needed, the gel-like quality disappears and your porridge won’t be nearly as thick and creamy. For this reason, I recommended keeping the flaxseed separate and soaking them for 15 minutes just before you make the porridge. Too much heat will also destroy the flaxseed gel quality which is another reason not to overheat this porridge.

If you choose not to soak your porridge ingredients, simply combine the flaxseeds with the rest of the nuts, seeds and liquid let the porridge sit for a few minutes before blending and heating.

My last tip for this porridge is to blend the ingredients in a food processor. A food processor will grind the ingredients into crumbs whereas a blender will turn them into a fine powder which doesn’t create a good porridge texture. If you consider how traditional oat porridge is made, i.e. with oats that are a little chunky, this will make sense.

To flavour this nutty paleo porridge I love spices such as ground cinnamon and cardamon, a chai spice mix or fresh ginger and turmeric. If spices aren’t your thing, vanilla is another great option or you could go the chocolate route with raw cacao powder and a little natural sweetener. I usually cook this nutty paleo porridge with water, but nut or coconut milk also work well and create an even creamier result.

As with any porridge, toppings are only limited by your imagination. Most days I’m in a hurry so my toppings aren’t that exciting (if present at all). For a completely sugar free porridge I sprinkle it with coconut flakes, cinnamon, chopped nuts and some greens superfoods powder.

If fruit and natural sweeteners are on the menu then the possibilities are endless! Roasted tamarillo or stone fruit, fresh fruit such a berries or kiwi fruit, coconut, chopped nuts, bee pollen, freeze dried fruits, a drizzle of honey or pure maple syrup are all amazing options. 


Now, I’d love to hear from you!

What are your favourite porridge flavourings and toppings?

Leave me a comment down below, I can’t wait to hear!


Nutty Paleo Porridge


Nutty Paleo Porridge (grain free)

Serves: 2
Prep time: 20 minutes Soak time: overnight Cook time: 5 minutes

1/4 cup raw almonds, hazelnuts or walnuts
1/4 cup raw cashews
1/4 cup brazil nuts
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds
1 Tbsp whole flaxseeds (linseeds)
1 cup filtered water or milk of choice
2 tsp ground cinnamon
1 tsp ground cardamon

To soak the nuts and seeds overnight, place all except for the flaxseed into a bowl and cover with filtered water. Leave the bowl covered at room temperature overnight (approximately 8 hours). The next day, drain and rinse well and they are now ready for use. If you want to get ahead and batch soak, combine enough nuts and seeds for up to 3 days worth of porridge, soak, drain and rinse, then store in the fridge for a maximum of 3 days, rinsing well before using.

To make the porridge, place the soaked nut and seed mix in the bowl of a food processor and add the flaxseeds, liquid and spices. Leave to stand for 10-15 minutes to allow the flaxseed to gel up, then blend until the nuts and seeds resemble coarse crumbs within the thickened liquid. At this point the porridge should be the ideal consistency, so its just a matter of warming it up.

Place the porridge into a pan set over low heat and stir continuously until the porridge is warm (take care not to boil or you’ll destroy the activated enzymes and nutrients and alter the consistency). If the porridge is looking a little thick adjust it by adding a little more liquid.

Pour the porridge into a serving bowl, sprinkle with your choice of toppings and serve immediately, while warm.

Topping Suggestions

Coconut flakes
Raw cacao powder
Super greens powder
Chopped nuts
Pure maple syrup
Raw honey
Date syrup
Chopped medjool dates
Bee pollen
Edible flowers
Fresh fruit
Freeze dried fruit
Roasted tamarillos or stone fruit: place whole fruit in a roasting dish into a preheated 160ºC fan oven for approximately 30 minutes until soft. Allow to cool then cut in half and remove any stones.


Nutty Paleo Porridge



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