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Spicy Sweet Potato Wedges

This is a simple paleo creation of mine which is great as a side with any meal or on its own as a snack, for sharing or just on your own!


4 large sweet potatoes

Cayenne Pepper

Black Pepper

Mixed Herbs

Garlic Salt


Olive Oil


First note that apart from the sweet potatoes I haven’t listed quantities of the herbs, spices and oil. This is because you can either add a little or a lot dependant on how spicy you like them. Experiment with different quantities to find the perfect level just for you, or add some of your own herbs and spices to give a flavour all your own!

First, peel sweet potatoes and cut into thin wedges, place into a plastic bag (I usually use 2 bags to prevent the oil from leaking), add all herbs to bag, add sufficient olive oil to allow the herbs and spices to stick to the sweet potatoes (this is a judgement call and you can always add more to the bag or the pan if you’re worried about the wedges drying out), close the bag and give a good shake until the wedges are all thoroughly coated. Remove wedges from bag (I usually just empty the bag directly onto the oven tray – though be careful that the plastic doesn’t touch the hot oven tray) and add to a preheated oven tray.

Place oven tray into the middle of a preheated oven and cook for 20 – 30 mins at 200 degrees Celsius (390 degrees Fahrenheit) , turning wedges regularly. They’re ready when they look as crispy as you like them. Enjoy!


    Paleo Hummus



    1 3/4 cup diced zucchni
    1/2 cup raw macadamias
    2 TBLSP Tahini and xtra vg ol oil.
    2 1/4 tsp lem juice
    1 tsp sea slt and cumin
    2 Roasted peppers
    1 garlic clove


    It’s possible to enjoy hummus on the paleo diet too, but you need to be creative since chickpeas aren’t allowed. To make paleo-hummus, start by dicing 1 3/4 cup of zucchini. Next place the zucchini, 1/2 cup of raw Macadamia nuts, 2 tablespoons each of tahini (store-bought is fine) and extra-virgin olive oil, 2 1/4 teaspoons of lemon juice, 1 teaspoon each of sea salt and cumin, 2 roasted red peppers, and a clove a garlic into a food processor. All you need to do now is blend the whole mixture until it’s nice and creamy. Place it into a serving bowl and enjoy this dip with raw vegetables to your heart’s content. If you plan to use store-bought tahini, then remember that it tends to settle and will need to be stirred before putting it in the food processor.

      Lavish Peach-Mango Protein Shake Recipe


      The ingredients/directions you will need for this delightful shake are the following:

      The Goods (ingredients):
      1 cup of ice cubes or ½ cup of cold coconut milk
      2 tbsp.  hemp protein powder
      1 ripe peach, peeled and cubed
      1 ripe mango, peeled and cubed
      ½ green apple, peeled and cubed
      A squeeze of citrus (lemon preferred)
      ½ tsp. of honey (optional)

      The Way (instructions):
      1.Peel and cube all fruits stated above.

      2.Put the water or milk into your blender; add protein and ½ of your cubed fruit. Blend for about a minute and scrape down the sides, if needed.

      3.Continue by putting in the rest of the fruit including the squeeze of citrus. Blend until smooth for 3 to 5 minutes. If it is too thick, add small quantities of water or milk until the mixture is pourable.

      4.Taste smoothie and if some sweetness is needed, add honey, but don’t go overboard. Less is more.  Once it is to your liking, pour it in a tall glass.

      5.For leftovers, pour the remaining smoothie into a glass container with a lid. Store it in the freezer and use it within a week.


        Eggplant Chips

        Eggplant Chips


        1 large, ripe eggplant

        2 cups cheese

        2 eggs


        Preheat oven to 450 degrees and grease a cookie sheet.

        Remove the ends from the eggplant and shred in a food processor. Mix eggplant with the egg and cheese. Lump mixture onto the prepared cookie sheet and smooth out to make 8″ circles, roughly 6.

        Bake for 12 minutes. Loosen and flip the discs. Bake for another 5 minutes. Once cooked thoroughly, remove from the oven and cut the discs into triangles with a pizza cutter. Let cool on a rack for 6-8 hours. This is an important part of the process to ensure the chips become crisp.

        Once dried, sprinkle with seasoning such as popcorn seasoning, Old Bay, garlic salt or any other seasoning of your choice. Eat immediately as a healthy and light snack or store the eggplant chips for up to one week in an airtight container or resealable

          All-Natural Pear Sauce

          Natural Pear Sauce


          3 1/2 lbs pears

          1/4 C water

          1/2 lemon, juiced

          1 tsp cinnamon

          1/2 tsp cardamom

          1/8 tsp nutmeg


          Peel, core and coarsely chop the pears and add to a large saucepan.

          Combine the pears, water, lemon juice, cinnamon, cardamom and nutmeg. Bring to a boil over medium-high heat. Reduce heat. Boil gently, occasionally stirring, for 20 minutes.

          Transfer mixture to a food processor or blender fitted with a metal blade and puree just until a uniform texture is achieved. Work in batches if necessary. Be careful not to liquefy the puree or you will lose the applesauce-like quality of the pear sauce.

          Store in an airtight container in the refrigerator for up to 4 days. You might also freeze the puree in smaller quantities, such as in one cup containers, and store for several months.

          Serves 4-6