Berry & Beetroot Smoothie Bowl

Serves 2

Needs to be made fresh, takes 5 minutes


  • Food processor or hand blender


  • 2 frozen bananas
  • 100g frozen berries
  • 100g fresh grated beetroot or 2 tbsp. beetroot powder
  • 250ml water (or coconut/nut milk if you would like a creamier texture to the smoothie)


  1. Blend all ingredients in a blender.
  2. Pour into glasses or bowls and serve with toppings of your choice such as dried fruit, fresh fruit or nuts and seeds.
  3. Top Tip: Use your paleo granola for a great smoothie bowl topper to give more texture and flavour to your smoothie.


Wild Salmon Fillets with Cherry Tomatoes

Wild salmon is a rich source of omega-3 fatty acids. It has a firmer flesh than farmed salmon, feels less flabby, and the difference in taste is marked. Since the fish have fed on their natural diet, the nutritional profile is also better. With fish this good the main ingredient should be allowed to sing. Plain and simple is the order of the day: pan-fried with super sweet tomatoes as an accompaniment. Add a little tenderstem or sprouting broccoli and you have a perfect paleo dish.

Preparation time: less than 5 minutes.

Cooking time: 10 – 15 minutes.

Serves 4


  • 4 pieces of fresh wild salmon fillet, approx. 200g per main meal serving. Look for wild-caught Pacific salmon
  • 20 ripe cherry tomatoes, whole
  • ½ a fresh lemon
  • Sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil


  1. Check the salmon portions for pin bones. If any are present they can be carefully removed using a pair of tweezers.
  2. Heat 1 tbsp. of olive oil in a large non-stick pan. Add the tomatoes and cook over a medium heat until their skins begin to blister. Cook for a further 2 minutes and then remove the tomatoes from the pan.
  3. Sprinkle a little salt over the skin of the salmon fillets, and place skin side down in the same pan you used to cook the tomatoes. As you place each piece of salmon into the pan, gently press down on it for a few seconds to prevent the skin from curling back on itself. Leave to pan-fry, untouched, until the flesh of the salmon begins to lighten, showing that it has cooked. When the flesh has cooked to halfway up the fillets, turn them over to their flesh side and return the tomatoes to the pan. Season everything well with salt and pepper.
  4. Again, you will see the flesh change colour as it cooks. Remove the salmon from the pan just before it has completely cooked through and place it to one side, as it will continue to cook as it rests. Leave to rest, skin side up, for 2 minutes.
  5. Baste the tomatoes with the cooking juices from the pan, and serve with the salmon and a squeeze of lemon juice.