Instructions

1. Put cashews and almonds into blender or food processor.
2. Pulse to chop finely.
3. Add in dates, salt, lime zest and juice.
4. Blend till mixture starts to clump.
5. Transfer to a bowl and then roll into small round balls.
6. Roll each ball in coconut flakes.
7. Store in an airtight container in the fridge for a maximum 1 week.

Extra Benefits:

Almonds and cashews contain good fats and fibre + Dates are high in potassium.

Reference: Paleo Recipes.

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Instructions

1. In a small bowl, whisk together the ingredients for the tortilla.
2. Heat a non-stick pan over medium heat and coat well with coconut oil spray.
3. Pour half of the tortilla mixture into the pan and swirl to evenly distribute.
4. Using a plastic non stick spatula, loosen the edges of the tortilla from the pan.
5. Cook a couple of minutes until golden brown on the bottom.
6. Carefully slide the spatula under the tortilla to loosen it from the bottom of the pan and gently flip over.
7. Remove tortilla from the pan, setting on a piece of aluminium foil. Repeat with other half of tortilla mixture.
8. After the tortillas are done cooking, preheat the oven to 180 degrees C.
9. Place all of the fillings down the centre of the tortillas and wrap tightly. Place into the oven for 5-8 minutes to set the shape of the tortilla.
10. Enjoy!

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Instructions

1. Mash the banana.
2. Combine all ingredients and stir until thoroughly combined.
3. Heat a greased non-stick pan over a medium heat for a minute or two.
4. Pour three tablespoons of mixture into pan and cook until golden, a few minutes on each side.
5. Transfer to a plate and repeat with remaining batter.
6. Serve with fresh blueberries, organic maple syrup and a few lemon wedges.

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Instructions

1. Heat one tablespoon of coconut oil in a large ovenproof pan over medium heat.
2. Season pork generously with paprika, garlic, pink salt, and pepper.
3. Sear for 6 minutes, turning to brown on all sides.
4. Transfer pan to the oven and cook for 15 minutes.
5. Transfer pork to a cutting board and let rest for 5 minutes before slicing.
6. Melt coconut oil in the same saucepan over medium heat.
7. Sauté onion for 4-5 minutes until soft.
8. Add the apple, cinnamon, salt, and 1/3-cup of orange juice.
9. Cook for 5 minutes, stirring occasionally, then add the remaining orange juice.
10. Cook until reduced and thick.
11. Place washed, slightly damp spinach in a pot over medium-high heat and cover.
12. Cook for 3-4 minutes until wilted.
13. To serve, place a handful of spinach and caramelised apples onto a serving plate and top with slices of pork loin

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