Fish pate


Fish and fish liver complement each other in terms of the nutrient profile. Protein from the flesh requires vitamin A for a proper utilisation of amino-acids, and liver is the richest source of vitamin A.

Perfect for breakfast, lunch or as a filling snack. In case of sensitive digestion, omit the capers and chilli. Add a bit of salt to taste instead.


  • 2 tins of sardines in olive oil

  • 2 tins of cod livers

  • 1 tea spoon of lemon zest

  • 2 tea spoons of lemon juice

  • Small handful of chopped chives (you can also use dill, parsley or 1/4 finely chopped red onion or a mix of all)

  • 1 table spoon of capers (they are salty so no extra salt needed)

  • 1-2 table spoons of olive oil

  • Chilli flakes


  1. Mash up all ingredients with a fork, except for capers

  2. When the pate is ready, stir in the capers

Serving suggestions (depending on the state of your health):

  • wrapped in lettuce leaves, topped with fresh vegetables like pepper, cucumber, radish, carrot

  • in a salad

  • with poached eggs

  • as a topping on a baked potato, with other garnish of choice

  • with linseed crackers

  • with oat cakes

  • with toasted sour dough bread

Simple pumpkin pancakes



  • 1 cup cooked and pureed butternut squash or pumpkin (boiled or roasted)

  • 1/2 cup unsweetened nut butter

  • 4 eggs

  • Pinch of salt

  • Optional: cinnamon

  • Fat of choice for cooking (ghee, coconut oil, lard, goose fat, duck fat)


  1. Warm a pan on low heat. Once hot, melt a generous amount of fat and make sure that the pan gets hot again. Note: too much heat can burn these pancakes

  2. Blend all ingredients except for fat until smooth

  3. When the pan and fat are warm, place 3 tablespoons of batter per pancake onto the pan

  4. Cook for about 2 minutes on each side

  5. Serve with toppings of choice; I recommend adding extra fat on top which will keep you fuller for longer

Paleo pumpkin pie


Ingredients for the base:

  • 200g ground almonds (it can also be a mix of almonds and walnuts oror all three pecans)

  • good pinch of sea salt

  • 1 egg

  • 2-3 table spoons of melted coconut oil

  • 2 table spoons of maple syrup

Ingredients for the pumpkin filling:

  • 1/2 large roasted butternut squash (feel free to use any pumpkin; that's what I had at hand) or ready-made pumpkin puree but make sure there’s only pumpkin on the list of ingredients as they often come mixed with unwanted additions :)

  • 2 eggs

  • 3 heaped table spoons of the thick part of coconut milk that separated in the tin or coconut cream

  • maple syrup to your liking, it will depend on the sweetness of the pumpkin, I added around 4 table spoons

  • mixed spices: I used 1 heaped tea spoon of ground cinnamon, 1/2 tea spoon of ginger, 1/3 tea spoon of nutmeg and 1/3 tea spoon of cardamom. Ready-made gingerbread or pumpkin pie mix will be just as good, or even just cinnamon

  • 2 tea spoons of vanilla extract

How to roast butternut squash: deseed, cut into crescents and roast for 30 minutes in 180 degrees. It can be peeled afterwards but there is no need to peel it at all


  1. Place all base ingredients in a bowl and mix together

  2. Grease a tart dish with a little coconut oil. Press the crust mix tightly into the dish and up the sides. Bake at 160’C for about 10 minutes and remove from the oven. Don’t worry if it puffs up a little as it will fall once away from heat

  3. Mix all pumpkin filling ingredients in a food processor / blender or with a hand blender until smooth

  4. Pour the filling into the base

  5. Bake at 160 degrees for 40 minutes or until the filling has set

    Enjoy x