I love this salad- it’s so sweet and yummy 🙂 And obviously very good for you 🙂 As this is just fruit it is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following a detox. This recipe is from Carol Vorderman’s “Detox for Life”.
Makes 4 servings
4 kiwis, peeled and sliced
4 apricots, chopped
150ml fresh squeezed fruit juice
Combine the prepared fruit and fruit juice in a bowl.
This is so yummy, mind blowingly heavenly and delicious! It’s definitely 100X better than eating a bar of chocolate. Since being on Perricone I’ve been eating a lot of dark chocolate, but I’ve been trying to vary it a bit to stop me getting bored so I’m so pleased I’ve found another recipe and I really really love this one! This is from Gwyneth Paltrow’s cookbook “It’s All Good“, the dark chocolate is full of antioxidants and it’s suitable for vegetarians and vegans and it’s wheat free, gluten free and dairy free. You do have to be a little bit careful when eating this- the salt makes it super moorish so be sure to step away from the chocolate when you think you’ve had enough!
Serves 4 as a snack
70 oz of good quality dark chocolate, roughly chopped
2 tablespoons sliced almonds
2 tablespoons dried fruit
1 teaspoon Maldon sea salt
Feel free to change the toppings and add whichever nuts, dried fruit and spices you like.
Line a tray with parchment paper.
Bring a small pot of water to the boil, then lower the heat to a simmer. Put the chocolate in a glass or stainless steel bowl and set it over the pot of water. Stir the chocolate until it’s completely melted and immediately pour it onto the parchment paper. Evenly sprinkle your chosen toppings and salt over the chocolate. Put the pan in the freezer until the chocolate sets- about 20 minutes.
Break the chocolate into pieces, you can either store this in an airtight container at room temperature or if it’s hot store in the fridge.
This is a yummy omelette which is a relief as the ones I’ve had recently have been pretty disgusting. I really like the taste of the onion, cheese and mushrooms. This recipe is by Perricone is suitable for vegetarians and is wheat free, gluten free and sugar free.
6 tablespoons unsalted butter
12 oz shiitake mushrooms, stems discarded
3 medium shallots, chopped
2 bunches fresh watercress, trimmed, cut into 3 inch lengths (I used rocket as it’s hard to find watercress in Australia)
18 large eggs
8oz fresh goat cheese, crumbled
Preheat the oven to 110 degrees celsius. Melt 3 tablespoons of the butter in a large pan over a medium-high heat. Add the shiitakes and cook, stirring occasionally until golden- about 7 minutes. Add the shallots and cook until tender- about 3 minutes. Add the watercress, season with salt and pepper and cook until wilted, keep warm. Crack 6 eggs into a medium bowl, season with salt and pepper and beat with a whisk. Melt 1 tablespoon of the butter in a pan over a medium-high heat. Whisk the eggs again and add them to the skillet. Cook, lifting the edges with a spatula to allow the uncooked egg to run underneath, until the bottom of the omelette is golden- about 4 minutes. Spoon one third of the mushroom filling down the centre of the omelette and sprinkle with a third of the goats cheese.
This dish has a really delicious sauce/coating, one of the best salmon recipes I’ve tried (and since I’m a pescatarian that’s on Perricone I’ve tried a LOT!) this sauce completely transforms the taste of the salmon. This is a Perricone recipe, which is wheat free, gluten free and dairy free.
1/4 cup fresh orange juice
2 tablespoons & 1 teaspoon olive oil
2 teaspoons fresh thyme leaves
2lbs wild salmon fillets
1 tablespoon mild cooked paprika
1 teaspoon saigon cinnamon
1 teaspoon grated orange zest
1/2 teaspoon sea salt
Mix the orange juice, 2 tablespoons olive oil and 1 teaspoon of thyme in a small bowl. Put the salmon in a large glass baking dish add the marinate, cover and refrigerate for 30 minutes. Preheat the oven to 200 degrees celsius, line a baking dish with foil and grease the foil. Mix the paprika, cinnamon, orange zest, sea salt and remaining thyme in a small bowl. Remove the salmon from the marinade and put it in the baking dish. Rub the smoked paprika mixture evenly over the salmon . Roast for 10-15 minutes then serve.
This has got to be the most disgusting Perricone recipe I’ve ever had. I think I need to accept the fact that nothing tastes as good as normal pancakes- not Gwyneth pancakes, not Perricone pancakes. It tastes like undercooked cake mix. It just doesn’t taste right, not even adding honey makes it ok. I couldn’t even finish it it was so disgusting! However don’t let my personal taste put you off- my husband actually liked them! The Coconut flour is low carb and low calorie and the walnuts are an excellent source of omega 3 which helps to encourage healthy capillary function in the skin.
1 cup coconut milk
2 teaspoons vanilla extract
1 tablespoon honey
1/2 cup chopped walnuts
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
Coconut butter or coconut oil for cooking
Pre heat a pan over a medium/low heat. Beat the eggs until frothy in a small bowl. Mix in milk, vanilla and honey. Combine the coconut flour, baking soda and sea salt in a medium bowl and whisk. Stir the wet mixture into dry, grease pan with butter or coconut oil. Ladle a few tablespoons of the batter into a pan for each pancake. Spread with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side. Top with chopped walnuts and cinnamon.
This is a nice change to having salmon all the time (I’m on the Perricone diet) and the herbs and lemon give it a really fresh taste.
1/4 cup extra virgin olive oil
Juice of 2 fresh lemons
2 tablespoons chopped fresh basil, thyme, parsley and rosemary
2 teaspoons grated lemon peel
2 minced garlic cloves
2X 6-8oz trout fillets
Combine the olive oil, lemon juice, chopped herbs, lemon peel and garlic in a saucepan, gently whisk over a low-medium heat until the mixture is blended.
Brush the flesh side of the trout with the oil/lemon/herb mixture. Add salt and freshly ground pepper to taste. Grill over a medium heat, flesh side down until lightly brown- about 90 seconds. Turn over and brush with more of the oil/lemon/herb mixture Grill until thoroughly cooked (about 2 minutes) depending on the thickness of the fillet. Remove fillets to plates, skin side down. Heat the remaining oil/lemon/herb mixture and drizzle over the fish.