banana passion fruit sorbet (vegan, Paleo, gluten-free, grain-free, dairy-free, refined sugar-free, soy-free)

Nothing says summer like sorbet. Sticky, messy, deliciously cold, and healthy banana passion fruit sorbet.

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People say that fire is humanity’s greatest invention. But when it’s blisteringly hot outside, I dissent;  it’s got to be the freezer. I mean, it has to take one pretty wonderful invention to turn a few spotty bananas and some wrinkly tropical fruit in to this creamy, frigid, slightly sweet ice cream dotted with intensely tangy seeds encased by an orange gel which burst under the pressure of teeth crunching down on them.

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I first came across passion fruit sorbet about a year ago in Indonesia. The wrinkly, purple outsides of the South American tropical fruit had never intrigued me before then, but when I tentatively licked the sorbet which was served as dessert that night, it was love at first taste. Tart yet sweet, sharp yet complex; I was hooked. I may or may not have eaten about thirty of the fragrant fruits in the first week I was at home, sprinkled with a light touch of raw cane sugar or the gelatinous small orange and black seeds scooped into my morning yoghurt. This sorbet captures its taste perfectly, and the sweet, creamy banana balances it out wonderfully to create a blend of flavours so intense yet so simple.

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I could live with this sorbet being my 5-a-day for a while; after all, it is healthy…


banana passion fruit sorbet

by Alessandra Peters

Prep Time: 20 minutes (4 hours chilling time)

Ingredients (serves 4)

  • 3 ripe passion fruit
  • 2 overripe spotty black bananas


1. Peel the bananas, then cut them in to 1-inch pieces. Freeze for about 4 hours or until almost solid.

2. Using a food processor, whizz the frozen banana chunks until they start to become grainy. Scrape down the sides, then process again, until the mixture starts to form a lump. Scrape down the sides again, then keep blending and scraping until it suddenly becomes a creamy, soft-serve like texture.

3. Transfer the banana sorbet to a bowl. Cut the three passionfruit in half and scoop the seeds of two of them into the bowl along with the banana sorbet. Reserve the pulp of the third passionfruit and place aside for garnish. Remember to keep the halves if you want to serve the sorbet in them!

4. Mix in the passion fruit, then pop in the freezer for another 10-15 minutes before serving. To serve, scoop large balls of the sorbet in to the empty passion fruit shells (or, if you prefer, a glass or bowl). Divide the leftover passion fruit pulp over the sorbet servings, then serve!

5. Enjoy!

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lemon sesame kale chips with coconut milk sour cream (vegan, paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free)

Hi, I’m Alessandra and I’m addicted to lemon sesame kale chips.

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Particularly these golden crispy, nutty, satisfyingly crunchy nuggets of pure and utter flavour with the zesty whiff of sparky, spunky citrus dipped in a creamy, thick, rich, tart dip. Seriously, these are good. When I was growing up, lemons were always the only constant in our bustling fridge; in the humid, warm climate of the Middle East, lemons were abundant and their bright, cheery hues could be seen on every street corner.

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I remember chomping on handfuls of ‘bird seeds’ at a time, convinced that the pale, nutty seeds would send me flying in to the air squealing with joy at any moment. It may be a decade later, a few countries further, and I certainly don’t refer to sesame seeds as ‘bird seeds’ any more, but that’s not to say I didn’t find myself concealing a joyful squeal when I tasted them with the deep, earthy flavour of kale.

Screen Shot 2013-08-04 at 19.03.44And, dear reader, the coconut milk sour cream – oh my. Sweet and creamy from the gloriously thick coconut cream hidden in the depths of a chilled coconut can, and tantalisingly tangy from the fragrant, acidic lemon juice. It fits so perfectly with the lemon & sesame kale chips, but I can only imagine what else this would be perfect addition to. Sour cream is one of those intriguing magical ingredients which can completely change a meal but which tastes quite, well, abhorrent on its own. Vanilla extract, anyone? The tangy taste seems to intensify every other flavour in a dish without stealing the limelight; certainly an underrated fridge necessity. Drizzled, dipped, or eaten by the spoon, you need it in your life.

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It is an axiom of making kale chips that you are allowed to eat at least half the batch in the process, right? Right. Enjoy!

lemon sesame kale chips with coconut milk sour cream (SCD, GAPS, candida diet, Palaeolithic, Primal)

by Alessandra Peters

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients (serves 4)

    For the Kale Chips

    • 200g curly kale, washed, dried, and cut into bite-sized pieces
    • 3 tablespoons extra virgin olive oil
    • 4 tablespoons sesame seeds
    • zest of 1 lemon
    • juice of 1/2 lemon
    • sea salt, to taste

    For the Coconut Milk Sour Cream

    • 1 can coconut milk, refrigerated for at least 12 hours
    • 2 tablespoons lemon juice
    • sea salt, to taste


    For the Kale Chips

    1. Preheat the oven to 120C/240F.

    2. Place the kale into a large bowl and toss it thoroughly with the olive oil, sesame seeds, lemon juice, and a good pinch of sea salt.

    3. Spread the kale on a large baking sheet. It shrinks as it cooks, so it’s okay to not have it in a single layer.

    4. Zest the lemon over the tray of kale.

    5. Bake for 20-25 minutes, tossing halfway through, until crispy.

    For the Coconut Milk Sour Cream

    1. Turn your cold can of coconut milk over and, using a can opener, open the tin from the bottom. Set aside the coconut water to use another time (it’s great in smoothies!), then scoop out the white coconut cream at the bottom of the can.

    2. Add the lemon juice to the coconut cream and stir to combine. Add salt to taste, then leave in the fridge for 15-20 minutes in order for the flavours to meld.

    To serve: Put the kale chips on a large plate and serve with fresh lemon wedges and coconut milk sour cream. Enjoy!

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    simple caramel sauce (gluten-free, dairy-free, paleo, vegan, grain-free)

    Caramel sauce makes everything better – it’s quite alike to peanut butter, which has the same property. Moving on from my attempt at chemistry, this sauce is utterly delicious and is even easier to prepare than it’s dairy-filled counterpart, making it a definite contestant in my top-10 ‘I’m hungry’ list.


    It’s a perfect companion to banana chunks, the aforementioned chunks but frozen and chucked in the food processor to make glorious ice cream, almonds, and of course chocolate pecan cookies. Is it sad that I can verify each and every one of those claims?


    I’ve taken to keeping at least 6 cans of coconut milk in the fridge for caramel sauce emergencies; that’s how scrumdiddlyumptious this sauce is. (My lexicon consists of Roald Dahl vocabulary. Don’t judge.)


    Attack it with a spoon, dig out a scoop of it or spread it on anything within a 2-foot radius – have sauce, will (most likely) share.

    Simple Caramel Sauce (gluten-free, dairy-free, paleo, vegan, grain-free)

    by Alessandra Peters

    Prep Time: 20 minutes

    Keywords: dairy-free egg-free gluten-free grain-free paleo vegan

    Ingredients (1 cup)

    • 1/2 cup muscavado sugar
    • 1 can coconut milk, refrigerated overnight


    1. Take the can of coconut milk out of the fridge. Open it, then scoop the thick white coconut fat at the top into a separate bowl until you are left with just the coconut water. Reserve 1/4 cup of the water and put it into a small saucepan.

    2. Add the sugar to the coconut water in the pan, then heat on medium heat until it is fully bubbling, about 3-4 minutes. Teaspoon by teaspoon, add in chunks of coconut fat and whisk after each addition until no lumps remain. Keep adding coconut fat until you have finished it and the caramel is a light golden colour.

    3. Let the caramel come to a boil again (3-4 minutes) until it starts to thicken a bit. Take off the heat, pour into a glass container, and let the container stand, lid open, until the caramel is completely cool. Transfer to the fridge and let set for at least 3 hours.

    4. Enjoy!

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