Summer Paleo: Again Faster x Raw Rhubarb


Guess who'se back? Jenna is back! Jenna off of Raw Rhubarb and Jamie Olivers Food Revolution Day fame is back in residence here at Again Faster Europe, sharing some of her favourite summer Paleo recipe ideas. Give them a go, we have and can 100% confirm you won't regret it! Remember to give Raw Rhubarb a follow on Twitter Facebook and Instagram and subscribe to the YouTube channel HERE and of course you can find ALL of her recipes HERE


'The New Prawn Cocktail'


Smashed avocado with chilli, little gem lettuce, lime and olive oil makes the perfect bed for a load of fat, juicy king prawns. Got a fork?

Gone are the days of the Marie Rose laden prawn cocktail in a dessert glass - yes it served us well in the '70s and will always remain a classic but everything benefits from a little update now and then. 

Smashed avocado is very trendy - if you're on Instagram, you'll know that not a day goes by without seeing it somewhere prettying up a plate with an egg or something. It's amazing, that's why. 

You wouldn't notice from the picture but there's a load of lettuce blended into this mashup. It's a good way to add texture and cheaper because avocados are hard to come by, especially ripe ones (I waited a week for this one to ripen, Aldi!). You can think of it as a 'pimped' guacamole.

All you need for this is a masher, or a fork or a small blender (the latter preferably) I bought myself a cheeky little blender (see below) for my birthday recently which is great for making guacamole, pesto, sauces, dips etc and used it in this recipe.

So without anymore blabbering, here's how to make this super FRESH tasting quick lunch. 



(Serves one - yeah you deserve it)

1 Ripe avocado - peeled

1 Red chilli - deseeded

1 Clove of raw garlic

Half a head of little gem lettuce

Juice of half a lime + extra for garnishing

Big Glug of Extra Virgin Olive Oil

Black Pepper

Large Handful Of King prawns 


So if you don't have a blender just finely shred your lettuce and finely chop your garlic and chilli before mashing in the avocado and squeezing the lime juice in. Add the olive oil little by little so that you can control the consistency to your liking and season well with black pepper. 

If you've got the blender available - chuck it all in there and pulse 'til it's chunky.

Scoop it onto a plate, throw all your lovely fat prawns on then finish with an extra squeeze of lime juice!  



'Boodles & Coodles'


It's time to get that spiralizer out again because the fun just never stops! Buy them pre-cut if you want to save time but either way this dish is ready in minutes - flash fried vegetable noodles in chilli, garlic and pesto.


Yo Pesto! You’re Fit

I wanted to share with you how much I love using pesto in different ways - it's so delicious. Of course it's great with pasta, on baked fish or chicken but I've recently started using it as a salad dressing too - more on that to come...

This one is a simple basil pesto which is cheesy and great and tones down any spice you've added to the dish - I put a whole green chilli into this so it was a good balance when the tangy yet creamy pesto was thrown in to calm the situation down.



Handful of courgette noodles 

Handful of butternut squash noodles

2 cloves of garlic - crushed

25-30g salted butter

One chilli - seeds removed, chopped finely

2 tablespoons of basil (green) pesto



Fry your garlic in the butter on a low heat before adding the boodles and coodles

Add the chilli and stir it all around for about 3-4 minutes

Then add your dollops of pesto and stir it through before serving.



Let us know what you think of all Jennas recipes and she'll be back on here sooner rather than later sharing more brilliant recipes from Raw Rhubarb