Paleo Chinese Five-Spice Fruit

Salad Recipe
Ingredients
 1/2 small pineapple, peeled, cored, and cut into chunks
 1/2 small honeydew melon, peeled, seeded, and cut into chunks
 1/2 small cantaloupe, peeled, seeded, and cut into chunks
 1 small jicama, peeled and cut into matchsticks
 1 small cucumber, peeled and cut into matchsticks
 2 tablespoons lime juice
 1 tablespoon honey
 1/2 teaspoon Chinese five-spice powder
 1/4 teaspoon sea salt
 Fresh mint leaves, for garnish

Instructions
1. In a large bowl, combine the pineapple, honeydew melon, cantaloupe,
jicama, and cucumber.
2. In a small bowl, whisk together the lime juice, honey, Chinese five-spice
powder, and sea salt.
3. Pour the dressing over the fruit salad and toss to combine.
4. Let the salad sit at room temperature for 15 minutes to allow the flavors to
meld together.
5. Garnish the salad with fresh mint leaves and serve.
6. Enjoy your delicious and Paleo-friendly Chinese Five-Spice Fruit Salad!
 Paleo Japanese Matcha Fruit
Smoothie Recipe
Ingredients
 1 cup mixed berries (strawberries, blueberries, raspberries)
 1 banana
 1 teaspoon matcha green tea powder
 1/2 cup unsweetened almond milk
 1/2 cup coconut milk
 1 tablespoon honey (optional)
 1/2 cup ice cubes

Instructions
1. Add the mixed berries, banana, matcha green tea powder, almond milk,
coconut milk, and honey (if using) to a blender.
2. Blend the ingredients on high speed until smooth and creamy.
3. Add the ice cubes to the blender and blend again until the smoothie is thick
and frosty.
4. Pour the smoothie into a tall glass and enjoy immediately.
5. Note: You can adjust the sweetness of the smoothie by adding more or less
honey according to your taste.
6. This Paleo-friendly Japanese Matcha Fruit Smoothie is a perfect way to start
your day or enjoy as a refreshing mid-day snack
 Paleo Korean Green Grape Salad
Recipe
Ingredients
 2 cups fresh spinach leaves
 1 cup green grapes, halved
 1/4 cup thinly sliced red onion
 2 tablespoons toasted sesame seeds
 1 tablespoon sesame oil
 1 tablespoon rice vinegar
 1 teaspoon honey
 1/4 teaspoon sea salt

Instructions
1. Wash and dry the spinach leaves and place them in a large mixing bowl.
2. Add the halved green grapes and thinly sliced red onion to the bowl.
3. In a small bowl, whisk together the toasted sesame seeds, sesame oil, rice
vinegar, honey, and sea salt.
4. Pour the sesame dressing over the salad and toss to combine.
5. Let the salad sit at room temperature for 10 minutes to allow the flavors to
meld together.
6. Serve the salad in individual bowls or plates.
7. Enjoy this Paleo-friendly Korean Green Grape Salad as a refreshing and
nutritious side dish or light meal.
 Paleo Thai Mango Sticky Rice
Recipe
Ingredients
 1 cup sticky rice (also known as glutinous rice)
 1 can full-fat coconut milk
 1/4 cup honey
 1/2 teaspoon sea salt
 2 ripe mangoes, peeled and sliced
 Toasted sesame seeds, for garnish

Instructions
1. Rinse the sticky rice in cold water until the water runs clear, then soak the
rice in water for at least 30 minutes.
2. In a medium-sized saucepan, combine the soaked sticky rice, coconut milk,
honey, and sea salt. Bring the mixture to a boil over medium heat, stirring
constantly to prevent the rice from sticking to the bottom of the pan.
3. Once the mixture reaches a boil, reduce the heat to low and cover the pan.
Let the rice simmer for 15-20 minutes, or until all the liquid has been
absorbed and the rice is tender.
4. Remove the pan from heat and let the rice sit, covered, for an additional 5-
10 minutes to allow the flavors to meld together.
5. To serve, divide the sticky rice between serving bowls and top with sliced
mangoes. Garnish with toasted sesame seeds.
6. Enjoy this Paleo-friendly Thai Mango Sticky Rice as a delicious and tropical
dessert.
 Paleo Vietnamese Mango Salad
Recipe
Ingredients
 1 large ripe mango, peeled and julienned
 1 small red bell pepper, julienned
 1 small carrot, peeled and julienned
 1 small cucumber, julienned
 1/2 cup cooked and peeled shrimp or shredded cooked chicken breast
(optional)
 1/4 cup chopped fresh cilantro
 1/4 cup chopped fresh mint
 2 tablespoons chopped unsalted roasted peanuts (optional)
 For the dressing:
 2 tablespoons fish sauce
 2 tablespoons lime juice
 1 tablespoon honey
 1 small garlic clove, minced
 1 small Thai chili pepper, minced (optional)
 1/4 teaspoon sea salt
Instructions
1. In a large mixing bowl, combine the julienned mango, red bell pepper,
carrot, and cucumber. Add the cooked shrimp or chicken (if using).
2. In a small bowl, whisk together the fish sauce, lime juice, honey, minced
garlic, minced Thai chili pepper (if using), and sea salt.
3. Pour the dressing over the salad and toss to coat.
4. Add the chopped cilantro and mint to the salad and toss again.
5. Transfer the salad to a serving dish and sprinkle with chopped peanuts (if
using).
6. Enjoy this Paleo-friendly Vietnamese Mango Salad as a refreshing and
nutritious meal option. You can also adjust the spice level by adding or
reducing the amount of Thai chili pepper according to your taste.
Paleo Indian Coconut Mango Lassi
Recipe
Ingredients
 1 cup fresh mango chunks
 1 cup unsweetened coconut milk
 1 cup full-fat coconut yogurt
 2-3 tablespoons honey (optional)
 1/2 teaspoon ground cardamom
 1/4 teaspoon ground cinnamon
 1/4 teaspoon sea salt
 1/2 cup ice cubes

Instructions
1. Add the mango chunks, coconut milk, coconut yogurt, honey (if using),
ground cardamom, ground cinnamon, and sea salt to a blender.
2. Blend the ingredients on high speed until smooth and creamy.
3. Add the ice cubes to the blender and blend again until the lassi is thick and
frosty.
4. Pour the lassi into glasses and garnish with fresh mint leaves or shredded
coconut.
5. Enjoy this Paleo-friendly Indian Coconut Mango Lassi as a refreshing and
healthy beverage option. You can adjust the sweetness of the lassi by
adding more or less honey according to your taste.
 Paleo Chinese Red Bean Paste
Dumplings Recipe
Ingredients
 For the dough:
 1 cup almond flour
 1/2 cup tapioca flour
 1/2 cup arrowroot flour
 1/2 teaspoon sea salt
 2 tablespoons coconut oil
 1/2 cup hot water
 For the filling:
 1 cup sweetened red bean paste (make sure it's Paleo-friendly)

Instructions
1. In a mixing bowl, combine the almond flour, tapioca flour, arrowroot flour,
and sea salt. Add the coconut oil and use your fingers to work it into the
flour mixture until it resembles coarse crumbs.
2. Gradually pour in the hot water and stir until a dough forms.
3. Knead the dough on a lightly floured surface until it's smooth and elastic.
4. Divide the dough into 12 equal portions and roll each portion into a ball.
5. Flatten each ball into a disc shape and use your fingers to make the edges
slightly thinner than the center.
6. Add a tablespoon of red bean paste to the center of each disc.
7. Gather the edges of the disc around the filling and pinch them together to
seal.
8. Place the dumplings on a lightly oiled steaming basket.
9. Bring a pot of water to a boil and place the steaming basket on top of the
pot.
10.Cover the pot with a lid and steam the dumplings for 15-20 minutes, or
until the dough is cooked through and the filling is hot.
11.Remove the dumplings from the steaming basket and serve hot.
12.Enjoy these Paleo-friendly Chinese Red Bean Paste Dumplings as a delicious
and healthy dessert option. You can also experiment with different fillings
such as coconut or nuts for variety.
13.
Paleo Japanese Yuzu Citrus Sorbet
Recipe
Ingredients
 1 cup freshly squeezed yuzu juice (or a combination of yuzu and lemon
juice)
 1 cup water
 1/2 cup honey (or more to taste)
 1 tablespoon yuzu zest (optional)

Instructions
1. In a saucepan, combine the yuzu juice, water, honey, and yuzu zest (if
using) over medium heat.
2. Bring the mixture to a simmer, stirring occasionally until the honey has
dissolved.
3. Remove the pan from the heat and let the mixture cool to room
temperature.
4. Pour the mixture into a blender and blend on high speed until smooth.
5. Pour the mixture into a shallow dish and place it in the freezer.
6. Freeze the sorbet for 2-3 hours, or until it's partially frozen.
7. Remove the dish from the freezer and use a fork to break up any ice
crystals that have formed.
8. Return the dish to the freezer and freeze for an additional 2-3 hours, or
until the sorbet is fully frozen.
 9. Use a spoon or ice cream scoop to serve the sorbet.

Enjoy this Paleo-friendly Japanese Yuzu Citrus Sorbet as a refreshing and healthy
dessert option. You can adjust the sweetness of the sorbet by adding more or less
honey according to your taste. You can also experiment with different citrus fruits
such as grapefruit or blood orange for variety.
 Paleo Korean Honeydew Melon
Smoothie Recipe
Ingredients
 2 cups chopped honeydew melon
 1 cup fresh spinach leaves
 1/2 cup unsweetened coconut milk
 1/4 cup water
 2-3 tablespoons honey (or more to taste)
 1/2 teaspoon vanilla extract
 1/2 cup ice cubes

Instructions
1. Add the chopped honeydew melon, spinach leaves, coconut milk, water,
honey, and vanilla extract to a blender.
2. Blend the ingredients on high speed until smooth and creamy.
3. Add the ice cubes to the blender and blend again until the smoothie is thick
and frosty.
4. Pour the smoothie into glasses and garnish with fresh mint leaves or sliced
honeydew melon.
5. Enjoy this Paleo-friendly Korean Honeydew Melon Smoothie as a healthy
and refreshing beverage option. You can adjust the sweetness of the
smoothie by adding more or less honey according to your taste.
 Paleo Thai Dragon Fruit Salad
Recipe
Ingredients
 For the salad:
 2 cups cubed dragon fruit
 1 cup sliced cucumber
 1/2 cup sliced red onion
 1/2 cup sliced bell pepper
 1/2 cup shredded carrot
 1/2 cup chopped fresh cilantro
 2 cups cooked and sliced chicken or shrimp (optional)
 For the dressing:
 1/4 cup freshly squeezed lime juice
 2 tablespoons coconut aminos
 2 tablespoons fish sauce
 1 tablespoon honey
 1 garlic clove, minced
 1/2 teaspoon grated fresh ginger

Instructions
1. In a large bowl, combine the cubed dragon fruit, sliced cucumber, red
onion, bell pepper, shredded carrot, and chopped cilantro.
 2. Add the cooked and sliced chicken or shrimp (if using) to the bowl.
3. In a separate small bowl, whisk together the lime juice, coconut aminos,
fish sauce, honey, minced garlic, and grated ginger to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve the salad immediately, garnished with additional cilantro if desired.

Enjoy this Paleo-friendly Thai Dragon Fruit Salad as a delicious and healthy meal
option. You can experiment with different proteins such as tofu or steak for
variety. This salad is also great as a side dish for a larger meal.
Paleo Vietnamese Banana Coconut
Milk Pudding Recipe
Ingredients
 1 cup small tapioca pearls
 2 cups water
 2 cups unsweetened coconut milk
 1/4 cup honey (or more to taste)
 3 ripe bananas, mashed
 1/4 teaspoon salt
 1 teaspoon vanilla extract

Instructions
1. In a large pot, bring 2 cups of water to a boil.
2. Add the tapioca pearls to the boiling water and stir to combine.
3. Reduce the heat to medium-low and simmer the tapioca pearls for 10-15
minutes, or until they are cooked through and translucent.
4. Drain the tapioca pearls and rinse them under cold water.
5. In a separate saucepan, combine the coconut milk, honey, mashed
bananas, and salt.
6. Bring the mixture to a simmer over medium heat, stirring occasionally until
the honey has dissolved.
7. Add the cooked tapioca pearls to the saucepan and stir to combine.
 8. Simmer the mixture for an additional 5-10 minutes, or until the pudding has
thickened and the tapioca pearls are tender.
9. Remove the saucepan from the heat and stir in the vanilla extract.
10.Pour the pudding into individual serving dishes and refrigerate until chilled.

Enjoy this Paleo-friendly Vietnamese Banana Coconut Milk Pudding as a delicious

and healthy dessert option. You can adjust the sweetness of the pudding by
adding more or less honey according to your taste. You can also experiment with
different fruits such as mango or pineapple for variety.
 Paleo Indian Fruit Chaat Recipe
Ingredients
 2 cups mixed fruit, such as diced mango, pineapple, apple, pear, and
pomegranate seeds
 1 small red onion, finely chopped
 1 small green chili, seeded and finely chopped
 2 tablespoons freshly squeezed lemon juice
 1/4 teaspoon ground cumin
 1/4 teaspoon ground coriander
 1/4 teaspoon ground black pepper
 1/4 teaspoon sea salt
 2 tablespoons chopped fresh mint leaves
 2 tablespoons chopped fresh cilantro leaves

Instructions
1. In a large mixing bowl, combine the mixed fruit, chopped red onion, and
green chili.
2. In a small bowl, whisk together the lemon juice, ground cumin, ground
coriander, black pepper, and sea salt.
3. Pour the lemon juice mixture over the fruit mixture and toss gently to
combine.
4. Add the chopped mint and cilantro leaves and toss again.
 5. Serve the fruit chaat immediately, garnished with additional mint and
cilantro leaves if desired.

Enjoy this Paleo-friendly Indian Fruit Chaat as a refreshing and flavorful snack or
side dish. You can adjust the spiciness of the dish by adding more or less chili
according to your taste. This dish is also great as a topping for grilled meats or
fish.
 Paleo Chinese Lychee Ice Cream
Recipe
Ingredients
 1 can of lychees in syrup (15 oz)
 1 can of full-fat coconut milk (13.5 oz)
 2 tbsp honey
 1 tsp vanilla extract
 A pinch of salt
 1/2 cup of chopped fresh lychees (optional)

Instructions
1. Drain the lychees and puree them in a blender until smooth.
2. In a separate mixing bowl, whisk together the coconut milk, honey, vanilla
extract, and salt until well combined.
3. Add the lychee puree to the coconut milk mixture and whisk until well
combined.
4. Pour the mixture into an ice cream maker and churn according to the
manufacturer's instructions.
5. After churning, transfer the ice cream to a freezer-safe container and freeze
for at least 2 hours, or until firm.
6. If desired, stir in the chopped fresh lychees into the ice cream before
serving.
7. Scoop the ice cream into bowls or cones and enjoy.
This Paleo-friendly Chinese Lychee Ice Cream recipe is a delicious and refreshing
treat. You can also experiment with other fruit purees like mango or pineapple to
switch things up. Enjoy this ice cream as a dessert or a refreshing snack on a hot
day.
 Paleo Japanese Mochi Ice Cream
Recipe
Ingredients
 For the Mochi:
 1 cup of glutinous rice flour
 1/4 cup of honey
 1/2 cup of water
 Arrowroot starch or tapioca flour for dusting
 For the Ice Cream Filling:
 1 cup of full-fat coconut milk
 1/2 cup of honey
 1 tsp of vanilla extract
 A pinch of salt
 1 cup of your favorite Paleo-friendly ice cream flavor (e.g. strawberry,
vanilla, or chocolate)

Instructions
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the glutinous rice flour, honey, and water.
Mix until a smooth dough forms.
 3. Divide the dough into 12 equal pieces. Roll each piece into a ball and flatten
it into a circle on a surface lightly dusted with arrowroot starch or tapioca
flour.
4. Place a small scoop of ice cream in the center of each circle.
5. Fold the edges of the circle over the ice cream, pressing and pinching them
together to form a sealed ball.
6. Place the balls on a baking sheet lined with parchment paper and bake for
10-12 minutes, until the mochi is slightly puffed and golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
8. Enjoy the mochi ice cream immediately, or store them in the freezer for
later.

This Paleo-friendly Japanese Mochi Ice Cream recipe is a delicious and fun dessert
that everyone will love. The mochi dough is naturally sweetened with honey and
filled with your favorite Paleo-friendly ice cream flavor. You can experiment with
different ice cream flavors to find your favorite combination. Serve this dessert as
a fun and unique treat for a special occasion or enjoy it as a sweet snack any time.
 Paleo Korean Persimmon Salad
Recipe
Ingredients
 For the Salad:
 4 cups of mixed greens (e.g. spinach, arugula, or kale)
 2 ripe persimmons, peeled and sliced
 1/2 cup of sliced red onion
 1/4 cup of chopped walnuts
 1/4 cup of chopped fresh cilantro
 For the Sesame Dressing:
 1/4 cup of olive oil
 2 tbsp of toasted sesame oil
 2 tbsp of rice vinegar
 1 tbsp of honey
 1 clove of garlic, minced
 1 tsp of grated fresh ginger
 A pinch of salt

Instructions
1. In a large mixing bowl, combine the mixed greens, sliced persimmons,
sliced red onion, chopped walnuts, and chopped cilantro. Toss gently to
combine.
 2. In a separate mixing bowl, whisk together the olive oil, toasted sesame oil,
rice vinegar, honey, minced garlic, grated ginger, and salt until well
combined.
3. Pour the sesame dressing over the salad and toss gently to coat.
4. Serve the salad immediately, garnished with additional chopped cilantro or
toasted sesame seeds, if desired.

This Paleo-friendly Korean Persimmon Salad recipe is a delicious and refreshing

way to enjoy the unique flavor and texture of persimmons. The mixed greens and
nuts provide a variety of textures and flavors that complement the sweet and
slightly tangy persimmons. The sesame dressing adds a savory and slightly sweet
flavor that ties everything together. Serve this salad as a side dish or as a light and
healthy lunch. Enjoy!
 Paleo Thai Pineapple Fried Rice
Recipe
Ingredients
 2 cups of cooked white rice, cooled (use cauliflower rice for a low-carb
option)
 2 tbsp of coconut oil
 1/2 cup of diced onion
 2 cloves of garlic, minced
 1 red bell pepper, diced
 1/2 cup of frozen peas
 1/2 cup of diced pineapple
 1/4 cup of cashews, chopped
 1/4 cup of chopped fresh cilantro
 2 tbsp of coconut aminos (or gluten-free soy sauce)
 1 tbsp of fish sauce (optional)
 1 tbsp of lime juice
 1/4 tsp of ground ginger
 1/4 tsp of black pepper
 1/4 tsp of sea salt
 1 lb of cooked shrimp or chicken (optional)
Instructions
1. In a large skillet or wok over medium-high heat, melt the coconut oil. Add
the diced onion and minced garlic and sauté for 2-3 minutes until softened.
2. Add the diced red bell pepper and frozen peas to the skillet and stir-fry for
2-3 minutes until tender.
3. Add the cooked white rice, diced pineapple, chopped cashews, and cooked
shrimp or chicken (if using) to the skillet. Stir-fry for 3-4 minutes until the
rice is heated through.
4. In a small bowl, whisk together the coconut aminos, fish sauce (if using),
lime juice, ground ginger, black pepper, and sea salt.
5. Pour the sauce over the rice and stir-fry for another 1-2 minutes until
everything is well combined and the rice is evenly coated.
6. Remove the skillet from the heat and stir in the chopped cilantro.
7. Serve the Thai Pineapple Fried Rice hot, garnished with additional chopped
cilantro and lime wedges, if desired.

This Paleo-friendly Thai Pineapple Fried Rice recipe is a tasty and colorful dish
that's perfect for a quick and easy weeknight meal. The combination of sweet
pineapple, crunchy cashews, and savory spices make this fried rice recipe a
crowd-pleaser. The shrimp or chicken can be omitted for a vegetarian option, or
you can substitute with your favorite protein. Enjoy!
 Paleo Vietnamese Avocado
Smoothie Recipe
Ingredients
 1 ripe avocado, pitted and peeled
 1/2 cup of full-fat coconut milk
 1/2 cup of almond milk
 2-3 tsp of honey (or to taste)
 1/2 cup of ice cubes

Instructions
1. Cut the ripe avocado in half and remove the pit. Scoop the avocado flesh
into a blender.
2. Add the full-fat coconut milk and almond milk to the blender.
3. Add the honey to the blender. If you want a sweeter smoothie, you can add
more honey to taste.
4. Add the ice cubes to the blender.
5. Blend all the ingredients together until smooth and creamy.
6. Pour the avocado smoothie into a glass and serve immediately.

This paleo Vietnamese avocado smoothie is a delicious and healthy way to start
your day. It's creamy, satisfying, and packed with healthy fats and nutrients from
the avocado and coconut milk. If you prefer a sweeter smoothie, you can add
more honey to taste. You can also customize this recipe by adding your favorite
protein powder or superfoods like chia seeds or maca powder. Enjoy!
 Paleo Indian Apple Halwa Recipe
Ingredients
 3 medium apples, peeled and grated
 2 tbsp of ghee
 1/4 cup of honey
 1/4 cup of almond flour
 1/4 cup of chopped almonds
 1/4 tsp of ground cardamom
 1/4 tsp of ground cinnamon
 Pinch of salt

Instructions
1. Heat a non-stick pan over medium heat and add the ghee.
2. Add the grated apples to the pan and cook for 5-7 minutes, stirring
occasionally, until the apples are soft and tender.
3. Add the honey to the pan and mix well with the apples.
4. Add the almond flour, chopped almonds, ground cardamom, ground
cinnamon, and pinch of salt to the pan. Mix well until all the ingredients are
combined.
5. Cook for another 5-7 minutes, stirring occasionally, until the halwa thickens
and starts to come away from the sides of the pan.
6. Remove the pan from the heat and transfer the apple halwa to a serving
dish.
 7. Serve warm or at room temperature, garnished with chopped almonds.

This paleo Indian apple halwa is a delicious and healthy dessert that's easy to
make and packed with flavor. The grated apple provides natural sweetness and
fiber, while the ghee and almond flour add healthy fats and protein. The warm
spices like cardamom and cinnamon add a beautiful aroma and flavor. You can
enjoy this apple halwa as a dessert or as a sweet snack.
Paleo Chinese Chilled Watermelon
Soup Recipe
Ingredients
 6 cups of seedless watermelon, chopped
 1 cup of cucumber, peeled and chopped
 1/4 cup of fresh mint leaves, chopped
 1 tbsp of lime juice
 1/4 tsp of salt
 1/4 tsp of black pepper
 Optional: 1 tbsp of honey or maple syrup for extra sweetness

Instructions
1. Add the chopped watermelon, cucumber, mint leaves, lime juice, salt, and
black pepper to a blender. Blend until smooth.
2. Taste the soup and add honey or maple syrup if needed for extra
sweetness.
3. Pour the soup into a large bowl or individual serving bowls.
4. Cover the bowl(s) with plastic wrap and place in the refrigerator for at least
2 hours to chill.
5. When ready to serve, remove the soup from the refrigerator and stir well.
6. Ladle the soup into bowls and garnish with additional mint leaves.
This paleo Chinese chilled watermelon soup is a refreshing and healthy dish that's
perfect for a hot summer day. The watermelon and cucumber provide a cool and
hydrating base, while the mint adds a fresh and herbaceous flavor. The lime juice
and black pepper add a tangy and spicy kick. You can enjoy this soup as an
appetizer or a light meal. It's also a great dish to serve at a summer party or BBQ.
Paleo Japanese Peach Sorbet Recipe
Ingredients
 4 ripe peaches, peeled and pitted
 1/2 cup of honey
 1/2 cup of water
 1 tbsp of lemon juice

Instructions
1. Cut the peaches into chunks and place them in a blender. Blend until
smooth.
2. In a small saucepan, combine the honey and water. Bring to a boil over
medium heat, stirring constantly.
3. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
4. Remove the honey syrup from the heat and let it cool.
5. Add the honey syrup and lemon juice to the peach puree. Blend until well
combined.
6. Pour the mixture into a shallow, freezer-safe container.
7. Place the container in the freezer and let it freeze for about 2 hours, or until
it becomes slushy.
8. Remove the container from the freezer and stir the sorbet well, breaking up
any large chunks.
9. Return the container to the freezer and freeze for another 2-3 hours, or
until the sorbet is fully frozen.
 10.When ready to serve, remove the sorbet from the freezer and let it sit at
room temperature for 5-10 minutes to soften.
11.Scoop the sorbet into bowls and enjoy!

This paleo Japanese peach sorbet is a light and refreshing dessert that's perfect
for summer. The fresh peaches provide a sweet and juicy flavor, while the honey
syrup adds a natural sweetness. The lemon juice adds a bright and tangy flavor
that balances out the sweetness of the peaches. This sorbet is dairy-free and
paleo-friendly, making it a healthy dessert option that's sure to satisfy your sweet
tooth.
 Paleo Korean Pear Salad Recipe
Ingredients
 2 ripe pears, sliced thinly
 4 cups mixed greens
 1/4 cup chopped fresh cilantro
 1/4 cup chopped fresh mint
 1/4 cup chopped green onions
 1/4 cup chopped roasted cashews
 2 tbsp sesame oil
 2 tbsp apple cider vinegar
 1 tbsp honey
 1 tsp freshly grated ginger
 1/4 tsp sea salt

Instructions
1. In a large mixing bowl, combine the sliced pears, mixed greens, cilantro,
mint, green onions, and roasted cashews.
2. In a small mixing bowl, whisk together the sesame oil, apple cider vinegar,
honey, grated ginger, and sea salt.
3. Pour the dressing over the salad and toss well to combine.
4. Serve immediately and enjoy!

This paleo Korean pear salad is a delicious and healthy way to enjoy fresh
produce. The sweet and juicy pears add a lovely flavor and texture, while the
mixed greens provide a nice crunch. The ginger dressing adds a little kick and
complements the sweetness of the pears perfectly. This salad is also a great
source of healthy fats from the sesame oil and cashews. It's a perfect side dish to
any meal, or it can be enjoyed on its own as a light lunch.
 Paleo Thai Papaya Salad Recipe
Ingredients
 1 small green papaya, peeled and shredded
 2 small tomatoes, sliced
 1/4 cup chopped roasted peanuts
 1/4 cup chopped fresh cilantro
 2 cloves garlic, minced
 2 small red chili peppers, seeded and minced
 2 tbsp fish sauce
 1 tbsp lime juice
 1 tbsp honey
 1 tbsp apple cider vinegar
 1/4 tsp sea salt

Instructions
1. In a large mixing bowl, combine the shredded green papaya, sliced
tomatoes, chopped roasted peanuts, and chopped fresh cilantro.
2. In a small mixing bowl, whisk together the minced garlic, minced red chili
peppers, fish sauce, lime juice, honey, apple cider vinegar, and sea salt.
3. Pour the dressing over the salad and toss well to combine.
4. Let the salad sit for about 10 minutes to allow the flavors to meld together.
5. Serve immediately and enjoy!
This paleo Thai papaya salad is a delicious and healthy way to enjoy fresh
produce. The shredded green papaya provides a crunchy texture and is a great
source of vitamins and minerals. The spicy dressing made with fish sauce, chili
peppers, and garlic adds a nice kick and complements the sweetness of the
tomatoes and the crunch of the peanuts. This salad is a perfect side dish to any
Thai-inspired meal or can be enjoyed on its own as a light lunch.
 Paleo Vietnamese Jackfruit
Smoothie Recipe
Ingredients
 1 cup jackfruit, chopped
 1 cup coconut milk
 1/2 cup ice
 1-2 tbsp honey (adjust according to sweetness preference)

Instructions:
1. In a blender, add the chopped jackfruit, coconut milk, ice, and honey.
2. Blend on high speed until the mixture is smooth and creamy.
3. If the mixture is too thick, add more coconut milk or water to thin it out.
4. Taste the smoothie and adjust the sweetness with more honey, if needed.
5. Pour the jackfruit smoothie into glasses and serve chilled.

This paleo Vietnamese jackfruit smoothie is a creamy and delicious way to enjoy
this exotic fruit. Jackfruit is high in fiber and a good source of vitamins and
minerals, making it a healthy addition to your diet. The coconut milk adds
richness and creaminess while the honey provides natural sweetness. This
smoothie is perfect for a quick breakfast or a refreshing snack on a hot day. Enjoy!
 Paleo Indian Grilled Pineapple
Recipe
Ingredients
 1 pineapple, peeled and cored
 1 tsp cinnamon powder
 1-2 tbsp honey (adjust according to sweetness preference)

Instructions
1. Preheat your grill to medium-high heat.
2. Cut the pineapple into slices or chunks and brush them lightly with coconut
oil.
3. In a small bowl, mix together the cinnamon powder and honey.
4. Brush the cinnamon and honey mixture over the pineapple slices or chunks.
5. Place the pineapple on the grill and cook for 2-3 minutes on each side, or
until grill marks appear and the pineapple is heated through.
6. Remove the pineapple from the grill and serve immediately.

This paleo Indian grilled pineapple recipe is a delicious and healthy dessert or
snack. The cinnamon and honey add a warm and sweet flavor to the juicy
pineapple, while the grilling process gives it a slightly caramelized taste. The
coconut oil helps prevent the pineapple from sticking to the grill, and also adds
healthy fats to the dish. This grilled pineapple is perfect for summer barbecues or
as a light dessert after a heavy meal. Enjoy!
 Paleo Chinese Mango Pudding
Recipe
Ingredients
 2 ripe mangoes, peeled and diced
 1 can full-fat coconut milk
 2 tbsp grass-fed gelatin powder
 1/4 cup water
 1 tsp pure vanilla extract

Instructions
1. Place the diced mangoes into a blender or food processor and puree until
smooth.
2. In a small saucepan, heat the coconut milk on medium heat until it starts to
simmer.
3. In a separate bowl, mix together the gelatin powder and water until
dissolved.
4. Add the dissolved gelatin mixture into the simmering coconut milk,
whisking constantly until fully combined.
5. Remove the saucepan from heat and stir in the pureed mango and vanilla
extract.
6. Pour the mixture into a large bowl or individual dessert cups and refrigerate
for at least 3-4 hours, or until the pudding has set.
7. Once set, serve cold with sliced mango or coconut flakes for garnish.
This paleo Chinese mango pudding recipe is a delicious and healthy dessert that is
perfect for any occasion. The creamy coconut milk and fresh mangoes combine to
create a refreshing and tropical flavor, while the gelatin gives the pudding a
smooth and silky texture. This recipe is paleo-friendly and free from refined
sugars, making it a guilt-free treat. Serve it chilled with sliced mango or coconut
flakes on top for a beautiful and tasty presentation. Enjoy!