Waldorf-ish Salad for One

waldorf salad

I suspect it’s a pregnancy thing, but I really, really like celery at the moment, I mean really like it.  To the extent that the following salad is my go to lunch every weekday.  Now I’m back to eating again I find myself craving after fresh, clean, slightly sweet, crunchy stuff and it certainly fits the bill.  It’s super easy and quick to throw together, just add a couple of crunchy seedy crackers (Little Bird Flax & Almond are my favourite at the moment) and you’re sorted!


2 ribs of celery, roughly chopped

½ an apple, cored and diced

Small handful of walnuts

¼ ripe, but firmish avocado, diced

Optional, depending on how strictly Paleo you are, small cube of tasty cheese cut into slivers

Also optional if you’re not pregnant and raw eggs aren’t a ticking bomb, teaspoon of mayonnaise


OK, now this is the hard bit, combine everything in a bowl and toss gently to mix.  Whew!  We made it, I knew you could do it!

Raw Apple Crumble

raw apple crumble

Ok, I’ll be the first to admit this is not pretty and my photography skills probably do it no favors either!  But trust me it’s actually really good.  Sometimes it’s just so nice to have something fresh that’s not a fruit salad.  This definitely fits the bill.  It’s not really a crumble as the crumble bit goes on the bottom, but I didn’t really know what else to call it!


1 cup walnuts
5 medjool dates – make sure they’re pitted!
Pinch Salt
teaspoon of vanilla extract


5 medium-sized apples peeled, cored and cut into chunks (granny smith or braeburn are best)

5 medjool dates

½ Cup raisins
2½ tsp cinnamon
juice of ½ lime

1 dessertspoon of maple syrup


Combine all the base ingredients in a food processor fitted with an ‘S’ black and whizz until they become crumbly. Line a springform cake tin with baking paper and press the mixture into base and place in the fridge while you make the apple layer.

Place 2 of the apples and all other ingredients into the food processor and whizz until smooth. Pour this mixture into a bowl.

Put the remaining apples into the processor and whizz into small chunks.  Add to the puree in the bowl and mix well.

Spread the apple over the base and leave in the fridge for at least 2 hours to let the flavours develop.  I like to have this with a spoon of coconut cream on top, as you can tell from the photo!