Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
DO THIS:
C
oconut sugar is STILL SUGAR, so when I'm topping an already-sweet dessert with this whipped cream, I prefer to leave out the extra sugar.
SUMMER BERRY SOUP
Makes
4
servings | Hands-on time:
10
minutes | Total time:
10
minutes
On a muggy summer evening, after a hearty family barbecue, the last thing I want to do is spend more time in the kitchen. Instead, I prefer to finish with a refreshingly cool berry soup ’cause it’s a breeze to make and a crowd-pleaser to boot. Use sweet, chilled, in-season berries, and you won’t even need to add honey.
GET:
1
cup red seedless
grapes
1
cup fresh or frozen
blueberries
1
cup fresh or frozen
raspberries
1
cup fresh or frozen
strawberries
1
tablespoon fresh
lemon juice
1
tablespoon
honey
(optional)
1
cup
Whipped Coconut Cream
DO THIS:
P
ut all the ingredients except the whipped coconut cream in a high-speed blender, and purée until smooth. Strain through a fine-mesh sieve. Top with a dollop of whipped cream before plating. Serve immediately.
MEXICAN CHOCOLATE POTS DE CRÈME
When it comes to chocolate pots de crème, there’s no messing around. These dense little cups of smooth, dark chocolate don’t pretend to be delicate or airy, and you’ll never mistake them for bland-tasting instant pudding or low-fat chocolate mousse. With just one bite, you’ll taste the message loud and clear: these bittersweet pots de crème are intensely chocolatey, decadently full-fat, and proud of it.
My favorite way to amp up the intensity of this special treat is with a touch of cinnamon, vanilla, and ancho chile powder—a flavor combination inspired by the rich, spicy kick of traditional Mexican hot chocolate.
Makes 8 servings | 7 ounces dark chocolate ( 70 % cacao or higher), finely chopped |
Hands-on time: 30 minutes | 1 ( 14 -ounce) can full-fat coconut milk |
Total time: 4 ½ hours | 2 large egg yolks |
¼ teaspoon ancho chile powder | |
⅛ teaspoon kosher salt | |
1 cinnamon stick | |
1 tablespoon vanilla extract | |
1 cup Whipped Coconut Cream | |
1 tablespoon ground cinnamon |
DO THIS:
A
fter taste-testing my little chocolate pots, James Beard Award-winning chef Michael Mina declared them to be "DELICIOUS!" I couldn't stop smiling for days.
MOCHA ICE POPS
To make it through my graveyard shifts at the hospital, I allow myself two vices: a nightly square of super-dark chocolate and a shot of espresso. But during the sweltering summertime months, scalding-hot coffee and mushy chocolate aren’t my idea of a good time. To help me beat the heat, my husband concocted this frosty, chocolatey, caffeinated treat. The only catch? I can’t indulge too close to bedtime.
Makes 4 popsicles | 1 cup espresso or strong coffee |
Hands-on time: 15 minutes | 2 tablespoons honey or maple syrup |
Total time: 4 hours | 1 tablespoon unsweetened cocoa powder |
½ teaspoon vanilla extract | |
Pinch of salt | |
½ cup full-fat coconut milk |