Nom Nom Paleo: Food for Humans (69 page)
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:
- M
ake the espresso, and cool it slightly. (No espresso maker? Then just brew the strongest coffee you can. I’m talking coffee so strong that your neighbors start growing chest hair. Even the girls.) - S
tir the honey, cocoa powder, vanilla extract, and pinch of salt into the coffee while it’s still warm. - A
dd the coconut milk, and mix well. Taste and adjust to the desired sweetness. - P
our the mixture into ice pop molds, add popsicle sticks, and freeze until solid. (This will take anywhere from
2
to
4
hours, depending on the size of your molds and the temperature of your freezer). Run a little warm water on the outside of the molds, and the pops will slide right out.
G
ot kiddos in the house? You can make these Mocha Ice Pops with decaffeinated espresso, but keep in mind that even decaf contains a bit of caffeine.
T
ruth be told, a substantial portion of this cookbook was written under the influence of coffee and chocolate.
STRAWBERRY BANANA ICE CREAM
D
on't toss those ripe, sugar-spotted bananas. Peel and freeze 'em for ice cream on a hot day!
A PARTING NOTE ABOUT SWEETS
I know what you’re thinking:
That’s it? That’s the end?!? No more dessert recipes? Don’t you have recipes for Paleo sugar cookies or Paleo candy canes or Paleo triple-decker chocolate fudge brownies? I can’t believe I read this entire book and have no Paleo cake pops to show for it. Grrr.
Here’s the thing about desserts: this book reflects the way I cook for my family. And these days, I rarely whip up sugary treats—“Paleo” or otherwise.
It wasn’t always this way. Growing up, if you waved something bready and/or sugary in front of me, I’d gladly chomp your hand off to get at it. I was a dessert junkie.
I didn’t stop stuffing my face with sweets even after I adopted a so-called “healthier” diet of whole grains and low-fat fare.
There’s no reason to ditch dessert
, I told myself.
I can always bake pastries with whole wheat flour instead of all-purpose flour. And those food scientists employed by the industrial flavor industry are doing amazing things with artificial sweeteners these days, don’t you think?
Too bad my agave-nectar-drenched whole-grain pastries tasted gross, and made me feel even worse.
After adopting a real-food lifestyle, I finally took a serious look at my relationship with treats. I realized I was addicted to sugar, and that switching out processed ingredients for almond flour and natural sweeteners wasn’t going to fix the problem. Just because treats can be made “Paleo-friendly” doesn’t make them a healthful choice. So I made a conscious decision to make a break from dessert. And as I transitioned into a real-food approach, I found that my cravings for sweets subsided. Now, when I want something sweet, I find that a bowl of fresh berries or sliced fruit usually hits the spot.
