Coconut Milk Whipped Cream (Dairy Free)

Ingredients:

- 1 Can of Full Fat Coconut Milk (Organic and/or BPA free can recommended)

- 1/4 tsp Vanilla Extract (This is optional. You can add any flavor you would like. 1-2 tsp of pure fruit preserves is a great way to make flavored whipped cream).

-  2 tbsp Tapioca Starch and 1/2-1 tsp Stevia (Sweet Leaf best brand)*

*(You can use 2-3 tbsp Confectioners Sugar if you are not doing paleo)



Directions:

1. Place coconut in the fridge overnight still sealed.

2. Open the can without shaking it or turning upside down.

3. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can into a mixing bowl. Leave the 1/2 cup of translucent liquid in the can and save for smoothies or toss.

4. Add Tapioca Starch slowly and begin to beat with a hand mixer until you get a creamy mixture. Then Slowly add stevia and flavor (i.e. vanilla) until you get sweetness you like. (Start on low and move to a higher speed, move the beater in an up and down motion).


 
(Resource: http://kblog.lunchboxbunch.com) 





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Paleo Ice Cream Sandwiches (Dairy Free)

Ingredients:

• For the ice cream:
• 1 can coconut milk, full fat
• 3 tbsp honey (or coconut nectar)
• 2 tbsp vanilla extract
• 2 egg yolks
• 1/2 cup Enjoy Life chocolate chips (or other dark chocolate chips)
• For the sandwich:
• 3 cups almond flour
• 3/4 cup honey (or coconut nectar)
• 1/4 cup almond  butter
• 1 tbsp maple syrup
• 2 tsp vanilla extract
• 1/4 tsp sea salt

 

Directions:

1. Combine coconut milk, honey (or coconut nectar), and vanilla in a food processor or blender.
2. Pour mixture into a small saucepan over medium heat and whisk in egg yolks.
3. Continue whisking until mixture comes to a low boil.
4. Remove from heat and allow to cool.
5. Transfer mixture to a small bowl and refrigerate for at least 2 hours.
6. When ice cream is almost ready, make crust by mixing all crust ingredients until well combined.
7. Divide mixture in half.
8. Take one half of crust mixture and press into the bottom of a bread pan (9×5 or similar size). Refrigerate the remaining half.
9. Stir chocolate chips into ice cream mixture.
10. Pour ice cream mixture over bottom crust layer and place in freezer until completely hardened.
11. Once hardened, press remaining crust evenly over ice cream layer.
12. Return to freezer for 15-20 minutes before cutting into bars.

 

  

(Resource: www.taylormadeitpaleo.com)



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Paleo Chocolate Mousse

Ingredients:

- 1 ripe avocado
- 1/4 cup cacao powder
- 1/4 cup coconut nectar
- 1/4 cup almond milk (I like unsweetened)
- 1 tsp vanilla extract

Directions:

1. Puree until smooth. Place in fridge for 15 minutes and enjoy.

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Mashed Cauliflower

Ingredients:

- 1 Medium Head of Cauliflower and cut into small florets (6-7 cups)

- 1 tbls extra virgin olive oil

- Salt and Pepper to taste

- 1/4 cup fresh or dried parsley (optional)

Directions:

1. Bring a large pot of water to a boil. Add some salt.

2. Add in cauliflower and cook till very tender (aprox. 10 minutes)

3. Save 1/4 cup of cooking liquid

4. Drain rest well and add cauliflower to food processor (or use potato masher)

5. Add in Parsley (optional)

6. Add in the 1/4 cup liquid 1 tbls at a time until you get a creamy mixture.

7. Season with salt and pepper to taste. Add in some olive oil spread, coconut oil spread or organic butter for a bit more taste.

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