OMG That’s Paleo? Cookbook Preview & Recipe: 5 Ingredient Avocado Pudding
Today’s recipe for 5 Ingredient Avocado Pudding is brought to you by PaleOMG’s Juli Bauer and her new cookbook, OMG That’s Paleo?
It was actually Andy who found Juli’s site PaleOMG and brought it to my attention when he saw her recipe for Chocolate Waffles, sent me the link and said, “Let’s make THESE!”
I started following Juli and really liked her down-to-earth personality and writing style. (Which actually encourages me to write more like myself and not so formally.) I especially loved her cooking videos. It takes a lot of courage to be on camera like that! 🙂
Some of her instructions on the website make me snicker (because I sometimes feel like writing them in my own recipes), such as this line in a recipe for Easy Chicken Dinner in 1…2…3:
“Bake for 20-25 minutes or until chicken is cooked through. Not sure if it’s totally cooked through? Cut it open and look. Duh.” 😛
A year later, and Juli has an entire cookbook! I have flipped though it and am looking forward to making her version of the popular Canadian dish poutine, as well as Bacon Chicken Alfredo. I especially appreciate the book’s 5 Ingredient Meals section (in which today’s recipe is included).
There is even space below each recipe to make notes if you change something in her recipes to suit your own tastes. The recipe for the Avocado Pudding is below, though since I was making it for dessert for both Andy and myself, I doubled the recipe. Also, it can be made vegan by sweetening the avocado with maple syrup or stevia drops (to taste) instead of honey.
Thanks to Juli for sending me a copy of OMG That’s Paleo? for review. You can buy it on Amazon here.
1 avocado, mashed
1 Tbs + 1 tsp raw honey
2 teaspoons sunbutter (or other nut butter)*
pinch of salt
dark chocolate chips (optional, but rather necessary in my case) 😉Procedure:
Mash up the avocado.
Add in powder, raw honey (or syrup), sunbutter, pinch of salt and mix thoroughly.
Top with dark chocolate chips. Yes, please.
*TIPS: I used a pistachio nut butter in the recipe. Trust me on this. It’s gooood. Also, for best results, use a food processor to purée the avocado and remaining ingredients. Refrigerate before serving. Top with chocolate chips just before serving.
You can follow Juli on twitter here and like PaleOMG on Facebook here.
If you’d like to see Juli herself prepare the above recipe, her video tutorial is below:
German Chocolate Avocado Ice Cream for the Caveman…
This weekend is mah caveman’s special day. His birthday is August 5th, and we are throwing a party for him on August 4th (don’t worry, it’s not a surprise!!). Well, he just loves ice cream. But, ice cream is decidedly NOT Paleo, as it is made with dairy and loads of sugar.
Well, OK then. An ice cream-like substance ye shall have.
I modified this recipe from all recipes.com to make it Paleo friendly. Of course I used a totally Paleolithic blender, food processor, and ice cream maker to make the ice cream happen. Well, ya know. At least it’s all natural. 😉
1 1/2 cups So Delicious (unsweetened) coconut milk
1 cup coconut cream (skim the cream off the top when you open the can of coconut milk, and purchase the full-fat, not “light” variety)
1/3 cup xylitol
2 (1/2 pound) avocados, peeled and pitted
3/4 teaspoon lemon juice
1 cup flaked unsweetened coconut
1 cup toasted and chopped pecans
3/4 cup dark chocolate discs
1/4 cup coconut oil
Puree milk, coconut cream, xylitol, avocados, and lemon juice in a blender until smooth. Pour into a cold metal bowl, cover, and chill for about an hour. Then pour the mixture into an electric ice cream freezer and process according to the directions on your machine. Once the mixture has thickened, place back into the freezer and allow to harden slightly (keep in mind that you will will want it stirring consistency).
Toast the coconut and pecans at 350 until they are browned. Be careful not to burn either, as they brown quickly. Remove from oven and allow to cool completely.
For the chocolate chunks, place the chocolate in a bowl and pour the coconut oil over the chocolate and microwave in 10 second pulses to allow the chocolate to melt. Then spread over a piece of wax paper in a thin layer and allow to firm up in the refrigerator. Drag a knife or spoon over the hardened chocolate and break into pieces.
Take the bowl of ice cream out of the freezer and stir in the pecans, chocolate pieces, and the coconut. Serve immediately or store in the refrigerator. I am not sure how long it will last there, since the ice cream is so good it is typically gone within a few days!
Happy Birthday, Andy! 🙂