Paleo Smoothie Recipes
Creamy Paleo Coconut Macadamia Coffee Smoothie
Ingredients (makes 1 serving)
1.½ cup coffee (cold)
2.¾ cup coconut milk
3.½ cup avocado
4.¼ cup macadamia nuts
5.¼ cup ice
6.2-3 medjool dates
Directions:
1.Put all the ingredients in a blender and blend until smooth.
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Ingredients (Makes 1 serving)
1.1 tbsp macadamia nut butter
2.2 medjool dates
3.1 cup almond milk
4.1 frozen banana
5.½ tsp vanilla extract
6.1 scoop vanilla protein powder
Directions:
1.Put all the ingredients in a blender and blend until smooth.
Ingredients (1 serving)
1. Coconut milk - 3/4 cup
2. Cold coffee - 1/2 cup
3. Avocado - 1/4 cup
4. Macadamia nuts - 1/4 cup
5. Ice - 1/4 cup
6. Stevia - 2 scoops.
Directions
1. Add all the recipes into the blender and blend until a smooth consistency is attained. Garnish it with a few macadamia nuts and almond flakes for an added texture.
This smoothie is also a great idea as a low carb breakfast recipe as it uses coconut milk instead of full fat milk and uses stevia which is a low calorie substitute for sugar .Hence this is also a dairy free and gluten free recipe.
Paleo Ice Cream Recipes
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Ingredients
Ice cream (makes 1 quart ice cream)
1.1 large egg
2.2 tbsp raw honey
3.1 ½ tsp vanilla extract
4.2 tbsp arrowroot powder
5.Pinch of salt
6.1 tbsp almond butter
Caramel sauce (1/3 cup caramel sauce)
1.1 tsp vanilla extract
2.¼ cup coconut palm sugar
3.2 tbsp water
4.½ cup coconut milk
5.Pinch of salt
Directions
Ice cream
1.Combine the arrowroot powder, milk, egg, honey, and salt in a low heat saucepan. Bring the mixture gently to a boil.
2.Cool for 5 minutes and then add the vanilla.
3.Now refrigerate the mixture overnight.
4.Take the pecans and fry them in butter until they are golden and then add them to the frozen ice cream mixture.
5.Churn the mixture in an ice cream maker swirling in the caramel sauce with a butter knife.
Caramel sauce
1.Boil the coconut palm sugar and water gently, stirring constantly.
2.Now add the milk, salt, and vanilla extract cooking it medium heat for 10 minutes, until the mixtures thicken and becomes a darker color.
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Ingredients (makes 3-4 servings)
Blueberry jam
1.¼ cup raw honey
2.1 tsp vanilla extract
3.1 tbsp lavender buds (finely ground)
4.1 cup blue berries
Ice cream
1.1 can coconut milk
2.1 tsp almond extract
3.1/3 cup raw honey
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Lemon curd
1.6 tbsp lemon juice
2.Zest of 1 lemon
3.1 tsp raw honey
4.2 eggs
Directions
1.Add the blueberries and honey to a saucepan on medium heat.
2.Let the blueberries burst and reduce to thickened, jam like consistency.
3.Now add the salt, lavender, and the vanilla mixing properly.
4.Once you notice that the blueberries are completely broken down, put it aside and let it cool.
5.Heat lemon juice, honey, and lemon zest in a sauce pan, simmering for 2 minutes. Now slowly add eggs and keep whisking in a vigorous manner. Remove from heat and allow cooling.
6.Now whisk coconut milk, honey, and the almond extract.
7.Add the mixture to the ice cream churning machine and churn until thick. When it is thick add the blue berry jam and the lemon curd alternating between both little by little until all incorporated and the ice cream has formed.