You may have read my PIVOT Nutrition Advice series, but for those looking for a more simple way to understand the dietary advice an Acupuncturist would give you, I’ve made this simple graphic. These are the sort of things I tell my patients each day, but condensed down to be a bit more digestible. Chinese medicine has further suggestions for diet based on specific diagnosis, but these are really the basics that apply to pretty much everyone. Give them a try and let me know what you think!
Dark chocolate is one of the best paleo ingredients, it makes everything taste better. It seems you can really pantry dive or raid the fridge for whatever ingredients you have on hand and as long as you have chocolate to hold them all together, you’re good. So this recipe is really just a jumping off point. I could imagine this same technique but topped with cashews, cayenne pepper and dried mango. Or what about cacao nibs with dried strawberries and blueberries? The possibilities really are endless.
Sure, eating chocolate by itself is great too, but these other ingredients really make this treat special. Not only is it crunchy, chewy, sweet and salty all in one bite, but all the fiber in the nuts and dried fruit help to slow down the absorption of the small amount of sugar in the chocolate, so it’s a win/win!
Paleo Chocolate Bark
18 oz Dark chocolate (70% or higher)
Sprinkle of Maldon sea salt
1/3 c Pepitas
1/3 c Almonds
1/3 c Shredded unsweetened coconut
1/3 c Mixed goji berries and raisins
Prepare your ingredients so you have them on hand. I like to lightly toast my seeds and nuts in a dry frying pan over med-high heat. This gives them more flavor because it warms up the essential oils and releases them. If you decide to do this just keep and eye on them to make sure they don’t burn, tossing often.
Melt your chocolate in a simple double boiler until completely melted and smooth. You can use less if you don’t want quite so large a batch.
Spread the melted chocolate on a wide cooking tray covered in parchment paper or aluminum foil and sprinkle with your toppings evenly. Let cool for several hours until the chocolate is firm. It helps to put it in the fridge but that might make it dry out a bit.
With all these flavors and textures I think this makes the perfect movie snack, try it yourself!
I have been looking back on many of my old recipes and realized that the Paleo ones are some of the simplest to make with the fewest ingredients. I’ve gather some of the best recipes here for you to check out – with many more to come!
- Cacao Macaroons
- Chocolate Coconut Cups
- Curry Baked Broccoli and Cauliflower
- Fresh Coconut Curry
- Grape Lemonade
- Green Zebra Gazpacho
- Raw and Decadent Raw Chocolate Pudding
- Raw Strawberry Mango Chia Pudding
- Roasted Rainbow Heirloom Carrots with Pesto
- Sesame Fried Shishito Peppers
- Spaghetti Squash with Broccoli and Leek
- Super Simple Mashed Cauliflower
This recipe originally started as these very simple coconut bars, but I can rarely resist the chance to add chocolate to a dessert. Especially fresh cacao nibs, which are the purest and least processed form of chocolate there is. To sweeten I used dates, which makes them even more wholesome and compliments the flavors really well.
With just a food processor and just a few ingredients, these healthy treats come together really quickly, so make them today!
1/4 c cacao nibs
1 c shredded coconut (unsweetened)
1/2 c pitted dates
3 tbsp coconut oil
1/2 tsp vanilla extract (optional)
Dash of sea salt (optional)
In a large food processor, start with the cacao nibs and let them grind up for about a minute. Then stop the processor, add in the shredded coconut and grind together for about another minute. Then add in the dates and sea salt and turn the food processor on while you drizzle in the coconut oil and vanilla extract. The mixture should come together to consistent doughy texture.
Scoop out evenly sized amounts of the mixture, about 1-2 tbsp each. Roll them into balls, place on a large plate covered with parchment paper and let chill in the freezer or refrigerator. In the freezer they should be ready in 10-20 minutes, and the fridge will take a little longer.
Store in an air-tight container in the fridge and enjoy within a week. Since the ingredients are all natural these won’t keep for a long time, but because they are so good, chances are they won’t last that long either!
I have been trying out a lot of new light recipes lately and even though I tried making mashed cauliflower before without much success, I tried my hand at it again and it was amazing! Last time I tried the recipe, I tried to mash steamed cauliflower with a food mill and potato ricer, both of which did not work at all since cauliflower is more fibrous than potatoes. This time I tried it in the food processor and that has proven to be the key. It thoroughly breaks up the cauliflower into a creamy mixture, but can’t overwork it because cauliflower doesn’t have as much starch as potatoes.
This is just a base recipe that shows you how to bring it together. You can take the flavor in any direction you want – off the top of my head I think of roasted garlic, fresh basil, or toasted pine nuts. You can blend nearly any extra ingredient you want in at the end or fold it in for more of a swirled effect.
1 large head of cauliflower (mine was so large I had to food process in 2 separate batches, if yours is smaller you can reduce the other ingredients)
4 tbsp butter
4-6 tbsp extra virgin olive oil
2 tsp sea salt
fresh grated Parmesan (optional)
Cut up the head of cauliflower into small pieces and steam until very soft. In my bamboo steamer with the water boiling at medium heat this took 25 minutes.
Food process the steamed cauliflower with the butter, salt and Parmesan if you are using it. Once the food processor is on, drizzle in enough olive oil to let it start to moving into a creamy mixture. Continue to process until no lumps remain, which might take about a minute. Taste the final mixture and adjust seasoning accordingly.
I think a little bit of good quality Parmesan really brings this dish together, but if you are not using it then you might want to add other flavors.
This is really easy to make ahead of time and reheat. I also find for the cost of the cauliflower that is it much cheaper than mashed potatoes. Now that you’ve got plenty of reasons to make it, give it a time!
Yields 6-8 servings as a side