Cooking Caveman with Jeff Nimoy

THESE ARE THE COOKING ADVENTURES OF JEFF NIMOY, AN LA WRITER WHO, WHILE DOING RESEARCH FOR A SCRIPT, STUMBLED UPON WHAT’S CALLED THE CAVEMAN DIET, ALSO KNOWN AS THE PALEO DIET. BASICALLY, IT’S EATING WHAT THE CAVEMEN ATE. HE TRIED IT OUT, AND THE RESULTS HAVE BEEN STAGGERING! THIS BLOG SHOWS EXACTLY HOW AND WHAT JEFF EATS. IF YOU’RE NEW TO THE BLOG, PLEASE START WITH THE “ENTERING THE CAVE” PAGE TO GET A CLEAR UNDERSTANDING OF WHAT IT’S ALL ABOUT.

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The Winner of the Cooking Caveman Paleo Ice Cream Contest!

We have a winner!  Inspired by my frozen banana ice cream flavors, the contest was for the best paleo “ice cream” creation, using only the strictest of paleo ingredients (meaning no cream, or dairy of any kind).  And the winner is…

Meatified for her Plantain “Ice Cream!”

I have been a long time fan of her blog, mostly for her great recipes and amazing food photography!  And she didn’t disappoint with this entry!  It even doubles as a pudding!  Check it out:

The plantains are ridiculously ripe and sweet for this recipe, so they really don’t need any extra sweetening. You can also skip the freezing step completely because then you’ll have cinnamon plantain pudding! Sounds kinda weird, but it’s definitely a sugar-craving-killer and it somehow has a much firmer and more mousse-like texture than the banana version which is way more liquidy. You can see the pudding version here: http://meatified.com/cinnamon-plantain-pudding/
Anyway, if you do go the frozen route, these “truffles” are pretty awesome because you can make them ahead and stash them for when you want a bite size dessert-y snack (or two).
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1 lb very ripe (black) plantains (about 2), peeled and sliced

⅓ cup coconut cream skimmed from the top of a chilled can (do not stir or include the coconut water)
1 tsp ground cinnamon
1 - 2 tbl unsweetened coconut flakes
1. Add the sliced plantains to a mini food processor & process to a puree, about 1 minute.
2. Add the coconut cream and cinnamon to the processor after scraping down the sides.
3. Blend for another minute or so until the mixture is smooth.
4. Pour into freezer safe container and freeze for 3 - 4 hours.
5. Remove mixture from freezer and use a 1 tbl sized cookie scoop to drop truffle shapes onto a lined baking tray. Work quickly as the mixture is still fairly soft at this point.
6. Sprinkle with the unsweetened coconut flakes and return to the freezer for at least another 3 hours before eating. If you freeze the truffles overnight, you can then remove them from the tray and store in the freezer in a bag or container. Just make sure to thaw the “truffles” for 5  minutes or so before eating.
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Congrats Meatified!  I hope everyone tries your recipe soon, and you get a million new followers from this.  I’m emailing you a free copy of my eBook, “The Cooking Caveman: How to Lose Weight, Eat Healthy, Create Mouthwatering Paleo Recipes, and Piss Off All Your Friends!”  courtesy of my publisher, HyperInk!

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  1. meatified reblogged this from cookingcaveman and added:
    Thanks, Cavey! :D
  2. organicmommy said: Dang I missed it!!!!! Congratulations to the winner!
  3. cookingcaveman posted this