Joshua is 18. And he just published a cookbook.
Joshua Weiseman is the chef and photographer behind The Slim Palate blog. At 15, Joshua was greatly overweight and decided it was time for a change. He researched nutrition at 15, discovered Paleo and lost over 100lbs through healthy eating! Now a high school senior, he recently released a cookbook, The Slim Palate Paleo Cookbook.
In his cookbook, Joshua not only shares unique Paleo recipes but also tips for achieving weight loss by eating real food – and delicious real food, at that! He debunks myths common weight loss myths like calories in, calories out and equips you with simple and concrete steps for losing weight healthily.
A review of The Slim Palate Paleo Cookbook would not be complete without thorough praise of Joshua’s unparalleled food photography skills! This cookbook is a feast for the eyes, with Joshua’s expert photographs accompanying each recipe. Unlike most food bloggers I know (me included), Joshua will not cringe while looking through the pictures of early blog recipes.
Even though I haven’t met Joshua in person, I feel like we have kindred-spirit connection because of our similar ages (I’m 21) and stories. We both started a grain free, real food lifestyle to become healthy and then we turned to blogging to share our recipes and passion for wellness with others. I couldn’t be more excited for this cookbook, and I encourage you to support Joshua and check out The Slim Palate Paleo Cookbook here on Amazon. I know you’ll enjoy this cookbook as much as I do! Also, he’ll be on a book tour soon and will visit various cities in Texas, a couple of spots on the East Coast, and California. See if he’s visiting a city near you here.
Paleo Mint-Avocado Ice Cream with Cacao Nibs
Joshua is generously sharing this paleo Mint-Avocado Ice Cream with Cacao Nibs from his cookbook. It’s his paleo-ified and flavor-packed rendition of Mint Chocolate Chip Ice Cream. Once you try this version, infused with fresh mint and speckled with crunchy cacao nibs, you will never be able to go back to that artificially-green, store-bought stuff again.
“Avocado ice cream?” You may be wondering. Yes! Fresh avocados lend a creamy and silky texture to the ice cream. As a result, this ice cream is paleo and egg free! Additionally, this avocado ice cream contains lots of nourishing fats from the avocado and coconut milk.
As Joshua explains in the book, he could never create a suitable mint ice cream with mint extract because it gave a faint taste of alcohol. In this recipe, infusing coconut milk with plenty of fresh mint creates a deep and true mint flavor.
- 2 cans full-fat coconut milk (I like this one, it is free of additives)
- 2 bunches mint, about 2 cups packed
- ½ cup honey OR ½ tsp. liquid stevia
- 2 avocados
- pinch of salt
- 1 tsp. potato vodka (optional - this helps keep the ice cream softer when it is frozen)
- ½ cup unsweetened cacao nibs (where to buy cacao nibs)
- Heat the coconut milk, mint, and honey or stevia in a medium-sized saucepan,, stirring until hot and steamy. Turn off the heat, cover and let steep for 45 minutes.
- Halve the avocados, remove the pits, scrape out the flesh and place in a food processor/blender along with the salt and potato vodka, if using. Pour the coconut milk mixture through a mesh strainer into the food processor or blender, pressing the mint against the strainer to squeeze out as much flavor as possible. Process until completely smooth, then refrigerate for at least 2 hours or overnight.
- Churn and freeze the mixture in an ice cream maker (I use this ice cream maker but this one is a less hefty and suitable option) according to the manufacturer's directions. Once the ice cream begins to reach the desired constancy, add the cacao nibs. Serve immediately or store in the freezer in a plastic or metal container.