AuthorVickiYields4 Servings
Prep Time5 minsCook Time6 minsTotal Time1 hr 11 mins

This luscious diary-free, gluten-free recipe comes from Dr Mark Hyman. I have used agar agar which is a vegetarian substitute for gelatine obtained from algae. It is quick to make, but needs a minimum of 1 hour to cool before eating.

When I visited Sanoviv Medical Centre in April 2017, testing showed that unless i increased my lean muscle mass and decreased my body fat, I could tip over into pre-diabetes. To say this shocked me was an understatement, as I do not carry much weight and I rarely eat junk food.  The nutritionist recommended that I read and follow the recommendations made by Dr Mark Hyman. I have now read two of his books - Eat Fat to Get Thin and The Blood Sugar Solution.  I learned that I was not eating enough fat, nor protein, and having too much of the wrong type of fruits (mainly not enough berries). I also make much more effort to increase my servings of non-starchy vegetables per day. 

This recipe comes from Dr Hyman's recipe blog. Check him out at www.drhyman.com.

Ingredients

 1 400ml full fat coconut milk
 2.50 cups fresh strawberries (organic, rinsed and leaves removed)
 1 tsp organic vanilla extract
 1 tsp raw honey
 2 tsp Agar Agar (this is a vegan alternative to gelatine. If you want to use gelatine for the extra collagen support use 2 tablespoons)
 1 pinch sea salt (Himalayan works well)
 2 tbsp finely, unsweetened shredded coconut

Directions

1

Grease 4 ramekins with coconut oil.

2

Warm the milk, berries, vanilla, and honey in a pot on a medium-heat for about 2 minutes. Reduce heat to the lowest setting. Using an immersion blender, blend the mixture until smooth, about 3 minutes.

3

Add the agar agar, or gelatine, and stir until completely dissolved. Blend with the immersion blender until agar agar so the agar agar is thoroughly mixed in with the berry mixture. about 1 to 2 minutes.

4

Evenly pour the mixture into the ramekins, sprinkle each with a little salt and shredded coconut and place in the refrigerator to cool for an hour, or until panna cotta reaches desired consistency.

5

Serve with slices of strawberry for garnish.

healthy dessert diary-free, gluten-free

When substituting agar agar in your other recipes, be aware that agar is much more powerful than gelatine. 1 teaspoon of agar agar powder is equivalent to 8 teaspoons of gelatine powder.  Whereas gelatine gives a "creamy" texture, agar agar gives a "firmer" texture.    

If using gelatine, look for unflavored gelatine that is sourced from grass-fed, healthy animals to add both an excellent source of pure protein and texture to desserts, snacks and smoothies. 

 

Ingredients

 1 400ml full fat coconut milk
 2.50 cups fresh strawberries (organic, rinsed and leaves removed)
 1 tsp organic vanilla extract
 1 tsp raw honey
 2 tsp Agar Agar (this is a vegan alternative to gelatine. If you want to use gelatine for the extra collagen support use 2 tablespoons)
 1 pinch sea salt (Himalayan works well)
 2 tbsp finely, unsweetened shredded coconut

Directions

1

Grease 4 ramekins with coconut oil.

2

Warm the milk, berries, vanilla, and honey in a pot on a medium-heat for about 2 minutes. Reduce heat to the lowest setting. Using an immersion blender, blend the mixture until smooth, about 3 minutes.

3

Add the agar agar, or gelatine, and stir until completely dissolved. Blend with the immersion blender until agar agar so the agar agar is thoroughly mixed in with the berry mixture. about 1 to 2 minutes.

4

Evenly pour the mixture into the ramekins, sprinkle each with a little salt and shredded coconut and place in the refrigerator to cool for an hour, or until panna cotta reaches desired consistency.

5

Serve with slices of strawberry for garnish.

healthy dessert diary-free, gluten-free

Strawberry Panna Cotta

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