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Gwyneth Paltrow isn’t stopping with her lifestyle publication, Goop.  In fact, she’s sort of expanding. The actress announced that she’s the co-founder of a new food take-out company, 3 Green Hearts, which seeks to provide healthy options with only gluten-free and organic foods.

Gwyneth will be joining her longtime diet-and-exercise pal (and fitness guru) Tracy Anderson, as well as the CEO of Tracy Anderson’s brand, Maria Baum. The trio seeks to make even more money a splash in the food take-out pool. And, well, each of them have a heart presumably, hence the three hearts in the name.

The foods on the menu include kale ravioli, fish tacos, pasta dishes, salads, juices and smoothies, and as of now they only service two very specific New York City areas. But don’t sweat if you’re not in New York City, because they do plan on expanding in the near future.

Anderson says not to worry, that there will be desserts on offer despite the “healthiness” of the concept: “I’m a major foodie so there’s also going to be frosting shots, but the frosting is made without all the processed things that really hurt us. I’ve figured out how to make the best cookies that have no gluten, no soy, no dairy, no nuts, no eggs — all the main common allergens.”

Sounds… airy. But can we get back to the frosting shot? Now that sounds appealing. 3 Green Hearts hasn’t revealed its recipe for the delicious-sounding dessert, but here’s one you might want to try, from Chocolate-Covered Katie. We can only hope that Gwynnie’s version looks (and tastes) as good as this recipe. Unless hers are made with solely water and oxygen, which is entirely possible.

Chocolate Frosting Shots

What you need

  • 1 can full-fat coconut milk or coconut cream
  • 1/4 cup plus 1 tbsp cocoa powder or cacao powder
  • 1/2 tsp pure vanilla extract
  • Sweetener of choice to taste (Use stevia or powdered sugar for thickest results)

What you do

1. Open coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. Hint: shake the can when you’re at the store. If you can hear the liquid contents swishing around, it’s probably too thin to work for this recipe. Or if you want a no-fail option, buy coconut cream instead.)

2. Once thick, transfer only the creamy part to a bowl, leaving the watery part out.

3. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy.

4. Store uncovered in the fridge. The mixture should get even thicker.

(All nutrition information for this recipe can also be found at Chocolate-Covered Katie.)