Authors of the bestselling cookbook The Art of Eating Well, Jasmine Hemsley and Melissa Hemsley, are all for delicious and healthy food. Well-loved in the food, fitness, and fashion industry for the quality of their recipes and innovations like the Hemsley Spiralizer, a kitchen tool that turns fruits and vegetables to pasta-like spirals for easy incorporation into your dishes, the sisters are also columnists for Vogue and The Guardian.
Jasmine and Melissa have shared with Cosmo.ph the recipes of their in-demand chicken adobo with broccoli rice and avocado lime cheesecake. Their chicken adobo is made more nutritious by the bone broth, which is packed with protein, vitamins, collagen, and keratin, while the broccoli rice is a good source of fiber, folate, potassium, and other minerals. The avocado lime cheesecake on the other hand is free from flour and refined sugar, hence preventing a boost and sudden drop in blood sugar levels, but is still the smooth and creamy New York-style cheesecake people crave.
The part Pinay and English food enthusiasts have another dessert recipe for us Cosmo girls: the Paradise Bars. These are delicious coconut bars covered in dark chocolate. Jasmine and Melissa “always have one or two in [their] handbags for when [they’re] on the go.” You can bet that something called “paradise bars” is a piece of heaven in every bite.
Paradise Bars (makes 24 bars)
200 g bar of creamed coconut
6 tbsp. coconut oil
3 tbsp. raw honey
11⁄2 tsp. vanilla extract
a pinch of sea salt
150 g desiccated coconut
200 g (85% cocoa solids) dark chocolate (Jasmine and Melissa use Green & Blacks)
1. Line a 20-square-centimeter tin with baking parchment.
2. If the weather is cool, place the unopened packet of creamed coconut in a bowl of warm water to melt it through. You can massage the packet to help it along. If the weather is warm, the creamed coconut will be fluid enough.
3. When the creamed coconut has become soft all the way through, pour it into a bowl and mix in the coconut oil (it will melt if it’s hard), raw honey, vanilla, salt, and 2 to 4 tablespoons of water if you like a softer center.
4. Stir in the desiccated coconut evenly to create a doughy consistency.
5. Pour the dough into the prepared tin. Press the mixture down with the back of a spoon to make it level and let it set in the fridge for 15 minutes until it becomes hard.
6. Turn the tin of coconut mixture out onto a chopping board and slice it into 6 horizontal slices by 4 vertical ones. Place them onto a baking tray lined with baking parchment and keep in the freezer while you prepare the chocolate.
7. Melt the chocolate in a glass or metal bowl over a pan of warm water. Make sure the water does not touch the bottom of the metal bowl and do not let the water boil or simmer. You may have to keep removing the metal bowl from the heat. This should take about 30 minutes.
8. When the chocolate has almost melted, take the bowl off the heat and place it on a tea towel or drying-up cloth to avoid slipping. Leave it to cool as much as possible without it hardening to give a thicker coating to the paradise bars. Stir occasionally.
If you want more recipes from Jasmine and Melissa, you can visit Hemsleyandhemsley.com. Their second cookbook Good + Simple will be out in 2016.
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