Paleo Ice Cream

31 Healthy Recipes for the Primal Sweet

Tooth that are So Easy Even A Modern
Caveman Can Do It
By Ben Hirshberg
1
Paleo Ice Cream: 31 Healthy Recipes for the Primal Sweet Tooth that are So Easy Even A
Modern Caveman Can Do It

By Ben Hirshberg

2
Copyright © Ben Hirshberg, 2012

3
 Dedication

This book is for everyone who is willing to consider alternatives to conventional wisdom.

I would also like to thank Mark Sisson, David Asprey, Steve Kamb, and Tim Ferriss for opening my
mind to various health ideas.

A special thanks to my family and friends for taste testing, helping buy ingredients, and putting up
with my constant experimentation.

Last but not least, I would like to thank my girlfriend, Kelsey, for being extremely supportive, editing
this book, and being the biggest ice cream fan I know.

4
 Purpose
This book was written because I am a believer in healthy treats. Eating Paleo has helped my
health tremendously, but I like to have comfort foods every now and again. Ice cream has been
one of my favorite foods for as long as I can remember, but most store bought flavors just do not
make me feel good after eating them. Creating these recipes has given me a food to go to on
those hot, summer days when I am in the mood for ice cream. I hope you all find the flavors as
delicious and healthy as I do. Cheers!

Ingredient Substitutes
Don’t like the taste of coconut milk? No problem. Heavy cream can be used as a one to one
substitute (meaning that 400ml of cream can be used in place of 400 ml of coconut milk). Cream
does not contain the harmful proteins found in milk, making it another healthy option for ice cream.
One thing to note about cream: it whips up quite easily when mixing ingredients in the blender, so
decrease blending times when using cream. I have found that using half cream and half coconut
milk produces a fantastic flavor as well!

Do you feel that honey contains too much sugar? Stevia can be used as a sugar free
alternative. I have found that for ¼ cup honey, an equivalent amount of stevia is about ¼ tsp.
Yeah, the stuff is very sweet!

5
 Quality of Ingredients
The quality of ingredients that go into your ice cream is important! Not all carrots will impact
your health the same way, and neither will all kinds of honey. Below is a list of suggestions for the
ingredients used in this book. The suggestions are made in pursuit of optimal health, without
taking finances and convenience into account. In reality, you should strive to use the highest
quality ingredients possible; however it is not worth stressing over if you cannot afford organic
produce or if you cannot find single origin coffee. Just do the best you can.

*Coconut milk is most beneficial when bought in cans that do not contain BPA. Good brands
are Aroy-D and Native Forest.
*Egg yolks are best for your health when they come from pastured, free-range chickens.
*Honey is healthiest raw, and there are a number of different varieties to choose from.
Buckwheat, manuka, acacia, eucalpytus, heather, linden, and neem honey are all excellent
choices.
*Flavor extracts are healthiest pure, with the least amount of additives possible.
*Cacao powder should be organic.
*Nuts should be soaked and dehydrated.
*All produce would ideally be grown locally and organically.
*Chocolate bars should be at least 70% cacao, but the darker the chocolate the healthier they
are. I prefer 85% myself.
*Spices are healthiest when they are pure, without additives.
*Coffee would ideally be high altitude, single origin, wet processed, and roasted in small
batches.
*Cream cheese and sour cream should be organic and pastured.

6
 Experimentation
Please experiment with all of the recipes in this book! Try out using four egg yolks instead of
two or two bananas instead of three. The recipes in this book were formulated the way they are
because that is how they tasted best to my testers and me. But everyone has different taste buds,
so play around with the recipes!

Ice Cream Makers

You do not have to own an ice cream maker to make these delicious treats. In the case that
you do not have an ice cream maker, just put the blended mixture in a bowl and freeze overnight.
The resulting ice cream will need to thaw a bit, but the taste will be worth it!

Having said that, if you plan on enjoying ice cream on even a semi-regular basis, an ice cream
maker is an excellent investment. Ice cream makers allow you to eat your dessert much sooner,
and the texture is also more enjoyable. Look online to find deals, or buy one used. I found my ice
cream maker on Craigslist for more than half off the original price!

7
 Flavors
Vanilla…………………………………………………………………………………………………Page 9
Coconut Almond Crunch…………………………………………………………………………....Page 10
Banana Walnut………………………………………………………………………………………Page 11
Coconut…………………………………………………………………………..…………..………Page 12
Sweet Lemon……………………………………………………………………………………...…Page 13
Chocolate…………………………………………………………………………………………..…Page 14
Chocolate Almond Butter………………………………………………...…………………………Page 15
Strawberry……………………………………………………………………………………………Page 16
Blueberry…………………………………………………………………………………………… Page 17
Banana……………………………………………………………………………………..…………Page 18
Papaya…………………………………………………………………………………..……………Page 19
Banana Almond Butter………………………………………………………………………………Page 20
Espresso……………………………………………………………………………………………...Page 21
Mocha…………………………………………………………………………………………………Page 22
Black Raspberry……………………………………………………………………………………..Page 23
Pumpkin Pie………………………………………………………………………………………….Page 24
Sweet Potato…………………………………………………………………………………………Page 25
Yerba Mate………………………………………………………………………………………...…Page 26
Cucumber Mint…………………………………………………………………………………….…Page 27
Spicy Cayenne Chocolate………………………………………………………………………..…Page 28
Olive Oil……………………………………………………………………………………………… Page 29
Goat Cheese…………………………………………………………………………………………Page 30
Cheesecake………………………………………………………………………………………… Page 31
Pineapple………………………………………………………………………………………….… Page 32
Watermelon………………………………………………………………………………..…………Page 33
Avocado………………………………………………………………………………………………Page 34
Orange Cream………………………………………………………………………………….……Page 35
Mint Chip…………………………………………………………………………………………..… Page 36
Ginger Lemon………………………………………………………………………………..………Page 37
Mint Pea………………………………………………………………………………………………Page 38
Carrot Cake……………………………………………………………………………………..……Page 39

8
 Vanilla

Ingredients:
1 400ml can coconut milk
2 egg yolks
1/5 cup honey
2 teaspoons vanilla extract
Directions:
1. Heat coconut milk, honey, and vanilla extract in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, stirring continuously until all ingredients are combined.
3. Refrigerate mixture until cool.
4. Follow the directions on your ice cream maker and enjoy!

9
 Coconut Almond Crunch

Ingredients:
1 400ml can coconut milk
1/5 cup honey
2 egg yolks
1/2 cup slivered toasted almonds
1/2 cup finely shredded unsweetened coconut
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut mixture at a time, stirring continuously until combined.
3. Refrigerate mixture until cool.
4. Follow the directions on your ice cream maker, pouring in the almonds and coconut halfway
through blending, and enjoy!

10
 Banana Walnut

Ingredients:
1 400ml can coconut milk
1/6 cup honey
2 egg yolks
1.5 bananas
2/3 cup walnuts
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture and banana together on high for twenty seconds in a blender.
5. Follow the directions on your ice cream maker, pouring in walnuts halfway through mixing,
and enjoy!

11
 Coconut

Ingredients:
1 400ml can coconut milk
1/5 cup honey
1 teaspoon coconut extract
2 egg yolks
1/2 cup shredded coconut
Directions:
1. Heat coconut milk, honey, and coconut extract in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, stirring continuously until combined.
3. Refrigerate mixture until cool.
4. Follow the directions on your ice cream maker, stirring in shredded coconut halfway through
blending, and enjoy!

12
 Sweet Lemon

Ingredients:
1 400ml can coconut milk
1/4 cup honey
1 teaspoon lemon extract
2 egg yolks
2 teaspoons lemon zest
Directions:
1. Heat coconut milk, honey, and lemon extract in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
mixture at a time, stirring continuously until combined.
3. Refrigerate mixture until cool.
4. Follow the directions on your ice cream maker, stirring in lemon zest halfway through
blending, and enjoy!

13
 Classic Chocolate

Ingredients:
1 400ml can coconut milk
1/4 cup honey
2 tablespoons cacao powder
2 egg yolks
Directions:
1. Heat coconut milk, honey, and cacao powder in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, stirring continuously until all ingredients are combined.
3. Refrigerate mixture until cool.
4. Follow the directions on your ice cream maker and enjoy!

14
 Chocolate Almond Butter

Ingredients:
1 400ml can coconut milk
1/4 cup honey
1 tablespoons cacao powder
1 teaspoons almond extract
2 egg yolks
2 tablespoons almond butter
Directions:
1. Heat coconut milk, honey, cacao powder, and almond extract in a medium saucepan over
low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, stirring continuously until combined.
3. Refrigerate mixture until cool.
4. Blend mixture and almond butter in a blender for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

15
 Strawberry

Ingredients:
1 400ml can coconut milk
1/5 cup honey
2 egg yolks
1.5 cups fresh strawberries
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut mixture at a time, stirring continuously until completely combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture and the strawberries in a blender on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

16
 Blueberry

Ingredients:
1 400ml can coconut milk
1/5 cup honey
2 egg yolks
1.5 cups fresh blueberries
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with the blueberries in a blender on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

17
 Papaya

Ingredients:
1 400ml can coconut milk
1/4 cup honey
2 egg yolks
1.5 cups fresh papaya
10 drops fresh lemon juice
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with papaya and lemon juice in a blender on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

18
 Banana

Ingredients:
1 400ml can coconut milk
1/6 cup honey
2 egg yolks
3 bananas
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely combined
3. Refrigerate mixture until cool.
4. Blend cooled mixture and the bananas in a blender on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

19
 Banana Almond Butter

Ingredients:
1 400ml can coconut milk
2 egg yolks
1/5 cup honey
2 bananas
1/4 cup almond butter
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with the bananas and almond butter in a blender on high for twenty
seconds.
5. Follow the directions on your ice cream maker and enjoy!

20
 Espresso

Ingredients:
1 400ml can coconut milk
1/4 cup honey
1 teaspoon vanilla extract
1 shot espresso coffee
2 egg yolks
Directions:
1. Heat coconut milk, honey, vanilla extract, and espresso coffee in a medium saucepan over
low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, stirring continuously until all ingredients are combined.
3. Refrigerate mixture until cool.
4. Follow the directions on your ice cream maker and enjoy!

21
 Mocha

Ingredients:
1 400ml can coconut milk
1/4 cup honey
1 shot espresso coffee
2 tablespoon cacao powder
2 egg yolks
1/6 cup dark chocolate bar pieces
Directions:
1. Heat coconut milk, honey, espresso coffee, and cacao powder in a medium saucepan over
low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, stirring continuously until completely combined.
3. Refrigerate mixture until cool.
4. Follow the directions on your ice cream maker, pouring in chocolate halfway through
blending, and enjoy!

22
 Black Raspberry

Ingredients:
1 400ml can coconut milk
1/4 cup honey
2 egg yolks
1 cup blackberries
1/2 cup raspberries
1 tablespoon cream cheese
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, and stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
4. Blend the cooled mixture with the blackberries, raspberries, and cream cheese in a blender
on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

23
 Pumpkin Pie

Ingredients:
1 400ml can coconut milk
1/4 cup honey
2 egg yolks
1/2 cup pureed pumpkin
1/2 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely combined
3. Refrigerate mixture until cool.
4. Blend cooled mixture with pureed pumpkin, pumpkin pie spice, and vanilla in a blender on
high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

24
 Yerba Mate

Ingredients:
1 400ml can coconut milk
1/4 cup honey
8 yerba mate tea bags or 2 tablespoons loose yerba mate tealeaves
2 egg yolks
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Place the tea bags/loose tea in the saucepan while still simmering over low heat. Steep in
the honey and coconut milk mixture for twenty to thirty minutes or until a mild green color is
achieved. Once steeped, remove the tea bags or filter the tealeaves using a fine mesh strainer.
For a stronger flavor steep longer or use more tea.
3. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, stirring continuously until all ingredients are combined.
4. Refrigerate mixture until cool.
5. Follow the directions on your ice cream maker and enjoy!

25
 Sweet Potato

Ingredients:
1 400ml can coconut milk
1/6 cup honey
2 egg yolks
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon molasses
1 medium sweet potato
Directions:
1. Bake sweet potato in oven at 300 degrees for forty minutes.
2. Heat coconut milk and honey in a medium saucepan over low heat.
3. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
4. Refrigerate mixture until cool.
5. Blend cooled mixture with the cinnamon, nutmeg, molasses, and inside of sweet potato (no
skin!) on high for twenty seconds.
6. Follow the directions on your ice cream maker and enjoy!

26
 Cucumber Mint

Ingredients:
1 400ml can coconut milk
2 egg yolks
A heaping 1/4 cup honey
1 teaspoon peppermint extract
1 large, chopped cucumber
Directions:
1. Heat coconut milk, honey, and peppermint extract in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, stirring continuously until completely combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with the cucumber on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

27
 Spicy Cayenne Chocolate

Ingredients:
1 400ml can coconut milk
1/4 cup honey
1.5 tablespoon cacao powder
1/8 teaspoon ground cayenne pepper
2 egg yolks
Directions:
1. Heat coconut milk, honey, cacao powder, and pepper in a medium saucepan over low heat
until all cacao and pepper are dissolved.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, and stirring continuously until all ingredients are combined.
3. Refrigerate mixture until cool.
4. Follow the directions on your ice cream maker and enjoy!

28
 Olive Oil

Ingredients:
1 400ml can coconut milk
1/4 cup honey
2 egg yolks
1/4 cup olive oil
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously completely combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with the olive oil on high for ten seconds.
5. Follow the directions on your ice cream maker and enjoy!

29
 Goat Cheese

Ingredients:
1 400ml can coconut milk
1/4 cup honey
2 egg yolks
2 teaspoons goat cheese
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with the goat cheese on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

30
 Cheesecake

Ingredients:
1 400ml can coconut milk
1/4 cup honey
3 egg yolks
1¼ cup sour cream
1¼ cup cream cheese
1 tablespoon lemon zest (about one medium sized lemon)
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with sour cream, cream cheese, and lemon zest for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

31
 Pineapple

Ingredients:
1 400ml can coconut milk
1/6 cup honey
2 egg yolks
1.5 cups fresh pineapple
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
3. Blend cooled mixture with the pineapple on high for twenty seconds.
4. Follow the directions on your ice cream maker and enjoy!

32
 Watermelon

Ingredients:
1 400ml can coconut milk
1/6 cup honey
2 egg yolks
1.5 cups fresh watermelon
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with the watermelon on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

33
 Avocado

Ingredients:
1 400ml can coconut milk
1/4 cup honey
2 egg yolks
3 avocados
1.5 tablespoons fresh lime juice
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a
small ladle of the warm honey and coconut milk mixture at a time, stirring continuously until
completely combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with the avocados (no skin or pit!) and lime juice on high for twenty
seconds.
5. Follow the directions on your ice cream maker and enjoy!

34
 Orange Cream

Ingredients:
1 400ml can coconut milk
1/6 cup honey
2 egg yolks
3 oranges, peeled
1/4 cup sour cream
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with the oranges and sour cream on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

35
 Mint Chip

Ingredients:
1 400ml can coconut milk
1/4 cup honey
1 teaspoon peppermint extract
2 egg yolks
1 3oz dark chocolate bar (broken into pieces)
Directions:
1. Heat coconut milk, honey, and peppermint extract in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, stirring continuously until completely combined.
3. Refrigerate mixture until cool.
4. Follow the directions on your ice cream maker, pouring in chocolate pieces halfway through
blending, and enjoy!

36
 Ginger Lemon

Ingredients:
1 400ml can coconut milk
1/4 cup honey
2 egg yolks
3 teaspoon fresh lemon juice
1/2 cup fresh ginger
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with lemon juice and ginger (no skin!) on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

37
 Mint Pea

Ingredients:
1 400ml can coconut milk
A heaping 1/4 cup honey
1 teaspoon peppermint extract
2 egg yolks
1.5 cups sugar snap peas
Directions:
1. Heat coconut milk, honey, and peppermint extract in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm mixture at a time, stirring continuously until completely combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with the snap peas on high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

Carrot Cake

38
Ingredients:
1 400ml can coconut milk
1/5 cup honey
2 egg yolks
1.5 cups fresh carrots
1 teaspoon molasses
1/2 teaspoon allspice
1/2 cup cream cheese
1/8 cup sour cream
Directions:
1. Heat coconut milk and honey in a medium saucepan over low heat.
2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the
warm honey and coconut milk mixture at a time, stirring continuously until completely
combined.
3. Refrigerate mixture until cool.
4. Blend cooled mixture with the carrots, molasses, allspice, cream cheese, and sour cream on
high for twenty seconds.
5. Follow the directions on your ice cream maker and enjoy!

39
 About The Author

My name is Ben Hirshberg. I was born and bred in Seattle, WA and grew up a big sports fan who
attended public schools through high school. Health had always been a significant interest but
during my freshman year at Dickinson College, where I was enrolled in the Health Studies
program, health developed from an interest to a passion. I have since gotten certified as a
personal trainer through WITS and am developing my own exercise protocol. Though I have a
passion for movement, I believe the kitchen is where people can improve their health the most. To
this end I have been learning as much as I can about nutrition and creating recipes that both
nourish the body and satisfy the taste buds. You can find more of my work online at
www.BenHirshberg.com.

40