Tag Archives: Primal

March 17, 2015 · 12:00 am

Review and Recipe: Every Last Crumb by Brittany Angell

I received an advanced review copy of this book from Victory Belt Publishing.

My Review:
Every Last CrumbEvery Last Crumb is a fantastic cookbook for those who are interested in the paleo/primal lifestyle but still want to indulge in a treat every once in a while and do some baking.  The book has a wide range of recipes, from those that are quick and easy recipes to those that require more experience with baking techniques.

One of my favorite things to indulge in on St. Patrick’s Day is Irish Soda Bread and I was looking for a grain free version of this bread.  I was so glad to receive Every Last Crumb and find a soda bread recipe among the chapter on “Specialty Breads.”  The bread was so delicious that I liked it better than the traditional soda breads one can buy at the grocery store.

Some of the other chapters in the book are dedicated to muffins, classics breads, biscuits and scones and even crackers.  The publisher is generously allowing me to share the recipe for the Gingerbread Scones so that my readers can enjoy a sampling of the delicious recipes that are included in the book.  I made the scones and they were relatively easy to make and were great warmed with a dab of grass-fed butter and paired with a good cup of tea.  I also like the variations of different toppings that can be used with this recipe.  If you make a batch, be sure to stop back and let me know what you think of the recipe!

Gingerbread Scones:
Ginger SconesPrep time: 15 minutes
Cook time: 38 to 40 minutes
Yields: 6 scones
Dairy free, Grain free, Coconut free
These delightfully fluffy and cakelike scones are absolutely perfect to make for breakfast or just a typical Sunday morning.

Ingredients:
288 grams blanched almond flour (about 2 cups)
88 grams potato starch or sweet potato starch (about ½ cup), plus more for the pan and dough
2 teaspoons ginger powder
2 teaspoons ground nutmeg
2 teaspoons ground allspice
½ teaspoon baking soda
Grated zest of 1 orange
112 grams (½ cup/1 stick) semi-chilled salted butter or 88 grams (½ cup plus 1 tablespoon) room-temperature Spectrum vegetable shortening
120 grams coconut palm sugar (about ¾ cup)
1 tablespoon molasses
¾ teaspoon orange juice or lemon juice
2 large eggs

Directions:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and dust it with potato starch.
2. In a mixing bowl, whisk the almond flour, potato starch, ginger, nutmeg, allspice, and baking soda until blended.
3. Add the orange zest and stir to mix through.
4. Cut the butter into the flour mixture until small pea-sized clumps form.
5. In a separate small bowl, whisk together the sugar, molasses, orange juice and eggs.
6. Pour the wet ingredients into the flour-butter mixture and mix until well combined.
7. Shape the dough into a ball and place it on the prepared baking sheet. Pat out the dough into a circle, about 6 inches in diameter and 2 inches thick. Pat the top and sides with potato starch.
8. Bake for 38 to 40 minutes, until firm to the touch and golden brown. Cover with foil halfway through baking to prevent it from burning.
9. Allow to cool on the pan. When completely cool, slice into 6 wedges and serve. Store at room temperature in a sealed bag or container, or freeze for up to 3 months.

Variations:
Glazed Gingerbread Scones:
In a small bowl, mix together 1 cup powdered coconut palm sugar, 2 tablespoons water, and 1 teaspoon orange oil/extract or vanilla extract until well combined. Drizzle the glaze over the cooled and cut scones.

Crackle-Top Gingerbread Scones:
Sprinkle 1 tablespoon coconut palm sugar on the dough before baking. This will give the scones a molasses cookie−style crust.

For more recipes and information about the author visit her website: brittanyangell.com

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February 23, 2015 · 12:00 am

Review: Make It Paleo ll by Bill Staley and Haley Mason with Caitlin Nagelson

I received a review copy of this beautiful cookbook from Victory Belt Publishing.

My Review:

Make It Paleo I have been following the Paleo/Primal lifestyle for quite a few years and one of the first websites that I found, and one that still continues to be my favorite for information and recipes, is Bill Staley and Haley Mason’s Primal Palate.  I am so excited to be reviewing their latest cookbook which is chock full of information on grain free cooking, delicious recipes and beautiful pictures.

When I received this cookbook I was in the mood to try something different with chicken.  Make It Paleo has a fantastic recipe for the perfect roasted chicken that is topped with a mouthwatering blend of
Roasted Chicken with Aromatic Herbs aromatic spices.  I made this as a Sunday dinner for my family and I thought I would have leftovers, but it was so good that we devoured it. I think that next time I will roast two chickens and use the leftovers to make the chicken salad recipe that is included in the book.

The next recipe I tried is the porcini crusted lamb chops.  We have recently discovered lamb and have been eating it atLamb with mushrooms least once a week. This recipe makes 10 lamb chops and once again the mushroom mixture is easy and simple to prepare.  The chops were absolutely delicious and even my 8 year old, extremely picky daughter, enjoyed the lamb.  I will be putting this on our regular rotation of weeknight dinners.

The final recipe I tried is the cauliflower crust vegetable pizza.  There are countless paleo recipes out there for making a grain free pizza crust using cauliflower and I have tried many of them.  But my crusts have always come out mushy and do not look or taste like they should.  I thought I would give Bill and Haley’s recipe a try since it had a few more ingredients that would hold the “dough” together.  In addition to the cauliflower, the recipe calls for a cup of Pizza with Cauliflower Crust arrowroot powder as well as a cup of parmesan cheese.  The pizza, I am delighted to say, was absolutely delicious.  My husband, who does not follow the paleo diet, also thought it was great.  I am so excited that Make It Paleo has saved pizza for this gluten/grain free cook!

If you are looking for a versatile cookbook with loads of fantastic recipes and gorgeous pictures then I highly recommend MAKE IT PALEO II.  Even if you do not follow the paleo lifestyle, there are many delightful recipes that everyone can enjoy.

For more information about Bill and Haley visit their website: http://www.primalpalate.com.

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November 21, 2014 · 12:59 pm

Review: Mediterranean Paleo Cooking by Chef Nabil Boumrar, Caitlin Weeks and Diane Sanfilippo

I received an advanced review copy of this book from Victory Belt Publishing.

My Review:

Med PaleoWhen I tell people that I follow the paleo diet, the most common remark I get is, “Oh I could never give up pasta or bread.”  But when you find foods that nourish your body and make you feel great, then grains and pastas are something you no longer crave.  This book is full of Mediterranean cuisine that includes healthy replacements even for pasta and pizza.  So if you are someone who believes that you could never give up carbohydrates, then try this book first when you attempt the paleo diet.

IMAG0927All three recipes that I tried in this book were one dish meals.  The first recipe I chose to make was “Lamb-Stuffed Chicken Thighs.”  I actually did not have any lamb in my freezer, but I did have plenty of ground pork and that worked just as well.  One of the nice features of this cookbook is that it is versatile and you can make substitutions without ruining a recipe.  I chopped carrots and zucchini into long, thin slices and layered them first in the pan.  The drippings from the chicken and the pork gave the vegetables a great depth of taste.

Next, we were in the mood for a stew, especially since it has been so cold here in New England.  I don’t make lamb very often, so I chose the “Lamb and Vegetable Tajine.”  This is another great meal that can be cooked all in one pot and includes meat and veggies.  I also liked the fact that instructions are IMAG0928given for making it in a stockpot on the stovetop, or for making it in a slow cooker.  The blend of carrots, turnips and zucchini were perfect with the lamb.

Finally, I made the “Cabbage and Meatball Soup.”  For the meatballs I used 2 pounds of grass fed beef and seasoned the meat with the IMAG0929herbs suggested in the recipe.  For the base of the soup I used a homemade bone broth and a mix of spices.  The soup did turn out a little spicy because of the addition of chili powder that the recipe called for.  But, once again, you can adjust the level of spices to your own tasting and the soup will be just as good.  What I enjoyed about this soup is the layering of different flavors, from the bone broth, to the spices, to the meat and cabbage.  We also heated it up for lunch the next day and once the flavors had a chance to meld the soup was even better.

This time my taste tester was a friend of mine that does not follow the Paleo diet at all and she raved about the stuffed chicken and the soup.  MEDITERRANEAN PALEO COOKING is a great resource for anyone who follows the Paleo diet or not.  I will definitely be reaching for the recipes in this book again and again and I highly recommend it to anyone who loves Mediterranean food.

This is the third paleo cookbook I have received to review from Victory Belt Publishing and each book has been fantastic, with great recipes, information and pictures.  I highly recommend you look at their page and see all of the books they have to offer: www.victorybelt.com.

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November 15, 2014 · 6:33 pm

Review: Real Life Paleo by Stacy Toth and Matthew McCarry

I received an advanced review copy of this cookbook from Victory Belt Publishing

Real Life PaleoStacy and Matthew are “The Paleo Parents” and their entire family has adopted the paleo lifestyle, including their three young boys.  The cookbook begins with a description of Stacy and Matthew’s family, how each one of them has benefitted from the paleo diet.  They suggest that anyone who is new to the paleo lifestyle adapt a three phase approach: Swap, remove and heal. They first suggest swapping out junk food and highly processed food for more natural foods such as fruits and vegetables.  Next, they recommend removing grain, highly refined oils and other junk carbohydrates from one’s diet.  When the first two steps are completed, they argue, then the body will begin to heal itself.  Their own stories and transformations are proof that this three-step approach works.

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There are so many fantastic recipes in this cookbook that I didn’t know where to begin.  It is a cookbook that I will reach for again and again.  Since it has turned very cold here this week in New England, I decided to choose some comfort foods to cook for my family on a Sunday.  For the appetizer I chose a soup which the book calls “Stacy’s Soup.”  I really liked this recipe because of its versatility.  The recipe calls for some type of diced meat such as turkey or chicken, some diced vegetables and a broth.  I had a homemade bone broth on hand so I used that as my base and then added cubed chicken, carrots, broccoli and zucchini.  The soup was absolutely delicious and my husband, who is a soup connoisseur, especially enjoyed it.

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For the main course, I used the recipe for a “Slow Roasted Pork Shoulder.”  I will tell you that I like to buy grass-fed or pastured raised, all natural, locally raised meats.  I actually bought an entire big from a local pig farmer who only uses all-natural feed for the animals.  I do believe that the quality of the meat makes a big difference in taste.  I used a spice rub to coat the pork shoulder and slowly roasted it in the oven for 3.5 hours at 325 degrees.  It was the perfect Sunday dinner and the roast was so big that we used the meat to make sandwiches for lunch during the week and it was just as good.

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For dessert I made the “Creamy Coconut Chocolate Chip Macroons.”  Even though my husband does not follow the paleo diet, he ate more of the cookies than I did.  They were not too sweet, but just sweet enough to give us a little treat.  I will say that many of the dessert recipes use almond flour, which I try to avoid.  I do wish the book contained more dessert recipes with nut free options.  But this is only a minor complaint for what is truly a fabulous cookbook.

I apologize for the poor quality of my photos, but the book contains great pictures of all of the recipes.  I am planning on making the “Drunken Carrot Noodles,” “Turkey Thai Basil,” and the “Panang Beef Curry” for dinner this week.

I absolutely loved everything about this book.  REAL LIFE PALEO is so much more than a cookbook: it is a resource for anyone interested in attempting to follow the paleo diet, it is an inspirational story about one family who has healed themselves through food, and it is a reference book for those of us who are already following the paleo lifestyle.  The recipes in REAL LIFE PALEO are delicious and this is a great cookbook for any home cook, paleo or otherwise.

For more information about Stacy and Matthew visit their website: www.paleoparents.com

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