If you’re ever scratching your head wondering what gift would be perfect for me, here’s a hint– a cookbook. I’m game for a good cookbook that has recipes I will actually try. That’s why I picked up this one…The Paleo Kitchen-Finding Primal Joy in Modern Cooking. I don’t strictly follow any one particular eating plan, I just enjoy good food, so I decided to add this cookbook to my collection. The recipes are brought to us by two powerhouse Paleo bloggers: Juli Bauer and George Bryant. The Paleo Diet, also known as the Caveman Diet to many in basic terms, refers to what foods to eat to not only nourish the body but help heal it too. Juli and George breakdown what eating Paleo is, if it’s right for you and how to get started.
This cookbook has everything I’m looking for when considering adding to my collection. It contains wonderful, easy to make recipes, useful information and a must on my list–gorgeous photos. The cookbook is broken down into sections. From setting up your pantry and kitchen to tips on how to stick to eating Paleo, this cookbook has a variety of recipes from breakfast foods to nut butters and condiments.
The first recipe I tried was the Pumpkin Waffles (page 77). I had pretty much everything in my pantry to make these one Sunday morning. The recipe calls for bananas, pumpkin puree and almond butter plus coconut flour. The waffles turned out light and fluffy despite me thinking they would be on the heavier side. After pouring on the maple syrup I added some fresh berries to brighten it all up.
I love a good soup–any time of the year. When I saw the Pumpkin and Tomato Soup (page 133) I knew I had to make it. I love a tasty homemade tomato soup and I love pumpkin so why not mix up the two together? This recipe calls for the use of an immersion blender to puree the soup. This isn’t a thin soup. It’s a hearty soup that you will want to enjoy while wrapped up in a cozy blanket. Please note, this soup does get thicker if you decide to enjoy it as part of leftovers for work.
The Honey Mustard Chicken Thighs (page 189) caught my attention. Again, easy to make and all the ingredients were on hand. The key to making these is ensuring the thighs are cooked on an elevated rack so the juices drip down into a pan. Otherwise the thighs sit in their juices and don’t crisp up–something I learned the first time trying this recipe. Second time around I used a rack and added chili flakes and extra mustard to give the thighs more of a pop. As a side dish, I went with the Lemon and Chive Pasta (page 191) made with zucchini spirals and a fabulous Lemon Chive Mayo (page 290) which gives the meal a wonderful freshness.
I saw the photo of the Lemon Raspberry Swirl Muffins (page 89) and I knew I had to try this recipe! The muffins turned out light and airy. The combination of lemons and raspberries work so well together. Note of caution, it says to store in an airtight container for up to 5 days–mine only stayed fresh for 2 days.
Don’t walk by this cookbook just because it says “Paleo” in the title. The recipes in here are tasty and easy to make. Give this cookbook a chance. I’d like to know what recipes you try and which ones you recommend.