I’ve been more and more curious about the paleo diet over the past few months. The concept behind it makes a lot of sense to me. We all know that our bodies developed over a few hundred thousand years and, for the vast majority of that time, we ate a simple diet of vegetables, fruit, nuts and meat. Grains were only introduced into our diet a short while back (at least as far as our evolutionary timeline is concerned) and it makes sense to me that our bodies have not evolved to be able to properly digest them. I know for sure that when my diet is free from grains and processed sugars that I feel a lot better.
When Jeremy, from PaleoMagazine.com contacted me to see if I’d be interested in having a look at his and Louise’s new cookbook, The Essential Paleo Cookbook, I was curious to see if there were recipes that I could include in my everyday cooking. My policy whenever I receive a cookbook is that I only review it if I love it. No love = no review.
I fell in love with it first because of the stories Louise and Jeremy share about their own journey towards becoming paleo. They are both so genuine and admit to their struggles as well as the successes and talk openly about both their health and vulnerabilities. Reading their stories I felt like I could trust them.
The cookbook is laid out in 7 sections:
- Side Dishes
- Desserts and Breads
- Condiments, Dressings, Sauces and Snacks
All of the recipes in this cookbook are simple, easy to prepare and ideal for everyday cooking. And let’s face it, it’s the everyday recipes that we all go back to time and again.
Some of my favourite recipes are:
- Chocolate Coconut Pancakes
- Bacon Wrapped Dates Stuffed with Cashew ‘Cheese’
- Carrot and Crab Hash with Ginger and Cilantro
- Chili Topped Parsnip Fries
- Popcorn Shrimp
- Double Chocolate Coconut Ice Cream
Jeremy and Louise have generously let me share with you their recipe for Paleo Fried ‘Rice’. This was the recipe that surprised me the most. I mean really, rice made out of cauliflower, how good could that be? Turns out it’s really good. It’s pretty awesome actually.
It’s so similar to the real thing that even my handsome man, who I swear was going to not like this recipe just ’cause it wasn’t the real thing, said it was great. And he loves his rice, so I figure he would know.
After a few pulses in the food processor and a little sauté in some coconut oil, cauliflower becomes almost indistinguishable from rice. It’s actually ridiculous how much it resembles the real thing. And the best part? You get to eat a whole plate of super good for you veggies for dinner and barely even notice it.
This paleo thing is winning me over. 🙂
Jeremy and Louise have offered one lucky reader a chance to win a copy of The Essential Paleo Cookbook.
If you can’t wait until January 27th to find out if you won you can purchase a copy here for only $27. Jeremy and Louise offer a 60-day money back guarantee (awesome, right?!) and will throw in 10 bonus books for you. I think it’s a great deal, and a great resource, for anyone who is, or is thinking of becoming, paleo.
*Congratulations on winning a copy of The Essential Paleo Cookbook, Linsday!!
- 1 head of cauliflower
- 3 eggs, whisked (omit for AIP) - see notes
- Cubed carrots and peas, 1 lb (454 g) frozen package (or use freshly diced carrots and peas - for
- AIP use chopped cabbage or napa cabbage instead of peas)
- 1 Tablespoon (15 ml) tamari soy sauce (use coconut aminos for AIP) • 4 Tablespoons (60 ml) coconut oil
- Salt to taste
- Cut up the cauliflower into small florets so that they’ll fit into a food processor.
- Process the cauliflower in the food processor until it forms very small “rice”-like pieces.
- Add 2 Tablespoons of coconut oil into a large pot. Add in the cauliflower and let it cook on a medium heat. Stir regularly to make sure it doesn’t burn!
- Add the package of carrots and peas to a pot of water and bring to a boil. Boil for around 5-10 minutes.
- Add in 2 Tablespoons of coconut oil into a different skillet on medium heat and add in the 3 whisked eggs. Let the eggs cook a little bit before stirring. Gently stir the eggs as if you’re making a scramble, but make sure the eggs don’t clump together too much.
- When the eggs are pretty solid, add the eggs to the cauliflower in the pot.
- Drain the carrots and peas and add to the cauliflower too.
- Add in 1 Tablespoon of tamari soy sauce and salt to taste.
- Cook for 2-3 more minutes and then serve warm.
Ps. the links in this post are affiliate links. That means that if you decide to purchase the cookbook I will earn a little bit of money. I am letting you know about this book because it is one that I really support and have found useful myself.
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