The Ultimate Paleo Cookbook by Arsy Vartanian, author of The Paleo Foodie Cookbook, The Paleo Slow Cooker, and the Paleo recipe and lifestyle blog, Rubies and Radishes, and nine other Paleo bloggers: Rachel Ball (Grok Grub), Jenny Castaneda (Paleo Foodie Kitchen), Hannah Healy (Healthy Eats Real), Katja Heino (Savory Lotus), Nazanin Kovács (Naz Kovács, previously Cinnamon Eats), Rachel McClelland (South Beach Primal), Vivica Menegaz (Nourished Caveman), Caroline Potter (Colorful Eats), and Kelly Winters (Primally Inspired).
First Impressions & The Book’s Offering
Wooza! It’s the most comprehensive Paleo cookbook in print today with over 900 recipes. Everything is gluten and grain free and comes from the talented minds of real, home cooks with busy lives. Each author selected 50-80 of their favourite existing recipes from their blogs and created 10-20 new, original recipes, thereby compiling this incredible collection of Paleo recipes.
The emphasis is on flavour, convenience, and making Paleo as easy as possible.
Cooking From The Ultimate Paleo Cookbook
Chicken Livers with Ginger Sauce, page 152
5-Minute Chicken Liver Pâté, page 150
Simple Beef Stir-Fry, page 36
Blackberry Brûlée, page 365
I tried four recipes from The Ultimate Paleo Cookbook. First, let me say that with the plethora of 900+ ideas from different types of cuisines, selecting what to make at first seemed daunting. However, the cookbook has a very smart index at the back of the book, organised by ingredients. Thus browsing through, I settled on recipes for items that I already had on hand. That’s the magical aspect of this cookbook, there’s a recipe for practically every ingredient you already have in your kitchen.
We love chicken livers, but I tend to make them always in the same, typical Spanish way, which we love but can get boring. When I came across Chicken Livers with Ginger Sauce, the idea of spicing up the flavours intrigued me. And we were not disappointed. The ginger adds a delightful fresh aroma and taste to the livers that basically gives this dish a whole new twist.
And what’s better than using up leftovers in a delightfully new way I had never even thought of before? Well, that’s exactly what I did by using up the leftovers from the Chicken Livers with Ginger Sauce to make a creamy 5-Minute Chicken Liver Pâté! Seriously a game-changer for me.
The third recipe I tried was Simple Beef Stir-Fry. Having half a red cabbage sitting around after making Borscht with Beef the other day, I didn’t know what to make with it. Maybe it’s because I’m not very fond of the vegetable, even though it has such a cheerful and pretty hue. The point is I ran my finger down the page of the index and found some interesting ideas with which to utilise my leftover cabbage. I settled on Simple Beef Stir-Fry because it sounded really easy meal to make; and if you don’t have beef as was my case, you can make it with just about any other meat or poultry you do have on hand. I made it with pork chops, which I cut up into strips. What makes this dish so surprisingly tasty is the delicious sauce made with tomato-paste, coconut aminos, and fish sauce. In fact, I loved the flavour so much, I tripled the sauce recipe to have extra! And my father couldn’t stop saying how lovely it smelled!
The last recipe I’ve tried so far is a sweet treat. I’m one of those persons who have successfully eliminated refined sugars and most sweets from her diet. I didn’t do this purposely or rather consciously I should say. It’s just something that has evolved little by little as I’ve gotten more and more into the Paleo diet. I’m grateful for not having a sweet tooth. But there are some occasions that making a dessert can be exciting and fun. As I don’t have any special occasion coming up any time soon, I thought that it would be a great excuse to make a dessert out of this amazing cookbook.
I chose Blackberry Brûlée for two reasons: one, because both my father and I love flan and this is similar; and two, because I’ve never had a custard-like dessert with fruit baked inside. I didn’t have blackberries, thus used blueberries instead. The results were delectable; and it has just the perfect amount of sweetness. This is one recipe I’ll be making again often, as it’s delicious and surprisingly pretty, perfect for a friendly or family afternoon coffee or tea gathering. Or maybe even breakfast!
Could The Book Be Better?
As most people, I am immediately drawn to a cookbook with photographs. I generally choose a recipe by what it looks like; and then by reading the recipe, I decide if I want to make it.
I like to see what I am going to make is supposed to look like so that I can compare the outcome of my efforts with the desired results of the recipe. However, with over 900 recipes packed into one volume (that by the way is a very manageable and convenient size), it would be extremely hard to fit in a photograph for each and every recipe without making the book double the size and double the price.
Having said that, there are two sections with mouth-watering photographs, totaling 128 of the 900 recipes.
The Ultimate Paleo Cookbook is the gluten-free, grain-free, refined sugar-free, dairy-free, and Paleo equivalent of The Joy of Cooking! It’s easy to use with an ingredient-focused index, where there are recipes for just about any ingredient most of us have on hand already in our pantries. And with many of the recipes you can easily make substitutions as I have without altering the essence of the recipe. It’s definitely worth adding this amazing volume to your collection of Paleo cookbooks!
Psst: Flash Instagram Giveaway!
I will be hosting all weekend a flash giveaway on Instagram, where one lucky winner can win a copy of The Ultimate Paleo Cookbook and a copy of Paleo Green Smoothies! So, go over to my Instagram page and enter the contest today! Good luck.