Primal Cuisine: Cooking for the Paleo Diet

Primal Cuisine: Cooking for the Paleo Diet

Pauli Halstead

Language: English

Pages: 288

ISBN: 1594774862

Format: PDF / Kindle (mobi) / ePub

Nourishing and innovative paleo recipes to delight your family, impress your guests, and inspire your culinary talents while improving your health

• Includes more than 150 primal recipes, with more than 20 options for every meal of the day, including snacks and dessert

• Offers step-by-step advice to eliminate unhealthy carbohydrates and optimize daily protein and healthful fat intake

• Each recipe is free of grains, gluten, sugar, chemicals, antibiotics, and hormones

• Companion cookbook to Primal Body, Primal Mind

Improve your health, boost your energy levels, increase your brain power, live longer, and even save money on your grocery bills with 150 budget-conscious paleo diet recipes from gourmet chef Pauli Halstead. These easy-to-follow recipes provide more than 20 choices for every meal of the day--even desserts and snacks--and all are free of grains, gluten, sugar, chemicals, antibiotics, and hormones.

More than just a cookbook, Primal Cuisine also explains the dietary theory behind the primal lifestyle. Chef Pauli’s step-by-step advice to eliminate unhealthy carbohydrates and optimize protein and healthful fat intake demonstrates how the foods of our ancestors--such as wild-caught fish, grass-fed meats, and organic vegetables, nuts, seeds, and berries--are still the best choice when it comes to improving your physical and mental health.

From Mardi Gras Crab Cakes with Creole Remoulade to Beef Carpaccio Salad, from comfort foods like Sunday Roast Chicken with Herb Butter to completely sugar-free desserts like Lemon Cheesecake with Berries, this companion to the bestselling Primal Body, Primal Mind opens the door to a sustainable primal lifestyle of health, energy, mental focus, and long life using innovative recipes to delight your family, impress your guests, and inspire your culinary talents.

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stainless steel sheet pan and roast them in the oven until they’re golden brown. Keep turning the nuts with a spatula while they roast. Remove the sheet pan from the oven and sprinkle the nuts with the Flower of the Ocean salt or Maldon salt. Roasted Garlic SERVES 6 Roasted garlic is so simple to make, and your family and friends will love you for it. Spread roasted garlic on Lydia’s Organics Sunflower Seed Bread or Livin’ Spoonful Sprouted Crackers. You can also squeeze the garlic onto

herbs, vinegar, salt, and pepper. It’s best to make the dip in the morning to give the flavors time to develop. Put the dip in a container with a lid and refrigerate until ready to serve. Goat Cheese and Basil Dip MAKES 2 CUPS This is a wonderful dip for party vegetables, but it is also great on steamed asparagus or broccolini for dinner. ½ cup Homemade Mayonnaise 1 cup goat cheese, softened to room temperature 1 cup fresh basil leaves ½ cup raw cream juice of ½ lemon ¼ teaspoon sea

cheese mixture to the bowl of other ingredients and mix well. Refrigerate until ready to use. Citrus Vinaigrette MAKES 3 OR MORE CUPS Citrus vinaigrette is a refreshing choice to use when fruit is in the salad. It’s also great with a seafood salad. ¼ cup whole-grain mustard 1 cup freshly squeezed orange juice ¼ cup fresh lemon juice ¼ cup fresh lime juice ⅓ cup Champagne vinegar 2 tablespoons each chopped chervil and chives 1 teaspoon each organic lemon and lime zest 1 cup

written and published. The foods we choose to eat (and not eat) have everything to do with our health. Sustainability is one of the buzzwords of our age, but do we include our body as something we consider sustaining? Probably not! We are all hoping we can keep going no matter what we feed ourselves. Our bodies are now screaming at us in a number of different ways: Enough already! In my own experience, after having a lot of bad eating habits over a lifetime, I was suffering from the resulting

nuts Garnish: grated sheep’s milk pecorino romano or Parmesan Cheese Substitute Steam the broccoli in a vegetable steamer or in a small amount of water in a covered saucepan for about 6–8 minutes. Broccoli should be bright green. Transfer the broccoli to a large platter. Season it with salt and pepper. Cover and set aside in a slightly warm oven. In a large, medium-hot skillet, heat the oil. Add the onions and cook until lightly browned. Add the wine or stock, vinegar, tomato paste, oregano,

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