This book. Is. A. Gamechanger.
There are books explaining the hows and whys of Paleo, which might have a few recipes.
Then there are cookbooks with lots of Paleo recipes and full-color photos, and usually a brief introduction and maybe a shopping list or “how to stock your pantry” type feature.
But Practical Paleo by Diane Sanfilippo just smashed into the bookstores as the ultimate Paleo bible. I don’t mean that it will take the place of all other paleo books out there, but if you’re just going to have one? Or if you’re giving a gift? This is the one.
This. Is. The. One.
Fully HALF of the book explains in detail how to eat in a paleo way and stock your pantry, crushes conventional nutrition wisdom, gives shopping tips, tells how to eat at restaurants or on the go, illustrates your digestive system (including a hilarious but useful poop chart), explains what a serving size really is, and then…?
Then it gives 30-day meal plans. Not just one. But tons of different ones focusing on curing different ailments people may be suffering from. Blood sugar regulation? There’s a plan for you. Fibromyalgia? You’re covered. Heart health? Thyroid issues? Athletic needs? Fat loss? (and more) Diane has you covered.
And the second half of the book is a gorgeous cookbook with full-color photographs by Bill Staley. And the recipes will just make your mouth water.
I’ve read cookbooks since I was a kid. I can taste things as I read them. And if my gut tells me to change something about a recipe as I’m making it, and I DON’T change that thing? I regret it later because my gut was right. These recipes don’t beg me to change anything. And if you trust me and my years of reading cookbooks, experimenting in the kitchen, and well…eating… believe me when I say they are divine.
I’ve cooked two recipes from it just this week, and both were delicious. And I have many more bookmarked for later. It might be safe to say that Diane is a genius in the kitchen.
The first recipe I made from the book was a mocha bacon brownie one and you guys, it was so so good.
Then I made this cauliflower hummus. Hey! I’m dipping my veggies in veggies! It’s fresh and lemony, with a touch of cumin which I love.
- 4 cups steamed cauliflower
- 2 Tbsp tahini
- 5 Tbsp extra-virgin olive oil
- juice of 1 lemon (about 2 Tbsp)
- Sprinkle of cumin
- Salt and peper
- I used my immersion blender, because I didn't want to wash my food processor, but a food processor would be quicker for this. Blend together the cauliflower, tahini, EVOO, lemon juice, and cumin.
- Taste it. Add more olive oil or cumin if you want. I added some extra olive oil and lemon juice, but I like things super-lemony.
- Salt and pepper to taste.
- Serve with some veggies for dipping.
The next thing I want to make from this book is the red palm & coriander tuna over diakon noodle salad. How good does that sound?? Go buy this book. For serious.
Diane? You go, girl.