22 of 27 people found the following review helpful
This book is the real deal,
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This review is from: Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle (Paperback)
Just as a disclaimer, I received a free, early release copy of the book to review on my blog, All Things Considered Yummy. I am in no way connected to the author, but merely am one of a group of bloggers who signed up to read and review the book. I am not a strict adherent to the Paleo diet, meaning occasionally I have grains or dairy products, but always emphasize grass-fed meats, wild seafood, and organic produce. With that in mind, I think even if you're not convinced Paleo is right for you, this book will truly be a good resource. It's interesting thinking about how grains really are just a "filler", when you could be instead filling up on more vegetables or a better protein source. She did an excellent job, and I think this book (along with your doctor or nutritionist's guidance) could be a huge life-changer for many people. I'm a natural skeptic at times, and I really love this book! It's much more than a cookbook - it's a dense, yet very approachable and easy to read nutritional resource, with well-organized recipes and meal plans.
I always considered myself a healthy person and am rather obsessed with food and eating well, but so much appreciate this book as it has given me another way to relate to my food. I notice that I now think of my food choices differently, and want to be eating food that will sustain me more - even though I had already avoided what I considered to be processed foods. Don't let this scare you though; instead, read it, give it some thought, try some recipes, and see if any of your thoughts on food change. There's some amazing recipes...that chicken liver pate is incredible!!
The recipes are broken down into sections: kitchen basics, breakfast, poultry, beef & bison, seafood, lamb, pork, sides and salads, sauces and dips, treats and sweets. They all look so tasty - and the recipes seem manageable! The beauty of it is the utilization of the leftovers in other meals; she even has suggestions for that. I have tried 3 of the recipes so far: mustard-glazed chicken thighs, confit cherry tomatoes, and mashed faux-tatoes (cauliflower!!), as well as adjusting my sauerkraut recipe with some of her suggestions. They all came out great, and I really enjoyed the mashed cauliflower. I used different fats for each: butter with the mustard for the chicken; duckfat for the confit tomatoes; and coconut oil for the cauliflower. So tasty!