Customer Reviews: Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great
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TOP 500 REVIEWERon August 14, 2013
I've been trying Paleo/grain-free cookbooks since I first discovered this healthy way of eating earlier this year. . .and I've kissed a lot of frogs.

One sold here on Amazon Satisfying Eats: Grain Free, Sugar Free & Hunger Free Cookbook has a strange warm-and-fuzzy cult following and an undeserved rating (from her groupies, I think) that I fell for. First I bought the Kindle edition (for my iPad) that was so full of quirks and glitches that it was practically useless, so I ordered the hard copy only to learn that it (1st edition) was LOADED with mistakes. The author posted an errata on her website that was just as confusing as the mistakes in the cookbook. I should have sent it back. The few things I did make from the cookbook where an utter disaster, especially the bread/muffin/cookie things.

I also got the Wheat Belly Cookbook that's loaded with truly awful recipes, including the basic bread recipe that went directly into the trash after cutting the first slice. I sent this one back Make it Paleo: Over 200 Grain Free Recipes For Any Occasion because it was nothing special and hopelessly repetitive.

However, I've finally found my prince. This cookbook is a gem. The author's "World-Famous Sandwich Bread" is the new benchmark for all grain-free everyday sandwich loaves - it's as close to wheat flour bread as any I've tasted. And I could happily live the rest of my life eating only "Slow Cooker Sesame-Orange Chicken" over "Coconut-Lime Rice" (cauliflower rice like no other - you'll be fooled). Best of all, the Kindle version on my iPad works perfectly - no quirks or glitches. Every recipe has a picture, and even the index has a thumbnail picture of every single recipe.

If you get only one Paleo cookbook, make it this one.

PS -- A tip from me for a better-looking loaf of the "World-Famous Sandwich Bread" ==> Fat Daddio's Anodized Aluminum Bread Pan, 7.75 Inch x 3.75 Inch x 2.75 Inch is the PERFECT pan to bake the bread in - you'll get small square slices, instead of wide/shallow rectangular slices. Be sure to get the 7.75-inch x 3.75-inch x 2.75-inch size.
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on August 19, 2013
I'm not one to review items online but I was so excited about this cookbook and I've been cooking out of it since it landed on my doorstep. I've been taking notes on everything I've made so far and it seems to have helped many on Facebook and pushed some to go ahead and buy this book. I figured I could help a couple more make their decision with my thoughts on the recipes. Sorry. I just copied this from my FB page. All names have been changed to protect the innocent and the punctuation is less than stellar.

My Big Fat Recipe Post - Today I decided to hole up in the kitchen and play....all day. I've been dying to try out so many recipes in the cookbook, Against All Grain, and today was my day to destroy my kitchen and fill some bellies. Here's what we learned.
Apple Sandwiches (p. 200) - both kids loved to eat this as I made them. There's no real secret here it's just an innovative use of an apple. We topped ours with peanut butter (yeah yeah not paleo,) raw honey and raw pumpkin seeds. I sent two to school with "M" as requested, even though I warned her they would brown a little from being cut. She said she didn't mind. She lied. Both sandwiches came home with one bite out of them. This made me NOT HAPPY. This will be an at home snack from now on.

Slow Cooker Sesame-Orange Chicken (p 130) with Basic Cauli-Rice (p.118.) It was SUPER easy and I already had most everything stocked except for the chicken and the cauliflower. THIS WILL BE MADE AGAIN!!! I served it to four children who eat actual food, (T Doesn't count) the hubs and my mother-in-law. They all loved it and most everyone went back for seconds. "MG" our niece, does NOT like cauliflower but she was willing to try and loved this version. Two forks up!

Fruit Roll Ups (p.204) - This is not a terribly original recipe but the picture looked good so I decided to revisit the making of the fruit leather for the sake of school lunches. I used half blueberries half strawberries. I think the pureed sauce would have been awesome on pancakes or as a spread. I didn't pour the mixture through a sieve either because I'm lazy and it didn't seem that important considering the consistency of the mixture. It was pretty thick. I have a circular dehydrator so instead of lining the trays with parchment I simply rubbed them down with coconut oil. I had a hard time getting the mixture thinned out evenly on the sheets so our cooking time was pretty much double what it called for in the book. The thinner areas around the outside of the ring did get a little crispy but I brushed them with water (as suggested) and that took care of that. After the mixture was done drying I peeled it off the tray and placed it on parchment paper and rolled it up and cut it in to strips. Perhaps a little less lemon juice next time. "M" said they were a bit tart.

Carne Asada Beef Jerky (p.66) - I put together the marinade this morning and the flank steak is still chilling in the fridge awaiting its delicious but tediously long transformation in the dehydrator tomorrow. I did, however, taste the marinade before adding the beef strips and it's delicious with a little kick of cayenne that I'm hoping "M" doesn't mind. More on this tomorrow. Follow-up -

Chicken-Zoodle Soup (p.198) - "M's" all time favorite soup, hands down, no exceptions, is chicken noodle. I make it for her all the time and she was a bit skeptical when I told her I was replacing her noodles with zucchini noodles. I'd have to say that your experience with this soup is TOTALLY dependent on your broth. I made my own from left over roasted chickens so it's flavored with garlic and a variety of other herbs as a result of its previous life. I used left over chicken from a previous meal instead of chicken breasts and this turned out pretty great. "M" thought it was delicious! She said the zucchini noodles had "a better texture and more flavor than regular noodles." A skeptic no more, she slurped down three bowls of soup with "Fauxdools."

Braised Chicken in Artichoke-Mushroom Sauce (p. 132) - I made this Saturday night and my feeling was and still is "meh." First, I didn't use home made broth, second, I didn't put in mushrooms (didn't have any on hand) and third I didn't used marinated artichoke hearts (mine were packed in water) but I did throw in a good dose of home made dry Italian dressing seasoning hoping to even the odds. I found it bland and uninspiring. I'm convinced I need to do over and use the correct ingredients this time BUT this did serve as the chicken for my Chicken Zoodle Soup so I don't regret the time and effort put in.

Mint-Chip Ice Cream (p.282) - "M" said this is not too sweet and it doesn't taste like honey like some ice creams we've made without sugar. It's refreshing with an icy milkiness that's appealing but not "creamy." There's no need for food coloring in my opinion. It came out a nice mellow green. We didn't let it sit in the freezer long enough to fully freeze so I won't know until tomorrow what its frozen consistency is but it certainly is delicious as soft serve.
"M" just requested bacon ice cream. I guess that's next.

Zucchini Bread (P.236) - I had some small local zucchini that needed a purpose in life so I cleaned up the kitchen a bit and started over. This was my last adventure for the evening. I don't have a stand mixer so all of my mixing was done by hand. I was also out of usable baking soda so I subbed two teaspoons of baking powder and sifted the almond flour to break up clumps. After the prescribed time in the oven it was done but slightly more moist than "M" finds palatable so I sliced off the ends to share with the kiddies and put it back in the warm but no longer "on" oven. "T" liked it. No surprise there. This was easy just like everything else and I'll certainly make it a repeat. I'm looking forward to breakfast tomorrow. Follow-Up. I've fed this to many people and ALL of them, regardless of age or diet have found it delicious. I even had a friend sub zucchini for mashed sweet potato and some walnuts. She let me taste it this morning and it was heavenly!!! I'm thinking some pumpkin and pumpkin spice for fall is definitely going to happen...oooh, maybe I'll put it in muffin tins and top with the buttercream frosting I have yet to make. OH THE POSSIBILITIES!!!

Here's Round 2 of recipe reviews:

Carne Asada Beef Jerky (p.66) - Follow-up
This smelled delicious when I pulled it out of the bag in the morning and prepped it for the dehydrator. I'm not sure if I sliced it too thin but the drying process only took 3 hours instead of the recommended 6. It's not tough and super chewy like store bought jerky which is nice considering "M's" lack of teeth right now. After cooling for a bit it did take on a more chewy texture. The taste is much milder than I expected but is still quite good. Perhaps some smoky chipotle pepper next time =-)

World Famous Sandwich Bread (p.226) -First thing. THIS BREAD WILL CHANGE YOUR GLUTEN FREE LIFE! It's Amahhhhhhhzing. It tastes like honey wheat but without all the grain. I've made several gluten free breads and this is the ONLY one that is anywhere close to actual flour/wheat bread. No lie. NO LIE...sooooo.... "T" helped me make this one =-) He wanted a peanut butter (yeah yeah) and honey sandwich. We didn't have we baked some. How Suzy Frighin Homemaker is that?! Anyhow - It's a pretty speedy put together. Prep time says 20 minutes. I'd say that's about right-on if one has a four-year-old spooning things out in measuring cups. The hardest part was witnessing "T's" sad face at having to wait so long for it to cool.

Marinated Artichoke Hearts (p. 76)
I didn't use frozen (as the recipe specified) but instead used up a MASSIVE (Cost-Co) jar that I had left in the fridge from a previous meal. The smell while they simmered caused some serious salivation and these might be used in....well, everything. Restaurant quality yumminess is now residing in my fridge. Actually, that's a lie. I ate the entire jar while sitting on the couch watching Glee reruns. Don't judge. We all have moments of weakness.

Sweet Potato Chips minus the cilantro-serrano dipping sauce (that's another adventure) - (p.86)
My mandolin got a workout on this one =-) These are a little tedious and time consuming...and I burned them time and time again. WATCH THESE LITTLE SUCKERS CAREFULLY!! The ones I didn't burn were as expected. Not totally crispy but definitely a snack the kids will enjoy. I decided to up the ante and try them in the dehydrator. Fail. They were small, chewy and are still sitting in my fridge.....guess I should clean that thing out.

Vanilla Bean Hot Cocoa (p. 340) - It was an oddly cold August evening and quite drab at that so I decided the kids and I needed a warm cup of hot chocolate on the couch with a good movie. Simple recipe. Easy enough....just don't walk too far (like to switch over laundry) as this seems to boil quickly (or perhaps I spent too much timing patting myself on the back for such effective stain removal in said laundry room.) At any rate, mine boiled over and that's no good for anyone (including the person who gets to scrub the burned milk off the After straining the milk I washed the pot before returning the milk to the pot and finishing up the cocoa. To me it didn't make sense to strain something and return it back to the pot with stuff you want out of the cocoa still stuck to the sides of the pot. I used Lindt 70% cocoa even though the recipe said 85% or higher because we don't have an issue with dairy and it's what I had opened already. My unsweetened cocoa was also out of a lot (yeah yeah.) End result? Lovely, creamy, mostly dairy free hot chocolate that beats the pants AND the socks off anything you could get in a tiny little packet. "M" liked it and so did "T" (who refused to try any until he was satisfied with the list of ingredients I supplied him.)
Sidenote - do you remember when Starbucks used to sell Chantico, the "drinking chocolate?" This reminded me of that.

Blueberry...well...just "Waffles." (p.36)
It's Sunday morning and it's raining. We need waffles. This recipe was a whirl to put together, literally. I made it in the blender. We left out the blueberries because, like my sister, "M" doesn't care for cooked fruit and I used maple syrup over honey (both are listed as options in the recipe.)The first waffle came out as first waffles do in this about a zillion pieces. Despite the sad state of the first waffles they did taste good. Slightly sweet, soft. Don't expect any crisp here unless you coat your waffle iron in butter prior to pouring in the batter. Mine also took significantly longer to cook but that's probably due to my waffle iron. The second batch came out whole. I called the kids in for breakfast and rave reviews all around. This pleases me very much because "M" can be quite picky about her waffles and pancakes. I used to make whole wheat versions with wheat germ, protein powder, oatmeal and just about anything you can imagine thrown in. She turned up her nose at those after awhile and preferred "Daddy" pancakes made with Bisquick. To have her so excited about this version warms my little heart. "T", who will pretty much eat anything in bread version, didn't even question the recipe. This recipe made 6 WHOLE waffles and two sad little messes (also known as "mommy waffle.)

Chicken Broth (p.316) - Normally I roast chickens and then save the carcass (sounds like something a hyena leaves behind. *shudder*) and the drippings to make broth. This results in a rich but very "roasted" tasting broth. "M" loves it as do I but sometimes I think there's a need for a cleaner tasting broth. Besides, I needed more broth (after the Chicken Zoodle Soup of last week), I had a chicken, I had a recipe, and so I made broth a different way; with the WHOLE chicken. This had more steps to it and I simmered this lovely smelling broth on the stove for a day instead of in the crockpot for 24 hours like I normally do but it's delicious and clean just as I expected. I started out with 12 cups of water and ended up with a bowl full of chicken and 10.5 cups of "tastes just like chicken" broth for the freezer. This is good. Winter is coming.

Hamburger Buns (p.242) - It's gloomy out but we're supposed to go to a block party tonight and I thought "what a perfect time to try the hamburger buns!" I'm surprised at how easy and quick most of these recipes are. Once you've got the staples in stock and a couple good appliances it takes so little time to create one of Danielle's masterpieces. This one was just as easy and just as quick. In order to make this recipe dairy free it calls for palm shortening (which I can't find in less than 5 lb quantities online) or ghee. I used butter. We don't have a problem with butter. Some people can't handle the lactose at which point I would strongly advise you get your hands on or make some ghee and if you find palm shortening that comes in a smaller, less expensive quantity let me know. After these were down I met my mother-in-law at Five Guys (party was cancelled due to rain.) Ordered up a lettuce wrapped burger and then tucked it between my home made hamburger bun. YAY! It's been a VERY long time since I've had a hamburger with a bun. =-) I took two with me thinking the MIL might want to be adventurous. She poked at it, smelled it and then discarded her "five guys" bun in favor of my home made one. WIN!

Korean Beef-Wrapped Asparagus (p. 74) This is listed as an appetizer but my daughter earmarked it as a dinner she would like to have. I cut the steak a little thicker since we were using it more as a main course and the asparagus that I could find were the tiny little stalks so I grouped those together in stalks of three or four. Again, another easy recipe with flavor to spare. My 6-year-old kept saying "oh my gosh this is SO good" between bites and scarfed down all of the left over bits of steak that I couldn't wrap around the asparagus but had sautéed to put in eggs for tomorrow's breakfast. So much for that grand idea. Delicious and a great way to not overeat on steak. A little steak goes a long way with this recipe.

I've got SO MUCH more cooking to do! Thank you to Danielle Walker for all of your hard work and for sharing it all with us.
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on November 23, 2013
This is a beautiful book of appetizing recipes that are grain, gluten, and dairy free. The Against All Grain cookbook focuses on organic and whole foods in every recipe, with recipes for each meal of the day. This cookbook features a helpful ingredient guide for those new to paleo cooking, as well as some handy kitchen utensils that will help in preparing the recipes. This cookbook provides practical meal ideas that are healthy and family friendly.

Another really family friendly Paleo cookbook out there is:

Paleo Cookbook:101 Delicious Gluten-Free, Dairy-Free, & Grain Free Paleo Recipes to Lose Weight & Feel Great


Paleo Snacks: 101 Quick, Easy, Delicious and Healthy Paleo Snack Recipes

And a good, super easy gluten-free cookbook out there is:
Wheat Free Cookbook: 100 Delicious Gluten Free and Wheat Free Recipes to Boost your Health and Energy

This book has recipes for breakfast, lunch, and dinner. It also offers a selection of appetizers and sides, sweet treats and desserts, and even a section dedicated to kid-friendly meals. Recipes range from basic dishes that most home cooks will use repeatedly, to more complicated dishes and treats for special occasions, and are accompanied by beautiful photographs and a handy visual recipe gallery at the end of the book to easily locate recipes of interest.

Favorite Recipes!:
Vanilla Almond Granola (pg. #56)
Rosemary Roasted Almonds (pg. #84)
Basic Cauli-Rice (pg. #118)
Curried Short Ribs (pg. #174)
Carne Asada Burrito Bowls (pg. #182)
Banana Mousse Pancakes (pg. #190)
Apple Sandwiches (pg. #200)
Vanilla Bean Hot Cocoa (pg. #340)
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on August 20, 2013
Let me first say this is by far the most beautiful Paleo cookbook I've ever seen. I own several and this one has not only gorgeous photography, but beautiful script print throughout the book. Certainly a delight for the eyes. And Danielle's blog is just as pretty so I'm not surprised by this.

I also don't want to disrespect Danielle's journey to wellness by this slightly less than stellar review. I think it's wonderful that she has improved her health and well-being using the recipes in this book. I cannot imagine how much time she must have put forth doing so.

My biggest issue with the book is the heavy usage of nuts/nut flours. I'm not really sensitive to nuts, but those in the Paleo world know that heavy nut consumption is a bad idea due in part to the omega 6 content of most nuts. I won't go into the other problems with nuts since most people buying this book probably have a good working knowledge of Paleo and therefore already know that info. But even if you're willing to properly soak and dehydrate nuts, that doesn't solve the omega 6 problem. And I know that there are many nut-free recipes in the book, but when you have to count out the ones that DO use nuts, it just tends to make the entire book less valuable.

The second issue would be degree of difficulty for many of the recipes. I was actually surprised by this given that Danielle has a toddler! I have one myself, and I know that there would be no way at dinner time that I could devote the attention and concentration that many of these recipes demand with my 2 1/2 year old anywhere in the vicinity. And letting your children "help" you prepare dinner is great in theory but in actual application, it isn't exactly practical on a daily basis.

I cannot remember the name of the Paleo blogger who once went on a "rant" about how people need to just embrace Paleo for what it is (meats, veggies, fruits, few nuts, etc.) rather than trying to "Paleofy" every dish. I feel like many of the recipes in this book are kind of like that. Making "cheese" out of cashews seems to be a bit of a stretch to me.

I'm not saying there aren't good recipes in this book. Judging by the reviews, many people find it to be the perfect addition to their Paleo cookbook collection. For me, however, this could never be a cookbook I reach for on a regular basis, but certainly one I might turn to for a special occasion when I have extra time to prepare these types of recipes. Until then, I will reach for three of the best I have found out there: "Practical Paleo," "Make it Paleo," and "Primal Cravings." The first two, especially, take the essence of Paleo (meat and veggies) and beautifully craft them into simple and practical meals.
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on February 19, 2015
This is a great book! Very tasty recipes. We've had some that didn't work out unfortunately and k followed the recipes to a T.
Orange chicken
Shredded chicken tacos
Granny's spaghetti and meat
Cobb salad
Red curry salmon - only way to eat salmon!!!!
Ginger broccoli
Bbq sauce & bbq burgers - yummmmm
Fettuccine Alfredo
Breakfast sausage & apples - my kids fave breakfast!!!
Mashed faux-tatoes - soooo yummy
Almond milk
Blueberry preserves
Vanilla granola - buy the book just for this recipe. I make it weekly.

The not-so-good:
Mayonnaise - never works in a food processor had to use an immersion blender. Taste is great.
Soft graham cookies - couldn't roll them out, taste was not good and wasted a lot of honey
Sandwich bread - not worth it, especially using expensive cashew butter
Fruit roll ups - not worth the effort
Chicken tenders - just mediocre
Sweet potato fries not so great
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on August 13, 2013
There has been an influx of Paleo cookbooks to hit the market but this is one that I consider a staple in my Paleo cookbook arsenal. I have made three recipes since I got the book and all of them turned out beautifully (I uploaded a photo of Granny Sarella's spaghetti sauce). The photography in the book are all done by Danielle and they are gorgeous and appetizing! Who says Paleo has to look like dog food?! This cookbook is a winner in my household and I will continue to get plenty of wear and tear out of it. I've already got a few pages stained and have written notes in it, but that's a good sign of a well-used cookbook, in my opinion!

I met Danielle at her book signing in Chicago and she was a pleasure to chat with! Her sunny personality comes through in all her recipes and you can tell it is something she is very proud of. Do yourself a favor and get this for yourself (because you'll feel so much better eating this way) and for people in your life who follow Paleo or have contemplated trying it. Danielle's recipes are hardly intimidating! They are fun, delicious and you'll hardly miss the grains!
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on October 1, 2013
First, I'm not writing from the perspective of allergies or an autoimmune disorder that requires a paleo diet; we are just choosing to phase out grains because doing so makes us feel better physically. So consider this review from a "recreational paleo" person.

I don't think you can deny that the book is beautiful--the photos (of every recipe!) are lovely and detailed, and the page design and layout is clear and pleasing to the eye. The initial pages describing ingredients common to many paleo recipes was very helpful and a thoughtful touch for those new to a paleo-approach to cooking.

What about the food? Some other reviewers have said this is a foodie's cookbook. We wholeheartedly agree! We have not made every recipe, but in the two weeks we have had the book, we have made the following:

*Celeriac and Sausage Hash (delicious and our first ever use of celeriac)
*Thai Coconut Soup (aka: Tom Kha Gai; this is fantastic, but we did double the chicken broth and halve the fish sauce because it was quite...fishy)
*Mexican Chicken Chowder (very tasty--super easy to do if you are also making her Enchilada Stuffed Peppers with Chile Verde sauce off her blog)
*Korean Beef Noodle Bowls (NOM! Reminded us of when we lived in the ROK)
*Rosemary Breadsticks (our first attempt at a no-grain "bread." These were quite filling but were smaller than expected--just a touch longer than unsharpened pencils)
*Shaved Brussels Spouts with Bacon, Leeks, & Pomegranate (This made a lovely addition to pan-fried tilapia)

The LESS THAN GOOD (i.e., why not 5/5 stars):
*Few Soups
I would have liked to have more soup and stew recipes included; there are only 4 soups plus a chili recipe. (But this could simply be because we really enjoy soups, especially in fall and winter.)

*Ambitious "Prep Times"
If by prep she means all food is washed, chopped, peeled, measured, etc., then I would say the times are probably accurate. Our experience has been about double the prep time if you factor in time to prep ingredients before you begin the recipe.

*Serving Sizes
Perhaps another underestimate in the cookbook would be the number of servings in the soup recipes. The book says the soup recipes serve 6, which they probably do if you are serving the soups as appetizers or first courses. We're not that fancy--soups are main/solo dishes in our house--and found that we got about 3 adult dinner servings out of the recipes. So plan accordingly.

*Occasionally Ambiguous Ingredient Amounts
We noticed this first with the Korean Beef Noodle bowls, which calls for "4 large zucchini." What does "large" mean? Backyard garden as big as your thigh large? Six inches long large? Our attempt at this recipe resulted in an imbalance between meat to veg. Using weight or volume would be more precise, especially for those who haven't made "zoodles" before.

*Lots of Sweets
I will agree with some other reviewers in that there are many sweet-treat recipes in this book, but as it's our first paleo cookbook, I actually don't mind because there are plenty of options for when I'm hankering for something sweet and/or doughy.

Lovely addition to the libraries of paleo-lifers and paleo-newbies alike. The recipes are tasty, well seasoned, and not especially cumbersome if you ENJOY cooking. If you don't, look for other cookbooks, as this one has recipes that are not necessarily labors of love, but certainly require more than 15 minutes of attention.
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VINE VOICEon August 24, 2013
This cookbook is stunning. Beautiful pictures and inspiring recipes that make you want to cook. And eat! The real test of any cookbook though is not how it looks but how the food tastes. The recipes I've made so far have all (except for one) been amazing.

Being from HI finding a nice selection of Asian inspired recipes was a pleasant surprise. There are a lot of recipes for treats and baked goods, many more than I was expecting, but the main and side dishes all look so amazing and delicious the fact that half the book is taken up with recipes I will rarely make doesn't bother me.

I eat a lower carb Paleo so honey and maple syrup are almost always out. I've had good luck substituting with non Paleo sweeteners like xylitol, erythritol, or stevia with coconut milk yogurt added to replace lost moisture on the rare occasions I make treats. Hopefully these recipes will work too. (I have no qualms about these particular sweeteners despite their non-paleo status. There is no convincing evidence they are harmful and my blood sugar doesn't care if honey and maple syrup are paleo or not. I do use honey judiciously in recipes I feel call for it.)

*Sesame Orange Slow Cooker Chicken: Delicious and so simple to throw together. I did have to reduce the sauce for double the time stated but that is no biggie to me. I used a local raw wildflower honey but halved the amount called for. It came out just fine.

*Coconut Lime Cauliflower "Rice": This side dish is A-Mazing!!! It is flavorful yet more neutral that I expected and so will go well with almost anything. I actually added a bit more lime than called for. And it's even better the next day. This is going to make me and mine eat a lot more cauliflower. It's really just a handful of ingredients put together in a "why didn't I think of that" way. Genius!

*Cashew "Cheese": Very basic recipe that subs nicely for ricotta type cheeses. I had to add an extra tablespoon of water to keep it fluffy. And the recipe calls for one cup but 2 would have worked better in my 48oz Vitamix.

*Green Papaya Salad: Sooo good. I've made it with green papaya and a jicama/zucchini combo. Both are delicious but I think I actually prefer the latter.

*Mango Slaw: Yum! Toss on some grilled shrimp for a fast easy meal.

*Ahi Mango Stack: OK so I didn't stack them. And I used thin sliced jicama in place of the sweet potato chips. This is still a new favorite that I will make as often as I can get my hands on super high quality Ahi.

*Rosemary Raisin Crackers: I've never made a cracker before. This recipe was easy, fast, and delicious. I topped with cashew cheese and prosciutto. Scrumptious! There's also a similar recipe using almond pulp leftover from making almond milk on the author's blog. I made both at the same time. The pulp recipe tastes a little more "whole grainy" whereas this one is lighter and more refined tasting. Both are excellent.

*Chorizo Quiche: The picture looked so pretty that I just had to make it. Loved it!!

*Thai Iced Tea: Blew me away! So delicious! I subbed cinnamon for the star anise as I don't do any sort of licorice flavor. This is a nice alternative to my afternoon iced coffee with coconut milk. I like that it makes a tea concentrate and so subsequent glasses are made in a snap.

*Coconut Milk Yogurt: I've been making coconut milk yogurt for a while now with an almost identical recipe I found on the web somewhere. I guess there really isn't a ton of ways to make fermented coconut milk thickened with gelatin and coconut milk yogurt is so amazing it deserved a place in this book. I always have a container in the fridge.

*Sandwich Bread: I don't usually do Paleo Breads. This was a really delicious treat. It tastes very whole grainy with a slight hint of honey. I splurged on actual honey in this recipe and am glad I did. My non-Paleo boyfriend and brother devoured most of the loaf. I had to hide a few pieces for myself.

*Chicken Club Wraps: Simple and amazing. Almost veering into non-recipe recipe territory but it was so good and another "why didn't I think of that" dish so I don't mind.

Now for the nitpick. I wasn't crazy about the mint chip ice cream recipe. To be fair mint chip has been my absolute favorite ice cream flavor since childhood so I am probably very picky. It's not that this recipe wasn't good it's just that it came out tasting like a mint tea chocolate chip sorbet more than ice cream. The main reason for this, IMO, was that the mint leaves needed to steep longer and most should have been discarded rather than blended up in the ice cream mix. This would have given a nice mint flavor but less of an herbal tea note. I subbed xylitol for the honey and thought it tasted too sweet. That was probably my error though. Additionally I am just not a fan of almond milk and the flavor came through loud and clear here. I love almonds, almond flour, almond butter, even the almond pulp leftover from making the milk. Just not the almond milk itself. Next time I will use cashew or macadamia nut milk.

One other nitpick is that macadamia nut oil, while delicious and amazing, is not a great choice for mayo. It's just too strong tasting in a similar way that while extra virgin olive oil is great for certain applications it makes terrible mayo.

Mint Chip recipe notwithstanding this cookbook has quickly shot up to one of my top five favorites. It just makes me want to cook. And I love looking at the beautiful pictures. The recipes I have made have been winners. On the short list to make in the future are the Curried Short Ribs, Artichoke Chicken, Lemon Roasted Chicken, Chocolate Cream Pie, Snickerdoodle Cupcakes with Meringue Icing, and the Waffles. Really every single recipe looks amazing. I will be working my way through this book for a long time!

Update: I've made a few more dishes from this book so wanted to update.

Curried Short Ribs: Nothing short of amazing. Hands down my favorite recipe for my favorite cut of beef. Ever. Strangely they don't taste like much like curry but have an amazing rich beefy umami depth that knocked my socks off. This recipe is probably now my favorite from the entire book. I used 6 pounds of short ribs and the same amount of sauce and it was just fine.

Vanilla Frosting: Yum!! Super easy and healthful frosting recipe.

Chocolate Cream Pie: This was a hit when I had company a few weeks ago. Two of my guest were literally eating the crumbs from the pan. I subbed erythritol/stevia in the crust and erythritol/stevia + coconut milk yogurt in the filling and it came out perfectly.

Curried Chicken Salad: I used a premade curry powder and the 2T called for turned out to be too much. I cut it with coconut milk yogurt though (@1/3C) and it was just fine. I also doubled the grapes. 1/2C is too stingy for 2 lbs of chicken. Was really good though.

Artichoke Chicken: Wow!! Soo good. I was tempted to use store bought marinated artichokes but went ahead and made the recipe from the book for them. They were amazing and seeing as how they are a huge flavor component of this dish it, of course, came out amazing as well.

I am still thrilled with this cookbook, still eating tons of the mango slaw and green papaya salad. It seems every recipe I make just makes me like this book more!
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on September 21, 2013
I bought this book looking for some additional healthy food options for my family. Although the recipes look and sound delicious the first few pages will tell you that you're going to need a good blender, spiralizer, slow cooker, waffle iron, stand mixer, a dehydrator, and a food processor. Not to mention that some of the ingredients on the ingredient list not only have I never heard of BUT she recommends buying the products in bulk (which I have no room for in my small kitchen) and if you've been healthy eating for a while you know that stuff is not cheap. Some products such as the almond flour, she suggests you buy online. So unless you have all these items already then don't plan to get started right away.

Most of the breakfast recipes are doable but there are only 3 that take less than 30mins to prepare and cook. and I have never seen anything like the appetizer menu. By the time I got done figuring out how to make these appetizers my family we be ready to eat my arm. I'm just a working mom, not a chef. The salads are doable if you want to spend the extra time it takes to make all the suggested dressings. Most of the main courses take hours to make. HOURS!! and if you see one that says prep time 15, cook time 15...look at the fine print because I assure you that it will direct you to another page in the book in which you have to prepare some kind of sauce or dressing or topping that probably had to be made the night before. ugh! and then when you finish the main course 7hrs later you realize you have no sides to go with it. Flipping to the "sides" portion of the book you might as well throw some easy mac into the microwave at this point. And I'm not even going to start on the desserts because I think you know where I'm going with this.

Like I said before I'm not a stay at home mom and I'm not even a good cook. I just want my family to be healthier. And I know these are the things I should be eating and cooking for my family but lets just be honest I barely have the time to be writing this review.
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on July 29, 2015
Thank you Danielle for all the delicious recipes. I'm lucky enough to live closed by to an Italian Deli/Store, Sprouts and Trader Joe's where I can get my hands on all the ingredients mentioned in your book. This book not only changed my life but saved my teenager from obesity. I can't believed I'm eating junk all my life. Paleo is life changing. Go grab the book, it's definitely worth every penny. So far I have made the World famous sandwich bread, Orange-Cranberry Muffin, Zucchini Spaghetti with meatballs, Cauli-Rice and Sausage and Tomato Baked Egg.... Yummilicious!
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