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Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes Paperback – June 18, 2013
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Featured Recipe from Paleo Cooking from Elana's Pantry: Breakfast Sausage
I’ve modified Alton Brown’s recipe for classic breakfast sausage by increasing the sage and removing the refined sugar. For sausage with a milder flavor, reduce the amount of sage to 1 tablespoon. These sausages are perfect served with the Green Frittata (page 80) and Salsa Verde (page 89).
Makes 8 patties
- 1 1/2 pounds organic ground pork or turkey
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon honey
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
In a large bowl, combine the ground pork, sage, rosemary, honey, salt, and pepper, using your hands to mix the ingredients thoroughly.
Using a 1/3-cup measuring cup, form the mixture into 8 patties, each about 2 1/2 inches in diameter.
Heat the olive oil in a large skillet over medium-low heat. Cook the patties, turning them once and gently pressing them down to flatten, for 5 to 8 minutes per side, until golden brown and crispy. Transfer the patties to a paper towel–lined plate and serve.
Featured Recipe from Paleo Cooking from Elana's Pantry: Flourless Nut-Free Brownies
Makes 16 brownies
- 1 cup dark chocolate chips
- 1/4 cup Spectrum all-vegetable shortening
- 1 cup coconut sugar
- 4 large eggs
- 1 tablespoon vanilla extract
Preheat the oven to 350°F. Grease an 8-inch square baking dish with shortening.
In a medium saucepan over very low heat, melt the chocolate chips until smooth. Remove the pan from the heat, then mix in the shortening and coconut sugar. Stir in the eggs and vanilla extract until thoroughly combined. Pour the batter into the prepared baking dish.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs attached.
Let the brownies cool in the baking dish for 1 hour. Cut into 16 squares and serve.
Featured Recipe from Paleo Cooking from Elana's Pantry: Sesame Noodles
- 1 (12-ounce) package kelp noodles
- 1/4 cup roasted almond butter, at room temperature
- 1 tablespoon toasted sesame oil
- 1 tablespoon ume plum vinegar
- 1 tablespoon honey
- Sesame seeds, for garnish
Soak the kelp noodles in a bowl of hot water for 30 minutes. Drain the noodles and rinse thoroughly.
In a small bowl, whisk together the almond butter, sesame oil, vinegar, and honey. Add the noodles and toss to combine. Sprinkle with sesame seeds and serve.
From Publishers Weekly
Food blogger Amsterdam's latest cookbook is aimed firmly at the growing Paleo diet market, noting that "a plant-based diet with small amounts of lean animal protein feel less inflated and more energetic." There is a wealth of options for those looking to eliminate gluten, diary, and grains—but be forewarned she also avoids tomatoes, potatoes, peppers and eggplant. Nevertheless the recipes are worth a try. She uses a great deal of coconut in various forms: coconut flour in Apricot Muffins, coconut oil in Paleo "Potato" Leek Soup—cauliflower replaces the potato, and coconut milk in a diary-free whipped cream. For those less keen on coconut, Amsterdam's Honey Lemon Chicken and Avocado Kale Salad will surely please. Unfortunately, all the recipes feel limited by the diet's strict protocols, so only the most restrictive eaters will find the bite worth the buy. (June)
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I've been a follower of Elana's blog for awhile now, and I purchased another of her low carb books (savory) last year. Another reviewer stated they felt this book was best for beginners to Paleo because it has a lot of simple recipes, and I would definitely recommend this as a book for a newbie to have. Everything in it is pretty straightforward and there isn't anything complicated; but on that same note I found the delicious simplicity of the recipes to be worth it. Chicken Marbella (p. 68) is worth the whole price of the book alone; it was the first recipe I made (never touched a green olive before!) and my husband almost *moaned* when he took a bite of it. Sure, 'mustard and salmon' is almost cringingly basic for more advanced cooks but I think the book strives to make something for everyone. The recipes are unfailingly comprised of fresh ingredients, minimal prep time and cooking effort, for a big flavor payoff. For the experience of the color photos, and the feel of the book, I found the price to be very worth it. I honestly would not have enjoyed this book as much had it been an e-book.
If you are far into the Paleo/low carb style journey you might find most of it to be rather like 'recipe review', but really I think this is a good book with tasty, simple recipes that don't require much thought or effort. The flavor profiles are very balanced, and I haven't had to tweak any seasonings or spices at all. THIS is almost unheard of in my kitchen! I prefer big brassy flavor in my food (rather than salt) so that it's an experience; these recipes are truly tasty just as written.
Note on the Chicken Marbella : I used a 10 lb. bag of chicken quarters, doubled the marinade recipe, and baked it in a giant cake sheet for 1:20 at 350. We had several meals' worth of food with just a 'dump and bake' effort, and it tastes like something you'd get at a restaurant. I could have served this whole beautifully-browned pan of goodness to company and they would have felt as though they were getting high-dollar fare! The entire 10 lb. chicken meal was under $10.00, too.