Primal Cuisine: Cooking for the Paleo Diet
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.
population, which means antibiotics will cease working to cure us when we most need them. Also, these antibiotics kill the beneficial microbes in our gut, opening the door for pathogenic bacteria and an overpopulation of yeasts, which in turn negatively affects our immune system. As consumers, we must demand that food products be produced in a way that antibiotics are not necessary. We can assume that commercially raised animals have high levels of antibiotics in their meat and milk. The grains
it any more. In addition to the recommendations already made, the most important things to avoid fall into four major categories: preservatives, other dangerous ingredients, nutrient-poor foods, and unhealthy beverages. Preservatives Preservatives are additives in food that help keep food from spoiling. Unfortunately many of these substances are highly toxic and can cause allergic reactions, illness, and even death. The Food Allergen Labeling and Consumer Protection Act of 2004 requires food
Administration still deems it to be safe. Many vitamins contain this ingredient, so watch out for it. High salt content in the form of refined sodium chloride is a common ingredient in processed foods. Sodium is added to fast foods and even sodas (it makes you even thirstier so you drink more). Hydrogenated or partially hydrogenated oils appear in most prepackaged foods and bottled salad dressings. All commercial canola and soybean oils are also partially hydrogenated as part of the
the crab cakes or as a seafood cocktail sauce. You can also use it as a party dip for shrimp. The Crab Cakes 1 pound Dungeness crab*39 meat ¼ cup Homemade Mayonnaise 1 bunch scallions, white and green parts, minced ¼ cup red bell pepper, finely chopped 1 egg, beaten 1 teaspoon lemon juice ½ cup almond meal (finely ground almonds) dash of Tabasco pinch of sea salt and a twist of pepper more almond meal for coating the crab cakes, about ½ cup ¼ cup sesame oil for frying The Creole
Chicken 1 cup coconut flour or almond flour (I use a mix of both) 1 cup grated sheep’s milk pecorino romano or Parmesan Cheese Substitute 6 tablespoons parsley leaves, chopped 1 tablespoon fresh rosemary, chopped 2 eggs, beaten 3 6-ounce boneless and skinless pastured or organic chicken breasts, cut in half and pounded flat sea salt and freshly ground pepper, to taste 6 tablespoons cold-pressed sesame oil The Lemon-Caper Sauce To be prepared in the sauté pan. splash of white wine (less