Make It Paleo
I was very excited to receive a copy of “Make it Paleo” yesterday. I met Bill & Hayley at the AHS and they really were just as lovely as they seem from their blog. I've used quite a few of their recipes, so have been immensely looking forward to receiving the book. I took the book down to the park this morning to have a read through, whilst topping up my Vitamin D levels in the sunshine.
Make It Paleo Arrives In Australia!
I hadn't realised how big the book was going to be! It's the size of my old Chemistry text book – but much more enjoyable to read. As with the Primal Palate site, the book is full of beautiful photos and well over two hundred recipes. You could cook something different everyday for months on end! There's a great introduction about Bill & Hayley and lots of information about Paleo; which ingredients are good to use, different cuts of meat, useful kitchen equipment and cooking tips. I think these sections will make the book a great Christmas present for friends who have expressed an interest in Paleo, but may be a bit hesitant about diving in.
Initially, I was a bit confused at first as to why the book had so many recipes for entrées – then I remembered; that is the American word for main course!
Tomorrow is the first beach Barbecue of the Sydney Paleo meet-up group, so I've decided to make up a few things from the book to take along with me. What better testers than more Paleo people? There are lots of dips and sauces that look really good in the book, so I'm going to make up a few to dip vegetables in, and to go with the meat. I'm also going to try the Fennel & Orange salad, which I hope will be as good as it looks, I'm very curious to try that one. I'll probably make up a few other side dishes, and possibly something from the treats/ cheat section too! I bought some beautiful organic grass fed steak to put on the barbecue, so it should be a good feast.
Most of the ingredients in the book are very abundant here in Australia. I did have to visit four shops to find the Fennel, despite it usually being easy to find. I also had lots of trouble locating Chipotle, which I eventually found out is in fact American for coriander leaves (at least, I hope it is, as that is what I'll be using!) There are a couple of other ingredients I've noticed in the recipes, that might be more challenging to find in Australia, such as Jicama (which appears to be a root vegetable) and spaghetti squash; but I'm sure these can be substituted – or perhaps if you've seen them over here, you can let me know where, in the comments below?
I usually try to make something different for dinner every evening, so it's great to have a new collection of recipes to try. I'm especially looking forward to trying the Chicken & Vegetable “lo mein”, as I rarely eat Chinese food anymore (I find it usually has very un-Paleo ingredients). I very rarely cook seafood at home too, so I will take the opportunity to cook a few dishes from the seafood section. Whilst it's not strict Paleo, it's great to have a chapter on cheats and treats! The natural, grain free ingredients are a million miles away from their conventional purchased and home-made equivalents – a far better alternative for birthdays and the odd special occasion.
The recipes look straight forward and well explained. I've chosen my dishes, gathered the ingredients – but not yet tested any of the recipes. So, I need to get cooking for the Paleo barbecue tomorrow… I'll post a write up and photos of the end results! Fingers crossed for sunshine!
Make it Paleo is released next week – If you only have room for one Paleo cookbook, I don't think you'd go wrong with this one. Amazon UK currently has free shipping to Australia with orders over £25 – a great deal for a book this big.
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actually, chipotle is smoked jalapeños. It adds a smokey layer and a bit of heat. Depending on the recipe, you can substitute fresh jalapeños, or blackened peppers (roast peppers until their skin turns black, peel the skin off and de-seed and use).
You might also see “chipotle in adobo sauce,” which you might be able to find in specialty stores as it is canned and shelf stable.
Spaghetti squash is a type of squash that separated into thin strands when cooked, so you can use it like pasta. You can also cut other “summer squashes” (like zucchini and yellow squash) into thin strands and use those.
Thanks Amanda – I should have read through the Google answers properly! Great substitution ideas, I’ll have to try some of those.
I wish spaghetti squash was popular here.
Suz, honey, “chipotle” is actually a smoked and usually dried jalapeño pepper, not coriander.
To sub for jicama, it depends on what you’re making and what kind of texture/sweetness you want. Some use a white turnip, some prefer water chestnuts, and if the sweetness would be appropriate for your recipe, even a Granny Smith apple might do.
Good luck with your experimenting!
Ah, thanks Sigi – see what happens when you don’t check out the Google answers properly! Thanks for the Jicama tips, will give those all a try to see what works best! It’s great fun experimenting in the kitchen…
Hi Suz. Thanks for the tasty stuff you brought to the BBQ! Yeah, as Sigi said, chipotle is a chili, you can find it here tinned in adobo sauce in ethnic markets like Fiji (King Street, Newtown), Tierras Latinas (Fairfield), etc. Unfortunately jicama can’t be found here, I find it closest in taste to beetroot and in appearance to turnip.
Thanks Gaby, was good to see you again! I’ve not been to any of those markets! Will have to take a trip…