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New Paleo Cookbook Brings Together an Impressive Array of Recipes for the Gourmet Paleo Palate

The Paleo Foodie Cookbook
120 Food Lover's Recipes for Healthy, Gluten-Free, Grain-Free and Delicious Meals
by Arsy Vartanian with Amy Kubal March 2014

"The Paleo Foodie Cookbook gets it all right. From farm-to-table to a full offering of Paleo deliciousness--you will love it!"
--Robb Wolf, author of the New York Times bestseller,
The Paleo Solution


The Paleo way of eating may look a lot different from what is considered normal but the health benefits are many. Eating a variety of real and whole foods provides the body with all of the nutrients it needs to keep running like a well-oiled machine. As this eating trend grows home cooks are looking for new and exciting recipes to try.

In the new book, THE PALEO FOODIE COOKBOOK [Page Street Publishing, March 2014, $28.00 US], well-known Paleo foodie, blogger and author, Arsy Vartanian, and co-author, Amy Kubal, RD, serve up 120 gourmet Paleo recipes that will satisfy any craving. Arsy, creator of the popular blog Rubies & Radishes, assembles an impressive array of recipes from dishes with modern twists on traditional fare to culturally inspired meals based on the ethnic influences of her Persian background as well as her culinary curiosity.

“For as long as I can remember, I have loved to cook,” Arsy explains. “I grew up watching my grandmother and my mom spend most of the day in the kitchen, preparing traditional Middle Eastern dishes from scratch. Somewhere in my early 20s, I temporarily lost my love of cooking. This was largely due to my deteriorating health. I loved to cook, but I never felt well after I ate. I felt lethargic and foggy headed, although I was following all of the typical conventional health advice. In 2008 I learned about the Paleo diet and my passion for cooking was reignited to the utmost degree. Looking back on my childhood these dishes, I realize many of them were innately Paleo, as many traditional foods are.”

Many of Arsy’s recipes in the book reflect her family’s food influence for fresh ingredients with satisfying results. They include:
• Creamy Bacon-Wrapped Dates
• Salmon Ceviche with Mango and Cucumber
• Fig, Pear and Prosciutto Salad
• Roasted Bone Marrow with Arugula and Parsley Salad
• Osso Buco
• Thai Coconut Curried Mussels
• Persian Chicken with Pomegranate and Walnut
• Slow-Cooker Chocolate Chicken Mole
• Sun-Dried Tomato and Fennel Braised Short Ribs
• Lemongrass and Cashew Beef
• Beef Brisket with Espresso Bean Barbecue Sauce
• Slow Cooker Lamb Vindaloo
• Braised Goat Shoulder
If you are new to Paleo cooking, THE PALEO FOODIE COOKBOOK has a primer on everything you need to know, from foods to avoid, to pantry essentials, as well as cooking tips and tricks for the Paleo foodie. For those already immersed, this book provides new insights and perspective along with delicious recipes for the more adventurous palate.

About the Author

Arsy Vartanian is the founder of the Paleo recipe and lifestyle blog Rubies and Radishes and the author of the best-selling cookbook The Paleo Slow Cooker. In an effort to achieve optimal health and wellness,she discovered CrossFit and the Paleo diet in 2008. Arsy started feeling better than ever and was eventually able to recover from health issues that she had struggled with for almost a decade. She is also a home cook who deeply enjoys spending time in her kitchen and creating healthy, grain-free recipes for her family and her blog readers. Arsy resides in the quaint beach town of Santa Cruz, California, with her wonderful husband and amazing daughter. Visit her online at www.rubiesandradishes.com.

• • •
THE PALEO FOODIE COOKBOOK
120 Food Lover's Recipes for Healthy, Gluten-Free, Grain-Free and Delicious Meals
by Arsy Vartanian with Amy Kubal
March 2014 / Page Street Publishing
$28.00 US; Hardback; ISBN: 9-781-62414-048-8 Ebook also available.


Khoresht Lubia Sabz
(Persian Green Bean Stew)
SERVES 4

Unlike most Persian dishes, Khoresht Lubia Sabz is actually fairly simple to make. The traditional stew calls
for diced tomatoes but my mom improvised with sun-dried tomatoes. We all preferred her new version!

INGREDIENTS
2 tbsp/30 g ghee
1 cup/150 g onion, diced
3 garlic cloves, minced
¼ tsp turmeric
1 lb/454 g stew meat, cut into 1-inch/2-cm cubes
½ tsp sea salt
¼ tsp pepper
2 tbsp/30 ml tomato paste
¼ cup/40 g sun-dried tomatoes, packed in olive oil, chopped
2 cups/470 ml Beef Broth
1 lb/455 g green beans, stems removed and cut into 1 ½ inch/3.8 cm pieces
2 tbsp/30 ml fresh lemon juice

COOKING INSTRUCTIONS
Heat a skillet with a lid over medium-high heat. Add the ghee. Add the onions and cook until translucent, about 10 minutes. Add the garlic and turmeric and mix well. Season the meat with salt and pepper. Add to the skillet and brown on all sides. Add the tomato paste and sun-dried tomatoes, and mix well. Add the broth, cover and simmer on low for 1 hour. Add green beans and lemon juice and simmer for an additional 30 minutes uncovered, until green beans are soft but not soggy.

Recipe may be reprinted with the following credit:
Recipe from THE PALEO FOODIE COOKBOOK
by Arsy Vartanian with Amy Kubal

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