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Eating paleo doesn’t have to be boring. Whether you’re a strict paleo adherent or you just want to eat paleo from time to time, this collection of foolproof, practical, and innovative recipes is an invaluable resource. We’ve tackled the challenges of cooking paleo-friendly meals that taste great so that your time in the kitchen is guaranteed to be well spent. Packed with test kitchen expertise, this book not only contains 150 foolproof recipes but will also teach you how to bake with nut flours, how to make a pan sauce without butter or wine, and how to make paleo-friendly pantry staples like crackers, coconut yogurt, and even barbecue sauce. With recipes that taste this good, you won’t even miss the sugar, dairy, or grains.
From the Publisher
Paleo Perfected
All of your favorites, reinvented.
Kale Salad with Roasted Sweet Potatoes and Pomegranates
The Paleo Pantry: Ingredients You Need to Rethink
Half the challenge of making successful paleo dishes was in coming up with replacements for staple ingredients we rely on every day, such as flour, cornstarch, vegetable oil, soy sauce—even table salt. We still wanted pan sauces, stir-fries, creamy dips, and crisp and crumbly baked goods, so to get these things right, we tested every method we could come up with. We offer a helpful guide to tell you what products make good swaps and why.
Back-to-basics way of eating
To make flavorful, foolproof paleo meals, we needed to come up with inventive techniques and rely on some unusual ingredients, making this the perfect challenge for our test kitchen. If you follow a paleo diet, or if you just want to eat paleo from time to time, you’re going to find a lot to like in Paleo Perfected, our meticulously researched guide with information and recipes you can put to use right away.
Paleo recipes that are anything but boring.
Stir-Fried Chicken and Broccoli with Sesame-Orange Sauce
Traditional chicken stir-fries are, surprisingly enough, not paleo-friendly: Between the (usually) cornstarch-coated chicken and the sauce laden with soy sauce, Chinese wine, and more cornstarch, we had our work cut out for us. Tapioca flour made a fit replacement for cornstarch and, mixed with a little sesame oil, worked as a coating for the chicken. Our sauce strikes the perfect savory-sweet balance thanks to a bit of fresh orange juice and a little orange zest.
Zucchini Spaghetti and Meatballs
Our paleo version of this classic dish relies on a sauce made with fresh tomatoes, with boiled and pureed cashews standing in for bread and milk in a panade that binds the meatballs and keeps them moist and tender. To replace spaghetti, we tested a variety of vegetables, coming to rest on spiralized zucchini. The neutral flavor worked, and we liked twirling them around a fork like the real thing.
Pancakes
Perfect pancakes should be fluffy, lightly sweet, and simple to make—and these fit the bill. We mixed liquid ingredients (including eggs, vanilla, and honey) in a blender until frothy before adding dry ingredients (including almond and arrowroot flours), which streamlined the recipe, incorporated air into the batter to make fluffier pancakes, and ensured that the batter was perfectly smooth and pourable. For blueberry pancakes, toss fresh or frozen wild blueberries into the blended batter.
Cauliflower Cakes with Cilantro-Mint Sauce
Although cauliflower is often relegated to the realm of side dishes, we knew that this hearty vegetable would make an ideal base for a paleo-friendly vegetarian meal. Since many cauliflower cakes use flour or bread crumbs to bind the cakes together, we needed to come up with a viable alternative. Arrowroot flour and eggs made the cakes more cohesive, but they were still difficult to flip. A 30-minute rest in the refrigerator firmed up the cakes and made them easier to work with.
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