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  • Primal cookbooks?



    Has anyone found any good cookbooks that are especially primal friendly?


  • #2
    1



    I thought that Mark was working on one to be finished after the PB book... is that right? Mark? Anyone?


    Meanwhile, there are lots of great websites that post primal recipes (including my own blog. haha)


    ... and I've found kitchen inspiration by flipping through "regular" cookbooks and then using a recipe as a jumping-off point for something primal. I don't know how comfy you are with "playing" in the kitchen though so that may not work for some people.

    Eating lots but still hungry? Eat more fat. Mid-day sluggishness? Eat more fat. Feeling depressed or irritable? Eat more fat. People think you've developed an eating disorder? Eat more fat... in front of them.

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    • #3
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      I've found "Raw" cookbooks to be helpful.


      Here's a site that has a number of paleo recipes.

      http://www.paleofood.com/

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      • #4
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        Thanks for the help. I am kind of a cookbook addict and I am trying to find some primal things in my collection but I wondered if there was a better way. I hope there will be a PB II recipes book!

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        • #5
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          Was wondering if something was out there...Mark should collect recipes from folks on here to help compile a book...

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          • #6
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            Nourishing Traditions has some good recipes.

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            • #7
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              There's always the paleocookbook:

              http://www.paleocookbook.com/


              I have not considered buying the books as the author seems to think that olive oil, salt, soy sauce, peas, sweet potato, mayonnaise, paprika, tomato, cayenne pepper, honey, flaxseed, protein powder, chilli, tomato pasta sauce, capsicum, maple syrup, arrowroot, butter, chocolate, millet flour and goats cheese are all paleo ingredients.


              I do not


              If you follow the PB - YMMV

              The "Seven Deadly Sins"

              Grains (wheat/rice/oats etc) . . . . . Dairy (milk/yogurt/butter/cheese etc) . . . . . Nightshades (peppers/tomato/eggplant etc)
              Tubers (potato/arrowroot etc) . . . Modernly palatable (cashews/olives etc) . . . Refined foods (salt/sugars etc )
              Legumes (soy/beans/peas etc)

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              • #8
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                I would be in like Flynn on purchasing a PB cookbook from Mr. Sisson.


                *keeping eye out*

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                • #9
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                  I am a recipe freak. But lately, I end up flipping through them and then saying "Oh, I could do soooo much better with this and that and this", so I have this huge recipe binder full of 'inspirations' ;-)


                  I even 'eye-ball' my baking to the tune of a dash of baking powder here, some Almond Flour there, pinch of salt and voila! my own recipe, but I'll bed darned if I know how to replicate it!


                  I would by Mark's Cookbook though, since my roots are still tied to LOVING cookbooks, especially with full-featured photos!

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                  • #10
                    1



                    I've found gluten free recipes to be helpful sometimes, as long as you're not going for bread replacement type recipes. Though mostly I've been searching through the recipe archives on this site and having great success with nearly all of the recipes I've tried. Especially good: stuffed eggplant, cobb salad, and primal jambalaya!

                    You are what you eat,
                    and what you eat eats too - Michael Pollan

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                    • #11
                      1

                      [quote]

                      the author seems to think that olive oil, salt, soy sauce, peas, sweet potato, mayonnaise, paprika, tomato, cayenne pepper, honey, flaxseed, protein powder, chilli, tomato pasta sauce, capsicum, maple syrup, arrowroot, butter, chocolate, millet flour and goats cheese are all paleo ingredients.</blockquote>


                      During the Paleolithic Age most of northern Europe and north America were still under the ice sheet. If Stone Age people are in question, it&#39;s the people of the Mesolithic Age that are of interest. This is after the Pleistocene gave way to the Holocene:


                      http://www.bradshawfoundation.com/journey/


                      Some of the plants in that list are New World plants, so won&#39;t have been available to most people during that era. (But so what?)


                      Protein powder, like any non-natural foodstuff is probably best in the bin (and would be even if people in the past had been using it).


                      Honey was (and is) of very great significance to Stone Age people. To the Bushmen (actual living Stone Age people) it has a sacred significance, and they would even risk death to get it:


                      http://books.google.com/books?q=bushmen+honey&btnG=Search+Books


                      It was used in the Stone Age. Indeed, it has been used by people as long as there have been people around - and before, too, since non-human primates search it out.


                      Maple syrup was made by North American Indians - another actual Stone Age people:


                      http://en.wikipedia.org/wiki/Maple_syrup#Native_Americans


                      Millet would certainly have been exploited by hunter-gatherers living in the areas in which it grew - which is how it came to be domesticated.


                      Butter I suppose they did lack. That was their loss, and they&#39;ve certainly have eaten it if they&#39;d had it, knowing a good and nutritious food when they came across it.

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                      • #12
                        1



                        Some old French cookbooks published before the low-fat ideology really took off might be good.


                        I&#39;ve got one called the The Norman Table by Claude Guermont. I&#39;ve never used it much, but there&#39;s some interesting stuff in there. The sweet baked goods are obviously out, but some of the meat recipes look good:


                        "Baked Pork chops with Sauteed Apples and Cream" - an easy one

                        "Moules a la Mariniere" - a classic

                        "Terrine de Lievere" - hare terrine, if you can get the hare


                        Then there&#39;s rillettes - potted pork.

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                        • #13
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                          I just found this food blog, the recipes look pretty primal:


                          http://www.starchfreerecipes.com/

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                          • #14
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                            Thanks Maba! I have 7 recipes copied already! I love my Primal &#39;brothers&#39; and &#39;sisters&#39;! ;-)

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                            • #15
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                              Found a good cookbook at my library, and I checked Amazon, they have a few copies there, too:


                              Back to Protein, the Low Carb, No Carb Meat Cookbook by Barbara Doyen. It&#39;s definitely a keeper, I&#39;m going to buy myself a copy. It&#39;s got 450 recipes, each one designated as one of the following: No Carbs, Trace (less then 1g per serving), Very Low Carbs (5g or less), and Low Carbs (10g or less).


                              Lots of helpful sidebars, too, and recipe variations. There&#39;s even a section devoted to wild game meats for those true Grok hunters out there!


                              Good stuff.

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