18
Jun

Review: Paleo Cooking by Elana Amsterdam

Paleo Cooking - Giveaway

 

I am giving away 1 copy of this cookbook! Just leave a comment below for a chance to win! Giveaway ends Friday 6/21 at 11:59 ET. And if you don’t win, you can purchase it at your local book retailers or on Amazon.

As I have mentioned before, Elana’s Pantry was the first recipe blog I found after going grain-free 5 years ago. I took solace in knowing that Elana and her family were able eat so many delicious looking foods without the grains and refined sugars that I was so accustomed to using. Reading her blog and seeing how she helped so many people inspired me to start my own blog, and here we are today! Now, we chat frequently online and spent hours discussing all things blogs, food, and books a few months back in Colorado when I was there for a visit. And as someone who looked up to Elana for so long, I am honored and get such affirmation when she tries my recipes and loves them (my bread and truffles are two of her favorites!).

Elana has a new cookbook, Paleo Cooking, that just released today and I am excited to have had the chance to review it as well as GIVE AWAY A COPY! We made her Bran Muffins and they were fantastic! I even ran out of dates and threw in a ripe banana to help sweeten them up and they still turned out perfectly. She uses a combination of flax and pumpkin seed as the ‘flours’ so they are nut-free! She has a talent for creating sophisticated recipes with minimal ingredients and simple preparation so her book will be appealing to all levels of cooks.

AsherEating

 

Just leave a comment below for a chance to win a copy of the book! Giveaway ends Friday 6/21 at 11:59 ET. And if you don’t win, you can purchase it at your local book retailers or on Amazon.

 

 

Elana has also graciously allowed me to re-print one of her recipes from the book so you can have a chance to try something out and feel more confident in purchasing her book. I wanted to share this Asian Stir-Fry because it has been calling my name ever since I opened the book!

 

AsianStirFry

Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, 2013). Photo Credit: Leigh Beisch.

 

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Review: Paleo Cooking by Elana Amsterdam

AUTHOR: Elana Amsterdam - Paleo Cooking

SERVES: 4

Ingredients:

  • 1 pound boneless, skinless chicken breast
  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped 
(about 1 cup)
  • 2 heads broccoli, sliced into 3-inch spears (about 4 cups)
  • 2 medium carrots, sliced (about 1 cup)
  • 2 heads baby bok choy, sliced crosswise into 1-inch strips (about 11/2 cups)
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
  • 1 small zucchini, sliced (about 1 cup)
  • 1/2 teaspoon sea salt
  • 1 1/2 cups water
  • 2 tablespoons arrowroot powder
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons ume plum vinegar
  • 1 tablespoon honey

Cauliflower Rice

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped 
(about 1 cup)
  • 4 stalks celery, finely chopped 
(about 1 cup)
  • 1 large head cauliflower, trimmed 
and coarsely chopped
  • 1/4 teaspoon sea salt

 

Instructions:

  1. Rinse the chicken and pat dry. Cut into 1-inch cubes and transfer to 
a plate.
  2. Heat the coconut oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. Add the broccoli, carrots, and chicken and sauté for 10 minutes until almost tender. Add the bok choy, mushrooms, zucchini, and salt and sauté for 5 minutes. Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted.
  3. In a small bowl, dissolve the arrowroot powder in the remaining 
1/2 cup of water, stirring until thoroughly combined. Add the arrowroot mixture to the vegetables and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Stir in the sesame oil, vinegar, and honey, then serve.

For the Rice

  1. Heat the olive oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. Add the celery and sauté for 5 minutes.
  2. In a food processor, pulse the cauliflower until it is the texture of rice. Add the cauliflower to the skillet, cover, and cook for 15 to 20 minutes, stirring occasionally, until soft. Stir in the salt and serve.

 

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  • Brian

    Elana is awesome! She got me hooked on her Nutty bread made of almond flour and hooked on Almond Flour in general. She also informed me of the balance and health properties of the almond. Her 2 cookbooks I already have are off the charts. Thanks Elana and thanks Danielle.

  • Lauren s.

    Elana’s Pantry was one of the few reliable resources I had when I was diagnosed with celiac disease over 11 years ago. I’d love to have this book!