Primal Cuisine · Cooking for the Paleo Diet by Halstead, Pauli -- Read -- Imperial Library of Trantor

Index

Title Page Dedication Epigraph Acknowledgments Table of Contents Metric Conversion Chart Foreword: From “Caveman Cooking” to an Everyday... Preface: A Note to the Reader Introduction: Choosing Health, Embracing the Paleo Diet Part 1. The Primal Diet, a Sustainable Earth, and the Paleo-friendly Kitchen

Chapter 1. The Paleo Diet

GOOD NUTRITION IS A WAY OF LIFE THE PALEO DIET IS GOOD FOR THE EARTH THE PRIMAL HUMAN DIET, OUR EVOLUTIONARY HERITAGE THE BIG FAT LIE FOOD FOR THOUGHT: DAILY PROTEIN REQUIREMENTS PROTEIN CONTENT BASED ON A 3-OUNCE SERVING PROTEIN CONTENT IN INCOMPLETE OR PLANT SOURCES OF FOODS

Chapter 2. Sustainable Body, Sustainable Earth

SOIL DEPLETION IS NUTRIENT DEPLETION DEFINING GRASSFED AND PASTURED GRASSFED, PASTURED, AND VITAMIN D HUMANELY RAISED PORK SEAFOOD, TURNING THE TIDE IN SEARCH OF SUSTAINABLE SOLUTIONS

Chapter 3. Diet and Health

GLUTEN, THE CULPRIT FOR SO MANY ILLS THE MILK DEVIL, CASEIN THE TRUTH ABOUT RAW AND PROCESSED MILK AVOIDING RBGH ANTIBIOTICS IN OUR FOOD SUPPLY AND CONSUMER LABELS CUMULATIVE CARBOHYDRATE CONSUMPTION CHILDREN DO NOT HAVE TO BE OVERWEIGHT, BUT THEY DO NEED HEALTHY FATS! THE HEALTH RISKS OF GMOS (GENETICALLY MODIFIED ORGANISMS) FOOD ADDITIVES TO AVOID

Chapter 4. Paleo Pantry: Setting the Stage for Success

RECOMMENDED TOOLS FOR THE PLEASURE OF COOKING STOCKING THE PANTRY SHOPPING FOR HEALTH

Part 2. Recipes

Chapter 5. A Good Breakfast

Homemade Almond or Hazelnut Milk Dairy Cream Substitute—Coconut Milk Coconut Cream and Coconut Whipped Cream Komodo Dragon’s Milk Chocolate Chai Caliente Mexican Chocolate Mint Chocolate Smoothie Cardamom Lassi Strawberry Sunrise Berry Smoothie Frosty Piña Colada Breakfast Fruit Compote Scrambled Eggs with Caramelized Onions & Goat Cheese Egg and Vegetable Hash Poached Eggs with Asparagus & Hollandaise Sauce Baked Eggs in Ramekins Japanese Scrambled Eggs Fried Eggs with Asparagus & Pecorino Romano Huevos Mexicanos Poached Duck Eggs with Spinach & Pecorino Hollandaise Vegetable Frittata Wild Mushroom & Roasted Garlic Frittata The Breakfast Bar

Chapter 6. Paleo Party

Party Nut Mix Roasted Garlic Toasted Goat Cheese Bagna Cauda (Italian Hot Olive Oil Sauce) Coriander Marinated Olives Olives with Orange and Fennel Magical Muhamara Endive “Spoons” with Lemon Herb Goat Cheese Pacific Rim Tuna Salsa Vegetable Platter with French Onion Dip Goat Cheese and Basil Dip Smoked Trout Paté Smoked Salmon with Spicy Mango Salsa Salmon Rillettes Grilled Prawns Wrapped in Prosciutto Thai Beef Satay Thai Spicy Almond Sauce Scallop Ceviche with Avocado-Mango Salsa & Belgian Endive

Chapter 7. Soulful Soups

Homemade Stocks for Soup Oyster and Cauliflower Chowder Summer Squash Soup with Mint Pesto Santa Fe Chipotle Chili Soup with Lime Cream Late-Summer Melon & Coconut Milk Soup Curried Onion and Ginger Soup Thai Green Curry Chowder Hearty Vegetable Soup with Basil Pesto Spicy Heirloom Tomato Soup Brazilian Shrimp Soup

Chapter 8. Salad Days

Family-Style Salad Blue Cheese Dressing Citrus Vinaigrette Lemon Oregano Dressing Poppyseed Dressing Ranch Dressing Homemade Mayonnaise Roasted Garlic Vinaigrette Savory Green Salad Broccoi Rabe and Feta Salad Salad of Grilled Vegetables with Feta Cheese Barbecued Chicken Salad Pastured Egg Salad Turkey Salad with Apple & Mint Crab and Grapefruit Salad with Microgreens & Herbs Seafood Salad with Mangoes, Avocado & Meyer Lemon Vinaigrette Sautéed Chicken Livers with Summer Greens Caesar Salad Colorful Cobb Salad Beef Carpaccio Salad Japanese Salad Green Goddess Salad Heirloom Tomato Caprese Salad Chicken Sausage Salad Grilled Mexican Steak Salad with Chipotle Chili Dressing Mediterranean Spinach & Feta Salad with Lemon Dressing Thai Salad with Spicy Ginger Dressing Mexican Cole Slaw with Chipotle-Lime Dressing

Chapter 9. Condiments and Sauces

Parmesan Cheese Substitute Garlic Aioli Grilled Tomato Ketchup Rich and Spicy Italian Tomato Sauce Tapenade Very Green Herb Sauce

Chapter 10. Eat Your Vegetables!

Roasted Vegetable Napoleons with Basil Pesto Cauliflower Rice Sautéed Broccoli Rabe with Pecorino Romano Asian Cauliflower “Fried Rice” with Egg Omelet Haricots Verts Niçoise Oregano Pesto Vegetables California Steamed Artichokes Cauliflower “Mashed Potatoes” Oven-Roasted Asparagus Sautéed Greens Delicious Braised Cabbage Zucchini Noodles Italian-Style Peppers with Capers Roasted Winter Vegetables Spaghetti Squash Gratin Chili Rellenos with Fresh Herb Salsa Japanese Brussels Sprouts with Shiitake Mushrooms Broccoli, Sicilian Style

Chapter 11. What’s for Dinner? Chapter 12. Wild-Caught Seafood

Pan-seared Salmon with Yogurt-Dill Sauce Grilled Prawn Kebabs with Chipotle, Cilantro & Lime Dipping Sauce Red Snapper Vera Cruz Sautéed Sole with Browned Butter & Capers Salmon Niçoise with Haricots Verts & Pastured Eggs Hickory Grilled Salmon with Pistachio Sauce & Grilled Vegetables Mahi-mahi Fish Tacos with Butter Lettuce “Tortillas” Sweet-and-Sour Hawaiian Snapper Mardi Gras Crab Cakes with Creole Remoulade Striped Sea Bass & Tangerines Cacciucco Pan-seared Salmon with Avocado Slices & Lime Dressing

Chapter 13. Grassfed Meats

Grilled Flank Steak with Salsa Verde Lamb Shanks Adobo Tequila Beef Stew with Lime Cream & Jalapeño Cabbage Slaw Grassfed Meat Loaf with Cauliflower “Mashed Potatoes” Greek Lamb Kebabs with Tzatziki Blue Cheese Burger on a Butter Lettuce Bun Short Ribs Braised in Zinfandel Braised Short Ribs with Cauliflower Puree, Brussels Sprouts & Caramelized Apples South of the Border Pork Stew Lamb Chops with Cumin Yogurt & Oregano Pesto Flat Iron Fajitas on Butter Lettuce “Tortillas” with Colorful Sweet Peppers Grilled Rib-Eye Steak with Dry Steak Rub

Chapter 14. Pastured Poultry

Asian Chicken Meatballs with Stir-Fried Vegetables Sunday Roast Chicken with Herb Butter & Roasted Vegetables Pineapple Red Curry Duck Chicken “Scallopini” with Lemon-Caper Sauce Baked Cilantro Chicken with Tomato-Avocado Salsa Pad Thai Macadamia Chicken with Tangerine-Ginger Sauce Roast Breast of Duck with Port Sauce & Pear Salad

Chapter 15. Perfect Endings

Coconut Milk Panna Cotta with Raspberries & Raspberry Sauce Berry Blissful Ice Cream Lemon-Lime Coeur a la Crème with Raspberry Sauce Nora’s Coconut Bliss Truffles Lemon Cheesecake with Berries Pears Stuffed with Chevre I Am Bright Avocado-Lime Pie Peaches and Cream Ice Cream Avocado-Coconut Ice Cream San Joaquin Cantaloupe Ice Berries with Toasted Coconut Sauce Strawberries and Nectarines with Balsamic Vinegar

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