If you’ve been traveling the paleosphere for any amount of time, I’m sure you’ve come across Bill and Hayley. Originally of the Food Lovers Primal Palate, and then later the Food Lovers Kitchen, these two have been a great inspiration of mine in terms of taking beautiful pictures of food that is not overly complicated or contrived, but still as satisfying as some of the SAD foods many of us grew up on.
A culmination of a lot of the things from their first website, Make it Paleo is a book that has over 200 grain-free recipes. I know there are a lot of e-books, paperbacks, and hardcovers covering similar topics, so I wanted to point out some of the things that make this book stand apart from the rest.
I’m thankful for ‘The Paleo Kitchen.’ This portion of the book, post introduction, is a crib sheet to all things cooking––with a primal spin. Cuts of meats, seasonal veggies, and go to kitchen gear and attitudes to keep in mind. “Don’t be afraid of your food” is something we’ve lived by when trying chicken feet, livers, and other things we wouldn’t have thought twice about (we almost bought lamb kidneys this weekend but already bought too much food!).
I’m thankful for full page images. This book has been a go-to when people have been in our house and said, “well, what is it you do eat??” Full page spreads of breakfast, lunch, dinner, sauces, desserts, and more not only entice us to eat but quickly shut the mouths of dissenters. We are fortunate enough to eat many delicious things, and this book adds to the arsenal.
I’m thankful for sauces. Mayonnaise. That’s pretty much all I have to say here. We had never made homemade sauces before, and this was probably one of the first we ever attempted. Choose your blender wisely; a Ninja will not do what your old-school blender will. That being said, it opened the door to all kinds of delicious mayo-based things we otherwise would have avoided to stay away from HFCS and canola oil. Also, it doesn’t break the bank. We make as much as we need and move on. Oh, and that’s just one of 25 sauces. You’re welcome.
I’m thankful for pulled pork barbecue. You’ll need to pick up the book to see this recipe, but it was probably one of the best pulled porks we had ever attempted. We’ve since tried to make it our own, with limited success, but we keep on trying. To refer to another great piece of advice: Practice makes perfect.
Finally, I’m thankful for sharing. Not only am I thankful that these two people shared these recipes, but that they have ANOTHER big book coming out soon. Gather looks fantastic, and I’m preordering a copy just for the General Tso’s Chicken recipe. I’m also glad I’ve been able to share these recipes with others, and that it’s given Heather and I time to spend together cooking and trying new things. We’re now fans of foods we would have never attempted to eat before, and we’ve even made some cool friends along the way.
So here’s the next good part. In celebration of the one book already being out and a second on the way, we are giving away a copy of Make it Paleo. We hope this will help brighten up your cookbook collection as well as the Thanksgiving holiday. Please take time to be thankful for the people and things you have around you–we are all quite lucky. This raffle opens Monday morning the 19th and closes Monday the 26th. Open to all US residents.