Your healthy Paleo lifestyle is about to get easier and so much more delicious thanks to one pan and one book, Cast Iron Paleo. On the stovetop or in the oven, your cast-iron skillet brings out the flavors of pastured meats, fresh vegetables, healthy fats, and the savory spices you’ll find in these recipes.
Author: Pamela Ellgen
This book takes a big view of “wild,” including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.
Author: Chef John Ash
Healing Bone Broth Recipes teaches readers how to incorporate bone broth into their diets with 100 family-friendly and delicious Paleo and gluten-free recipes.Sharon Brown is the founder and owner of Real True Foods, a company that makes and sells 100 percent organic, local, and free-range bone broths and soups. She is a certified GAPS Practitioner and also has a restaurant background. Whether you've been eating bone broth your whole life or have never tried it before, the simple recipes in Healing Bone Broth Recipes are sure to bring everyone together over a delicious, healthy meal.
Author: Sharon Brown
Lunch and breakfast are often the hardest meals to eat without busting your Paleo, gluten-free diet, especially when most recipes call for gluten, processed oils, sliced bread or sandwich buns.
Diana Rodgers, a nutritional therapist and Paleo community activist, solves the problem with Paleo Lunches and Breakfasts on the Go. Containing 100 easy and delicious packable meals without bread, the book takes the confusion out of how to make hand-friendly and fast Paleo meals. Recipes include her Chicken Salad with Fennel and Cranberries perfectly cradled by a leaf of romaine lettuce, the to-die for Cherry Tarragon Breakfast Sausages and even a Paleo-friendly Bubble and Squeak. From lettuce-wrap sandwiches to egg muffins to creative uses for toothpicks and packaging, the book’s mouthwatering ideas make for perfect portable meals that are as healthy and easy to make as they are gourmet.
Author: Diana Rodgers
A traditional foods diet celebrates unrefined, whole and natural foods while avoiding modern, refined ones; it also seeks to prepare them in the same manner as our ancestors, before the industrialization of food. The traditional foods diet, based on the findings of Dr. Weston A. Price's anthropological data from the 1930s, suggests that cultures who subsist on native, unrefined, traditionally prepared foods enjoy better health (with lower rates of infertility, heart disease, diabetes and autoimmune disease) than those who consume a diet of processed foods. This cookbook offers a beautifully illustrated treatment of this nutrient-dense cooking style, with wholesome, time-tested recipes, including restorative bone broths, revitalizing kombuchas and tonics, and hearty and economical bean and lentil dishes. Contrary to nearly all of today's trendy diets, the traditional foods diet is not a restrictive eating style--it focuses on eating diversely and seasonally. It is more inclusive than the paleo diet and shares the environmental and ethical principles of the farm-to-table movement. Practical sidebars include tutorials on infusing honey, making homemade almond flour, preparing a sourdough starter, and rendering poultry fat. Beyond recipes, The Nourished Kitchen also addresses the larger issues of how modern convenience food bypasses traditional culinary wisdom and the critical importance of how food is sourced and prepared for optimal nutrition.
Author: Jennifer McGruther
Scientist and gardener Carol Deppe combines her passion for gardening with newly emerging scientific information from many fields — resilience science, climatology, climate change, ecology, anthropology, paleontology, sustainable agriculture, nutrition, health and medicine. In the last half of The Resilient Gardener, Deppe extends and illustrates these principles with detailed information about growing and using five key crops: potatoes, corn, beans, squash and eggs.
In this book you’ll learn how to:
The Resilient Gardener is both a conceptual and a hands-on gardening book, and is suitable for gardeners at all levels of experience. Resilience here is broadly conceived and encompasses a full range of problems, from personal hard times such as injuries, family crises, financial problems, health problems, and special dietary needs (gluten intolerance, food allergies, carbohydrate sensitivity, and a need for weight control) to serious regional and global disasters and climate change. It is a supremely optimistic as well as realistic book about how resilient gardeners and their gardens can flourish even in challenging times and help their communities to survive and thrive through everything that comes their way — from tomorrow through the next thousand years.
Author: Carol Deppe