In my opinion, when you have to eat gluten free, you might just as well look at ALL gluten free options and that includes Paleo dining. Paleo is the theory that we humans need to eat like early man: no processed foods at all, eating mostly meat, vegetables, fruit, nuts and seeds. Grains are not included in this kind of diet, so it is most definitely a gluten free way to eat.Paleolithic man did not have the modern convenience of slow cookers, but that is no reason not to enjoy using them! This week, I am reviewing 163 Best Paleo Slow Cooker Recipes (ad) by Judith Finlayson. This book is quite an asset for those who eat following the Paleo lifestyle, but it is also filled with great dishes for anyone who uses their crock pot.
The book begins with a detailed overview of eating Paleo; what foods are acceptable and so forth. From there, the author talks about slow cookers; how to use them safely and effectively. Next, it’s on to the recipes. Because the Paleo diet is mostly about eating meat and vegetables, the majority of the recipes are just those. There are about 25 pages each for Poultry, Fish and Seafood, Beef and Veal, and Pork and Lamb. Ms. Finlayson includes a short chapter on Desserts and another two for Appetizers and Condiments. Rounding out the book are chapters containing Soup and Vegetarian dishes. The recipes in this book cover all cuisines. You will find Cabbage Borscht, Southwestern Brisket and Chinese-Style Braised Pork among others. I opted to make the Mixed Vegetable Coconut Curry, an all veggie dish that features Butternut Squash. I look forward to trying out her technique for making spiced nuts in the crock pot (Maple Orange Pecans and Almonds with Thyme). The African -Style Chicken in Onion Gravy, Turkey Meatballs in Tomato Sauce and Braised Pork with Jerk Spicing are also on my to-try list. All of the recipes include both metric and Imperial units of measure, as well as a sidebar filled with tips, tricks, make ahead options and substitutions. Although each recipe does not include a photo, those that do are full page and well styled.
Like I often say, don’t let the fact that this is “Paleo” or all gluten free stop you from checking out the recipes. Meat and vegetables are staples!
- 1 Tbsp coconut oil
- 3 cups peeled, sliced carrots
- 2 onions, chopped
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp black pepper
- ½ tsp sea salt
- ½ tsp ground turmeric
- 1 bay leaf
- 1 14 oz can diced tomatoes with juice
- 1 medium butternut squash, peeled, gutted and cubed
- 1 14 oz can coconut milk
- 1 red or green bell pepper, seeded and diced
- Heat the coconut oil in a non-stick skillet over medium heat.
- Add the carrots, onions and celery, cooking until softened.
- Add the garlic, ginger, cumin, coriander, pepper, salt, turmeric and bay leaf and cook for another minute.
- Add the can of tomatoes and bring to a boil.
- Put the squash into the slow cooker and pour the tomato mixture all over the top. Cover and cook on low for 6 hours or high for 3 hours.
- Add the coconut milk and bell pepper and cook on high for 20 more minutes or until peppers are soft.
note: I received this cookbook for free from the publisher, Robert Rose, but all opinions contained in this post are my own.