The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson (Cookbook Review)

 *Disclosure of material connection- I received a copy of the book from the publisher in exchange for my honest thoughts. I was not required to write a positive review and all opinions stated are 100% my own.

About the book:

I am sure by now you have at least heard of a "paleo" diet. The thought behind it is to eat as our ancestors would have, namely not consuming legumes, grains or refined sugars or oils. Nearly 1.5 million people in North America follow a paleo diet. This book is full of all 100% gluten free paleo recipes that are all prepared by using a slow cooker. Many people (myself included) like the convenience of using a slow cooker to make meals quickly that are still very healthy for you.


My thoughts:

My daughter started Kindergarten this year. She has never been in a school setting before now and as the first few months of school progressed, we were getting frustrated with all of the reports we were getting about her not sitting still or following directions. We are believers in the healing power of food and that the wrong types of food can be a detriment to us, so we knew right away that we would try to eliminate gluten from her diet to see if it might help some of the issues she was having. It only took a few weeks before we noticed a difference! The problem with trying to make gluten free food is that gluten free recipes can contain hard to find ingredients or take a long time to cook. I really liked the idea of slow cooker gluten free recipes, especially paleo recipes because our family knows the best way to eat is to avoid all processed foods and that is basically what a paleo diet does. We don't always do that, but we try our best, especially now. I was so excited to discover this paleo cookbook full of slow cooker recipes and was even more ecstatic to find that it was full of recipe after recipe that sounds delicious. There is a nice introduction at the beginning of the book that explains the ins and outs of eating paleo for someone who isn't familiar with it and there is also a section on slow cooker basics. After the intro chapters, there are several chapters on different types of food and as someone who does not like to eat a ton of meat (I only eat it at all because if I don't I stay super anemic) there is an entire chapter devoted to vegetarian dishes. There are, of course, several chapters on meat dishes and there is a chapter devoted to starters and snacks, another for soups, yet another for desserts and even a chapter about condiments and accompaniments.

I would like to highlight just a couple of the recipes in The 163 Best Paleo Slow Cooker Recipes so you can get just a tiny glimpse of what great recipes are featured in the book.

Mixed Vegetable Coconut Curry, page 196, vegan
Serves 8

This Dish is very versatile. Use it as a vegetable dish to round out an Indian meal, as a tasty side for grilled meat or fish, or increase the portion size and serve it as a main course if you’re serving vegetarians. (It is vegan friendly.)

• Medium to large slow cooker

1 tbsp clarified butter (ghee) or extra virgin coconut oil
3 cups (1/2 inch) cubed peeled carrots (about 4 medium)
2 onions, finally chopped
2 stalks of celery, diced (see tips)
4 garlic cloves, minced
1 tbsp minced gingerroot
2 tsp cumin
2 tsp coriander
1 tsp cracked black peppercorns
1/2 tsp sea salt
1/2 tsp ground turmeric
1 bay leaf
1 can (28 oz) diced tomatoes with juice
4 cups cubed (1 inch) winter squash
1 cup coconut milk
1 red pepper, seeded and diced
1 long red or green chile pepper, seeded and minced

1. In skillet, heat clarified butter over medium heat. Add carrots, onions and celery and cook, stirring until softened, about 7 minutes. Add garlic, ginger, cumin, coriander, peppercorns, sea salt, turmeric and bay leaf and cook, stirring, for one minute. Add tomatoes with juice, and bring to a boil. Transfer to slow cooker stoneware.

2. Stir in squash. Cover and cook on Low for 6 hours or on High for 3 hours. Add coconut milk, bell pepper and chile pepper and stir well. Cover and cook on high for 15 minutes, until peppers are tender.

Tips

If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker. For the best flavor, toast the cumin and coriander seeds and grind them yourself. To toast seeds: place in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes.  Immediately transfer to a spice grinder or mortar and grind finely. If you are using the outer stalks of celery, peel them before chopping; the top layer is very fibrous. The inner stalks (hearts) can be used without peeling.

Make ahead

Complete step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, complete the recipe.


*Excerpted from The Best 163 Best Paleo Slow Cooker Recipes by 2013© www.robertrose.ca Reprinted with publisher permission.

Chocolate Flan with Toasted Almonds, pg 230, desserts, entertaining, serves 6

Here's a deliciously decadent chocolate dessert. Save it for special occasions or treat yourself and enjoy. For a real treat, finish with a dollop of coconut whipped cream.

• 6-cup lightly greased mold or souffle dish
• Large (minimum 5 quart) slow cooker

Caramel
3/4 cup coconut sugar
1/3 cup water
1/4 cup toasted slivered almond

Flan
3 1/2 oz bittersweet chocolate, broken into pieces
1 can (10 oz) coconut milk
1/3 cup coconut sugar
2 eggs
2 egg yolks

1 Caramel: In a heavy-bottomed pot sauce pan over medium heat, bring coconut sugar and water to a boil, stirring until sugar dissolves. Cook without stirring until mixture is very syrupy, about 6 minutes. Pour into prepared dish until sides are well coated. Sprinkle almonds over bottom of dish and set aside;

2. Flan: In a heat-proof bowl, place chocolate. In a clean saucepan, bring coconut milk and sugar just to a boil, stirring until sugar dissolves. Pour over chocolate and stir until mixture is smooth and chocolate is melted.

 3. In a bowl, beat eggs and egg yolks. Gradually add chocolate mixture, beating constantly until incorporated. Pour into caramel-coated dish. Cover with foil and secure tightly. Place dish in slow cooker stoneware and add enough hot water to come one inch up the sides. Cover and cook on high for 2 hours, or until a knife inserted inside comes out clean. Remove and refrigerate 4 hours or overnight.

4. When ready to serve, remove foil. Run a sharp knife around the edge of the flan and invert onto a serving plate.

• Entertaining Worthy

Tips

If you prefer, make this dessert in 6 individual tall ramekins or 4-6 ounce mason type jars. Just make sure your slow cooker is large enough to accommodate the vessels. Mason jars are particularly functional if you are transporting this dessert. Instead of covering the jars with foil, use the lids and screw tops. Add enough hot water to come half way up the sides of the jars and reduce the cooking time to about 1 1/2 hours.



Excerpted from The Best 163 Best Paleo Slow Cooker Recipes by © 2013 www.robertrose.ca Reprinted with publisher permission.











This is just a glimpse of the great recipes to be found in the book. I would recommend The 163 Best Paleo Slow Cooker to anyone who is looking to get healthier, quicker home cooked meals on their table.

About the author:

Judith Finlayson is a best-selling author whose lifelong love of food and passion for cooking has translated into sales of over 1 million cookbooks, including many popular slow cooker cookbooks. 

Connect with Judith Finlayson at judithfinlayson.com

500 Best Quinoa Recipes by Camilla V. Saulsbury- Cookbook review

Quinoa (pronounced KEEN-wah) has received a lot of attention in the last few years. People that want to add more healthy grains to their diet, or just have a different sort of flavor definitely want to try quinoa. It is known as one of nature's superfood powerhouses! I first discovered it on the shelf at my local Sprouts. By far the coolest thing about quinoa is it's versatility. You can use it for nearly anything from a replacement for rice to a gluten free flour for baked goods. It's flavor is a bit on the nutty side and it comes in several different forms- seeds, flakes or flour. Quinoa is a fantastic grain for vegans, vegetarian, flexitarians and anyone affected by a gluten intolerance.

Quinoa is popular for it's massive amounts of protein- it includes all of the essential amino acids humans need. It is also naturally gluten free, which makes it a great option for people with Celiac Disease or gluten or wheat sensitivities. Something that I find really interesting about quinoa is that it is being hailed as a food of the future- because of it's hardiness and high yield, it is being considered a possible relief crop for battling famine and malnutrition. This coupled along with the fact that it can be grown in almost any condition makes me think that it definitely might be a future key player in fighting hunger.

I have been using quinoa pretty regularly for the past year or so, but was getting kind of bored with my stand by recipes, so I was super excited to come across Camilla V Saulsbury's 500 Best Quinoa Recipes. There are recipes in every category imaginable and it is a great cookbook for quinoa lovers or novices alike. The beginning of the book is devoted to teaching about the different forms of quinoa and different things you can do with it. I love that this book came with some instruction because although quinoa has been a staple in my house for a while, I am always looking for new things to do in the kitchen, so the more I learn about quinoa's versatility the better for my family and the more variety that is in our menu.

We have tried several recipes out of this book over the past few weeks and have enjoyed most everything we have had! Here are some of our families favorites:

Andean Hash
Quinoa Cashew Power Balls
Quinoa Pilaf
Black Bean Quinoa Chipotle Chili
Cinnamon Raisin Cookies
Quinoa Almond Butter Blondies (although I used peanut butter...they were still delicious!)


Here are a few recipes from the book:

Black Bean Quinoa Chipotle Chili (page 184)

No one will ask, “Where’s the beef?” when sampling this incredibly delicious vegetarian dish. Simmering hearty black beans and quinoa with onions, garlic, herbs and spices creates a wonderfully complex chili that’s finished with fresh lime and topped off with tangy yogurt and an assortment of fresh flourishes.

Tip
If using the larger 19-oz (540 mL) cans of beans, you may want to add up to 1⁄2 cup (125 mL) vegetable broth or water to thin the chili.

Storage Tip
Store the cooled chili in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm chili in a medium saucepan over medium/low heat.

2 tsp vegetable oil 10 mL
2 cups chopped onions 500 mL
4 cloves garlic, minced 4
3 tbsp chili powder 45 mL
11⁄2 tbsp ground cumin 22 mL
2 tsp dried oregano 10 mL
11⁄2 tsp chipotle chile powder 7 mL
3 cans (each 14 to 19 oz/398 to 540 mL) 3
black beans, drained and rinsed
1 cup quinoa, rinsed 250 mL
1 can (28 oz/796 mL) crushed tomatoes 1
3 cups ready-to-use reduced-sodium vegetable 750 mL
or chicken broth (GF, if needed)
1 tbsp finely grated lime zest 15 mL
1⁄4 cup freshly squeezed lime juice 60 mL
Fine sea salt and freshly ground black pepper
1 cup plain Greek yogurt 250 mL
Suggested Accompaniments:
Fresh cilantro leaves
Chopped green onions
Chopped radishes
Crumbled queso fresco

1. In a large pot, heat oil over medium-high heat. Add onions and cook, stirring, for 6 to 8 minutes or until softened. Add garlic, chili powder, cumin, oregano and chipotle chile powder; cook, stirring, for 1 minute.
2. In a small bowl, coarsely mash one-third of the beans with a potato masher or fork. Stir mashed beans, whole beans, quinoa, tomatoes and broth into the pot. Bring to a boil. Reduce heat and simmer, stirring often, for about 30 minutes to blend the flavors. Stir in lime zest and lime juice. Season to taste with salt and pepper. Serve topped with yogurt and any of the suggested accompaniments, as desired.

Makes 8 servings

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Photos by Colin Erricson. Reprinted with permission. All rights reserved.

My twin 3 year old boys were asking for second helpings of the chili. It was a big hit at our house. It was also very filling, like the description above says, you won't even miss the meat!

Quinoa Almond Butter Blondies (page 482)

The brownie has legions of loyal fans, but the blondie has equally steadfast enthusiasts. The reasons are clearer than ever with this quinoa interpretation: a chewy, nutty butterscotch bar, enriched with cashew butter and highly transportable to boot.

Tip
Other natural nut or seed butters, such as peanut, almond or sunflower, or tahini, may be used in place of the cashew butter.

Storage Tip
Store the cooled blondies in an airtight container in the refrigerator for up to 5 days.

• Preheat oven to 350°F (180°C)
• 8-inch (20 cm) square metal baking pan, sprayed with nonstick cooking spray

11⁄4 cups quinoa flour 300 mL
1 tsp baking powder (GF, if needed) 5 mL
1⁄2 tsp fine sea salt 2 mL
1⁄2 cup unsweetened natural almond butter 125 mL
1⁄4 cup unsalted butter, softened 60 mL
1 cup natural cane sugar or packed light brown 250 mL
sugar
1⁄2 cup brown rice syrup or pure maple syrup 125 mL
2 large eggs
1 tsp vanilla extract (GF, if needed) 5 mL

1. In a medium bowl, whisk together quinoa flour, baking powder and salt.
2. In a large bowl, using an electric mixer on medium speed, beat almond butter and butter until fluffy. Beat in sugar and brown rice syrup until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla until smooth. Using a wooden spoon, stir in flour mixture until just blended.
3. Spread batter evenly in prepared pan.
4. Bake in preheated oven for 28 to 32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan on a wire rack. Cut into 16 squares.

Makes 16 blondies

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Photos by Colin Erricson. Reprinted with permission. All rights reserved. These were so delicious. I love the fact that I can have dessert that isn't too terrible for me and it still tastes really good!!

About the Author: Camilla Saulsbury is a food writer, recipe developer, cooking instructor and fitness trainer! She has been featured on the Food Network, in the New York Times, and on Today and QVC and is a member of the International Association of Culinary Professionals. She also holds a Ph.D. in sociology from Indian University with a specialization in food studies.
Purchase your own copy of 500 Best Quinoa Recipes!

*Disclaimer- I received a complimentary copy of this book via Robert Rose Publishing. I was not required to render a positive review. All opinions stated are 100% my own.