I was excited to receive an advance copy of Elana Amsterdam’s new cookbook, Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes – her third cookbook, it is one I’ve been looking forward to since last year when she announced it on her blog Elana’s Pantry and on Twitter. Available now, Paleo Cooking from Elana’s Pantry is on sale wherever books are sold!
Elana’s cookbook is packed with lots of great, everyday recipes, including savoury. There are some baking recipes but most of the emphasis is on cooking. The very first recipe, and the one I’m most excited to try (once I’ve found a donut pan!) is for bagels, which can be seen on the cover.
All the recipes are easy and use simple ingredients to impact the most flavour. It’s the kind of cooking I like best and how my family eats as well. For lunch last week, I made the Honey Lemon Chicken (using bone-in, skin-on chicken thighs instead of a whole chicken); with crispy skin and a lemony, sweet flavour, it was a hit!
All of the recipes are gluten-free, grain-free, dairy-free, sugar-free, and also nightshade-free (nightshade is a diverse family of plants that include tomatoes).
I’m pleased to announce that on behalf of the publishers, Ten Speed Press, I am giving away 1 copy! To enter the giveaway, please click after the jump (click “read more”). Giveaway details and guidelines are found after the recipe for Colorful Winter Salad.
The Colorful Winter Salad was the first recipe I tried out of Elana’s cookbook. Essentially a coleslaw, a tahini dressing is used instead of the traditional mayonnaise and it works perfectly. I’ll confess, I’m not really a fan of coleslaw but I loved this one! Everyone who tried it loved it, too, and had seconds and thirds. It’s great on its own or as a side, such as with the aforementioned Honey Lemon Chicken. (It would also be good served with chicken and ripe avocado for a quick and satisfying meal.)
Colorful Winter Salad
1 small head purple cabbage, grated (about 3 cups)
1 small head romaine lettuce, grated (about 1 cup)
2 medium carrots, julienned (about 1 cup)
1/4 cup Tahini Dressing (page 91)
In a large bowl, combine the cabbage, lettuce, and carrots. Toss with the Tahini Dressing and serve.
Makes 2 cups
Tahini is made from calcium-rich sesame seeds, so I try to serve this superfood to my children as often as possible. Use this dressing on the Colorful Winter Salad (page 48), or serve it as a dip with veggie sticks for a healthy afternoon snack. You can also serve it over kale, romaine lettuce, or mixed salad greens. See photo on page 49.
1/2 cup roasted tahini
1/2 cup water
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
In a high-powered blender, puree the tahini, water, lemon juice, olive oil, and salt until very smooth.
Use right away or store in a glass jar in the refrigerator for up to 3 days.
Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, 2013). Photo Credit: Leigh Beisch.
I’m giving away 1 copy of Paleo Cooking from Elana’s Pantry, which the publishers have generously offered to ship to the winner.
To enter the giveaway, fill in the Google form below OR leave a comment telling me why you’d like to win Paleo Cooking from Elana’s Pantry and or what recipe you’re most excited to try.
This giveaway is open to US and Canadian citizens. Please include your name and a valid, working email address that you check frequently. (Do not enter your blog URL in the Google form.) The winner will be picked at random using random.org on July 12, 2013. The winner will be notified and contacted by the email address provided and will be asked for a shipping address. A copy of Paleo Cooking from Elana’s Pantry will be shipped to the winner by the publishers Ten Speed Press. If the winner doesn’t respond within 48 hours, another winner will be randomly chosen.
This giveaway is now closed. The winner is Lisa!