Mediterranean Paleo Cooking – Book Review
Caitlin Weeks, Chef Nabil Boumrar, and Diane Sanfilippo
Overview of Book:
Mediterranean Palo Cooking combines the best of two exceptional philosophies for eating – Paleo and Mediterranean. Mediterranean diets are heralded for the use of olives and olive oils, an abundance of seafood and fat-rich fish including sardines. Its additional inclination for seasonal foods and wonderful spice combinations creates dishes that are flavorful and healthy. In this book readers have access to more than 150 ‘coastal recipes’ that combine both the Paleo and Mediterranean healthful eating philosophies.
Who This Book is For:
This book is a wonderful tool for anyone currently on a Paleo diet. With its unique and wonderful recipes it is a source of new recipes, meal plans and fresh tastes for meal and every occasion. It is designed with basic information such as stocking your kitchen, and includes meal plans and shopping guides. These mean it is also a great starter guide for someone considering switching to a healthier eating plan because it can help guide you along your path.
I think all of the introductory chapters are wonderful frankly. A quick read of these first 70 or so pages provides essential information that will inform and help people better nourish themselves and their families. In particular I like the section on shopping for quality foods. While many cookbooks talk about grass fed foods and specific ingredients, very few get tell us why we want to select these ingredients, or what to look for. It’s wonderful to have this information detailed and explained in a way that is understandable and relatable. When we understand we are less likely to allow substitutions that are less healthy and can do a better job of committing to a healthy eating plan.
Top 3 Recipes:
My first recipe pick is Crab Hash with Poached Eggs and Hollandaise. This dish is one you can serve to company or to your family to make them feel extra special on a regular weekday or weekend. While it looks intricate it doesn’t take much time to make and the layers of taste and textures make this a real treat. I’m considering substituting tuna for crab and I think salmon would work equally as well for even more variety.
My next recipe pick is connected to a life-long craving for pasta as a comfort food. While I have found wonderful substitutes for most of my family’s favorite pasta dishes, I hadn’t come across a creamy sauce we loved until we tried the Mushroom Sauce. This recipe definitely gets my next pick. The sauce is rich, creamy and flavorful and a wonderful option to a traditional Alfredo sauce. It is definitely a keeper.
Understanding that life is never quite sweet enough, I had to choose a dessert for my third pick; not that it was a chore to do so. I choose the Strawberry Tart recipe. It is light, creamy, and delicious and I can already imagine swapping the strawberries for blackberries, raspberries or even peaches in season, as a reason to use this recipe more often.
About Heather Seftel-Kirk: Not a physician or nutritionist, Heather came to her understanding of food and health through parenting three children, now teens, who seemed not to fit the ‘norms’ of health and through questions…so many questions.
Disclaimer: I received a copy of this book for free for review purposes. I received no other compensation, and this review is based on my own opinion. Note that some links on this page (and throughout this website) are affiliate links.