Read Paleo Cookbook For Dummies Online
Authors: Kellyann Petrucci
Per serving (1 tablespoon):
Calories 120 (From Fat 93); Fat 11g (Saturated 1.5g); Cholesterol 0mg; Sodium 107mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 0.5g.
Tip:
If you want the dressing to be a little more pourable, consider adding more vinegar. You can also use this dressing as-is as a veggie dip!
Tip:
For the highest-quality olive oil, look for the terms
organic
and
first-pressed
.
Recipe courtesy Alissa Cohen, chef and author of Living on Live Food (www.alissacohen.com)
Paleo Ranch Dressing
Prep time:
15 min â¢
Yield:
1
1
â
2
cups
Ingredients
1 egg, room temperature
1 cup macadamia or avocado oil, room temperature
2 teaspoons dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1
â
2
teaspoon sea salt
1
â
4
teaspoon chili powder
1
â
4
teaspoon ground black or white pepper
2 tablespoons vinegar of choice
1
1
â
2
teaspoons hot sauce
1 teaspoon honey
1 teaspoon yellow mustard
Directions
1
Crack the egg into the bowl of a blender or food processor. Run it on medium speed, enough to whip the egg into a uniform mixture.
2
Turn the appliance onto high speed and very slowly and steadily drizzle in the oil (this process should take a few minutes).
3
After you've achieved a nice, thick mayo base, lower the speed to medium and add the remaining ingredients. If you want to be conservative, add a little of each at a time to suit your tastes.
4
Store the dressing in an airtight glass jar in the fridge and consume within a few days.
Per serving (1 tablespoon):
Calories 178 (From Fat 171); Fat 19g (Saturated 2g); Cholesterol 16mg; Sodium 104mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 1.
Vary It!
Omit the vinegar for thicker dressing that makes a good dip, or omit the chili powder and hot sauce if you don't want the spicy heat. If you prefer a thinner dressing, you can adjust by adding some extra vinegar. You can also vary the flavor by substituting curry paste (for tasty heat), fish sauce (for savory), or tamari and/or coconut aminos (for even more savory).
Tip:
The flavor of the dressing intensifies with time in the fridge, so keep that in mind as you add your seasonings. A batch that tastes just a little underseasoned while you're making it may be just right by the next morning.
Recipe courtesy Audrey Olson, author of Primal Kitchen: A Family Grokumentary (www.primalkitchen.blogspot.com)
Sweet and Spicy Vinaigrette
Prep time:
15 min â¢
Yield:
2
â
3
cup
Ingredients
1
â
2
teaspoon lemon zest
1
â
3
cup fresh lemon juice (2â3 lemons)
1
â
3
cup olive oil
1 clove garlic, crushed
1 teaspoon honey
1
â
2
teaspoon Dijon mustard
1
â
2
teaspoon minced jalapeño (optional)
1
â
8
teaspoon pepper
Salt to taste
Directions
1
Whisk together all the ingredients and serve.
Per serving (1 tablespoon):
Calories 62 (From Fat 58); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 6mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 0g.
Tip:
Zest the lemon before juicing it.
Recipe courtesy Arsy Vartanian, author of Rubies & Radishes (www.rubiesandradishes.com)
Cilantro Vinaigrette
Prep time:
10 min â¢
Yield:
1
3
â
4
cup
Ingredients
2 cups fresh cilantro leaves and stems
1 cup apple cider vinegar
1
â
2
cup olive oil
1 large clove garlic
1
1
â
2
tablespoons honey
1
â
2
teaspoon Celtic sea salt
1
â
2
teaspoon pepper
Directions
1
Mix all the ingredients in a blender or food processor. Serve immediately.
Per serving (1 tablespoon):
Calories 41 (From Fat 36); Fat 4g (Saturated 0.5g); Cholesterol 0mg; Sodium 25mg; Carbohydrate 1.5g (Dietary Fiber 0g); Protein 0g.
Recipe courtesy Alissa Cohen, chef and author of Living on Live Food (www.alissacohen.com)
Honey Pepper Vinaigrette
Prep time:
15 min â¢
Cook time:
5 min â¢
Yield:
1 cup
Ingredients
1
â
4
cup honey
1
â
3
cup rice wine vinegar
1 tablespoon hot pepper sauce
1
â
2
teaspoon pepper
3
â
4
cup melted coconut oil
Kosher salt to taste
Directions
1
Combine all the ingredients except the oil and salt in a blender. With the blender running on medium speed, slowly drizzle in the oil to emulsify.
2
Season with the salt to taste.
3
Store in a squirt bottle in the refrigerator for up to one month.
Per serving (1 tablespoon):
Calories 105 (From Fat 91); Fat 10g (Saturated 9g); Cholesterol 0mg; Sodium 17mg; Carbohydrate 5g (Dietary Fiber 0g); Protein 0g.
Tip:
The dressing is best when brought to room temperature before using, so if you keep it in the fridge, take it out in advance.
Recipe courtesy Nick Massie, chef and author of Paleo Nick (http://paleonick.com)
Olive Oil Mayo
Prep time:
5 min, plus standing time â¢
Yield:
1
1
â
4
cup
Ingredients
1 large egg
2 tablespoons fresh lemon juice
1
1
â
4
cup light-tasting olive oil (not extra-virgin), divided
1
â
2
teaspoon dry mustard
1
â
2
teaspoon salt
Directions
1
Crack the egg into the container of a blender or food processor with the lemon juice and allow the liquids 30 minutes to come to room temperature.
2
Add
1
â
4
cup of the olive oil to the container and blend on medium speed until the ingredients are combined.
3
With the blender running, add the remaining olive oil in a slow, steady stream until the substance resembles traditional mayonnaise, about 2 to 3 minutes.
4
When all the oil is incorporated, transfer the mayo to a container with a lid. Mark the container with your egg expiration date â that's when the mayo expires, too.
Per serving (1 tablespoon):
Calories 124 (From Fat 123); Fat 14g (Saturated 2g); Cholesterol 9mg; Sodium 62mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 0g.
Note:
If you're using a blender, you'll hear the pitch change as the liquid begins to form the emulsion.
Recipe courtesy Melissa Joulwan, author of Well Fed: Paleo Recipes for People Who Love to Eat and The Clothes Make the Girl (www.theclothesmakethegirl.com)
This recipe has been vetted by the team at Whole9 (http://whole9life.com) and is considered acceptable for a cleansing 30-day Paleo launch.
Cooked Olive Oil Mayo
Prep time:
10 min â¢
Yield:
2 cups
Ingredients
2 large egg yolks
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon Celtic sea salt
1 cup olive oil
Directions
1
Heat the egg yolk, water, and lemon juice in a small saucepan over very low heat, stirring constantly.
2
At the first sign of thickness, remove the saucepan from the heat and set it in a large pan of cold water, being careful not to get water in the eggs. Continue stirring to avoid creating citrusy scrambled eggs.
3
Transfer the egg mixture to a blender or food processor and blend for a few seconds; let it sit uncovered for at least 5 minutes to cool.
4
Add the dry mustard and salt and blend on low speed.
5
With the blender running, drizzle the oil slowly into the mixture until all the ingredients are combined. Scoop into a large glass container and chill immediately. The mayonnaise should keep for one week if stored correctly.
Per serving (1 tablespoon):
Calories 64 (From Fat 63); Fat 7g (Saturated 1g); Cholesterol 13mg; Sodium 40mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 0g.
Note:
This recipe is great if you're wary of using raw eggs in your mayonnaise.
Recipe courtesy Mark Sisson, author of Primal Blueprint and Mark's Daily Apple (www.marksdailyapple.com)
This recipe has been vetted by the team at Whole9 (http://whole9life.com) and is considered acceptable for a cleansing 30-day Paleo launch.
Mark's Daily Apple Ketchup
Prep time:
5 min â¢
Yield:
1
1
â
3
cup
Ingredients
6 ounces tomato paste
2
â
3
cup apple cider vinegar
1
â
3
cup water
2 tablespoons minced onion
2 cloves garlic
1 teaspoon salt
1
â
8
teaspoon ground allspice
1
â
8
teaspoon ground cloves
1
â
8
teaspoon pepper
Directions
1
Combine all the ingredients in a food processor and blend until the onion disappears.
2
Spoon the mixture into airtight container and store in the refrigerator.
Per serving (1 tablespoon):
Calories 7 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 167mg; Carbohydrate 1.5g (Dietary Fiber 0.5g); Protein 0g.
Recipe courtesy Mark Sisson, author of Primal Blueprint and Mark's Daily Apple (www.marksdailyapple.com)
This recipe has been vetted by the team at Whole9 (http://whole9life.com) and is considered acceptable for a cleansing 30-day Paleo launch.
Orange Coconut Marinade
Prep time:
15 min â¢
Yield:
1
â
2
cup
Ingredients
1 teaspoon orange zest
1
â
2
teaspoon lemon zest
Juice of 1 orange
2 tablespoons coconut aminos
1 teaspoon honey
1 teaspoon grated fresh ginger
2 cloves garlic, crushed
1
â
4
cup diced white onion
1
â
2
a jalapeño, minced
1
â
8
teaspoon salt
1
â
8
teaspoon pepper
Directions
1
Mix all the ingredients in a medium bowl. Combine with meat and marinate 2 to 6 hours for best flavor.
Per serving (1 tablespoon):
Calories 15 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 122mg; Carbohydrate 3.5g (Dietary Fiber 0.5g); Protein 0g.
Tip:
This marinade is great on chicken.
Recipe courtesy Arsy Vartanian, author of Rubies & Radishes (www.rubiesandradishes.com)
Basil and Walnut Pesto
Prep time:
5 min, plus standing time â¢
Yield:
1 cup
Ingredients
2 cups fresh basil leaves, packed
1
â
2
cup fresh parsley leaves, packed
1
â
2
cup extra-virgin olive oil