I have to start this post by first saying that my husband and I are really fond of Michelle and Henry. Their whole family has stayed with us on our farm, and Michelle was my roomie for the Ancestral Health Symposium in August of this past year, plus then she was my date for The Paleo Royal Wedding. I think her approach to the paleo lifestyle is right on. She manages to run her blog while also working full time, is the mother of two cute boys, and keeps herself grounded in the real world. She really knows her stuff – with a degree in nutrition and food science, plus a cookbook collection to die for, Michelle is a true culinary master who understands the science of food and also how to balance flavor. She offers great recipes and helpful advice for those looking to sharpen their skills in the kitchen. The introduction is full of tips like how to quick-thaw meat and the importance of blotting your meat before you sear it. I also love, LOVE her humor. She has butt jokes in her book. Yeah yuh!
I’ve been eagerly awaiting my review copy of their book, Nom Nom Paleo: Food for Humans. I’m so proud of these guys for producing out a really fantastic and super high quality book. It just feels great to hold. The binding opens flat so you can actually use the book to cook from (genius!), there’s one of those ribbons to hold your spot, and it’s a visually exciting book to flip through. The layout, step-by-step photos, and all of Henry’s comic illustrations really make this unlike any other cookbook I have. It’s fun! How many cookbooks can you say that about?
Nom Nom Paleo: Food for Humans is one of the best paleo cookbooks there is!
I decided to make a few dishes out of the book. I have to warn you that my food photography is nowhere near what Henry can do. Plus, we made this for dinner, and the sun set at about 2:30 in the afternoon here, so I am breaking one of the major rules by using artificial light to take these photos. You’ll have to trust me that these dishes are amazing and look beyond the photos.
I went for an Asian theme in the dishes I chose to serve for dinner, though her book is not solely an Asian cookbook. You’ll find all sorts of amazing recipes in here. First up was the Vietnamese Lettuce Cups.
These were a huge hit. There’s a surprise ingredient in here that I would never think to add and really makes these wraps special. I also prepared the quick-pickled carrot strings, which are so much fresher tasting than what you get at restaurants. This is a very quick and simple dish that could easily be made on a weeknight and didn’t really require any exotic ingredients. It will defiantly be in my rotation of what to make with ground pork.
Next up was the Asian Cauliflower Fried Rice. She told me I could post the recipe, so here you go!
This dish was pretty darn close to what I remember Chinese Fried Rice to taste like. I loved the addition of bacon for a little crunch and the fresh herbs and scallions make it taste bright and lighter than it’s greasy, unhealthy cousin I remember.
I also made the Chinese Egg Foo Young, which my son in particular, really loved. These little patties were the first things to be stolen from the feast I prepared. I love how easy it is to get loads of greens into a kid by fooling them in this delicious dish. Instead of spinach, I used some fresh Yukina Savoy, which is very similar to Tatsoi. You homesteaders can get the seeds here. I simply steamed it and then pressed the water out with a towel then minced it. I can honestly say I’ve never had the real version of Egg Foo Young, but I really love these and also think they’re perfect for a fast weeknight dinner.
- 3 slices bacon, cross-cut into ¼ inch pieces
- 1 medium cauliflower head, cut into uniform pieces
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- 2 TBS ghee or fat of choice
- 1 small yellow onion, minced
- 4 ounces cremini mushrooms, thinly sliced
- 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 TBS)
- 2 TBS coconut aminos
- 1 tsp coconut vinegar
- 1 tsp paleo friendly fish sauce
- 2 scallions, thinly sliced
- 2 TBS chopped fresh cilantro
- Cook the bacon in a large skillet over medium heat, stirring occasionally.. Once it crisps up, about 15 minutes, transfer the crunchy bacon to a paper towel lined plate with a slotted spoon.
- While you're crisping the bacon, toss the cauliflower into a food processor, and pulse until it's the size of rice grains. Pro tip: don't overdo it. We don't want liquid cauliflower.
- In a small bowl, whisk the eggs together with salt and pepper to taste. Pour the eggs into the hot bacon drippings, and fry up a thin egg omelet. Remove the omelet from the pan, slice it into ribbons, and set aside.
- Melt the ghee in a skillet over medium-high heat, and add the onions along with a sprinkle of salt and pepper. Once the onions are soft and translucent, about 5 minutes, throw in the sliced mushrooms. When the mushrooms are browned, add the grated ginger and stir for 30 seconds to incorporate.
- Add the cauliflower "rice," season with a bit more salt and pepper, and mix the ingredients together. Place a lid on the skillet, turn the heat down to low, and cook for about 5 minutes with the skillet covered. The "rice" is ready when it's tender but not mushy.
- Season with coconut aminos, coconut vinegar, and fish sauce. Before serving, mix in the scallions, cilantro, omelet slices, and the reserved crispy bacon.