I am sooooooo tired of the paleo 'comfort food' approach and am getting burned out on th see types of receipts. I love the freshness of some Asian meals, but don't know at all how to cook them(being from the south). Are there any receipt books that you would recommend? Any info/ideas would be awesome! Thanks.
http://nomnompaleo.com/recipeindex has some terrific inspiration.
You could also just get your hands on some good Asian recipes and paleo-ize them with coconut aminos or wheat free tamari (if you do small amounts of soy). Tons of Asian ingredients are innately paleo.
Do you do Indian? Indian cookbooks often have a ton of recipes that need no adapting at all.
If you have no problem with heat, traditional Southeast Asian (Thai especially) would be a pretty good place to start. Strong emphasis on fresh vegetables, fresh meat, fresh seafood, lots of coconut cream, and cooking with coconut oil. Looking through contemporary Thai cookbooks, you might have to do a little substitution - replacing peanuts with nuts, peanut oil/vegetable oil with coconut oil, spaghetti squash/zucchini noodles for noodles, cauliflower rice for rice (personal experience, the bitterness of cauliflower makes a perfect companion to a red curry with chicken, carrot, and sweet potato). I've had good luck with the Thai cookbooks by Vatcharin Bhumichitr. But even heading down to your local bookstore and flipping through Asian cookbooks section can be fun (just saw one I think looks like it could be fun, 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes by Sunil Vijayakar).
For Indian cooking, look more towards Muslim India and Kashmir to get the inclusion of beef and lamb (Rogan Josh in the slow cooker is wonderfully easy).
Related: Ethnic Cuisines for Inspiration
There are some great resources for simple Thai curries that only require a pot and a wooden spoon to cook it in. Ingredients are fairly simple. You can find examples online.
Here's one I often make:
1 chicken breast, cut into bite-size chunks 1 can coconut milk 2 red chilis ~2 cups mushroom ~1 cup carrots ~1 cup cashews green onions to taste bean sprouts if desired spices (yellow curry, basil or tulsi, a touch of cinnamon, other herbs if desired)
brown the chicken in the pot with the herbs and tulsi. chop the mushrooms, carrots, green onions, and chilis and add those, along with the cashews, halved. Add the coconut milk. Let it boil down, adding the other spices, until the sauce is thick. Serve with fresh bean sprouts.
I love Korean food! Here are two of my favorite dishes (one is 99% Paleo, another one - skip soy sauce and sugar).
Kimchi - http://www.youtube.com/watch?v=fznTL6TzsqI (omit sugar)
Bulgogi - http://www.youtube.com/watch?v=x3yKLl3q7xk&feature=plcp&context=C3653c70UDOEgsToPDskLnJE9wbPDMzUWEAPcKFmgg (omit soy sauce and sugar)
Bon appetit! :)
Ginger, coconut aminos, a really ripe (almost browned) pineapple, and honey (if you include honey every so often, omit if not). That is your teryaki sauce, taste it before you decide on the amounts of ingredients. Now soak meat for an hour or so, I like to soak it over night (the meat is tenderized). add any other seasonings, garlic or onion.
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