I think one of the best things about changing to Paleo eating was how it opened up my mind to new food & cooking options. It wasn’t as if I was fearful cook before – just ask my family – I rarely made the same thing twice and I was an avid recipe hoarder….ummm…collector! 😉 I have loads of cookbooks as well as a file drawer in my kitchen dedicated to the recipes I’ve clipped from magazines through the years. All properly filed by recipe type (yay organization!) 🙂
However I don’t think I truly opened up into the world of new and different vegetables & flavor combos until Paleo. For example, unless I was forced to eat them as a child, I hadn’t ever had parsnips before. Now I’ve found that I LOVE them! Especially made into a mashed potato substitute (heavenly!) or shredded up and sauteed with carrots and bacon (YUM!). If it wasn’t for paleo, I’m pretty sure you’d still be finding me with my corn, peas, broccoli, & asparagus.
* Side Note: CORN IS NOT A VEGETABLE PEOPLE!
And it isn’t paleo either!
Anywho…back on topic. Oh my…when I just typed “back on” I accidentally typed “bacon” instead…I think that’s a sign I need to eat bacon! Ok now I’m off topic again! But I do love bacon!
Ok so enter the book Brassicas! Now if you’re like me, when I saw the name of this book, I was like brassicas? What are brassicas? Well it turns out its what many of us know as cruciferous vegetables; you know… broccoli, cauliflower, kale, Brussels sprouts, cabbage, etc. The brassica family is a very healthy, nutrient packed bunch of veggies. These are some of the best you can eat! Part of eating clean/healthy/whole foods, whether you pick paleo or not, is making sure that the foods you choose are nutrient dense. Get your vitamins from nature, not a pill! 🙂
I’ve been doing a lot of cooking with Brussels sprouts and kale in the past year. I love them both! But this book has SO much more. It covers 7 different groups of brassicas: Kale, Cauliflower, Brussels Sprouts & Cabbage, Broccoli, Leafy, Asian (think bok choy & napa cabbage), and Root Brassicas & Kohlrabi.
Each chapter gives a nice intro to the veggie on topic and details prep and storage, as well as the nutritional benefits of each. The intro is followed by a dozen or more recipes using the veggie. My mouth was watering as I read through the recipes like Broccoli & Pepper Jack Frittata, Roasted Cabbage Wedges with Lemon Thyme Vinaigrette, Roasted Broccolini with Winey Mushrooms, and Roasted Brussels Sprouts with Parmesan Crust (which I made last night and is DELICIOUS!).
From a paleo standpoint, I was pleased to see that the recipes are primarily paleo friendly, but if not, they are at least gluten free. The main change I will make to most of them is to use either virgin coconut oil or bacon fat instead of olive oil for sauteing/roasting/etc., as they are more heat stable oils.
You can check out a little preview of the book below – let me know what you think! I’m excited to try out more of these recipes and (hopefully) my kids will find that brassicas aren’t so bad! 😉
And now you can enter to win your own copy of Brassicas! Just use the Rafflecopter below to enter. The contest will stay open for a week and the winner will be announced next Fri, July 11th. Good luck!
I received this book from the Blogging for Books program in exchange for this review. While the book was given to me, the thoughts & opinions on it are all my own! 🙂
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.