are easier to blend. If that’s not an option, then you can use this trick:
Scoop out a few tablespoons less than the
recipe calls for and add to a mixing bowl with
the missing amount of tablespoons of very hot
water. Stir to combine, then allow the mixture
to sit 10 minutes. Then stir everything together
thoroughly and measure out for the recipe.
Also, assume nut butters are unsweetened
and unsalted and peanut butter is organic.
Canned beans and butter. I always choose
unsalted and unflavored options for these
ingredients.
Extracts and caffeine. Technically, extracts
like vanilla and maple are not considered
strict paleo. Feel free to remove from recipes,
noting that it will alter the flavor slightly.
Or, you can order vanilla powder (look for
Terrasoul brand online), which is pure ground
vanilla beans. Sub ½ teaspoon vanilla powder
for 1 teaspoon vanilla extract. Add powder
with dry ingredients in baking. Technically,
also caffeine is not considered paleo.
Oven rack position. I always use the middle
rack. If I’m baking two things at once, I use the
middle and bottom third rack, and switch the
trays halfway through.
Cleaning salad greens. Though I don’t
specifically call for cleaning salad greens with
a spinner in the recipes, you can assume that
greens must be either cleaned or labeled as
pre-rinsed before consuming.
Oat flour. To make oat flour, pulse rolled oats
in a food processor or high-powered blender.
It is important to pulse or blend until you have
a very fine consistency. It should only be a
little more granulated than all-purpose flour.
It can be substituted 1:1 for all-purpose, whole-
wheat, spelt, or gluten-free all-purpose flour.
Make ahead. All casseroles can be assembled
the night before and baked the next day, but
they will need another 5 to 10 minutes baking
time because of the chill.
Leftovers. All estimated lengths of time for
keeping leftovers with meat assume the meat
was fresh when the item was prepared.
1
The LL BALANCED
APPROACH to FOOD
Cooking isn’t a rote set of steps to follow. It is a daily
adventure; one that doesn’t require airfare or jet lag. The
temperature, time of day, age of your spices, seasonality of your
ingredients — each time you cook, all of these factors and more
come into play. And I do mean play. We live in an age of instant
gratification, of science and technology and fact, and we’ve
come to expect that in every aspect of our lives. But any true
home cook will tell you that cooking often defies rules and logic,
requiring instead intuition, risk, and experimentation. And that
is the absolute real joy of the cooking experience. I have worked
hard to create dishes that can be easily replicated, but embrace
the concept that your versions will have their own nuances
and characteristics.
The THREE STEPS to ACHIEVING the
LL BALANCED APPROACH TO FOOD:
1 Fill your pantry and fridge with nutrient-dense, whole foods.
2 Properly supply yourself with the basic kitchen equipment
and ingredient staples.
3 Create a relaxed and happy eating environment.
1 Fill your pantry and fridge with nutrient-dense,
whole foods.
Eat Foods in Whole-Food Form
Whenever Possible
I consider a whole food anything that comes
directly from the earth that still contains all
of its edible parts. A peeled orange is a whole
food. A nut removed from its shell is a whole
food. A deboned salmon fillet is a whole food.
If you focus on filling your plate with whole
foods whenever possible, you’re automatically
starting off on the right foot.
Protein, Fat & Fiber
Whenever I’m putting together a meal or
snack, I focus on the trifecta of fat, fiber, and
protein. High-quality fat
