With how many books come out on a regular basis, it’s hard to keep track and really know what is going to be a great, helpful book for your household. But if you look back to years and years ago, before all these paleo cookbooks were available, before paleo blogs were really a thing, you’ll find Diane Sanflippo’s Practical Paleo (1st edition). This book came out in 2012 and was truly one of the best and most influential cookbooks on the market. Because it wasn’t just a cookbook. It was the first book that dialed into health concerns, where these issues stem from, ways to overcome them and then created a meal plan based on that disease or health issue. So if you have MS or Fibromyalgia or Rheumatoid Arthritis or Adrenal Fatigue – whatever it is, she explains those health concerns, lets you know what to add in, what to remove, and the best foods to be eating, including a meal plan guide!
Diane’s first addition was a New York Times Bestseller and has sold over half a million copies. How freaking insane is that?! It’s been published in other languages and has really become a go-to when it comes to understanding the big picture of health then dialing into the little details to help you overcome your own health concerns. Whenever I go into ANY bookstore, even the small bookstores in airports, I always find her book. And when people come to me asking how to combat their health issue, I lead them to Diane because her knowledge is so expansive. She was even one of the first blogs I turned to when I was starting my own paleo journey!
Four years after her 1st edition of Practical Paleo, Diane decided to create a 2nd edition to expand on more of the concepts in her book to make implementing paleo easier and more helpful for more people out there. Her first book has plenty of information and recipes in it so I have no idea how she expanded so much, but she did it! Here’s a quick peek at what she has added!
- 40 new recipes to her easy yet delicious recipe index of over 150 recipes, including updates to many recipes based off reader’s feedback from the 1st edition.
- 3 new meal plans for a total of 14.
- Step-by-step guide of how to start with paleo and what the best route for you is, whether that be all in or gradually.
- Tips to implementing paleo into REAL LIFE such as at holiday parties, talking to friends and family about it, and even getting kids involved in the kitchen.
- And she even covers some new topics like how stress affects the body or how low carb isn’t always the best route for your body and needs.
If you’ve never met Diane in person, you probably can already tell by this book that her brain works in ways I can only imagine. She’s so incredibly intelligent and she works so effing hard to figure out how the body reacts and how it changes. Knowledge in the world of paleo is only increasing and expanding and she wants to make sure you are up to date with everything that is going on with your body and your world. Her book is truly amazing and should be in everyone’s kitchen who is either searching for health or has already found it. This book is knowledge, it’s freedom, and it’s open door to a healthier and happier life. Whether you want to gain control of your health and understand what’s happening deep down or you just want a really, really delicious recipe, Diane has your back. To check out a preview of the book and to see all the amazing reviews that people who have left, click here! You are going to LOVE this book! And until you grab it, try this easy yet extremely delicious recipe for hummus, without using chickpeas! It’s so bomb!
- 4 cups cauliflower florets, steamed
- ¼ cup + 1 tablespoon extra-virgin olive oil
- 2 tablespoons tahini (sesame paste), raw or roasted
- Grated zest and juice of 1 lemon (reserve zest for garnish)
- Pinch of ground cumin
- Sea salt and black pepper to taste
- Pinch of paprika, for garnish (optional)
- Sliced vegetables of choice, for serving
- Olives of choice, for serving
- In a food processor (I used a high speed blender), combine the cauliflower, ¼ cup of the olive oil, tahini, lemon juice, and cumin and process until smooth. Add salt and pepper to taste, along with more tahini or olive oil if you like.
- Scoop the hummus into a serving dish and garnish with the reserved lemon zest, remain- ing tablespoon of olive oil, and paprika (if using).
- Serve with sliced vegetables and olives.
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