The Paleo way of eating may look a lot different from what is considered normal but the health benefits are many. Eating a variety of real and whole foods provides the body with all of the nutrients it needs to keep running like a well-oiled machine. As this eating trend grows home cooks are looking for new and exciting recipes to try.
In the new book, THE PALEO FOODIE COOKBOOK [Page Street Publishing, March 2014, $28.00 US], well-known Paleo foodie, blogger and author, Arsy Vartanian, and co-author, Amy Kubal, RD, serve up 120 gourmet Paleo recipes that will satisfy any craving. Arsy, creator of the popular blog Rubies & Radishes, assembles an impressive array of recipes from dishes with modern twists on traditional fare to culturally inspired meals based on the ethnic influences of her Persian background as well as her culinary curiosity. THE PALEO FOODIE COOKBOOK has a primer on everything you need to know, from foods to avoid, to pantry essentials, as well as cooking tips and tricks for the Paleo foodie.
Keep reading for the PALEO recipe for Khoresht Lubia Sabz (Persian Green Bean Stew)
Unlike most Persian dishes, Khoresht Lubia Sabz is actually fairly simple to make. The traditional stew calls
for diced tomatoes this one is improvised with sun-dried tomatoes.
INGREDIENTS
2 tbsp/30 g ghee
1 cup/150 g onion, diced
3 garlic cloves, minced
¼ tsp turmeric
1 lb/454 g stew meat, cut into 1-inch/2-cm cubes
½ tsp sea salt
¼ tsp pepper
2 tbsp/30 ml tomato paste
¼ cup/40 g sun-dried tomatoes, packed in olive oil, chopped
2 cups/470 ml Beef Broth
1 lb/455 g green beans, stems removed and cut into 1 ½ inch/3.8 cm pieces
2 tbsp/30 ml fresh lemon juice
COOKING INSTRUCTIONS
Heat a skillet with a lid over medium-high heat. Add the ghee. Add the onions and cook until translucent, about 10 minutes. Add the garlic and turmeric and mix well. Season the meat with salt and pepper. Add to the skillet and brown on all sides. Add the tomato paste and sun-dried tomatoes, and mix well. Add the broth, cover and simmer on low for 1 hour. Add green beans and lemon juice and simmer for an additional 30 minutes uncovered, until green beans are soft but not soggy.
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