Paleo Granola Recipe

The first time I heard about the paleo diet, the concept sounded so outlandish (eating like a caveman? but why?) that I brushed it aside as yet another weirdly punishing fad.

But then I came across more mentions, from sources I trust, and I read some decidedly un-faddish discussions on the excessive amount of carbohydrates — from grains and sugar, mostly — the typical Western diet includes, and how it impacts our health.

If you’re late to the paleo party, here’s the gist of it. According to paleo theory, our digestive system, which has been evolving for 2 million years, hasn’t had time to adapt to the radical changes in our diet since humans invented agriculture some 10,000 years ago (marking the dawn of the neolithic era), much less those that occurred at madding speed over the past three generations.

This realization led me to create this easy formula for paleo granola, an astonishingly tasty and satisfying option when I want to start my day grain-free.

For optimal health, and usually motivated by some health concern or other, paleo eaters decide to focus on whole, unprocessed, seasonal foods in the spirit of those that would have been available to the paleolithic man, who foraged, hunted, and fished.

This means opting mostly for fruits and vegetables, nuts and seeds, pastured meats and sustainable seafood — a much more reasonable proposition than the caveman image might suggest at first glance. (As Michelle Tam conveys in her well-crafted Nom Nom Paleo cookbook and Paleo 101 section on her website, the caveman should be seen as a mascot of sorts — not a model for historical reenactment.)

Since I’m neither a doctor nor a nutritionist, my take on this is quite pragmatic: I examined my own way of eating, and although processed foods and empty calories aren’t a concern, I recognized that I have a natural inclination to consume a fair amount of starches — from wheat especially.

And when I tweaked the way I compose my meals to eat less of them, or even none at all, the effect on my energy levels and how I felt generally was very convincing. My purpose is not to go paleo, but to acknowledge that I do better if starches — even the so-called good, whole-grain kind — don’t factor into my every meal.

This realization led me to create this easy formula for paleo granola, an astonishingly tasty and satisfying option when I want to start my day grain-free. I eat it with diced up fruit and berries, and homemade yogurt from raw cow’s or goat’s milk I get at the organic store. Dairy yogurt isn’t actually paleOK, so if you’re following the rules to the letter you can use coconut milk, or better yet, coconut yogurt, which I totally want to try making.

Whether they would have had granola on the menu in the Lascaux caves is up for debate, but it suits me beautifully.

Join the conversation!

What’s your take on the paleo eating style, and how it reportedly helps with so many chronic ailments? Have you ever felt the need to lower your carb intake, and experimented with that change?

Paleo Granola

Paleo Granola Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes about 800 grams (1 3/4 pounds), or 20 servings.

Paleo Granola Recipe

Ingredients

  • 500 grams (1 pound 2 ounces) mixed nuts and seeds (here I used skin-on almonds and cashews; you can also use hazelnuts, walnuts, pecans, pumpkin seeds, sesame seeds, sunflower seeds...)
  • 50 grams (1 cup) unsweetened coconut chips
  • 50 grams (1/2 cup) unsweetened grated coconut
  • 40 grams (1/3 cup) cacao nibs (optional)
  • 100 grams (1/3 cup) honey
  • 60 grams (1/3 cup) extra virgin coconut oil
  • 1 teaspoon ground cake spices (I use the French quatre-épices mix that includes cinnamon, nutmeg, cloves, and black pepper)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • zest of an organic lemon, finely grated (optional)

Instructions

  1. Preheat the oven to 160°C (320°F) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Put the nuts in the bowl of a food processor or blender, and process in short pulses until roughly chopped, stirring every few pulses for even chopping. The goal is to have a mix of bigger bits and smaller bits. Pour into a large mixing bowl.
  3. Paleo Granola
  4. Add the rest of the ingredients, and stir vigorously until well combined. Pay particular attention to the honey and coconut oil: they will tend to remain as individual wads, and you'll need to coax them into mingling with the other ingredients.
  5. Paleo Granola
  6. Pour out onto the prepared baking sheet and spread out evenly.
  7. Paleo Granola
  8. Bake for 25 to 30 minutes, stirring thoroughly every 10 minutes, until golden brown.
  9. Let the granola cool completely on the sheet -- it will crisp up as it cools -- then transfer to an airtight container. It will keep for 3 weeks at cool room temperature, or a couple of months in the refrigerator.
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Paleo Granola

  • http://girlnamedallyn.wordpress.com/ Allyn

    I just realized that our homemade granola (http://girlnamedallyn.wordpress.com/2014/05/27/the-best-nut-free-granola/) is Paleo too. Now I’m thinking coconut chips need to be added as well. Looks so good!

    • TurboCricket

      Your recipe calls for oats, which strict Paleo followers say are a no-go. Looks like a tasty granola though!

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      As TurboCricket pointed out, oats are a grain, so they can’t be included in a paleo granola. Since you mentioned nuts are a problem at your house, the recipe I offered wouldn’t work as you do need some nuts for bulk. But adding coconut chips to your recipe would be a great idea!

  • http://philosophyandcake.blogspot.com BabyJune

    That looks delicious! Love how it is paleo, sounds like a great way to change up one’s breakfast routine! :)

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Let me know if you get a chance to try it!

  • Annabel Smyth

    I don’t think it’s actually possible to eat like a stone age person, since our food – even berries and nuts – is very different to what they would have known. Good thing too, really – they didn’t exactly have a long lifespan, and it was either feast or famine. Usually famine.

    Having said that, we can all benefit from less processed food in our diet, and arguably less meat. And delicious food is delicious food, whatever the source!

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Absolutely! I think it has more to do with the families of ingredients than the exact ingredients themselves. And indeed, I would not want to go back to the Stone Age myself, I like chocolate too much. ;)

  • eatsleepmake

    I’ve also read a little about the paleo diet and dismissed it as ridiculous, but I am interested in digging a little deeper because I do agree that overall we eat far too many carbs. Could you give the references to discussions you mentioned reading that helped convince you? That would be great, and thanks for the recipe.

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      I haven’t kept a list unfortunately — just explored and read and formed my opinion as I went along — but you should find interesting material on and through the Whole30 site and the Nom Nom Paleo blog, for instance.

    • Viola Toniolo

      Though Paleo is being portrayed as yet another fad diet by the media (and has plenty of shallow, hard-to-take-seriously proponents behind it), the science behind it is pretty solid, and there are several people who have done a good job at explaining it. If you want to learn more, check out Chris Kresser (his new book uses the Paleo template as a starting point to figure out the diet that works best for you), Stephan Guyenet, Sarah Ballantyne, Paul and Shou-Ching Jaminet, and Terry Wahls.

      The Paleo diet is first and foremost a healing diet, and it has helped scores of chronically ill people improve their health. It gives our damaged digestive systems a break, seeks to remove food toxins from our diets, and addresses sensitivities to foods that may be perfectly healthy for most but can be damaging to the health of someone who, for example, has a damaged gut. It’s also the autoimmune diet par excellence. Terry Wahls was able to eliminate her symptoms of progressive MS by following a strict, very low carb Paleo diet. Sarah Ballantyne lost many pounds and reduced her autoimmunity to something barely perceptible using a (non low-carb) Paleo diet. I was able to reverse my early Hashimoto’s thyroiditis by completely eliminating grains from my diet. Many people return to eating a more varied diet afer being Paleo for a while, but some (especially those with advanced autoimmunity) can’t or else their symptoms return.

      Note that Paleo is not necessarily low-carb or low-starch (though some people claim it to be) – it does eliminate hard-to-digest starches from grains and legumes, but includes plenty of starchy roots and white rice. Dairy is a gray area, but plenty of Paleo proponents consume butter, ghee, and fermented dairy. The idea is that it mostly depends on your body. Our ability to digest dairy evolved in the last 10,000 years, so some people can handle dairy very well but others don’t. Our ability to tolerate grains follows a similar path. But starchy roots, whole vegetables, and meats from every part of the animal have been in our diets for millions of years and are unlikely to contribute to chronic health problems. Even legumes are a gray area, with some people who feel vastly better after they eliminate them completely and others (myself included) who can only tolerate beans that have been soaked for 24 hours and then slow cooked.

      Anyway, it saddens me that a diet that has improved the life and health of so many is so misunderstood, misrepresented, ridiculed, and vilified by the general public. I have personally witnessed so many people get better using this dietary approach.

      • eatsleepmake

        Thank you for your comments. I think simply the fact that I use flour and water to make glue with the kids for papier mache is enough to make me consider that perhaps eating flour is not the best option for our bodies. I live in Italy, so I don’t have to deal with the Frankenstein way of dealing with food that is normal in the US, but we do have a LOT of flour on the table in this country. The good thing is that vegetables are actually as much a part of the diet as pasta, even though when people think of Italy that is generally what comes to mind. My main problem with the paleo diet is the meat consumption. I have chosen to reduce my meat intake because of the environmental impact of meat production. The United Nations and other agencies have recommended a shift towards a vegan diet to combat the effects of greenhouse gas emissions and climate change. Of course raising livestock is not the only source of environmental damage, but while I can’t single-handedly change big corporations malpractices I can make personal small actions, like reducing consumption on all fronts.
        So when I first read about the paleo diet there were aspects that appealed to me, but on the whole it didn’t seem like something that I could do without wanting to increase my meat intake. On that note, Clotilde, this is why I really appreciate your book ‘The French Market’ because I like French food, but generally don’t cook it because it is too meat and dairy heavy. I have made a lot of the recipes from this book, and they are always a winner!
        I am not a vegetarian, but I would say a conscious omnivore, I care about sourcing local and sustainable food, and making healthy choices. I am going to try going gluten free, and see how this works, but perhaps keeping rice and lentils, chickpeas and so on.

        • Viola Toniolo

          Most people in the scientific Paleo world similarly identify as conscious omnivores and probably eat much less meat than your average omnivore. Again, Paleo is constantly being misrepresented by the media (and by some of its uneducated proponents) as being a meat-based diet, but it is far from it. Though animal protein plays a significant role in Paleo, vegetables play a much bigger one (Dr. Terry Wahls recommends eating 9 cups of vegetables per day, of every color, for mitochondrial health). The focus of Paleo is not on eating lots of meat but on reducing foods that can be pro-inflammatory, like grains, polyunsaturated vegetable oils, and refined and processed foods, and making sure that everything that is on your plate is as nutrient dense and ethically sourced as it can be.

          Another big difference between Paleo and regular meat eating is the focus on eating the whole animal, not just the muscle meat that our meat-centric culture prizes so much. The parts of the animal that we most often discard, the bones and organ meats, are exactly the ones that are most nutrient-dense and can lead to greater satiety when consumed. (When I include liver and bone broth in my weekly diet I have much less desire for regular meat than I do otherwise.)

          I’m Italian (grew up there) and was raised on wheat (and vegetables – you are right about that). Giving up gluten was one of the hardest things I have ever done, but it has probably contributed to the improvement of my health and the diversification of my cuisine more than any other dietary “choice” (it wasn’t really a choice, had to do it for health reasons) I have even made. I think it’s worth a try, even in Italy! Actually Italy makes the best gluten free (buckwheat) pasta I have ever had – not surprising I guess. Italians know how make good pasta out of anything.

          • http://chocolateandzucchini.com/ Clotilde Dusoulier

            Love how you put this — crystal-clear!

        • http://chocolateandzucchini.com/ Clotilde Dusoulier

          As Viola pointed out, I think it’s possible to create a paleo-like diet without gorging on meat and bacon. Additionally, paleo sources always specify that whatever meat and fish is consumed should be from a sustainable source.

          I certainly don’t plan to up my meat/fish consumption either — that would be going backwards! — but rather to fill up on vegetables rather than grains, and make sure there is plenty of fat in my diet.

          My experience has been that after an initial phase of missing grains because I’d always relied on them to fill me up, I found that eating a greater variety of vegetables in the same meal has the same, if not more, staying power. Have you felt that too?

      • http://chocolateandzucchini.com/ Clotilde Dusoulier

        Thanks for sharing all this, Viola, this reads like a great intro to what the paleo diet is, and your list of references will no doubt be helpful to many.

        I understand that regular potatoes (not sweet) and rice aren’t usually included in the paleo diet, though. Do your sources say otherwise?

        • Viola Toniolo

          The subject of “safe starches” is hotly contested in the Paleosphere. Two of my favorite Paleo writers, Chris Kresser and Paul Jaminet, favor the use of safe starches and explain why in their excellent books. I think it mostly boils down to what works for you – many people fail to thrive on a low-carb Paleo diet until they reintroduce rice and potatoes. Even Mark Sisson has done a 180 on the much maligned potato. Chris Kresser even goes on a limb to claim that legumes *are* Paleo! which elicited scandalized gasps from the entrenched Paleo elites. The whole premise of Kresser’s book is that Paleo is just a starting point, a safe place without all the noise of diet-induced inflammation, than can then be used to figure out ones’ optimal diet, which may or may not include gray area foods like legumes, dairy, pseudo grains, and potatoes.

          • http://chocolateandzucchini.com/ Clotilde Dusoulier

            Thanks Viola, that’s very interesting, and I like that you stress the idea that it’s up to each individual to figure out the formula that works for him/her.

  • Jeanne Horak

    Hey – look at you and your snazzy makeover! I was just writing about you and how we were among the first food bloggers, and some of the few surviving early adopters :) Love granola but it is something I don’t make nearly often enough…

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Lovely to hear from you Jeanne! I hope you’re doing well.

  • http://kitchenhealssoul.com/ Janice (@Kitchen Heals Soul)

    I kinda think it’s a fad. I mean, now butter is on the cover of TIME magazine because researchers showed it’s actually not bad for you. Seems like every food/food group we eat ends up under the microscope at some point, showing and then not showing that it’s the problem with our diets. But I guess these waves also motivate us to change the way we eat, and they also bring us to examine/question what we are eating, which is definitely a good thing!

    Either way, I want to eat this granola ;)

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      I know what you mean — it can be so frustrating to see nutritional trends and rules and absolute no-no’s come and go. Who can keep track?

      It feels like the best thing we can do is become experts in our own bodies and our own healths, and try to remain in tune with what seems to work or not for us individually.

      Also, pleasure needs to remain an important part of the equation! I’m reading Dan Barber’s book right now, and he makes a fascinating point about healthy soil => healthy plants => delicious food => healthy humans.

    • https://www.facebook.com/IndianWellsBettas Megan Clark

      Well it is a fad in that it’s becoming popular in the main stream media, but it’s certainly not a fad in that there are no gimmicks, no special products to buy, no man-made menu to follow. The entire premise of paleo/primal is to eat real food – the real stuff grown on farms and in gardens – and in it’s most natural form. Eat whole nutrient dense foods, avoid foods that cause inflammatory reactions (the grains and legumes, dairy for some) and then just eat when you’re hungry, stop when you’re full,

      Mother nature knows what she’s doing. The world maintains a beautiful balance until we start messing with it. Our bodies are much the same – they are made in such a way that they are very efficient at maintaining health and repairing damage so long as we give them all the parts they needs via food, and stop flooding them with toxic man-made crap.

      I’m one of those people with a couple of nasty autoimmune diseases who was able to become prescription free and nearly pain free after moving to the primal/paleo way of eating. Our bodies can do amazing things if only we let them, and I suspect most of our health problems are caused by the crap we give our bodies to work with.

      • http://chocolateandzucchini.com/ Clotilde Dusoulier

        It’s awesome to hear you’ve seen such an improvement with your health issues following these principles. So many testimonials along the same line as yours, it feels like it would be worth a try for many people with chronic health problems.

        As for gimmicks and special products to buy, my hunch is that it’s only a matter of time before the market is flooded with paleo-friendly ready-made foods — just like what happened with gluten-free processed junk — but I don’t think that can be helped.

    • Viola Toniolo

      Paleo is not a strict template but rather a starting point for figuring out what “diet” is best for you – what foods make you feel energized and which ones don’t, or which ones make you feel downright sick. It’s a healing diet, not a fad, though the media continuously misrepresents it.

      • http://chocolateandzucchini.com/ Clotilde Dusoulier

        I agree it’s all about figuring out what works and what doesn’t — nobody knows your body and your body’s history as well as you do, so in the end you’re in the best position (not your doctor, not the fitness magazines you read) to find out.

  • Dina

    Hey Clotilde, I’ve been Paleo/Primal for over a year now & feel great! Thank you for the awesome granola recipe! I have one that uses pumpkin puree so it makes it all autumnal so I will try this one too! I think when I make it, it will never end up being granola breakfast, it will be eaten out of the jar as a snack! LOL
    As for the Paleo experience: I find strict paleo is too insane for me. I did switch from regular milk to almond milk & I am fine with that. I’ve stopped eating cheese in order to slim down (& besides where I am, I need to pay such extortionate prices for good cheese, so why waste money on plastic) but I am not and will not give up yoghurt. Ever. Also, I love fruit beyond any means imaginable, so therefore Primal seems to work for me.

    But I can tell you one thing that I noticed and this is why I am BENT on sticking to Paleo/Primal (I have absolutely no problem processing wheat, gluten, etc etc, so this is a choice & it’s not because it’s a fad): I used to have such hunger pangs when I’d get hungry when I ate everything without any dietary restrictions. To the point of my stomach not just growling, but turning in on itself & me being in pain. Being Paleo/Primal I get hungry less, less often, and NO PAIN. If I am hungry, I know I am hungry & I try to even avoid that to eat my timely snacks & nutritional food that keeps me going longer. But I am absolutely amazed to have gotten rid of the pain. And what was the pain? Sugar crash. Carbs -> sugar -> low sugar? Sugar crash, body going into overdrive needing MORE sugar, more CARBS now!

    P.S. I stand 1001% behind butter! How I would give my right arm now for some salted butter from Beillevaire :(

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      The paleo diet is pretty close to another one called SCD (Specific Carbohydrates Diet) that recommends eating yogurt to promote intestinal health. It’s not the store-bought kind that’s recommended though, but a 24-hour home-fermented yogurt in which all the lactose has been “eaten up” in the fermentation.

      • Dina

        Interesting. I’ll check it out. I may not go as far as making my own yoghurt, but you never know! Thank you.

        • http://chocolateandzucchini.com/ Clotilde Dusoulier

          It is actually one of the simplest things you can do — whisk a yogurt into some milk, pour into yogurt jars, turn on the yogurt maker — and it can save you a fair amount of money, not to mention the guarantee that you really get all-natural yogurt.

          • Dina

            Well, I don’t have a yoghurt maker :) But I remember my mom doing it without a yoghurt maker. She’ll boil some milk then mix it with a certain amount of our preferred store-bought yoghurt, then put in the containers, (not even sealed mason jars!), wrap it in a blankie, put it in a warm spot & we’ll have yoghurt in a few hours! You are right, I SHOULD try that! :)

          • http://chocolateandzucchini.com/ Clotilde Dusoulier

            I hope you report back when you do!

  • Kristin

    I’ve been looking for a good Paleo granola recipe and to have one from one of my favorite food bloggers is extra exciting!

    I dn’t follow a strict paleo diet but my twin brother does and the improvement in his health has been nothing short of life-changing for him: elimination of allergies and allergy like symptoms as well as a significant increase of energy top the list but there are other benefits as well, including a far more engaged relationship with food and cooking.

    In the wake of success, I decided to try eliminating wheat from my diet and this one thing cured my IBS which had plagued me for over a decade. I’m fairly convinced that modern, hybridized wheat causes a lot if grief for a lot of people. I was someone who baked sourdough bread every week and loved the process and experience of baking. I’ve missed it but there is another way to eat and it can be just as satisfying, more nutritious and in many ways more creative and inventive and I think even if you’re not committing to an exclusive Paleo diet, there’s still a lot to explore and consider.

    Thanks Clothilde!

    • Viola Toniolo

      Kristin, have you ever made Indian dosas and idlis? They are the closest thing to sourdough bread I have ever had. They are made by soaking rice and lentils, then grinding them into a batter, fermenting the batter for 1-3 days, and then cooking them like crepes or pancakes. I make mine thick and fluffy and they are almost bread-like, slightly sour, and delicious.

      • Kristin

        Hi! They’ve been on my ‘Want to Cook’ list for years, along with Sri Lankan hoppers. Will definitely try them in the near future. I have made Injera once or twice which is wonderfully tangy from fermented teff.

        • http://chocolateandzucchini.com/ Clotilde Dusoulier

          Our modern Western diet is sorely lacking in fermented foods, and these all sound like great ideas. Thanks!

      • http://chocolateandzucchini.com/ Clotilde Dusoulier

        That sounds absolutely delicious, Viola. I understand the process as you describe it, but wonder if you have a recipe you like that you could point us to, to get an idea of the ratio of water, etc.?

        • Viola Toniolo

          2 cups white basmati
          1 cup urad dal (best) or red lentils
          1 tsp fenugreek
          2 tbsp poha (flattened rice)
          1 tsp sea salt (non iodized)

          • Amanda Phickle

            Just an FYI, idli are a yeast and bacteria fermentation, with yeast playing the important role of leavening. Most LAB can withstand temperatures of 104 F and up. Most (even wild) yeast can withstand even higher temps, so idli batter getting warm in the food processor isn’t a big problem. I’ve done it in the VItamix before and had it pretty hot when it came out. Still rose like a champ! I make a very spicy green chili achaar to accompany my idli. So tasty!

          • http://chocolateandzucchini.com/ Clotilde Dusoulier

            Good to know, Amanda, thank you!

          • http://chocolateandzucchini.com/ Clotilde Dusoulier

            So intriguing — thank you so much for the recipe!

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      I hear you on the sourdough bread! :/ So good to hear you and your brother have had success with these dietary changes. Modern wheat is definitely a frankenfood, and I’ve been very interested to read about and hear from people like Roland Feuillas, who is growing heritage grains, milling them into flour and baking breads with it.

    • Kristin

      Yes! It’s been a fascinating process to understand how different foods affect my health. For example, I can (and do) eat and bake with spelt flour, which I love, with few to no ill effects. So my IBS was not gluten related. I have also eaten emmer wheat grown on a farm in Washington State that is dedicated to cultivating ancient grains.

      Having said that, I do feel much better when I limit my intake of all grains. I have not eliminated anything but modern wheat, but the overall reduction of grains has given me more energy and a whole new world to explore in the kitchen.

      Interesting side note: my brother visited Europe for the first time in February, mostly Germany and Austria, with a side trip to Verona and a long weekend in Paris. Before he left he decided he did not want to miss out on the German beer and pretzels, and sll the wonderful bread in Paris. He indulged, responsibly, and was thrilled that his body suffered far fewer ill effects and they were greatly reduced in severity. Usually a single 12 oz beer is unthinkable for him.

      • http://chocolateandzucchini.com/ Clotilde Dusoulier

        European wheat varietals are definitely different from those grown in the US — though they certainly aren’t perfect either — but I think there can also be a measure of “vacation magic”. Some people argue that there is a psychological factor to autoimmune diseases and intestinal health — I myself fully believe in a holistic view of health — so in that frame of mind it could make sense to get a slight reprieve on a short-term, once-in-a-lifetime trip. In any case, I’m delighted your brother was able to make the most of his European getaway!

        • Kristin

          I completely agree. Our gut is an emotional center in the body and is strongly influenced by our state of mind. I am a big fan of the radio program On Being and the host Krista Tippett. She recently interviewed Dr. Ellen Langer about her research in mindfulness. I highly recommend a listen as Dr Langer has fascinating evidence of the mind body connection. Thanks again for sparking such a rich, inspiring dialogue Clothilde.

          • http://chocolateandzucchini.com/ Clotilde Dusoulier

            Thank you for the listening recommendation! I’ve downloaded the episode and will be listening with interest.

  • Tara Crabtree

    I am so happy to see this on your blog. I have followed you for a long time, and I know you have always been an advocate of real food. I started in the Paleo direction in the last year, and it has made a tremendous difference for me with energy levels and healing some damage that I think has been done from over-use of certain medications from misdiagnoses. I love to have your take on any kind of grain-free recipe in the future.

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Thank you Tara! I’ve created a “paleo-friendly” tag for recipes that are either paleo-ready or easy to paleoize. You’ll find the whole paleo archive here.

  • http://lateraleating.com/ Gaby Mora

    Thanks to Michelle from Nom Nom Paleo for sharing this recipe… I hadn’t realised you were posting paleo-friendly recipes! Awesome!

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Thank you Gaby! I keep a list of all the paleo-friendly recipes on C&Z.

      • http://lateraleating.com/ Gaby Mora

        Noted and subscribed! :)

  • Yulia Bogdanova

    Just a thought on the paleo diet – I totally agree that too much of starch and wheat (as well as too much of anything probably) is not good for you and it makes total sense to make one’s diet more balanced. The problem though with relying on sustainable meat and fish is that when a lot of people consume it it can hardly be sustainable unfortunately. Here is an example I like from a NY Times piece: “If we raised all the cows in the United States on grass (all 100 million of them), cattle would require (using the figure of 10 acres per cow) almost half the country’s land (and this figure excludes space needed for pastured chicken and pigs). A tract of land just larger than France has been carved out of the Brazilian rain forest and turned over to grazing cattle. http://www.nytimes.com/2012/04/13/opinion/the-myth-of-sustainable-meat.html?_r=0

    • Viola Toniolo

      I just purchased this book: “Meat, a Benign Extravagance,” that discusses this exact topic, but I have yet to read it. My sense it’s that it’s a little more complicated than what the NYT article claims, and that if we all ate meat with the whole animal ethic in mind we would eat a lot less of it overall. And if we cut grains and replace them with vegetables our health and agriculture would improve by several orders of magnitude.

      http://www.amazon.com/gp/product/1603583246/ref=oh_details_o02_s00_i01?ie=UTF8&psc=1

      • Yulia Bogdanova

        Seems like a good book to read on the topic – thank you, will buy and read as well!

        I have tried to be quite rational with my dietary choices – health comes first, then environment and animals (selfish but honest) and I have also found that eating much less of it (once per month or so) has been good for me – I feel and look better.

        My starting points were Michael Pollan’s “In Defence of Food” and this one http://www.amazon.com/Whole-Rethinking-Nutrition-Colin-Campbell/dp/1937856240 and then I adjusted their advice to my taste and health keeping in mind environmental and humane factors. And one surprising side effect that resulted – my bread (once favourite food) consumption even if whole grain has gone down dramatically…

        So probably finding some mid ground with meat and grain would be great!

        • http://chocolateandzucchini.com/ Clotilde Dusoulier

          Thanks for the additional reading recommendations, Yulia!

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      The question of whether sustainability scales or not is an important one indeed, but what’s for sure is that the current model is already proven to be unsustainable, and requires mind-boggling areas of agricultural land to grow the grain that’s used to feed industrially raised cattle.

      In any case, creating a sustainable model for eating meat and fish would most definitely require eating less of it per capita, and also doing a much, much better job of eating the whole animal from those animals we kill.

  • http://kojiberries.blogspot.com Kojiberry

    I am looking forward for your paleo-friendly recipes! Since last year I’ve made more and more paleo food at home, though I am not a 100% paleo eater. My interest with Paleo started when my mom and sister in law were diagnosed with AS arthritis, a genetically-related arthritis that is triggered by starch. Starch disturbs the microbiological equilibrium of people with AS. However, living a paleo lifestyle can be a challenge, and more and more paleo recipes are welcome!!

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      I’m so glad that’s helpful — best of health to your mother and sister-in-law!

  • mehdi aghdaee

    HI Clotilde,

    As a food nerd, but also a scientist I’ve got lots of problems with the paleo diet. This Ted talk by a paleoethnobotanist delves into the matter and explains the problem:

    https://www.youtube.com/watch?v=BMOjVYgYaG8

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Thanks Mehdi, I’ll watch it with interest!

  • Argol

    I love food fads and the people who follow one after another. The real problem is processed foods and monoculture.

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Hear, hear!

  • Azar Attura

    Pastured meat? Should it be wild meat, (for those who eat meat)? Leaner, less fat.

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Certainly wild meat would be right up the paleo eater’s alley. I assume pastured meat is recommended as a more realistic (but still hard to find) option since game isn’t readily available to all.

  • Shivangni

    Most of these ingredients except Ghee instead of coconut oil and dry ginger and gum acacia are pan fried (no baking ovens in indian tradition) are served to new mums for around a week after the birth throughout India in many variations / names. Its quite yummy and is distributed to relatives & friends as a mark of arrival of babies. Otherwise it is consumed only in winters as it is considered heat producing for the body. Maybe we Indians are still living paleolithic lives in some form :)

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Fascinating, thank you for sharing, Shivangni!

  • Valerie

    Hi Clotilde, as a classical European I am not interested in jumping on the paleo bandwagon. I believe that moderation, diversifying our diets and seasonal and whole foods products are the key to healthy eating (and a healthy lifestyle overall) and that everything that’s prescriptive (and paleo is extremely prescriptive). Having said that I am always interested in good recipes. I made your granola yesterday (with olive oil as I had run out of coconut oil) and had it this morning with almond milk, strawberries and bananas and it was UTTERLY DELICIOUS! Thanks so much for this. It’s definitely a keeper!!!

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      I completely agree with you that moderation and variety are the ideal diet guidelines. Unfortunately, it doesn’t work as is for everyone, so some people have to find their own tweaks.

      I’m delighted you enjoy this recipe!

  • http://thebelgianbeet.blogspot.com Leila @ The Belgian Beet

    I find that low-carb gives me so much energy! My calorie bulk comes mostly from eggs-mostly in the mornings and buckwheat (less blood sugar spike and more endurance). I started eating gluten again after discovering gluten-zyme, which helps digesting it, and while I still feel ok with some occasional sandwich I still feel that there is some wheat going on inside, and it is visible too. Anyway, I find paleo foods amazing, thanks for the nice recipee, I’ll give it a try! I already knew your blog and was glad to see it on “Will write for food”, thanks for the insights!

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Thanks for sharing your approach, Leila, and I hope you enjoy this recipe!

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