i have been looking forward to reading this recipe & guidebook since it came out. i have been following the blog of the writers of this book, paleo parents, for sometime now. their journey through rearing their children the paleo way has been fun and interesting to watch, especially after we found out that we were expecting our own little cave-person soon enough. i have been reviewing in my mind my future conversations with caregivers and babysitters about why they can’t give our kids conventional snack foods, grains, or gluten. i imagine these explanations, so complicated, might become numerous and exhausting.
including the special chapter “a children’s story” will be a fun way to explain to children, and maybe even adults, what special diets, personal food choices, and dietary restrictions are all about, and why it important to respect our bodies. in my own experience, it can be difficult to explain to anyone, and i have caught a lot of “picky eater” or “tree hugger” flack for my restrictions and choices. this chapter, and the recipes in the book for that matter, remind kids and adults of all of the fun, tasty foods that they can eat on a paleo diet.
another amazing feature in this book is that every recipe includes steps on how kids can help in the preparation of the food. using their own tiny hands to form lamb around skewers for kebabs, adding sauces and veggies to a wok.. these are the ways we keep our kids interested and involved in their own responsible food choices.
i hope you buy a copy of eat like a dinosaur for a hundred recipes just as great as the one below. -graham cookies, teriyaki beef jerky, pulled pork, coconut cream pie, honey nut ice cream.. you will not starve as a caveman, i promise. click HERE get to eat like a dinosaur on amazon.
i wanted to choose a recipe out of this book to make and review, because i believe that people like to see how a recipe works before they buy a cook book, and also that they can relate to the ingredients used. so i chose something i miss most in my primal eating: granola.
this recipe was super easy to execute, and super easy to wolf down. it was hard to resist eating it by the hot handful as it came out of the oven, but somehow i managed to wait until the morning after i baked it. i ate it the old-fashioned way, the way that i miss most: with cold, drippy milk, and sliced up bananas. i chose not to include a dried fruit in this recipe because i can’t seem to find any unsweetened/unsulphured fruits at the store lately. other than that, i made no alterations. the coconut in this recipe is what i like most. what a delicious stand-in for oats. it really comes off as oats when you are eating it, but less… cardboardy. i love adding this grain-free granola to my unsweetened applesauce, my lunchtime yogurt, and eating it out of the bag for a snackie. what a yummy recipe.
thanks again to matt and stacy for working so hard on such a charming and useful book. i can’t wait for the pages to get all worn, to have little fingerprints marking up the pages!
1 1/2 cups sliced almonds
1 1/2 cups coconut flakes, chopped
1 cup walnuts, chopped or pureed into a meal
1 cup macadamia nuts, chopped or pureed into a meal
1 cup dried cranberries
1/2 cup fresh medjool dates, chopped to size of cranberries
1/2 cup coconut oil, melted
1/3 cup honey
2 tsp cinnamon
*note: i chose to use a meat tenderizer to beat the crap out of the macadamia nuts in a large ziplock bag, since my food processor is in heaven right now. it worked really well.
combine almonds, coconut flakes, nuts, and fruit in a bowl.
whisk together oil, honey, and cinnamon.
pour oil-honey mixture over nuts and fruit, then mix.
spread onto a well-greased baking sheet.
bake for one hour at 275 f, stirring every 15 minutes to prevent burning.
store in airtight container at room temp for up to several months.
eat this yummy, crunchy, kinda sweet cereal up with super cold coconut milk, sliced bananas, and a hot cup of coffee (if you’re a grown-up). half a cup serving kept me full until lunchtime. -try that, oats!