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what is your favorite paleo adapted recipe from around the world or your moms best recipe adapted to paleo?

Answered on August 19, 2014
Created April 07, 2012 at 2:24 PM

I would call myself a foodie and before paleo loved to eat at authentic "ethnic" restaurants from around the world. I love to try new things and enjoy traveling. I came from a vegetarian background before paleo and am new to cooking meat, but love to cook. I tried to make an authentic pho broth recently but it was a pho king disaster. I know many cultures around the world use organ meats in cooking and I am trying to incorporate them more into my diet. Please post your favorite recipes from your culture or ones you have found taste really great. They dont have to be paleo, I can work on adapting them to paleo. I preffer to cook at home because I will only eat grass fed organic etc, and you cant get that from most authentic restaurants. I am looking for really authentic recipes from any culture around the world. I am lucky here in california to have access to great food, but it isnt quite paleo:(

1096aa84d006fe967128ffbd37e8070e

(1002)

on April 07, 2012
at 03:34 PM

plus one for "pho king disaster"

A1a0baccef58499acf9ceb3c874997f2

(675)

on April 07, 2012
at 02:59 PM

Jewish, Eastern European style here... This winter I attempted matzoh ball soup with almond meal and a tiny bit of potato starch instead of matzoh (which is wheat). Very yummy. Same old whole-chicken-boiled-for-eight-hours thing before that with carrots, celery, parsley, sage, pepper, etc. The balls were a little heavy, but actually a lot more satisfying than usual.

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3 Answers

2
C116f7e54620c6003b67cd4450a298cd

on April 07, 2012
at 03:06 PM

Menudo! substitute the hominy with small cut up bits of cauliflower. The consistency is remarkably similar once the cauliflower softens (or not). I used to think there wasn't a lot of protein in tripe, but I just googled it and it appears to be about 21grams per cup. Interesting, huh? I may be making some for tomorrow morning's "pre Easter" meal.

Of course if you MUST, the hominy might not be that big of a deal to you. I'm sure it's hard to find any that isn't GMO though. :)

1
1096aa84d006fe967128ffbd37e8070e

(1002)

on April 07, 2012
at 03:35 PM

The Chocolate Chili from the cookbook "Well Fed" (Joulwan) is awesome. Great as leftovers. I don't want to post it, as she just came out with this great new paleo cookbook.

0
4ccf5d9bba64e54fc95802fe8ae33c47

(900)

on April 07, 2012
at 03:40 PM

I'm from Northern Germany and so maybe one of the few people who has to limit their liver intake (instead of running away from it) or it gets way too much over the years. So every Monday I eat fried beef liver with mashed potatoes and apple sauce. Might not sound very exotic ethnic but very authentic for the region. We eat lots of seafood and meat (usually pork and game) with potatoes and apples, we cook sweet-sour (with sugar and vinegar), lots of organ meats (sausage, blood wurst), and before Columbus brought the potato to Europe it was different tubers and roots, we still eat those, and lots of different cabbages. As a kid I also ate (pork)liver and kidneys raw with salt, a few pieces before dinner preparation. I couldn't do that anymore.

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