If you would
prefer a printed softbound version of When Vegans (Almost) Rule the World,
you can pick one up for just $11.99 at Amazon. Kindle eBook coming soon!
either softbound or Kindle/Nook/etc. eBook at Amazon
Paleo Vegan by Ellen Jaffe Jones
You’d have to be living under a rock (or maybe without the internet,
which is kind of the same thing) to have avoided this term for the past
few years. Paleo refers to a diet that shuns processed foods and
emphasizes animal-based protein in the form of copious amounts of meat.
Enthusiasts assert that a paleo diet increases athletic performance,
assists with weight loss, and is the way our cave-dwelling ancestors
lived. (They also shun grains, legumes, and potatoes, saying they are
more recent agricultural developments and difficult for some to
digest.) Today, there are books, magazines, websites, comedians (I made
that one up) (I think) and more dedicated to promoting the paleo diet,
and it’s very hard to avoid hearing about it in fitness communities,
especially popular among CrossFit devotees. As someone who stared in
disbelief at the junky Atkins craze of the 1990s, it was distressing
when paleo started its ascent, but I’ve since learned that the
high-protein, low-carbohydrate diet as a curative is nothing new: they
have been around since at least the early 19th century in different
permutations, each heralded as the natural diet.
Cutting through all that baggage, though, comes an innovative new book
that brings to the forefront the best of the paleo approach - and there
is something positive there - leaves behind the animal products, and
puts a vegan spin on it all. Paleo Vegan: Plant-Based Primal Recipes
by athlete, journalist, author and all-around powerhouse Ellen Jaffe
Jones and with recipes by Alan Roettinger posits that rather than being
opposites on the dietary spectrum, vegans and paleos have a fruitful
middle area where we have common ground. As paleos avoid processed
foods, and health-minded vegans do as well, the crossover foods include
nuts and seeds, fruits, colorful plants (as opposed to white potatoes)
and healthy fats. As anyone who has been vegan for a while knows, there
are plenty of whole food, animal-free sources of protein are readily
available in everything from lentils to kale. For those who still want
their occasional grains and legumes, Jaffe’s relaxed approach allows
for “cheating,” a common practice among paleos, of 15 - 20 percent of
plant foods on the forbidden list. As Jones outlines it, her
paleo-vegan diet is not dogmatic: it is a way to feeling our best,
eating whole, unprocessed, fresh foods, and with the recipes provided
by Roettinger, it all manages to be wholesome, colorful, and delicious.
This is not about sacrifice or restriction.
A well-organized book with great art direction, succinct information
(including lots of helpful charts) written with Jones’ breezy,
confident tone and lots of flavor-focused recipes, Paleo-Vegan
covers everything from breakfast (like Chia Cereal) through dessert
(like the Ginger-Chocolate Tart in a Raw Crust) and all points in
between. Informative, with great rebuttals against the tired tropes
that vegans cannot perform well as athletes and that we rely on too
many “fake” foods, Jones and Roettinger have created a cookbook for
anyone looking to eat more whole, unprocessed foods, whether the reader
is vegan or not.
I highly recommend Paleo Vegan. Thank you to the Book Publishing Company for permission to reprint the following recipe.
Dandelion Salad with Beets
Dandelion greens are among the most healthful foods in existence. Like all bitter greens, they
act as a powerful blood purifier. When combined with beets as they are here, dandelion greens
also help detoxify the liver. In addition, this combo is easy on the palate because the greens’
bitter edge is tamed by the beets’ sweetness. Brazil nuts bring
protein, selenium, and a satisfying crunch to the mix. Health and
1 large bunch very fresh dandelion greens (about 6 cups cut leaves)
2 cups grated beets
½ cup grated carrot
½ cup thinly sliced red onion
½ cup thinly sliced celery heart, including leaves
1/3 cup freshly squeezed tangerine juice
2 tablespoons white balsamic or champagne vinegar
2 teaspoons Dijon mustard
¼ teaspoon sea salt
¼ teaspoon freshly ground mixed peppercorns (black, white, green, and pink) or black only
¼ cup walnut oil or extra-virgin olive oil
½ cup Brazil nuts, cut into 4 pieces each
the dandelion greens in a bunch, hold them by the stems and rinse well
under cold running water to remove any grit. Remove any decayed bits,
then lay the bunch on a cutting board and cut the leaves and tender
stems crosswise at 1-inch intervals. Put in a salad spinner and spin
dry, or blot dry with a clean dish towel.
Put the greens in a large bowl and add the beets, carrot, onion,and celery. Toss until well combined.
Put the tangerine juice, vinegar, mustard, salt, and pepper in a medium
bowl and whisk until well combined. Add the oil in a thin stream,
whisking constantly until emulsified. Pour over the salad and toss
Divide the salad among four plates. Top with the Brazil nuts and serve at once.
2013, 2014, Vegan Street