What I love about the ever-growing Paleo community is the amount different talents there are and that each and every person brings something different to the table. Russ Crandall, the man behind the blog The Domestic Man, has released a work of art – The Ancestral Table. What this book does is show you not only some of the most beautiful food photos ever but also takes your on journey back in time to dinner tables-past. I believe that the Paleo diet movement isn’t a fad diet or a scheme by any means – the truth is, it’s a way to eat like we used to. Think about it: Before the advent of all these processed foods, you had to make things from scratch or buy them from the local farmer’s market. Maybe even trade your homemade butter for someone’s eggs.
In The Ancestral Table, Russ showcases this is a gorgeous way. The photos are so freakin’ good. Seriously. That’s what you’ll think on your first few flips through the book’s pages. There’s cuisines from all over the world, classic recipes with a twist to comply within the Paleo lifestyle. And, Russ uses starches in this book. I’m not talking about sweet potatoes and plantains, I’m talking white rice and white potatoes. I think if you can tolerate “safe starches” then enjoy. I personally love me some white rice with grass-fed butter. SO GOOD. Russ himself has seen vast health improvements with Paleo. At the age of 24, Russ suffered a stroke. Over the course of his 20s he suffered from other health-related issues, including a rare autoimmune condition. Not keen on the idea of taking multiple medications for the rest of his life, Russ decided to try a change in diet. That’s when Paleo came in & Russ has since elevated many of his symptoms. Score one for the power of proper nutrition!!
Now, I wanted to share one of Russ’s fantastic recipes with you and it was so hard to choose THE one that I think you all will love. I’ve been posting so many dessert recipes lately I figure you all needed a break. So, without further ado, I present SALISBURY STEAK! Talk about a classic meal! The Ancestral Table is in stores now – order your copy today!
- Preheat the oven to 350°F. Combine the ground beef, egg, almond meal, salt, mustard, onion powder, baking soda, cream of tartar, and 1/2 tsp. of the pepper in a mixing bowl. Mix with your hands until everything is well combined; be careful not to overmix.
- Form the meat into 4 steak-shaped patties and place on a baking sheet. Bake until browned, about 18 minutes, then broil for 2 minutes to create a crust.
- While the steaks are cooking, combine the broth, mushrooms, and the remaining 1/2 tsp. pepper in a small saucepan. Bring to a simmer on medium heat, then reduce the heat to medium-low and simmer until the mushrooms shrink and soften, about 15 minutes. Stir in the cream or coconut milk and reduce the heat to low. In a separate dish, mix together the starch and cold water to create a slurry. Stir the starch slurry into the broth and simmer until thickened, about 3 minutes. Add salt and pepper to taste, then plate the steaks and pour the gravy on top.
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