Against All Grain, by Danielle Walker

ImageAs you can tell by my reviews, I am thrilled by all of the new grain-free cookbooks out there that are using natural, whole foods instead of the lab-created concoctions of the early Atkins phase of the low-carb revolution. This week, the library received a brand-new Paleo-related cookbook that is both gorgeous and inspiring!

Danielle Walker, blogger extraordinaire (http://www.againstallgrain.com/) has assembled 150 or so of her favorite recipes, some from her blog, but most revealed for the first time. Do visit the lovely blog; it makes me long for a webmaster. Danielle has quite a story. She was diagnosed with severe ulcerative colitis in her early twenties, and there are some pictures that illustrate just how ill she really was. Obviously, from her blooming health here on the cover of her book, you can see that she overcame her disease and has learned a great deal about food and nutrition since then.

Now to the recipes—yum! One of my cookbook requirements is a picture for every recipe, and this book has such fabulous pictures that I had to eat my lunch half an hour early when I was perusing it at work! My tummy started rumbling, so I had to start stuffing in romaine leaves and pretending they were Seafood, Chorizo, and Chicken Paella. Danielle includes everything from breakfast to cocktails— Blueberry Waffles to Mango Mule— with an entire chapter devoted to kid-pleasing dishes that will help your little ones to develop a love of wholesome ingredients. I think the Toddler-Approved Vegetable Curry would please me, too!

As a diabetic, I will warn you that Ms. Walker does not have blood sugar problems, so in some of her recipes she uses honey, maple syrup, bananas, dates, orange juice, and other no-nos for those of us whose pancreases will not cooperate. If it won’t change the texture of the recipe (i.e., reducing the amount of liquid), you may be able to substitute stevia or the sweetener of your choice. I have gotten pretty adept at this sort of thing, and even though it may take some experimentation, I can usually adjust the recipe appropriately.

An unforeseen by-product of reading this and Melissa McGee’s book (see review on Satisfying Eats in this blog) is that I have put another item in my Amazon shopping cart, one of my favorite pastimes that I told you about a couple of weeks ago. Ms. Walker shows pictures of what looks amazingly like pasta in these pictures, but what is actually zucchini noodles, created by the Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer, more conveniently known as a Zoodle. Or maybe it’s a Zoodler and the noodles are Zoodles. Anyhow, it can make noodles out of any vegetable and nearly any fruit. If you take a notion, you may buy it for me for Christmas.

ImageI have only had this book for a couple of days, but so far I have tried two recipes. The first one was N’Oatmeal Cookies. With the sort of sweetener substitution for diabetics described above, they were delicious. Spicy and munchy. We sampled them during a South Carolina Gamecocks football game and we won, so they must also be lucky cookies.

ImageSecondly, I made the Currant Scones. Now, I have enjoyed scone recipes in other grain-free cookbooks, most notably the Cranberry Scones in The Joy of Gluten-Free, Sugar-Free Baking, which I have reviewed here, but they are fun, fancy scones. I am actually a bit of a scone snob. I grew up next to an Irish family—by which I do not mean of Irish descent, like my family, but the parents were actually from Ireland—and they had tea every afternoon. Somehow, I managed to show up on time quite often. I learned to make scones from my friend, Eithne, and I still have her handwritten recipe. Unfortunately, I can’t eat regular scones anymore, so I’ve been on the hunt for an authentic-tasting recipe for some time. These did the trick! You may notice that there are no currants. I was fresh out and too lazy to go to the store, and I’d used all of my dried cranberries on the N’Oatmeal Cookies. In any case, this is the taste I was looking for: mildly sweet and a perfect vehicle for apricot jam. Ms. Walker has a recipe for Lemon Curd, too, so I will give that a shot in the future.

One positive result of the Paleo movement and the recent scientific research on wheat and other grains is that people are beginning to understand that this way of eating is not a short-term diet, but rather a complete way of life. Ms. Walker emphasizes this in her book, and even tailors the recipes to fit the diets of people with various chronic conditions, such as ulcerative colitis and other gastrointestinal diseases. Most of the recipes are dairy-free or have alternative ingredients for dairy-free results, and she has symbols on each recipe to denote whether it is egg-free, nut-free, Specific Carbohydrate-compatible, or vegan. But don’t worry: this is not a medical journal. It is a very beautiful and useful cookbook that just happens to make people well while they feast.

I will definitely be buying this one.

Disclaimer: I read a library copy of this book. Opinions are solely my own and do not reflect those of my employer or anyone else.

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3 Comments

Filed under Book Reviews, Diabetes, Food

3 responses to “Against All Grain, by Danielle Walker

  1. SIS

    Love the blog. You talked me into the book! Now, can you send me some scones and cookies?

  2. Eithne Gallagher

    I don,t remember specifically teaching you to make scones, but since you were almost always in our kitchen when I was baking, I’m sure you picked up a few tips for Irish brown bread, brownies, etc. We did have a yummy lemon curd recipe we used to make pretty often…fresh lemon juice, grated lemon peel, eggs, sugar and butter, and it was absolutely delicious on toast! I did make buttermilk biscuits the other day, but it is so hard to find the time to do all these things as much as you’d like to. About two weeks ago I made a new Irish soda bread recipe that had buttermilk and sour cream, and it was quite good. It tasted just like a soda bread recipe that a friend of Mom’s from County Kerry always made. Cheryl…..I always remember your Mom’s divinity at Christmas time and of course her sour cream and chocolate chip nut cake! And I always think of all the Julia Child recipes my mother would make …like beef bourgundy with the red wine!…………..Eithne

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