The Paleo Foodie Cookbook,  Arsy Vartanian

*UPDATE* The Winner of this giveaway is Jamie M. Congratulations Jamie and thanks everyone for entering!

When ‘The Paleo Foodie Cookbook’ by Arsy Vartanian, the amazing blogger behind Rubies & Radishes arrived on my doorstep I was instantly in love. Just from looking at the cover I knew that this cookbook was going to be a winner and after trying out several of the dishes I can safely say it really is. The title of Arsy’s book really resonates with me because I consider myself a foodie too and when you go through this book you can know it’s coming from a true foodie, someone who has a passion for cooking and eating delicious, quality food.

The recipes in The Pale Foodie Cookbook range from simple and quick to make to those that need a little bit more time and attention. The use of seasonal and fresh ingredients along with the use of amazing herbs and spices makes these dishes incredible and full of flavour! Not only are the pages full of delicious recipes but there’s also a foreward from Liz Wolfe, author of ‘Eat The Yolks’, an introduction by Amy Kubal, RD and a whole section on cooking tips and tricks to make your life shopping for food and cooking in the kitchen that much easier.

Honey and Citrus Glazed Parsnips The Paleo Foodie Cookbook

Honey and Citrus Glazed Parsnips, The Paleo Foodie Cookbook

Pepper and Carrot Puree, The Paleo Foodie Cookbook

Pepper and Carrot Purée, The Paleo Foodie Cookbook


As a food/paleo blogger myself, I’ve had the pleasure of being able to connect with Arsy via our blogs and form a friendship with her that way and I can tell you that she sincerely loves what she does and her food shows that. The Paleo Foodie Cookbook is all about bringing out your inner foodie and having fun in the kitchen while you cook up a storm whether it’s just a meal for two, a family dinner or a full blown dinner party. This book will show you that eating paleo doesn’t mean just eating chicken breast, coconut oil and broccoli as Liz Wolfe likes to say, but that eating this way means eating real, fresh ingredients that come together to create magic on the plate and for your tastebuds!

Slow-Cooked Macadamia Rosemary Salmon, The Paleo Foodie

Slow-Cooked Macadamia Rosemary Salmon, The Paleo Foodie Cookbook

Paleo Persian Kotlet

Paleo Persian Kotlet (Cutlet), The Paleo Foodie Cookbook

Tabbouleh Salad The Paleo Foodie Cookbook

Tabbouleh Salad, The Paleo Foodie Cookbook


One of the recipes that really got me excited was the ‘Paleo Koofteh (Persian Meatballs)’, since Arsy and I come from similar backgrounds the food that we grew up eating are quite similar and Koofteh was something I definitely grew up eating. Traditional koofteh uses white rice, which to me is paleo but since not all paleo eaters eat or can eat rice Arsy has created a version using cauliflower rice which actually works really well in this recipe! All of the flavours that I remember from the Koofteh that I ate as a child are all still there in this dish and Arsy has been kind enough to let me share the recipe with you all here!


Persian Meatballs, The Paleo Foodie Cookbook

Paleo Koofteh (Persian Meatballs), The Paleo Foodie Cookbook

For the Saffron:
  • 2 strands saffron
  • 2 tsp filted water
For the Filling:
  • 1 TBS ghee
  • ½ onion, diced
  • ½ cup walnuts, chopped
  • ½ cup prunes chopped
For the Sauce:
  • 1 TBS ghee
  • ½ onion, diced
  • 2 cloves garlic, crushed
  • ½ tsp turmeric
  • 6 tomatoes, peeled, chopped and seeds removed
  • 2 cups filtered water
  • ½ tsp sea salt
For the Meatballs:
  • 1 cup cauliflower
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 1lb/453g ground beef
  • ½ onion, grated
  • 1 egg
  • ½ cup fresh parsley, chopped
  • ⅓ cup fresh mint, chopped
  • ½ tsp turmeric
  • Tomato broth
  1. Place the strands of saffron in a small bowl and cover with 2 teaspoons/10 ml of water and set aside.
  2. Prepare the filling. Heat a large sauté pan over medium heat, preferably one with a large, flat base and shallow sides.
  3. Add 1 Tablespoon/15 g of ghee and sauté half the diced onion in ghee until translucent. Add the walnuts and prunes and sauté for a few minutes until well combined.
  4. Set the filling aside.
  5. Prepare the sauce. Add another Tablespoon/15 g of ghee to the same pan and sauté the remaining half onion until soft and translucent, about 10 minutes.
  6. Add garlic and turmeric. Stir well and sauté for 2 more minutes. Add chopped tomatoes, water and salt. Cover and simmer on low heat while you form the meatballs.
  7. To form the meatballs, remove the stem of the cauliflower and put through food processor until it resembles rice. In a large bowl, combine cauliflower, salt, pepper, meat, grated onion, egg, parsley, mint, turmeric and saffron and mix well.
  8. Round mixture into balls, poke a hole in the middle, fill with the filling and close. You should be able to make about 10 meatballs.
  9. Slowly place the meatballs in the simmering sauce. Cook on low heat for an hour or until the meatballs are cooked through.
  10. Carefully turn the meatballs halfway through cooking so both sides have a chance to be immersed in the liquid.
  11. Serve meatballs in bowls along with the tomato broth.


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  1. Melissa Visto Palmer says

    My go-to dish for visitors is bacon-wrapped, spicy chorizo stuffed dates. Quick and so yummy.

  2. Sarah says

    My go-to has been chile verde pork or chicken that I can turn into paleo enchiladas a couple days later =)

  3. Samantha says

    Since going Paleo, our favorite family dish is lamb chops…with a delicious chimichurri sauce on top.

  4. says

    Steak! Whenever we entertain, there’s a certain marinated tri tip from a local grocery store that’s AMAZING. So the menu is typically that tri tip, grilled, a salad, roasted veggies and some sort of starch. Yum!

  5. Jamie says

    My go to dish lately is roasted chicken with herbs de Provence with roasted sweet potatoes– but the white ones, not yams. So yummy!

  6. TDC says

    My go-to dish for myself and my boyfriend is crispy siu yoke made with pork belly :-)

  7. Rebecca says

    i usually make something simple that can be made in a large batch, like salsa chicken or shredded pork/beef in the crockpot, along with a whole bunch of roasted veggies for color!

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