*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.
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!
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! Be sure to scroll to the end to see how you can enter to win a copy of The Paleo Foodie Cookbook yourself!
Paleo Koofteh (Persian Meatballs)
- 2 strands saffron.
- 2 tsp/10ml of filtered water.
For The Filling:
For The Sauce:
- 1 Tbsp/ 15 g ghee.
- 1/2 onion, diced.
- 2 cloves garlic, crushed.
- 1/2 tsp turmeric.
- 6 tomatoes, peeled, chopped and seeds removed.
- 2 cups/475 ml filtered water.
- 1/2 tsp sea salt.
For The Meatballs:
- 1 cup/230 ml cauliflower.
- 1/2 tsp sea salt.
- 1/4 tsp pepper.
- 1 lb/455 g ground beef.
- 1/2 onion, grated.
- 1 egg.
- 1/2 cup/20 g fresh parsley, chopped.
- 1/4 cup/10 g mint, chopped.
- 1/2 tsp turmeric.
- tomato broth.
Place the strands of saffron in a small bowl and cover with 2 teaspoons/10 ml of water and set aside.
Prepare the filling. Heat a large sauté pan over medium heat, preferably one with a large, flat base and shallow sides.
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.
Set the filling aside.
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.
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.
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.
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.
Slowly place the meatballs in the simmering sauce. Cook on low heat for an hour or until the meatballs are cooked through.
Carefully turn the meatballs halfway through cooking so both sides have a chance to be immersed in the liquid.
Serve meatballs in bowls along with the tomato broth.
How To Enter:
There a few ways to enter the giveaway. The more entries you submit the higher the chance of winning… good luck!
– Join my mailing list (get my latests recipes and posts sent directly to your inbox with no spam, I promise!) by clicking here. (You can opt out of my mailing list after the giveaway if you wish).
-Fill out the rafflecopter widget below for extra entries.
Terms and Conditions:
– Giveaway is open to US/Canada entrants only and will end on Friday, 18th April at 12am GMT.
– Once a winner has been chosen, you will have 48 hours to claim your prize, if you do not respond in that time another winner will be chosen.
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