The Paleo Foodie Review and Creamy Bacon-Wrapped Dates Recipe

About the Author

When Arsy was 16, she decided that she was going to become a vegetarian in order to avoid the health issues that had affected other members of her family. A couple years into it, however, she began to experience headaches, lethargy, and general malaise. Her doctors told her everything was fine, and applauded her "healthy" diet, but Arsy wasn't convinced.

Many years later, Arsy began to participate in CrossFit and heard about this new Paleo diet thing. She found a local chiropractor who specialized in helping people dial in their nutrition (you might have heard of him, his name is Chris Kresser) and for the first time in years she started to feel like her health, energy, and vitality were on track.

On the urging of a friend, Arsy started a blog, originally intended to last only thirty days, but questions from readers and her desire to share her ongoing health journey prompted her to keep it going. Arsy's blog, became immensely popular and opened up the opportunity to write her first book, The Paleo Slow Cooker. The Paleo Foodie is Arsy's second book.

Why You Should Buy It

The Paleo Foodie is packed with gourmet recipes like Roasted bone marrow with Arugula and Parsley Salad, Braised Red Cabbage with Fennel and Apple, and homages to Arsy's Middle Eastern heritage like Khoresht Lubia Sabz, a Persian green bean stew.

All of the recipes in the book are beautifully photographed and written in a way that makes them easy to follow and the book itself is well-made, a sturdy hardback that will survive many years in the kitchen.

Perhaps the most important reason to pick up a copy of The Paleo Foodie is that most of the recipes don't resemble anything like "diet" food. You won't find many Paleo imitations of "regular" foods, but these items are not missed. Bright vegetables, fresh meats, and ripe fruits take center stage, complemented by a full suite of herbs and spices.

What People are Saying

"This cookbook is absolutely stunning. It's a hardcover, which I happen to LOVE. And the full glossy photos add a professional quality overall. I'd buy this cookbook alone for the Pancetta-Wrapped Figs with Walnuts recipe. Arsy seriously outdid herself!" -Rachel McClelland,

"The Paleo Foodie Cookbook is the second cookbook from Arsy of Rubies and Radishes. I own her first book The Paleo Slow Cooker. The Paleo Foodie brings in everything you love about Arsy's recipes (well, minus the slow cooker, i guess). Simple dishes made with real ingredients that I believe anyone can make! I don't use the word simple as boring and bland. But the "simple" that Arsy creates in her recipes is the perfect fusion between elegant and attainable. Her recipes are creative and use the freshest herbs and spices for complex and layered flavors. But you won't have to spend hours and hours in the kitchen to get the taste you want. Everyone can be a "foodie" and completely fall in love with this cookbook." -Meghan Banke,

"This book is beautifully laid out, lots of color photos to illustrate the amazing recipes. My whole family is enjoying going through the book and trying different recipes. We love the variety, use of herbs and spices, and of course the focus on quality ingredients. This book is a must read for anyone doing Paleo or considering it." -Rebecca A Rovay,

Creamy Bacon-Wrapped Dates

While I was preparing this recipe, I tasted a bit of the filling on it's own...delicious! It reminded me of pesto and I made a mental note to use it for just that purpose some other time. This time, however, I stuffed it into the pitted Medjool dates, wrapped a slice of bacon around them, and baked. The result was a creamy, sweet, and salty morsel that was a winner with both me and my wife!


10 pieces of bacon, cut in half
20 Medjool dates, slit, seeds removed

For the Filling:

1 cup raw, whole cashews
Filtered water for soaking
1/3 cup water
1 heaping tbsp nutritional yeast
2 tbsp chives, chopped
6 large basil leaves, chopped
1/4 cup fresh parsley
1 clove garlic
1 tbsp fresh lemon juice
1/4 tsp lemon zest
1/4 tsp pepper
1/2 tsp sea salt


Place the cashews in a bowl and cover them with filtered water. Allow them to soak for 5 to 6 hours. Preheat oven to 400F. Remove the cashews from the water, rinse them and place them in a food processor. Add 1/3 cup filtered water and pulse until cashews are creamy, about 2 minutes. Add the rest of the filling ingredients (yeast, chives, basil, parsley, garlic, lemon juice, lemon zest, pepper) and pulse until they are well combined, about 1 more minutes. Adjust salt to taste. Fill dates with cashew filling. Securely wrap each date in a half-piece of bacon. Arrange dates on a wire rack and set on a baking sheet. Bake for 15 minutes or until bacon is cooked through. Serve warm.

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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