Cookbook Review: Clean Living Cookbook by Luke Hines and Scott Gooding
If you are a fan of Australian reality foodie TV these two boys are probably no strangers to you. But Luke Hines and Scott Gooding, finalists of 2013’s season of the show ‘My Kitchen Rules’ do not only look good on screen. They also have some serious culinary skills, which they are happy to show off in their ‘Clean Living Cookbook’ – a treat for every paleo foodie out there.
Luke and Scott are both fitness professionals and take a very functional approach to food: ‘ Food is fuel’. In fact, the cookbook is an addition to Luke and Scott’s previous publication named ‘Clean Living’, a lifestyle guide including functional movement workouts. That does not mean, however, that meals have to be boring. Quite the opposite: the book features 75 creative and colourful recipes, which guarantee to make your mouth water. Flicking through the pages you can clearly see the surfer boys’ Bondi origin influencing their cooking. Beautifully illustrated the book gives away a summery vibe and makes you want to throw a beach picnic immediately.
Almost all recipes follow the principle of the paleo diet and are therefore dairy-, sugar-, legume- and grain-free. After a small introductory section in which the authors describe their philosophy in five simple rules (eat real, eat whole, eat clean, eat local and keep moving) the recipe section is divided into meal categories such as breakfast, lunch, dinner, sweets and sides as well as smoothies. The recipes themselves are easy and simple, with most of them being comprised of about 5-10 common ingredients. You won’t come across an endless list of superfoods, which will be hard to get and expensive to buy. Meat and seafood lovers will get their money’s worth in the lunch and dinner section, whilst egg lovers will find the breakfast chapter particularly interesting. Even vegans could find their new favourite recipe whilst browsing through multiple raw desserts. Some of the recipes also include notes about the nutritional benefits of the ingredients, which makes for interesting and educational reading.
With over 75 recipes to choose from, it is hard to pick favourites. But here are the top three:
- Bircher Muesli with Muddled Berries
- Dukkah Lamb Cutlets with Zucchini and Pear Salad
- Raw Raspberry Cheesecake made with Cashew and Macadamia Nuts
To see a sample recipe click here.
This cookbook is a must read for every paleo newbie as it takes the fuss out of ‘stone-age cooking’ by cutting to the basics of the philosophy. The recipes are simple, the instructions easy to read and to follow. Although the ingredient lists are not overly extensive, some of the recipes could potentially be a bit pricey to cook, especially if you follow Luke and Scott’s advice to buy organic and locally sourced meat. However, if you are lucky to score a bargain at your local butcher or fishmonger you should definitely give the recipes a go. Overall I think the simplicity and creativity of the recipes are hard to beat and highly recommend making this book part of your kitchen’s library.
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