arts & entertainment
The Paleo Way
Cookbook author visits Jewish Book Fair to explain how ancient
eating practices can keep women healthy and slim.
Suzanne Chessler
Contributing
Writer
I
ven before the Jewish
Book Fair begins, Esther
Blum offers some free
reading material in connection
with her continuing focus on the
paleo diet.
Blum, author of Cavewomen
Don't Get Fat: The Paleo Chic Diet
for Rapid Results (Gallery Books),
invites readers to download an
ebook, Paleo Detox, by going to
www.estherblum.com .
"I love to give away gifts:' says
the holistic nutritionist in a phone
conversation
from her
Connecticut
home. "It's
a wonder-
ful way to
take off with
the paleo
lifestyle. I
also send out
newsletters:'
Esther Blum
Blum will
be introduc-
ing her fourth book at 1 p.m.
Friday, Nov. 14, at the Jewish
Community Center in West
Bloomfield as part of the JCC's
63rd Annual Jewish Book Fair.
The book begins by encouraging
readers to consult with their per-
sonal medical professionals before
adopting the suggestions.
"Understanding what works for
you is very important:' she says.
"You have to respect what your
body wants.
"I direct this book toward
women because other paleo books
are very male-dominated, and the
rules don't always apply to women.
I explore hormonal balance:'
Essentially, a paleo diet reverts
to centuries-old practices by omit-
ting grains (rice, lentils, legumes,
wheat and processed flours). It
relies on lean protein choices com-
bined with fruits and vegetables as
starches. Seeds and nuts also enter
into the plan.
Blum recommends three phases
in changing to the diet: two weeks
of detox; a time for hormone bal-
E
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October 30 • 2014
JN
ance and weight loss; and, finally,
the maintenance stage, which
should keep dieters within 3 to 5
percent of their body fat ideals.
For those who need more time
for change, there are alternatives.
"Often, huge sweeping changes
feel very overwhelming for peo-
ple says Blum, whose book also
delves into environmental toxins.
"I recommend those individuals
start by eating only a paleo break-
fast.
"That could be a vegetable
omelet with berries; a protein
smoothie with lots of greens plus
some fruit; or leftover steak with
avocado and tomato:'
Blum describes this book as evo-
lutionary in her "Living Gorgeous"
series. It follows Eat, Drink, and Be
Gorgeous; Secrets of Gorgeous; and
The Eat, Drink, and Be Gorgeous
Project.
"I'm proud of all the research
that went into the new book:' says
Blum, 44. "It's definitely my most
comprehensive work to date, and
when I'm in Michigan, I will talk
about three strategies people can
take home.
"I will cover broad-sweeping
gestures to boost energy levels,
balance hormones and lose body
fat. These ideas respond to com-
mon complaints that are more
diet-related than anything else:'
Blum developed her approach
in the early 1990s, after hearing
a speech by Loren Cordain, who
wrote The Paleo Diet. He talked
about not having grains, and that
is how she came to live.
Blum — holding the titles of
registered dietitian, certified
dietitian nutritionist and certified
nutrition specialist — earned her
bachelor's degree in nutrition from
Simmons College in Boston and
her master's degree in nutrition
from New York University.
Early work placed her at Boston
City Hospital and Beth Israel
Hospital in New York.
After taking a four-month
course covering integrated nutri-
tion at the Designs for Health
Institute, she worked for a holistic
doctor and then opened her own
practice. The mood following the
tragedy of 9-11 prompted her
to close her practice and work
with physician/author Nicholas
Perricone, M.D., who was able to
connect her with a book agent.
"I took a holistic approach
because the traditional dietetic
association model didn't help my
patients:' says Blum. "The low-fat/
low-calorie model is outdated.
Everything cannot be eaten in
moderation:'
Since moving to Connecticut
with her husband, who works in
finance, and their 7-year-old son,
she has continued with writing
and currently teaches the paleo
diet at a cafe. She wants to turn her
experiences into online programs.
"All the recipes in the book,
aside from the ones with bacon,
are perfectly kosher:' Blum says.
"What I love about them, because I
grew up in a strictly kosher home,
is that you can have a meat dinner
and a parve dessert using coconut
cream instead of whipped cream.
"My parents still have a kosher
home so I can bring dessert to
them. I can use almond milk and
coconut milk:'
In her own home, Blum remains
true to the paleo diet while her
husband follows none of it. Her
son adheres to an eating plan
between the two because of food
allergies.
While traveling, the author
packs food to keep to her recom-
mendations and avoid gluten. She
takes trail mix, fruits, nuts, cut-up
vegetables and lots of water.
"I think people going on this
diet can feel better within 24 to
48 hours:' she says. "The beauty
of this diet is that the changes are
astounding and of good quality. I
hope people who attend my book-
fair session to learn about this
approach will bring lots of ques-
tions:'
❑
Esther Blum will speak for
the Jewish Book Fair at 1
p.m. Friday, Nov.14, in the
Janice Charach Gallery at the
Jewish Community Center in
West Bloomfield. Admission
is free.
COCONUT BROWNIES
1 scoop chocolate protein powder
1 Tbsp. cocoa powder
'/2 tsp. vanilla extract
12 prunes, pitted
1 Tbsp. almond butter
3 Tbsp. almond flour
2 Tbsp. coconut milk
2 tsp. shredded coconut
Place protein powder, cocoa powder, vanilla extract, prunes and
almond butter in food processor. Blend until smooth and creamy.
Add almond flour and coconut milk. Transfer to bowl, and fold in
shredded coconut. Scrape batter into 8 x 8 inch pan, and spread
evenly. Refrigerate for 30 minutes before cutting and serving.
Makes 16.
PALED BLUEBERRY PANCAKES
1 cup almond flour
'/2 cup unsweetened applesauce
2 large eggs
1 /4 cup water
1 /4 tsp. ground cinnamon
1 /4 tsp. sea salt
1 cup fresh or frozen blueberries
1 to 2 Tbsp. coconut oil
Combine all ingredients in bowl except blueberries and oil. Mix
until thoroughly blended together. Gently fold blueberries into
mixture. Heat 1 Tbsp. coconut oil in large skillet over medium
heat. Drop batter into pan by tablespoonful. Turn when small
bubbles appear on surface of the pancake. Cook evenly on both
sides. Add more coconut oil to skillet to cook additional pan-
cakes. Makes 12 3-inch pancakes
APPLE-WALNUT CHICKEN SALAD
4 oz. grilled chicken, chopped
2 cups spinach
'/2 cup walnuts
'/2 cup apple, chopped
1 Tbsp. Paleo Mayonnaise (recipe below)
2 Tbsp. balsamic vinegar
Place all items in bowl. Toss, and serve.
Paleo Mayonnaise:
1 large egg
1 tsp. lemon juice
1 4 tsp. mustard powder
'/2 cup extra-virgin olive oil
1 tsp. apple cider vinegar
Place egg, lemon juice and mustard powder in bowl, and whisk
until well blended. Add in olive oil and vinegar, and keep whisk-
ing until it forms consistency of mayonnaise. Store in refrigerator;
it will keep up to 5 days.