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 68 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.