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The 163 Best Paleo Slow Cooker Recipes Cookbook Giveaway

The 163 Best Paleo Slow Cooker Recipes Cookbook Giveaway at Leslie Loves Veggies

Disclosure: Robert Rose, Inc. provided The 163 Best Paleo Slow Cooker Recipes Cookbook for this Review & Giveaway.  I was not financially compensated and all opinions are my own.

Although quite trendy today, the Paleo Diet has been around for quite some time.  In 1985 the New England Journal of Medicine published an article called “Paleolithic Nutrition” by Doctor Boyd Eaton.  In 2002 Loren Cordain published The Paleo Diet, which brought further attention to this gluten-free way of eating which is now embraced by nearly 1.5 million fans in North America alone.

I was Blessed to receive a copy of The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson for Review

ISBN-10: 077880464X
ISBN-EAN: 9780778804642
Publisher: Rose, Robert Incorporated

The Paleo approach is that we should follow a diet similar to that of our hunter-gather ancestors.  That means eating foods as close to their natural state as possible.  Grains and legumes are off limits as are refined sugars, oils and other refined ingredients.  You may be thinking, “What’s left?”  And for me, a vegetarian, I’m not so sure I’d be happy giving up lentils. 🙂  But the Paleo Diet encourages a diet rich in naturally sourced protein, like pasture fed meat and sustainably caught fish and seafood.  And while it’s not easy giving up bread and processed carbs, the Paleo Diet includes low starch fresh fruits and veggies as well as certain nuts and seeds.  Fat has the green light as long as it’s natural!  Hold on though, the refined stuff most of us consume (canola, peanut, safflower and sunflower is processed and therefore not allowed).

I Can’t Do Paleo, I’ll Starve!

That’s what I thought until I started thumbing through The 163 Best Paleo Slow Cooker Recipes Cookbook.  Judith Finlayson explains eating and cooking Paleo in the introduction.  She details which foods are strictly off limits, which controversial ingredients are hotly debated and which foods are “Paleo friendly”.  I was thrilled to see tomatoes, green peas, sweet corn and crème fraîche (make your own) on the list green-light foods.  There’s even an entire chapter devoted to “Just Veggies”!

Paleo Slow Cooker Recipes To The Rescue

I rely on my slow cooker for the convenience it affords me.  I pop the ingredients in at 10 a.m. and I’m rewarded with a delicious meal at dinner time.  The 163 Best Paleo Slow Cooker Recipes all adhere to the Paleo guidelines, all are gluten-free and some are even vegetarian!  I have a friend who was addicted to sugar and started following this plan and lost a huge amount of weight.  She swears by the Paleo Diet.  There’s a lot to love about Paleo and here are just a few of the recipes from this fabulous cookbook to prove it!

  • Spicy Tamari Almonds
  • Slow Roasted Garlic – Double or triple the recipe.  Roasted Garlic is a flavorful condiment for soups, gravy, vinaigrette and grilled vegetables.
  • French-Style Pumpkin Soup with Leeks – Its vegetarian!
  • Santa Fe-Style Vegetable Soup – Another veggie delight!  I’m in my glory!
  • Tuscan Chicken with Sage
  • Spicy Chinese Chicken
  • Manhattan Clam Chowder – Hubby’s favorite soup!
  • Down-Home Shrimp
  • Savory Short Ribs
  • Mom’s Sunday Pot Roast
  • Hot Italian Meatballs
  • Caribbean Pork Roast with Rum
  • Peppery Red Onions
  • Basic Tomato Sauce
  • Cauliflower Mash
  • Roasted Spaghetti Squash
  • Paleo Mayo
  • Poached Pears in Chocolate Sauce
  • Chocolate Flan with Toasted Almonds – How about that?  Chocolate Dessert! 🙂
New World Leek and Pepper Soup
This soup is called “new world” because it’s a variation on the classic French leek and potato soup, using sweet potatoes and peppers, two ingredients that Christopher Columbus introduced to Europe during his explorations of the Americas. Serve small quantities as a prelude to a celebratory meal, or add a tossed green salad for a light supper.
Serves: 8 Servings
Prep time: 
Cook time: 
Total time: 
  • 2 tbsp. extra virgin olive oil or butter
  • 4 large leeks, white part with just a bit of green, cleaned and thinly sliced (see tips)
  • 4 cloves garlic, minced
  • 1 tbsp. ground cumin (see tips)
  • ½ tsp. sea salt
  • ½ tsp. cracked black peppercorns
  • 6 cups vegetable stock, divided
  • 3 medium sweet potatoes (about 2 lbs.), peeled and cut into 1-inch cubes 
(see tips)
  • 2 green bell peppers, diced (see tips)
  • 1 long red chili pepper, minced, optional
  • Sea salt, optional
  • Roasted red pepper strips, optional
  • Finely snipped chives
  1. In a large skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, salt and peppercorns and cook, stirring, for 1 minute. Add 2 cups of the stock and stir well. Transfer to slow cooker stoneware.
  2. Add remaining 4 cups of stock and sweet potatoes. Cover and cook on Low for 6 hours or on High for 3 hours, until potatoes are tender. Add green peppers and chile pepper, if using. Cover and cook on High for 20 minutes, until peppers are tender. Season to taste with salt, if using.
  3. Purée using an immersion blender. (If you don’t have an immersion blender, do this in a blender or food processor, in batches.) To serve, ladle soup into bowls and garnish with roasted red pepper strips, if using, and chives. Recipe can be halved (see tips)

You’ll need: A medium to large (3½ to 5 quart) slow cooker and a blender or food processor.


If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.
To clean leeks: Fill a sink full of lukewarm water. Split the leeks in half lengthwise and submerge them in the water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse thoroughly under cold water.

For the best flavor, toast cumin seeds and grind them yourself. To toast cumin seeds: Place in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder or mortar and grind finely.

This soup is tastiest when made with sweet potatoes, but if you prefer substitute an equal quantity of acorn squash. If you prefer, use one red and one green bell pepper.

To Make Ahead

Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.

Excerpted from The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca. Reprinted with publisher permission.

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The generous folks at Robert Rose, Inc. are going to Bless TWO Readers with a copy of The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson. {$24.95 Value} Thank you so much!

Easy Peasy Right!  Please read rules prior to entering.  Giveaway will end on Sunday 9/29 at Midnight.  Giveaway open to U.S. & Canadian entries only.
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  1. 1
    Vera Wilson says:

    Always looking for new recipes for the slow cooker. Sure helps to be able to put dinner on early and have ready to eat with little hassels in the evening.

  2. 2
    Greta Bomberry says:

    I love using the slow cooker and now that summer is over will be using it twice as much, always looking for new recipes

  3. 3
    Darcey Priss says:

    I’d like to get The Smoothie Bible, second edition. I’d adore getting a copy of Ball Complete Book of Home Preserving. They’re both such unique selections!

  4. 4

    Raw, Quick & Delicious! by Douglas McNish looks like a fun book to try…Green Pesto, Mushroom Tarts, Curried Cashew and Mixed Vegetables, Sweet Potato Enchiladas all sound delish! 🙂

  5. 5

    Ack, my comment submitted before I was able to type it all out! I’d love to read Ball Complete Book of Home Preserving and The Science of Good Food!