The Primal Gourmet Cookbook by Ronny Joseph Lvovski Review

The Primal Gourmet Cookbook by Ronny Joseph Lvovski Review

First of all, I really enjoyed his personal story and writing style. Yes, I was intimidated by the title (“Gourmet”? Who, me???).  But now I have tried out several recipes that have ingredients I recognize. And they have invariably been delicious. I’m gaining trust, in him and in myself!

I decided to try creating the Garlicky Mashed Sweet Potatoes on page 199, substituting russets for sweet.

The ingredients are:

  • Kosher salt and freshly ground black pepper
  • 4 sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons extra-virgin olive oil, plus more for finishing
  • 2 garlic cloves, finely chopped
  • 1 tbsp ghee (optional)
  • Flaky sea salt, for finishing

I was skeptical. This is nothing like the way I’ve always made mashed potatoes. I followed instructions to the letter (aside from substituting russets for sweets and store bought minced garlic for the fresh garlic). I even took the plunge and included the ghee. I normally find the taste of ghee too strong, but in this amount it was quite right. The result was fantastic, light and tasty!


Cauliflower Rice, page 205

This is something I’ve been seeing ready-made in the store, but never tried.  Well, his pictures made it look so good that I went for it.

I tried grating the cauliflower with my box grater. What a mess.

This was so much easier.

Next you are to remove the moisture by squeezing it in a kitchen towel. Interesting. It worked.

He encourages you to add things, so I tried a finely minced serrano pepper. Then you cook it to a light golden brown in a large fry pan. No joke, my husband actually thought it was rice! It wasn’t, but it was good!


Herb-and-Garlic-Stuffed Portobello Mushrooms, page 194

These are easy, look incredible and taste absolutely amazing! Highly recommend.


Spicy Green Bean and Cashew Nut Chicken, page 79

Wow. Just wow. I would place it on more of a “moderate” difficulty level, only because there were a few more steps and timing was important. But I still wouldn’t call it difficult. Using the timer on my stove is essential for me, my own sense of time while in the kitchen can be way off. I did substitute boneless, skinless thighs for breasts, which didn’t seem to change anything except maybe added a minute to the cooking time. Oh, and I used frozen green beans instead of fresh. By thawing them in a colander and toweling them dry, they turned out wonderfully. Served over the Cauliflower Rice, this tasted like the best Chinese food I’ve ever had.


Smoked Salmon Scramble with Chives, page 26

Simple, quick and absolutely beautiful. He includes some nice tips on how to make perfect soft-scrambled eggs. I noticed that there was no salt in the recipe and was curious what the finished product would taste like. The saltiness of the smoked salmon made it just right!