The paleo diet has been embraced by many in recent years for its health benefits.  In case you’re not familiar, the idea behind it is that the diet our paleolithic ancestors ate is what humanity is evolved to consume, and that this diet is based on what could be hunted and gathered, prior to the development of agriculture.

Now, I don’t believe in evolution.  I believe in the biblical account of history, which tells us (among other things) that man has been tending crops and flocks since at least Cain and Abel.  However, there is clear benefit in eating a diet based on real, whole foods — which the paleo diet is.  An added benefit is that this diet is naturally gluten-free and dairy-free — helpful for those with difficulty digesting or processing these foods.

The 163 Best Paleo Slow Cooker Recipes is a recipe book published by Robert Rose.  I’ve reviewed cookbooks from Robert Rose before, and I’m consistently pleased with their quality.  This one is no exception.

Although most paleo eaters avoid dairy altogether, some versions of the “primal” diet aren’t so strict.  Author Judith Finlayson does include fermented dairy and butter/ghee in a few of the recipes here, so pay attention to that if dairy is a non-negotiable for you.  (Many who are lactose-intolerant can handle butter, ghee, and fermented dairy just fine.)

This is a full-spectrum cookbook.  Sections include Starters & Snacks, Soups, Poultry, Fish & Seafood, Beef & Veal, Pork & Lamb, Just Veggies, Desserts, and Condiments & Accompaniments.  The final section is not slow cooker-based; it includes complementary recipes such as mayonnaise, cauliflower mash, and spaghetti squash.  However, all of the other recipes are almost entirely comprised of slow cooker recipes.  (There are a couple exceptions, such as whipped coconut cream to accompany a slow cooker dessert.)

Of course, each recipe includes the ingredient list, instructions, and number of servings.  Each also clearly specifies what size slow cooker it requires — right at the top so it’s easy to spot.  Many also include tips in the sidebar for completing a lot of the prep ahead of time.  Some also include ingredient notes.

As is typically the case with Robert Rose cookbooks, there aren’t photos for every recipe.  There are recipes for a large selection of recipes, and these are beautiful full-color images.

The one caveat I have with this cookbook is the recipe selection.  We are, admittedly, not very adventurous eaters, and the majority of these recipes are outside of my comfort zone.  For instance, the soups are things like French-Style Pumpkin Soup with Leeks, Curried Parsnip Soup, Cranberry Borscht, Leafy Greens Soup, etc.  Apart from a few recipes for basic stocks (veggie stock, chicken stock, beef stock, fish stock), the Mexican-Style Chicken Soup is just about the only one in this section that seems fairly “normal” from our perspective.  A similar balance is found in the other sections, as well, so I don’t see this being an often-used cookbook for us.

This selection may be exactly what a more adventurous household is looking for, so it just depends on your perspective.