From food allergies to a healthy gut, Althea Brown launches ‘Caribbean Paleo’
Friday, Oct. 13 was a wonderful day for Guyanese-born author Althea Brown, who welcomed scores of foodies to CAVA Loft, Brooklyn, for a book signing, and tasting party. The occasion marks the launching of “Caribbean Paleo” — a collection of wholesome dishes celebrating tropical cuisine and culture.
During the partnership with Tropical Isle Roti Shop, attendees were privileged to taste some of the delicious 75-recipes, the author says have been transformed from a traditional recipe to be Paleo. The dishes cover a variety of calories, from main proteins like Chinese-inspired roast chicken to stand alone dishes such as Pumpkin Rice.
“These dishes are some of the first things I remixed when I started my Paleo journey,” said Brown.
Delighted fans, with Caribbean Life Impact awardee, Melissa Noel, Essence Magazine writer, (center) who conducted a Q&A, at author of Caribbean Paleo, Althea Brown’s book-signing and tasting party at CAVA Loft, Brooklyn, on Oct. 13. Photo by Tangerine Clarke
During a Q&A with Essence Magazine writer, Melissa Noel, the author discussed using the term ‘Paleo’ in her book, describing the process as a healthier diet, and lifestyle change that keep the body, inflammation, and toxins free.
A certified Whole30 coach, and a revolutionary voice in Caribbean Paleo cooking, Brown, spoke passionately of being inspired by her mother’s cooking, and the joys of creating healthy, gluten-free dishes.
The Georgetown-native who resides in Denver, Colorado with her Bishop’s High School sweetheart, now husband, and three children, is dedicated to sharing the traditional Caribbean and Guyanese dishes she grew up eating while making her cuisine accessible to those with gluten allergies and sensitivities.
She has incorporated the popular Paleo method in delicious wholesome Guyanese dishes including, spicy fish curry with green mangoes, roti, red stew chicken, beef and ground provision soup, salt fish cakes, baiganee eggplant fritters, and cassava plants, among dozens of other dishes.
Brown who became known for her blog, Metemgee, amassing thousands of followers, said she loves food, and started exploring the Paleo diet in 2010, a new way of eating.
She said, “My recipes are influenced tremendously by the diversity in Guyana and the Caribbean region,” noting that in 2015 after being diagnosed with food allergies, she adopted a Paleo diet, after realizing the way she ate, made her sick.
Foodies had an opportunity to sample some dishes created by cookbook author Althea Brown from her book “Caribbean Paleo,” during a book-signing and tasting at CAVA Loft, Brooklyn, on Oct. 13.Photo by Tangerine Clarke
As such, she turned to Whole30 – a 30-day elimination fad diet that emphasizes whole foods and the elimination of sugar, alcohol, grains, and dairy. The traditional Whole30 also eliminates legumes and soy, while a plant-based version of the Whole30 allows consumption of those food groups, according to the website.
Brown said, “While I love all the things Whole30 and Paleo have taught me about the food I eat and its impact on my gut health, it took almost four years after that initial Whole 30 in 2015 and many subsequent events for me to start saying that I am Paleo.”
She noted that while her book is called “Caribbean Paleo,” and some of the recipes have been adopted to fit the Paleo protocol, most recipes needed no adjustments because Caribbean dishes are mostly made from whole foods and fresh ingredients.
“This book is a celebration of our food, with a few tweaks to honor the way I eat,” she said.
The more than 150-page comprehensive cookbook captures the heartwarming culture, and healthy eating lifestyle. Its detail, beautiful illustration, and lighthearted storytelling, makes it an award-winning publication.
