Suzanne and I first met Josh Weissman about a year ago, at Paleo f(x) in Austin. We both were awed by his professionalism and urge to learn all that he could about paleo, photography, food styling – soaking up anything and everything like a sponge. At first glance, the recipes and photos on his website, Slim Palate, look like those of a seasoned professional. Here’s the kicker: Josh is only 18! Even when preparing our review, Josh had to get back to us as he was at school. I wasn’t doing anything as professional as this when I was 18. I DID camp out to see all 3 Lord of the Rings movies in a row when Return of the King was released…NERD ALERT! Ok, back to the important stuff As a teen, Josh lost of 100 pounds on Paleo! 100 pounds! If that’s not a testament to the power of what you can do with food as medicine, I don’t know what is. So awesome!
Josh’s book, The Slim Palate Paleo Cookbook, is just as impressive – dare I say more so. The scope and depth of recipes within the 272-pages is pretty phenomenal. There are recipes in here for every occasion: spring day? Thai Salad. Gray, winter blues got you down? Try the Slow Roasted Lamb Shoulder with Parsley Sauce. Summer time spend at BBQs feeling dull? Swap out your usual burgers and dogs for Grilled King Crab Legs with Coconut-Tomato Sauce.
The photography is the star to me. With a cookbook, you want to be excited to cook the food. Sure, there are some great cookbooks on my bookshelf that are free of pictures, but what can I say? I like me a picture book when it comes to the kitchen. We food bloogers want you to feel invited into our kitchen with the photos we take. Suz and I prepare the food, style the plates/composition, and he handles the photo-taking. Then, after however long that takes – we eat it. No fake food sprays, no shellacs (except Suz’ gel manis 😉 ) – just real food.
Josh’s photography skills are arguable some of the best in the game. There’s a refreshing simplicity to his composition that is simply beautiful. I’ll say it, I’m jealous. To have such dedication at such a young age, and become proficient so early on is rare and inspiring. I hope stories like Josh’s will inspire others to get into the kitchen. Make it a family affair, and bring back real meals to family dinners.
Josh has agreed to let us share one of his recipes! So, without further dilly-dallying – Avocado Lime Scallop Ceviche!
- 1 pound jumbo sea scallops
- ½ cup plus 1 tablespoon fresh squeezed lime juice
- salt to taste
- 1⁄3 cup minced fresh cilantro
- ½ cup diced red onion
- Cut the scallops into ½-inch chunks.
- Place in a container, pour in the lime juice, and season with salt.
- Cover and refrigerate for at least 3 hours and up to 16 hours.
- Stir in the cilantro and red onion and serve immediately.
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