The exciting grand finale of the fitness agenda at PrimalCon was the PBF Challenge at Oxnard Beach Park. Here participants conducted a timed high-intensity performance test consisting of a challenging, non-stop sequence of basic PBF body resistance exercises that work various large muscle groups to the brink of exhaustion. A protocol was given for Novice, Intermediate and Advanced levels, allowing participants to choose a challenge most appropriate for them. While the emphasis at PrimalCon was on welcoming all to a completely non-intimidating atmosphere (participants broke into sub-groups by self-reported fitness level for the Sprinting, Strength Training, and Play sessions), we did stage a friendly competition for each sex and fitness category at this particular event, and dispensed some cool Grok-logoed awards to the various winners at the closing brunch.
Remember Michelle from the Primal Challenge (and recently from my Where are They Now? post)? She’s had so much success living Primal that New Zealand television featured her as an inspiring Kiwi last week. Grok on, Michelle!
For urban Primalists, Hunt. Gather. Love. found a neat little tutorial on growing your own salad bowl.
Seven states are investigating agricultural giant Monsanto: Iowa, Illinois, Ohio, Texas, Virginia. And get this, Monsanto is such a dominant force that two states declined to be identified. Mercola has the round-up of facts and opinions on Monsanto’s history of abuse of power.
Let’s start by clarifying that the “poke” in this salad is pronounced Po-keh, and refers to pieces of raw fish flavored with tamari, onions and other seasonings. Poke is a traditional Hawaiian dish and the heart and soul of this salad recipe submitted by Shaleah Poster. Shaleah’s maternal family is from Hawaii, so her Primal Poke Salad deliciously combines her heritage and her Primal lifestyle.
If you’re a sashimi lover, this salad is for you. The delicate flavor and buttery texture of raw Yellowfin tuna is complimented perfectly by the bold flavors of tamari, sesame and onion and the crisp texture of carrots, snow peas and asparagus. A garnish of sesame seeds and avocado give this light salad a rich, satisfying finish.
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