As children, we live closer to our instincts. Yes, there’s the humorous and rather unfortunate side to this – like the time you ate an entire bag of Twizzlers and threw up all over your great-aunt’s carpet. In addition to the plethora of bad decisions (as if adults don’t make those too), however, there’s the extravagant daring and that amazing, irrepressible exuberance.
As adults, we might know better than to gorge on dye #40, but we’re tripped up by other things. We become distanced, detached from our instincts. The responsibilities, the schedule, the expectations surrounding our culture’s take on maturity can cast us out of the land of exuberance. It’s like we get gradually diverted to a boring Interstate stretch after traveling the scenic route. The road is efficient, utilitarian and might have nicer rest stops, but it often feels like a major letdown. What does it take to find our way back to the panoramas? What are the things we never should’ve stopped doing in the first place? I hope you add your own to the list. Let me throw out a few I’ve been thinking of today.
It’s time for yet another edition of “Is It Primal?” where I determine and decree the worthiness of various foods. First up, I discuss balsamic vinegar – both types – and explain whether or not it belongs in a Primal eating plan. After that, chestnuts get roasted over the open fire of my analysis. Apricot kernels, those weird little almond lookalikes, are next, followed by chitosan. Finally, I cover the safety and healthfulness of Korean nori snacks. Keep in mind, readers: once my edict on a particular food has been handed down, once it has been deemed Primal or not Primal, the word is sacrosanct. It must be hewed to, or else you will suffer the consequences, which can include such horrors as revocation of your Primal Cred card or banishment to Vegan Island.
In today’s Dear Mark I discuss my favorite seaweed supplement, kelp granules, which aren’t really a supplement in the classic sense, but more of a food that you can treat as a supplement. Next, I give my thoughts on the latest study to suggest that an overweight BMI confers the lowest mortality risk in people. Finally, I handle a question from a parent currently trying to juggle sleep with exercise who wonders which to choose. It’s a tough question, to be sure, but I give my best attempt at a helpful, realistic answer.
Let’s get to it:
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It can be easy to forget that the green tops of many vegetables are not only edible, but truly delicious. Beets, carrots, radishes and turnips often show up in supermarkets with no greens attached at all, and that’s a shame. When cooked and served with their greens, these veggies become side dishes with an amazing array of earthy, sweet, pleasantly bitter and peppery flavors.
Beet greens are probably the most familiar within this bunch. Turnip greens are a little more delicate but have a similar flavor. Radish greens are milder than the radish itself but still a bit peppery. Carrot tops are slightly pungent and herbal. All of these greens can be cooked in a variety of ways: sautéed or stir-fried with oil or animal fat (bacon is always delicious with greens), thrown into soups, chopped up raw and served in salads or thrown into smoothies.
© 2014 Mark's Daily Apple