The Many Uses of Almond Meal

As you might recall from our pie and cracker recipes, and Son of Grok’s pizza recipe we like to use almond flour or almond meal as a foundation for Primal baking. It has a similar consistency to traditional flours (albeit denser and heavier), forms good batter with eggs and other fats, and it gives whatever you’re making a nice nutty quality. Almond meal is also fairly taste-neutral; it has a distinct nutty taste that coincidentally works well with many food combinations. So just what is almond meal (or almond flour, for that matter)?

Posted By: Worker Bee

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My Self-Experimentation and Transformation

Thanks to Richard Nikoley of Free the Animal for this Guest Post! Here is more anecdotal proof that a high fat diet coupled with intermittent fasting can improve body composition. If you’re interested to know more about Richard’s transformation visit his site, or simply ask him a question in the comment board where he’ll be fielding inquiries. Thanks, Richard!

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I’m a blogger with over two thousand posts under his belt going back five years this month, to November of 2003. And, until May of 2007, about 18 months ago, I was a big fat blogger — one usually filled with rage over politics and all sorts of other societal elements far removed from my direct control. The blog was supposed to be an outlet; but instead, I was a basket case of stress, with blood pressure consistently measuring 145-160 / 95-105, probably well on my way to some cardiac event or stroke within a decade. To make matters worse, I took prescription medication daily, both for gastric reflux (pretty predictable) and for sinus allergies I’d suffered from since my teen years.

Posted By: Worker Bee

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Make it a Primal Thanksgiving!

Given it’s Thanksgiving week, we thought we’d devote Monday to the big menu. (Check back tomorrow for this week’s Dear Mark!) Yup, we’re taking on the mother of all carb-laden holidays, and we aim to please. The truth is, you absolutely, positively can make Thanksgiving a primal success, and you needn’t compromise taste or tradition to stay on track this holiday. No franken-foods (Can we say Tofurky?) or flavorless “health” concoctions here. We think Grok – as well as William Bradford – would be pleased, and we hope you are too. Happy Thanksgiving to all our American Apples. And for our international readers: even if you aren’t joining in on turkey day this week, we offer up these recipes as a great menu for any upcoming parties or holidays. Bon Appétit, everyone!

Posted By: Worker Bee

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Banish Bake Sales?

‘Tis the season (almost) for those holiday bake sales, church/temple bazaars, and school fundraisers. Can’t you see them? Friendly folding table arrangements with impressive displays of frosted, glazed, and baked creations in all homemade varieties. The glossy brochures full of burgeoning tins brimming with gourmet chocolates, peppermint bark, and all manner of confectionery sweets. (Not that anyone is off the hook for the rest of the year. Think sports season candy bars, Girl Scout cookies, and so on.)

Posted By: Worker Bee

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Grain Pain

I’ve been grain-free for nearly three years now. Oh, every once in a while, I’ll have a bite or two of bread at a restaurant (it had better be really good bread though and even then I’ll still douse it with olive oil or real butter) or a couple of chips with guacamole – mostly just as a vehicle for delivering the precious emerald mixture to my mouth. I might even have a few sushi rolls with sticky white rice from time to time. But for the most part I stay far away from grains. No cereal ever, no pasta ever, no wheat, barley, rye, corn or anything of that sort. My exodus from grains was gradual, starting about five years ago, but it increased in fervor and resolve as I discovered more and more through my research how inappropriate grains were as a component of the human diet.

Posted By: Mark Sisson

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