Mark’s Daily Apple

Lamb with Blueberry Wine Reduction

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There’s no such thing as a free lunch. You’ve heard that before, right? Economic theories aside, the saying means nothing comes free. Everything is a process, including food. Most of us already know that. We know how important it is that we take the time to understand – or at least think about – where it came from and, if it was prepared for you, how and what it was made from. Food choices are a philosophy of life, a display of respect for ourselves and our surroundings. And bad food choices are more than a stomach ache!

A few weeks ago, in the name of showing a little appreciation for local farmers, I went to a chic but homey restaurant nearby to sample from their menu of locally-grown and organic ingredients. (They even have organic beer!) I tried an appetizer of roasted lamb, aged balsamico and sage, and decided right then and there this dish held all the power of the entree. I would have to replicate it.

Posted By: Worker Bee

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Cherry Thyme Confit with Pork Chops

Confit loosely translates as “cooking or preserving something in its own juices.” Typically, this refers to cooking or preserving meat in its own fat. You’ve heard of duck confit, right? It’s a simple and brilliant cooking method. If something is delicious, it just makes sense that cooking it in its own flavors is going to make it even more delicious. This need not only apply to meat. Any fruit or vegetable that has some juice to give can be cooked confit. Those cherries you keep passing up at the market (maybe because you don’t know what to put them in, except for a pie) are a perfect example.

Posted By: Worker Bee

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The Definitive Guide to Low Level Aerobic Activity

Maybe you’ve found yourself feeling self-conscious on evening walks while five people pass you (perhaps twice) in their best running forms. Perhaps you spent the day at the lake canoeing or hiking around the beach and later felt guilty for not having made it to the gym. Or maybe you’re frustrated having to mow or rake over the weekend because it means giving up workout time in exchange. Message for the day: shed the guilt, forget the self-reproach, and enjoy a little affirmation.

Posted By: Mark Sisson

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The Power of Positive Thinking

Are you realizing the full potential of your mind?

Now, before you recoil in horror from the New Agey guru-lingo that question probably sounded like, bear with me a minute. I was recently thumbing through one of my favorite books, Dr. Bruce Lipton’s The Biology of Belief, and it got me considering the possibility that creative visualization and positive thinking can both play enormous roles in the context of the Primal Blueprint. Lipton’s book discusses the emerging science of gene expression (sound familiar?), including the very PB-friendly notion that our environment – our diet, our stress level, even our state of mind – controls our DNA, rather than the other way around. If that’s the case (and the science seems to be agreeing that it is), our thoughts, actions, and moods might play an even bigger role in our health and general wellness than previously thought.

Posted By: Mark Sisson

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Weekend Link Love

First, join Fitness Black Book for a good walk…

Then join the New York Times for a good sprint…

And then relax with a slice of pie. For this week’s Primal recipe, try Steve Pavlina’s raw fruit pie. Just be careful how many pieces you have.

For the folks who enjoyed Guns, Germs, and Steel, you might like Tom Standage’s new book, An Edible History of Humanity. Listen to Tom discuss the way food has fueled history at NPR.

Posted By: Mark Sisson

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