If you’ve been following the Primal lifestyle for any degree of time, you know that we fully endorse steak. But in reality, we all know that every now and again, a steak, as tasty as it is, can get a bit… well, boring.
This recipe, however, puts an Asian twist on a traditional steak dinner with excellent results. The slow cooking process creates some seriously tender steak, and the extra time spent in the pot allows all the flavors to mix together to create a delicious dish.
And the best part? With a little forethought you can throw this together in the amount of time it would take to place a take-out order.
I recently received an email from a reader:
First of all, I have enjoyed getting to know more about the Primal Blueprint and I have found it to be very useful. Perhaps you have addressed this before, but do you have any primal recipes for crock pots? I am on the go quite a bit and would love to have a few healthy options.
Thanks and keep up the great work!
Great suggestion. Slow cooking is more relevant than ever, with free time evaporating and the need for easy Primal fare made with minimal effort only increasing. When the novelty wears off and the prospect of coming up with home cooked Primal meals every day begins to loom, I think a lot of people will turn to the crock pot.
Jicama is that white, crispy tuberous root that the fruit cart guys always douse in chile power and lime and serve on a stick. The naturally-occurring oligofructose inulin lends it a slightly sweet flavor. It’s tasty, refreshing, and seemingly innocuous – but is it loaded with carbs? It seems a little carby, and I’ve mostly avoided it (a difficult task in Southern California where fruit carts beckon from every other street corner) for that very reason, but a couple reader comments have prompted an investigation.
If my informed, Primal readership was supporting jicama consumption, surely there was more to it.
Last week we discussed the merits of canning your own foods. So you canned a bunch of tomatoes and now you need a good reason to use ‘em! Enter the following unstuffed cabbage recipe:
1 large head of cabbage
1 pound of ground meat (turkey, chicken, beef…you decide)
½ pound of spicy sausage, casing removed
½ cup minced onion
1 tsp caraway seeds
1 tsp ground coriander
1 tbsp garlic powder
1 16 oz can tomatoes – including the juice
3 tbsp vinegar
1 carrot – unpeeled, ends chopped off
Salt and pepper to taste
The environmentalists are always urging you to go green, and now we are too…at least when it comes to soup.
Admittedly this is more of a side dish than a full dinner entree, but we couldn’t pass on the opportunity to share a recipe that includes all those beautiful and delicious early spring greens. And besides, “What’s for Side Dish Tonight?” doesn’t quite have the same ring to it.
6 green onions, chopped
2 tbsp butter
2 tbsp olive oil
6 stalks of asparagus, ends trimmed and cut into bite-sized pieces
2 cups spinach, chopped (fresh is preferable, but if all you have is frozen, that will work too!)
1 cup watercress
1 cup arugula or other dark leafy green, chopped
3 cups vegetable broth
Salt and pepper to taste
1 lemon, zest only
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