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)?
So, yesterday we established that while you do in fact eat like Grok, what you really mean is that you eat the same types of food as Grok, but your use of a knife, fork and spoon means that you aren’t actually eating like Grok.
Here’s the challenge: For just a day, ditch the eating utensils (we’ll even let you pick the day so that you don’t find yourself drawing stares at your spouses fancy schmancy office party!) It’s a fun way to get in touch with your inner Grok (as well as save up some valuable space in your dishwasher!)
The following is a dinner menu you should consider getting your hands on…literally.
You packed up the pumpkin pie and gave it to Aunt Marie and sliced up the sweet potatoes and shipped it off with you cousin Glen, but now you’re left with a heap of leftover turkey and not a plan in the world for what to do with it.
A problem? Nope, not when you consider all the tasty – and primal – items you can make with the leftovers!
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!
In that Mediterranean world which begat Western civilization, the olive enjoyed special prominence beyond its culinary properties. Roman aristocracy thought good health depended on two things: wine within, and (olive) oil without. The olive branch was the symbol of peace, and the fruit itself an emblem of wealth and prosperity. Today, the oil extracted from olives is the main draw for many – it figures crucially in Italian, Greek, and Northern African cooking, and it’s the basis for many marinades, dressings, and sauces. As Primal Blueprinters, olive oil is one of the best fats we can use, but let’s not forget about the source. Whether as snack, spread, or salad ingredient, we need to start recognizing the power and versatility of the olive itself.
© 2013 Mark's Daily Apple | Design By The Blog Studio