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How to beat the heat and stay Primal???

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  • #16
    I find outside heat more tolerable than inside heat, so in the summer we grill and eat outside. Most fish grills well. Have frozen berries when you want a popsicle. Sometimes we just have fresh savory fruits (cucumber, tomato, peppers, olives) and some cheese for dinner.

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    • #17
      Foods that I find the most tempting during hot weather are cold fish or shrimps and salsas, or green smoothies or gazpachos with cold meat and cheese. Avocados, olive oil and cream pack more than enough fat.... Watermelon is better than any Popsicle!
      My Journal: http://www.marksdailyapple.com/forum/thread57916.html
      When I let go of what I am, I become what I might be.

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      • #18
        - Tuna/chicken salad?

        - Pre-cooked rotisserie chicken from the store so you don't have to cook it yourself?

        - Use a crockpot! You don't even have to be around for that. Make soup and then eat them cold or lukewarm. Wonton soup (with extra pork and no wontons) and chicken soup are good options. Make them a little concentrated if you plan to eat them cold, or the flavor gets lost.

        - What about buying some quality jerky or smokies? If you store them in the fridge (which you will if it's quality and has no heavy preservatives), it'll be nice and cold. You can wrap it in lettuce and eat it with cucumbers for added coolness.

        - How about ants on a log? Celery, nut butter of choice, and (optionally) raisins on top. If you have a dehydrator and can make your own unsweetened raisins, even better. Pop these in the fridge for a little while after you make them. They're better cold.

        Or just do like I do: walk out of the kitchen as often as possible while cooking and eat hot food while sitting directly in front of the AC so your body temperature doesn't go straight up when you're eating.

        _-J o u r n a l_--------- ---- ---- --- --- -- -- -

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        • #19
          Lots of common themes here.

          Cook outside:
          In addition to a grill, I have a toaster oven and rotisserie that live in the garage. I also have an electric skillet that I can use outdoors.

          Cook over night:
          Crock pot FTW! Set it up at night when it cools off. Package up the food in the morning. Stuff like pulled pork reheats well in the microwave. I love it on top of a salad.

          Cold foods:
          Sashimi is great, as mentioned before. Also marinated fish dishes like ceviche and poke. Tuna salad, egg salad, chicken salad, or just cold chicken, are awesome. Make a little primal mayo and you're good to go! Give them some texture with raw veggies or even fruits for a bit of that sweetness you're craving.

          Things I've learned from living in a fairly hot climate with no AC:
          Cover your windows during the day. Heavy blinds. Black out curtains. In the long term, planting shade-giving things in front of your windows makes a big difference. When the temperature outside is lower, then start opening things up. I would have window fans on one side of the house intaking and other the other exhausting. I could typically get my house cooled down within 15 minutes of sunset. You have window AC units in part of the house. You could have a window fan set to exhaust in the kitchen.

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          • #20
            Slow cooker/crock pot +1000000

            If eating the same thing for a few days in a row doesn't bother you (it doesn't bother me), you can make a large pot of food that will last you several days, if not an entire week.

            I sometimes work out-of-town (away from my wife and daughter) for a couple months at a time, and I invariable end up eating week after week of homemade beef chili. I make it in a regular pot, but you could do it in the slow-cooker.

            Here's my recipe:

            2 lbs grass-fed ground beef (I use the trader joe's 100% grass fed ground beef, which here in the NY area is, I think, $6.99/lb)
            4-5 organic bell peppers, diced
            1 large onion, diced
            1 clove garlic, minced
            3 x 14 oz cans tomatoes with green chills (also from Trader Joe's; according to what TJ's customer service is saying, their tomato products are canned without BPAs. If you are concerned, I recommend 2 x boxes of Pomi tomatoes)
            1 can tomato paste (or tube, if BPAs are a concern)
            3 tbs cumin (possibly more - I never measure my spices)
            2 tsp red pepper flakes (ditto)
            1 tsp cayenne pepper (ditto)
            3 tbs chili powder (ditto)
            Salt and Black Pepper to taste
            Butter + olive oil

            1) Melt a hunk o' butter in a large cast-iron pot or soup pot; add a tbs or 2 of olive oil for flavor over med-high heat
            2) Soften onion and garlic, maybe 3-5 minutes
            3) Add ground beef; brown
            4) Add all spices
            5) Add peppers; cook until soft, maybe 5-7 minutes
            6) Add tomatoes and tomato paste
            7) reduce heat, simmer for 10+ minutes (the longer, the better, but once you get 10 or so minutes of simmering, it's definitely edible)

            I do dairy, so I do a little shredded whole-fat cheddar on top, along with a dollop of organic whole-fat sour cream, and some hot sauce. To add some volume, you can serve it over spinach, which is a nice touch.
            “If you want to build a ship, don't drum up people together to collect wood and don't assign them tasks and work, but rather teach them to long for the endless immensity of the sea” -- Antoine de Saint-Exupery

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