The members of our growing group (Primal Living STL ) – started a mere six months ago – are as enthusiastic about our common lifestyle as a cat on catnip. We meet up multiple times per week for primal workouts, social events, and community outreach. The opportunity to have a picnic was jumped upon quickly when MDA posted the Grokfeast challenge.
We decided to enjoy the day at Dickherber Family Farm in Dardenne Prairie, MO. They graciously invited us to enjoy their spectacularly beautiful farm that has been a working farm for well over 100 years. We were given the run of the whole place: Visiting chickens, feeding sheep and goats, mooing at cows down in the pasture, and being charmed by friendly geese, ducks, dogs and cats.
After watching the children marvel at the animals and visiting all the sites of the farm we began showing just how primal Primal Living STL can be. We exhibited many Primal Blueprint Rules of Living, including “Lift heavy things,” “Run really fast every once in a while,” “Play,” and “Use your mind.” All of that encompassed in our Wood-piling/Corn Maze competition:
We split-up into two teams. Each team had to carry wood from the wood pile to the furnace. Once enough wood had been neatly stacked in the designated area the team could take off to the Corn Maze (Hey! There’s one good use for corn! Bwahahahaha).
In the Corn Maze teams had to find 15 check points. Each check point revealed a letter in a two-word scramble. Once all the check points were discovered, and thus all the letters collected, the teams had to find their way out of the maze and solve the scramble. This was a lot of fun and involved a lot of running (in circles!)
Finally it was chow time! We had a primal potluck picnic. Primal Living STL potlucks are, to be honest, LEGEN…wait for it….wait for it…DARY! We have so many good cooks who use high-quality ingredients, and who choose recipes that make you drool with a mere description!
After the meal, we enjoyed the sunset and the campfire and the company of good friends enjoying life.
- Poseidon’s Stuffed Eggs*
- Beef Liver Pate AND Chicken Liver Pate
- Spinach Salad with Warm Bacon Dressing
- Chopped Broccoli Salad
- Campfire Pork Stew
- Grass-fed burgers with caramelized mushrooms and onions
- Fire-baked salmon
- Sun-dried Tomato Chicken Bake
- Special Fried Cauliflower Rice*
- Apple Crisp*
- Blueberry Crack! (AKA Nutty Blueberry Protein Balls from Primal Blueprint Quick & Easy Meals cookbook)
- Hot dogs and gluten-free buns for the kiddos
A few people were willing to share their recipes:
Poseidon’s Stuffed Eggs
- 12 hard-boiled eggs
- 1 can of sardines, drained
- 1/2 mayonnaise (homemade is best!)
- 1 shallot, diced finely
- 1 t Dijon mustard
- 1 t Old Bay Seasoning
- Lemon pepper
Peel and halve the eggs, removing the yokes. Mix together well the yokes, sardines, mayo, shallot, mustard and Old Bay. Stuff the egg halves with the yoke mixture. Sprinkle with lemon pepper and garnish with tarragon.
Special Fried Cauliflower Rice
- 3 tbsp sesame or coconut oil
- 1 white or yellow onion, thinly sliced
- 1 1/2 – 2 1/2 lb meat, raw or cooked, cut into small pieces
- 4 tbsp tamari
- 1 garlic clove, pressed or finely chopped
- 1 small head of cauliflower, grated in a food processor
- 2 eggs, beaten
- 2 cups of mixed veggies, can be frozen veggies like peas and carrots
- 4 scallions, roughly chopped (optional)
1. Prepare your onion, meat, garlic, and cauliflower before starting putting the cauliflower through the food processor (use the shredding disc).
2. Heat skillet or wok over medium to high heat. Add 1 tablespoon of oil.
3. Add onion and sauté it until it starts to brown, about 3 – 4 minutes.
4. Add the meat and 1 tablespoon of tamari. Any single meat or combination will work, just remember some meats take longer to cook then others. Also, shrimp is best added later. Sauté 3 – 5 minutes (longer if your meat is raw), then add your remaining 2 tablespoons of oil, garlic, and the cauliflower. Sauté 3 – 5 minutes.
5. Add the beaten eggs and the remaining 3 tablespoons of tamari. Stir until the eggs are cooked. Add your veggies, chopped scallions, and shrimp if you are using it. Cook a few more minutes until everything is hot.
Mix together all the following:
- 2 T. Coconut Oil, melted
- 1/2 C. Almond Flour
- 1/4 C. Ground Flax Seed
- Handful of Walnut, ground
- 1/4 C. Sliced Almonds
- 1/4 C. Dried, Shredded, Unsweetened Coconut
- 1 T. Pure Maple Syrup
- 1 tsp. Ground Cinnamon
- Dash of Sea Salt
- 4 Gala or Granny Smith Apples, peeled and small diced (1/4″x1″)
- 1 T. Arrowroot Powder
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Nutmeg
- 1/4 tsp. Ground Ginger
- 1/4 tsp. Cayenne Pepper
- Dash of Sea Salt
1. Preheat oven to 350 F
2. Rub four 8oz. ramekins with coconut oil
3. Toss together apple filling ingredients in a bowl and evenly distribute the mixture to the four ramekins.
4. Top with crisp topping mixture.
5. Bake for 45-60 minutes, until apples are soft and topping is golden brown.
Laura Gillespie, Gary Gillespie, Alex Born, Michael Libbie and guest, Mathew Seibert, Jenny Seibert, Bryan Roesner, Melissa Seidel, Laci Zeigenbein Hansard  and family, Renee Rine, Marion Hamilton and children