The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
If you love stuffed cabbage but want to do away with white rice and the time consuming task of stuffing and rolling cabbage leaves, this recipe is for you. The dish is slightly lighter, and the flavors are brighter than in traditional stuffed cabbage, but this unstuffed cabbage bowl is still full-blown comfort food.
To make the bowl, shredded cabbage is sautéed just until soft, without losing its bright green color and soft crunch. The meat is simmered in onion, garlic, tomato sauce and a pinch of cinnamon. Layered in a bowl, the meat and cabbage are topped with a dollop of sauerkraut and an abundance of fresh parsley.
Korean tacos are a culinary twist that’s been around for a while now, using a tortilla as the delivery system for the bold flavors of Korean cuisine. This Primal recipe for Korean tacos is intensely delicious and hits all the right notes: sweet, spicy, fresh, crunchy, meaty.
Let’s start with the ribs. They’re simmered in a sweet umami sauce made from tenderizing fruit (kiwi and pear) plus ginger, garlic, scallions, and coconut aminos. The meat is scooped onto a small tortilla and topped with refreshing daikon radish and carrot slaw. It only takes a few bites to devour these Korean tacos, and you’ll definitely want more than one, so put several on your plate.
Salisbury steak, it’s been said, was named after Dr. J. H. Salisbury, a 19th-century physician and lover of ground and minced beef. Dr. Salisbury was convinced that meat, especially when ground up, could cure a wide variety of ailments. While some of Dr. Salisbury’s medical claims are a bit dubious, he was spot on with one: Food plays a huge role in a person’s health.
Salisbury steak is not usually considered health food. Blame it on T.V. dinners that pre-package Salisbury steak with mashed potatoes, corn, a brownie and lots of processed ingredients. But homemade Salisbury steak is comfort food you can feel good about—especially if you buy ground beef from a trusted butcher (or grind it yourself) to make sure you’re getting high-quality meat. If possible, buy grass-fed.
Chicken liver cooks quickly, making liver an ideal, if rarely used, protein for stir-fries. In this stir-fry recipe, chicken liver is a main ingredient. The meaty flavor gives an otherwise light dish some heft, and adds a lot of vitamin A, plus copper, folate and zinc. Sauteed with ginger, garlic and green onions, with a splash of coconut aminos, liver is a tasty addition to any stir-fry.
If you’re not completely in love with liver, but want more of this important supplemental food in your diet, then add a smaller amount to your next stir-fry. A quarter pound or so can be cut into small pieces and thrown in the wok with sliced chicken or beef as the main protein.
I’m Melissa Joulwan, but you can call me Mel. I have a killer recipe for you today. But first, I’ll tell you a little about myself. I’m the author of the paleo cookbooks Well Fed, Well Fed 2, and the soon-to-be-released Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less (pre-order now!). I also write a blog called MelJoulwan.com (formerly The Clothes Make The Girl), where I write about my triumphs and failures in the kitchen, in the gym, and in life. I’m also a former rollergirl known as Melicious, but I’ve mostly stopped knocking people down for fun. Mostly.
Bone marrow is an important supplemental food that’s easy to love, if you love fatty, savory treats, that is. And bone marrow is a treat, with its over-the-top richness, meaty flavor and fatty, creamy texture. It’s delicious fuel for the body, brimming with vitamins and minerals. Bone marrow is easy to prepare, too. It needs nothing more than a sprinkle of salt (and maybe some fresh herbs) to reach perfection in the oven.