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
There are a lot of different recipes out there for Polish Hunter’s Stew (also called Bigos). But in the end, it’s always about two things: meat and cabbage. Hunter’s Stew is a hearty dish made from bacon, kielbasa, a pound or more of meat, plus both fresh cabbage and sauerkraut. If you’re a real hunter, the stew meat in Bigos is whatever you’ve hunted. If your “hunting” is done at the meat counter, then buy what you’re in the mood for or what’s on sale. Venison, pork, beef, lamb…they’re all good in Bigos. This can be a clean-out-your-freezer type of meal.
Bone broth has been getting so much buzz, it doesn’t need a lengthy introduction. By now, you probably know that sipping a warm mug of broth is not only soothing, but also a nourishing source of gelatin. So, you keep a supply of bone broth in your refrigerator or freezer*. And you’re sipping mugs of it, and it’s soothing, and nourishing, and all that—but it’s also getting a little boring. Not because you don’t like bone broth. It’s just that you’re craving a little more flavor, a little more pizazz, a little something different than a basic mug of broth. Perhaps broth with the rich flavor of porcini mushrooms? Or the spicy kick of Sichuan peppercorns? How about of mug of broth laced with the exotic flavor of cinnamon, ginger and star anise, or the comforting flavor of butter and leeks?
There are many variations of Vietnamese beef stew, but what they all have in common are intensely aromatic herbs and spices. Star anise, cinnamon, lemongrass, cilantro, mint, basil…these ingredients turn beef stew into a vibrant meal, rather than a bland, beige bowl of meat.
Herbs and spices are full of antioxidants, health benefits and medicinal qualities.
Throw in some gelatin-rich short ribs, and this stew is about as nourishing as a meal can get.
Adding even more flavor and aroma, the ingredient list continues with ginger, garlic, fish sauce, and in this Primal version, coconut aminos. When this stew is simmering on your stove, even your neighbors across the street are going to smell it cooking. And they’re going to be jealous.
Lasagna meatloaf has all the delicious flavor of lasagna, without the noodles. Cheese is optional, and although it adds creamy mozzarella flavor, the meatloaf is more than satisfying without it. Marinara sauce, basil and oregano, onion and garlic…this all-beef meatloaf has it all. Plus three ingredients that hold the loaf together perfectly: eggs, finely chopped mushrooms, and gelatin.
Eggs are always used to bind meatloaf. This recipe only uses two. Raw mushrooms, very finely chopped (use a food processor) look a lot like breadcrumbs and in this loaf, have a similar job. They help the meat bind together, while also adding flavor and moisture. Powdered gelatin is the final binding agent, helping to give the meatloaf a sliceable texture. This trio—eggs, mushrooms, and gelatin—can be used with any meatloaf recipe.
Cabbage is rarely described as tasting rich, but when simmered long and slow with plenty of butter and olive oil, that’s exactly the outcome. Although buttery, slow-simmered cabbage can be a dish in itself, add broth and sausage and you’ll get a very simple soup with incredibly rich, comforting flavor.
When cooking cabbage this way, high-quality butter and olive oil make a difference in flavor and healthfulness. Use grass-fed butter, if possible. Buy olive oil that’s as local as possible, has real flavor and has been put through the “fridge test.”
Tamale pie is simple fare, an unfussy but delicious casserole topped with a cornbread crust. The crust is an essential part of tamale pie. Without it, you’ve just got a skillet of ground beef and bell peppers. But cornbread just isn’t a tempting topping (especially when made from a box of Jiffy cornbread). So what’s a tamale pie lovin’ person to do?
A quick flip through Primal Cravings, a book filled with innovative, Primal-approved recipes, brings inspiration. A riff on the Primal Cravings biscuit recipe, this tamale pie topping is everything you want it to be. It has a soft, crumbly texture that soaks up the meaty flavor below. It has a slight sweetness like cornbread does, but doesn’t scream out “coconut!” like some coconut flour recipes do.
A spoonful of the warm, savory bread-like topping with the seasoned ground beef below will definitely satisfy your tamale pie cravings. It’s a classic, comforting casserole, the Primal way.