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
With summer basically here, I thought a nice gazpacho recipe was in order.
Gazpacho is the chilled, tomato-based raw soup that originated in Andalusia, Spain, possibly after the Moorish incursion brought a simple peasant’s soup of olive oil, water, garlic, and stale bread to the region. Fortunately, those peasants soon grew tired of their meager gruel and began incorporating fresh vegetables from the fields to liven up the dish. Onions, cucumbers, and various herbs were standard fare until Columbus brought back tomatoes and peppers from the New World. Today, gazpacho is best known as a cold tomato soup, but good gazpacho is much, much more than throwing a can of Campbell’s in the fridge. Truly excellent gazpacho must be fresh and feature a wide range of interplaying flavors. Consistency ranges from truly smooth and soupy to thick and chunky (almost like a salsa), but fresh vegetables and quality ingredients are always key.
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!
It’s been all about fish and eggs this week. If you’re a follower of the Primal Blueprint diet, you know you need to put a premium on protein. However, that doesn’t have to mean digging in to steak after steak after steak. Instead, try one of these flavorful fish recipes or, alternatively, go the easy – and cost efficient route – by whipping up a few of these egg recipes.
The all-American breakfast smorgasbord: cold cereal of every variety (from super colon blow to candy coated balls of sugar in the shape of the latest cartoon fad), toast, toaster strudel, bagels, croissants, donuts, coffee cake, pop-tarts, French toast, pancakes, blintzes, crepes, waffles, muffins, scones, hash browns, oatmeal, breakfast bars, breakfast squares, and now even breakfast “cookies.” (Do tell us what we’re leaving out. We know there has to be something!) We swear you could set the list to that Billy Joel tune. There’s a weekend challenge – anyone?
Whatever way you slice it, just reading the above list is enough to make your insulin rise. What is it about breakfast that is so darn carb-dependent? The most important meal of the day suddenly seems the most irksome, uninspiring, even ominous. You throw open the cabinets and fridge door on your way out, keys in hand. “What am I going to eat???” Too many of us end up just closing the cabinets with a frustrated, rushed muttering of expletives as we grab our bags and finally go. There’s a great way to start the day. (Just think: you get to sit through the morning meeting staring a hole through the gigantic box o’ donuts your supervisor brings every week.)
As promised, we’re back with more on healthy ways to feed the seedlings. Depending on where you are on the desperation scale with your kids, some items will be options for tonight’s dinner and some may offer targets for future progress. In any case, here are few ideas for real life meals your kids will at least try.
We don’t sell this as the perfect MDA meal plan, hence the faint of heart warning in last week’s post. If your kids eat what Mark eats, more power to you! For the rest of us, here are some decent compromises that can keep the peace. They might just inspire the parental units of the house as well!
Folks, we read your requests for more of this post, and here it is! We know practical is popular, and we won’t leave you hanging. Look for more installments in the future. And we also heard the call for more seasonal options. We’re still tinkering with that one, but expect a spring menu soon. In the meantime, thanks so much for your comments, tips and conversation. Keep ‘em coming, and Bon Appétit!