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’ve only ever eaten store-bought yogurt, then homemade yogurt is a revelation. Obviously, homemade yogurt easily surpasses Yoplait and the like, both in terms of nutrition and flavor. But you might be surprised to find out that your very first homemade batch will taste just as good, if not better, than the most expensive, high quality yogurt on the dairy shelf. And it’s so easy to make!
To make your first batch of homemade yogurt, you’re going to need a little bit of that high quality store-bought yogurt to get started (high quality meaning organic, full-fat, unsweetened, with live active cultures). The live cultures are the really important part, and the main reason that yogurt is a good choice if you eat dairy.
Orange chicken probably needs no introduction, but for those of you who have never ordered from a Chinese-American take-out menu, it’s battered and deep-fried chicken pieces coated in a sticky, sweet orange sauce. Health food, it is not. But sometimes, it’s surprisingly easy to transform a recipe from something SAD into something deliciously Primal.
This Primal Chinese Orange Chicken recipe takes what’s good about Orange Chicken (crispy morsels of chicken and a sweet, tart, spicy sauce) and leaves out what’s bad (flour, cornstarch, canola oil, sugar). The orange sauce – made mainly from freshly squeezed orange juice, coconut aminos and rice vinegar – is so good that it makes a person wonder why sugar is ever added in the first place. And the bits of chicken – tender in the middle with a substantial, battered coating – are the type of thing you’ll be popping in your mouth before they have a chance to hit your plate.
This a guest post from Michelle Tam of Nom Nom Paleo.
Whipping up some chicken salad? Don’t you dare make a bland-tasting version tossed with plain old mayonnaise. Instead, punch it up with smoky, aromatic curry powder, crisp apples, fresh herbs, and toasted almonds. With just a few pantry items, you can radically transform a ho-hum dish into an elegant and flavorful meal.
Although this South Asian-inspired chicken salad is making its debut on my blog today, it’s been one of my favorites for years. In fact, this recipe first popped up in our iPad app almost three years ago, before making its second appearance in our cookbook. When I’ve had a long day, I just throw this salad together and serve it on a giant bed of organic lettuce mix. Hosting a party? Spoon it into cucumber cups or on endive spears for a fancy hors d’oeuvre. No one’ll guess how little time it took!
This week’s recipe is pulled straight from the pages of The Paleo Primer: A Jump-Start Guide to Losing Body Fat and Living Primally!, written by British health and fitness consultants Keris Marsden and Matt Whitmore. These folks, who run a popular fitness and wellness center called Fitter London, have produced a book that is half “primer” and half incredibly creative recipes. The primer section distills the major concepts of primal/paleo/ancestral health living into clever and memorable short passages, spiced up by hilarious cartoon drawings. If you haven’t picked up a copy yet, I highly recommend it!
Especially on a cold winter evening, a house filled with the deliciously gamey and sweet aroma of duck braised with kabocha squash is incredibly comforting. The duck legs are both tender and crisp and the squash is downright decadent, with a velvety, melt-in-your-mouth texture and a hint of exotic spice from star anise.
This flavorful and luxurious-tasting dish makes a strong case for always cooking root vegetables in duck fat. Heck, it makes a strong case for cooking everything in duck fat. Luckily, you’ll have some leftover to store in the refrigerator for future recipes. Use duck fat to saute anything, rub down chicken before cooking, or roast vegetables. It adds a subtle meaty flavor to food, can be used for high-heat cooking and makes both roasted poultry skin and vegetables extra crispy.
It’s easy to associate cooking a turkey with a long, laborious process and a huge amount of meat. But it doesn’t have to be that way. Whether you’re cooking Thanksgiving dinner for only 1 or 2 people, or you’re looking for an easier way to cook turkey so you can banish processed deli turkey from your life, this recipe for Crock-Pot turkey breast is what you need.
Turkey breasts on the bone are sold in most grocery stores year round. Crock-Pots are known for keeping meat moist and tender over a long, slow cooking time and turkey breast is no exception. Rub the bird down with herbs and butter (or just season liberally with spices), leave it alone for 7 hours, and return to a house that smells like Thanksgiving – even if it’s the middle of summer. No fuss, no muss.