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
In this refreshing salad, herbs are treated as a main ingredient, not a garnish. Fill your salad bowl with parsley, mint and dill (thyme and oregano are also good), either finely chopped or roughly snipped with scissors. The bright and fragrant herbs obviously add color and potent aroma, but there’s more hidden in their leaves… namely antioxidants, plus many other health benefits.
Don’t get bogged down by memorizing which herbs offer what benefits. Just make a point of regularly enjoying salads like this one that feed your body a variety of fresh herbs. Every recipe for Turkish shepherd’s salad has a slightly different combination of ingredients, but they all strive for refreshing, lively flavor. This Turkish salad combines loads of fresh herbs, tomatoes, bell pepper, cucumber, and red onion with creamy feta and a tangy dressing made from olive oil and pomegranate molasses.
The sweet and nutty taste of tigernuts makes the tiny tubers a perfect topping for salad. In this recipe, tigernuts garnish a salad made from acorn squash, kale and bacon. Each bite has a range of sweet, salty, spicy, and pleasantly bitter flavors.
Tigernuts are a Primal and paleo friendly snack that can be eaten straight out of the bag. Though the flavor is good, the texture of tigernuts can be a little dry and chewy when eaten alone. But when tossed into an olive oil drenched salad, with creamy acorn squash and fatty bacon, tigernuts don’t taste dry at all. In this salad, tigernuts are a tasty contrasting texture.
Short ribs are often braised for hours, but when the weather outside is hot and you don’t want to turn on the oven, there’s a better way. Marinate those ribs, and throw ‘em on the grill.
PRIMAL KITCHEN™ Honey Mustard Vinaigrette serves double-duty here as a marinade for meat and a dressing for salads. The vinaigrette does all the work while you sit back and relax. There’s no chopping or stirring needed to put this 4-ingredient meal together, and your kitchen will stay so clean, it won’t even look like you’ve made dinner.
Grilled chicken tossed with crisp lettuce, cucumber, and red onion plus tangy cherry tomatoes, artichoke hearts and olives makes an amazing Greek salad when everything is doused in PRIMAL KITCHEN™ Greek Vinaigrette.
It’s not only the zesty, herbal flavor that’s amazing. PRIMAL KITCHEN™ Greek Vinaigrette is also amazing because it’s packed with healthy and nutrient-boosting avocado oil and high-ORAC oil of oregano.
It’s shocking how many jars of bottled salad dressings are filled with ingredients that can cause weight gain, spiked blood sugar and high triglycerides. But not PRIMAL KITCHEN™ salad dressings. The Greek Vinaigrette is super-healthy and has a savory blend of Greek flavors (vinegar, oregano, coriander, marjoram, lemon) that can be used to both dress salad and marinate meat and seafood.
Is it a crepe? A wrap? A tortilla? You can call them anything you want and wrap them around whatever you’d like. The result is always the same: delicious.
Zucchini and thyme flavor these light but durable wrappers that can hold an array of savory fillings. In this version, a combination of fluffy scrambled eggs, lox, and chives make a winning breakfast crepe.
Other tasty fillings include sautéed mushrooms, grilled shrimp, bacon, and ground meat. Or, skip the fillings and stack up a few zucchini crepes on your plate, top with crème fraiche, and think of them as savory pancakes.
Cashew cream is a vegan obsession that can certainly have a place in a Primal kitchen. To make cashew cream, simply blend cashew nuts with water. A little bit of water makes thick, spreadable cream—and a lot of water turns cashew cream into cashew milk. Either way, the texture is smooth and creamy while the flavor is mild and slightly sweet.
The natural sweetness makes cashew cream an instant dessert. Try a spoonful right out of the blender—it’s like nutty whipped cream. It’s good. A little too good. Don’t say you haven’t been warned.
Surprisingly, though, all it takes is a little salt, acidity, and spices to take cashew cream in a completely different direction. With those slight modifications, you’ll have yourself a savory dressing. Cashew cream is an obvious replacement for dairy, or, in this recipe, a stand-in for mayonnaise. Believe it or not, this mayonnaise-free chicken salad can easily compete against traditional chicken salad with mayo. The creamy, slightly tangy dressing coats the chicken nicely, and some celery and shallot add a little crunch.