Meet Mark

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...

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Category: Soups

West African Peanut Stew

West African Peanut Stew has many variations (different spices, different vegetables) but one thing is always the same, the broth is thickened with peanut butter (well, almost always….this delicious version is made with almond butter). Peanut butter adds a rich, creamy texture and a nutty flavor that makes this stew different from all others. West African Peanut Stew is so uniquely delicious that it’s definitely worth trying, peanuts and all.

Don’t fret. Unless you’re allergic to peanuts, a small amount of natural peanut butter every now and then won’t hurt you. And this peanut stew has a lot to offer. Besides tasting great, each bowl is filled with vitamin E from red palm oil, from spices, and vitamin K and folate from the collards.

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Coconut Milk Oyster Stew

Oysters are most often served raw, or smoked in a can, so it’s easy to forget about good ‘ol oyster stew. Not exactly chowder or bisque, oyster stew is an uncomplicated meal. It’s little more than oysters and milk (or cream) warmed in a pot. It’s perfect in its simplicity.

So why mess with perfection? Milk, that’s why. It’s not for everyone. If you’re one of those people, then you’ll be happy to know that oysters and coconut milk is not such a bad combination. In fact, it’s delicious.

This coconut milk oyster stew is briny, savory, buttery and slightly sweet from the coconut milk. Fresh chives and chunks of melting butter (or ghee) finish the dish, elevating it from good to amazing.

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White Chicken Chili

White chili is called white chili for three reasons. One, it’s made with chicken, not beef. Two, it’s made with white beans. Three, it’s sometimes thickened with milk and flour, or cream.

Does white chili have a place at the Primal table? Absolutely. It’s easy to dispense with the milk and flour, since thickening the chili isn’t crucial to its flavor. What about the beans?  You can keep them in the chili if you like (although perhaps in smaller amounts than most recipes call for). Or, substitute cubes of celery root to provide a creamy but slightly firm texture that’s similar to beans. Like beans, celery root also has a neutral, but earthy flavor.

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Turmeric & Kale Soup with Ground Lamb

You definitely don’t need a head cold or respiratory infection to enjoy this soup, but if you do have the sniffles (or feel them coming on), turmeric soup is a delicious alternative to chicken soup.

This soup is loaded with ingredients that can potentially ease the symptoms of the common cold, or give your immune system a little boost during cold and flu season. Failing that, this soup is just plain delicious. So you really can’t go wrong.

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Fish Head Broth

Fish broth isn’t as versatile as chicken or beef broth, but it’s a special thing, nevertheless. It’s delicate and savory with the appetizing flavor of seafood.

Is this the type of broth you’ll sip straight from a mug? There’s no reason not to if you like fish. Plus, you’ll get a healthy dose of omega-3s, fat-soluble vitamins, selenium, iodine, and other minerals. Enough gelatin can be extracted from a few pounds of fish parts to give your broth a gelatin-rich texture that turns to jelly when refrigerated. The most important fish part to use is the head. In fact, you can make broth entirely from fish heads, although the spine and other bones can be added as well.

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Chicken Bone Broth Four Ways

Just like beef bone broth, the flavor of chicken broth can be transformed by adding a variety of nourishing and invigorating ingredients.

For example, here are some killer flavor enhancers: ginger, garlic, kombu, spices, herbs, citrus, coconut milk and fish sauce. Simmering these ingredients in chicken broth gives you something that’s more flavorful than plain broth, but not quite a pot a soup.

Need a basic chicken broth recipe to get you started? There’s one at the end of this post.

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