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
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.
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.
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.
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.
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.
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?
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.”
In this acorn squash recipe you get a two for one: A delicious edible bowl, plus the generous amounts of fiber, potassium, vitamin C, and magnesium that acorn squash provides.
Any type of squash can be a bowl, but the size and shape of acorn squash makes it an especially good choice. Cut the squash in half, lightly coat in oil or butter, then roast until soft. Fill it with soup, stew, chili, or meat sauce. A pile of sautéed greens in a squash bowl isn’t a bad way to go, either.
In this recipe, a spoonful of the roasted squash bowl with a spoonful of the coconut beef curry stew poured inside is like edible autumn. Warm spices, creamy coconut milk, tender beef, sweet squash…this dish has it all. Plus, crunchy, salty squash seeds sprinkled on top if you like.
Time in the Kitchen: 40 minutes, plus 1 hour to roast in the oven
Your next pot of chili doesn’t have to be the same old ground beef chili.
Instead, cook up a pot of ground lamb seasoned with things like turmeric and ginger and a few tablespoons of fiery harissa. The end result is a meal that’s still recognizable as chili but has delicious new flavor.
You know the drill with lamb by now: it’s a nutritionally complete protein packed with all 8 essential amino acids and a whole lot of vitamins and minerals. Lamb can be challenging to cook, but when your butcher grinds it for you and it’s used as the base for chili, there aren’t any worries about overcooking the meat and making it tough. This is an easy and stress-free way to cook lamb.
Harissa is used as the main spice component in this lamb chili. This Middle Eastern condiment gives chili (even beef chili) amazing flavor and adjustable heat. Two tablespoons of harissa adds a slow, robust burn to a pot of chili. Cut back to 1 tablespoon for less heat, or, use the harissa strictly as a condiment. That way, everyone can give their own bowl of chili as much or as little heat as they want.