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
Rich in spices and slow-cooked in coconut milk, Indonesian Beef Rendang has a lot in common with beef curries from other countries. You get healthy fat from the coconut milk, plus spice and herb based antioxidants in every bite. Not to mention unbelievable flavor. These are not shy ingredients: rendang is all about making a big, bold statement.
Imagine hot chile peppers, shallots, garlic, ginger, galangal, kaffir lime leaves, lemongrass, cloves and cinnamon—tamed only slightly by sweet, creamy coconut milk. The beef is braised in this intense fusion of flavors long enough to soak up all of the sauce. Rendang isn’t going to win any beauty contests, but when food tastes this good, who cares what it looks like?
A warm bowl of soup always tastes nourishing. Add green tea to the broth, and the soup is even more nourishing, offering anti-inflammatory and anti-oxidative properties that can have a positive effect on a wide range of health issues. If you’re not a bonafide green tea lover, this soup might turn into a favorite way to “drink” green tea. The flavor that green tea adds to soup is very subtle, a little herbal, with just a hint of the astringency that tea is known for. Otherwise, it’s still the familiar, savory bowl of soup you love.
Thanks to everyone’s new best friend, the Instant Pot, this BBQ pulled pork is on the table in two hours, with very little work from you. The BBQ sauce just might be the BBQ sauce you’ve always been searching for. It’s tangy, spicy, slightly sweet, and takes about 5 minutes to make. It’s easy to imagine brushing this sauce over brisket and grilled chicken, not just pulled pork.
The recipe for the BBQ sauce starts with blackstrap molasses for its depth of flavor and thick, syrupy consistency. Only a tablespoon, so the flavor of molasses doesn’t overwhelm the sauce, but you still get a nice dose of magnesium, calcium, potassium, iron, copper, and manganese. This BBQ sauce is yet another delicious way to work blackstrap molasses into your diet.
Today’s guest post is offered up by Dana Monsees, founder of Real Food with Dana. Thanks to Dana for sharing this incredible recipe.
There are a ton of burgers out there in the paleo/gluten-free world. They’ve become a staple order at restaurants, where even if there aren’t many other options, you can always get a burger, no bun, on a salad. Or lettuce-wrapped, if you’re lucky.
This one is different. Prepare to have your tastebuds BLOWN (that’s a good thing) by this recipe—they won’t even know what to expect with the insane combination of your old favorites: a BLT, a burger, and sweet potato fries with ranch dressing, all made Primal-style, come together.
Larb can be a delicious low-carb choice from the menu of a Thai restaurant. It can also be a quick and easy meal to make at home. In this Primal larb recipe, fish sauce brings salty umami flavor and slightly sweet coconut aminos stand in for sugar. A squeeze of lime, a chopped hot chile (or dash of Sriracha sauce), and loads of fresh herbs make this “meat salad” an addictive meal.
Lucikly, larb addiction is nothing to worry about. High in protein from the ground meat and high in antioxidants from the herbs and hot chile, larb has plenty going for it. Spoon the meat into lettuce leaves, or just throw it into a bowl with baby greens. Either way, it’s a quick, easy, hugely flavorful meal.
Kerala lamb curry forgoes the thick, soup-like sauce often associated with curry. Instead, chunks of meat soak up almost all the sauce, creating a fragrant stew of spices and meat that can be eaten with a fork, no spoon or rice needed.
Recipes for Kerala lamb curry vary slightly in their cooking methods and ingredient lists. What the recipes all share are tender chunks of lamb, plus lots of spices. This recipe uses ingredients you probably have in your kitchen already—coriander, turmeric, onion, garlic, shallot, ginger, coconut milk—and a few you might have to search out, like Kashmiri chili powder and fresh curry leaves.