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’re someone who can’t resist licking cookie dough from the beaters (maybe, you even like cookie dough better than cookies) then here’s a discovery you should know about: macadamia nuts, when blended until smooth but not quite all the way into macadamia butter, taste deliciously close to cookie dough.
Macadamia “dough” has a soft, gooey texture and naturally sweet, buttery flavor that’s the perfect base for raw desserts. It can be rolled and shaped and then flavored with anything that satisfies your sweet tooth. In this recipe, orange zest and dark chocolate are a festive combination, appropriate for the holidays or any time of year.
Shrimp Fra Diavolo is an Italian-American creation of shrimp tossed into a spicy sauce made from little more than tomatoes, garlic and red pepper flakes. This recipe throws in mussels too, because it seems like a crime to make a seafood dish without them. Namely, because mussels are delicious, but also because tucked into each blue-gray shell is a healthy serving of protein, B-vitamins, selenium, zinc, magnesium and manganese.
You could make this dish entirely with mussels and turn it into Mussels Fra Diavolo, if only shrimp didn’t play such a key role in transforming the tomatoes into a rich and flavorful sauce instead of just bland marinara. The trick? Browning shrimp shells then simmering them in broth creates a quick but really flavorful seafood stock. The stock can then be used as a base for any soup, bisque, chowder or sauce you make.
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.
Trail mix is usually a blend of sweet and salty ingredients, but it doesn’t have to be. This trail mix is savory all the way, combining roasted nuts and seeds with crispy bits of bacon and the delicious lard it renders.
Here, cashews, almonds and pumpkin seeds are flavored with coconut aminos, smoked paprika and a pinch of cayenne – but you can use your own favorite nut/seed combination. It’s also easy to imagine adding some finely chopped, fresh rosemary or other spices to the mix.
Nori is known and loved as a wrap for sushi, but you don’t need a gob of rice to enjoy the mild-flavored, toasted sheets of seaweed. Toasted nori sheets can be ground into powder (a coffee grinder works well for this) and the powder can sprinkled liberally as a seasoning for meat, seafood, vegetables, sauces and dressings. In other words, if you like the flavor of seaweed you can add nori powder to just about anything.
Like other types of sea vegetables, nori is a good source of healthy minerals, so the more ways you have to add it to your diet, the better. Mash nori powder up with butter (and melt it over meat and roasted veggies), blend it with sea salt, or, follow this recipe and whisk nori into a vinaigrette.
What is there not to like about crispy, salty snack food that is also good for you? Especially when said snack food is so easy to make that it barely counts as cooking and the only ingredient is cabbage, plus a touch of extra virgin olive oil and sea salt.
Cabbage chips are yet another delicious option in the veggie chip category and a perfect way to satisfy a craving for something crunchy and salty.
Similar in flavor to kale chips, but a little better looking, cabbage chips can be made from red or green cabbage. And they really are simple to make: If you don’t have a dehydrator, just pop the cabbage leaves in the oven at a low heat for a few hours. Before eating, brush the crispy chips with olive oil and sprinkle with sea salt. If you’re feeling adventurous, open the spice drawer and flavor your cabbage chips with dried dill or cayenne.