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
For most people, the word “salad” brings to mind a simple bowl of lettuce drizzled in dressing. As we suspected, however, you all are not most people. The dozens of salad recipes pouring in for the Primal Blueprint Cookbook Contest have proven you’re a bold bunch when it comes to salad-making and your creative combinations have been inspiring and mouth-watering.
This open-minded approach to salad is exactly what we loved about Michelle DeLorenzo’s Lemon-Lime Seafood Salad. She made seafood the star, bedded it on a layer of dark greens and avocado and got rid of dressing entirely in favor of a zesty salsa.
We can’t think of a better green to welcome in spring than one with an adorable name like Lamb’s Lettuce. Of course, this green has many identities and what you call it depends a lot on where you buy it. In France and in most American grocery stores it goes by the name mâche (pronounced mahsh), in Germany it’s called Rapunzel and in some parts of this country it’s called field greens or corn salad, because it’s known to grow wild in corn fields. But today, since we’re feeling in a spring mood, we’re calling it Lamb’s Lettuce and giving reader Richard Freund credit for reminding us how much we love this green in salad. Lamb’s Lettuce (or mâche, or field greens, or Rapunzel…) is unique not only for its delicate rosette shape, but also for its buttery texture. It’s usually served in salads, but can also be thrown into soup or wilted slightly in a quick sauté with oil.
Search through a few cookbooks or food blogs for a pulled pork recipe and you’ll find that everyone has a slightly different approach. Some cooks add broth and tomatoes, some sear the meat at the beginning, some cook the pork in a crock pot and others go all-out with a charcoal grill. Each cook will claim their recipe is the best, but we’ll let you in on a secret: no matter how you cook pulled pork, it’s going to be delicious.
We like the approach Pat “Allbeef Patty” Levine submitted for the Primal Blueprint Cookbook Challenge because it’s straightforward and fool-proof and still has tons of flavor. As Pat told us, “the beauty is that it’s very affordable and it’s more of a “method” than a recipe” – which means you can alter the seasonings to your own taste. The method Pat speaks of is slow-cooking at a low temperature. Low and Slow is the best way to cook less-expensive, tough cuts of meat. One of these cuts is pork shoulder, which is sold most often as either a Boston Butt (upper shoulder) or Picnic (lower shoulder). Either will work for this recipe.
Regardless of any opinions we might have about the Mediterranean Diet, this stuffed pork loin with a Mediterranean flair is right up our alley. The recipe for Mediterranean stuffing, made from red peppers, spinach, olives, garlic, nuts and an optional sprinkle of feta cheese (we couldn’t resist throwing some in), was sent in by Jade Kendall for the Primal Cookbook Challenge.
A pork loin is a fine cut of meat, tender and easy to cook, but because it’s the leanest cut of pork it also tends to be the least flavorful. This is where Jade steps in with a perfect solution: stuffing. Breadcrumbs are nowhere to be found in his rich and flavorful filling that evokes the best of Mediterranean cooking. His ingredients add fat (nuts), flavor (garlic) and smart fuel (spinach).
After a busy day, opening your front door and inhaling the savory, warm aroma of dinner cooking is a great feeling. Especially if you can take credit for it, even if you’ve been at work all day. The Crock Pot (which is actually a brand name of what is generically called a slow cooker) is a humble but ingenious kitchen appliance. If you can find the time to fill it with some assortment of meat and vegetables and a little broth or water, the Crock Pot will take it from there. While you head off to work or pull weeds in the yard or just lie on the couch and relax, the Crock Pot slowly works its magic.
What drew us in to the pork recipe submitted by Susan Rosenberg (for the Primal Blueprint Cookbook Contest) was not the pork itself, although any meal involving pork tenderloin is bound to be good. The pork preparation is simple and straightforward, involving nothing more than searing medallions in a pan. It is what Susan serves with the tenderloin, a creamy variation of pesto with flavors ranging from slightly spicy and sweet to cool and pungent, that makes us swoon.
As much as we like this pesto with pork, we immediately started thinking about all the other foods we might pair it with. This led to mixing some pesto in with a little shredded cabbage that happened to be in the fridge, and the result was a killer coleslaw. It’s just as easy to imagine serving the pesto over steak or seafood. What, exactly, makes it so versatile? First of all, you’ve got to love cilantro, an aromatic herb that people tend to have very strong feelings about.