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
Professional endurance athlete Jonas Colting knows a little bit about tapping into his own power and energy. Most of us don’t push our bodies to the limit in the same way an endurance athlete does. For some of us, just getting through a regular day at the office is a test of endurance. Still, power and energy are attractive qualities. Which is probably why a marketing genius attached these terms to almost every product in the constantly expanding protein bar aisle at the grocery store. Energy Bar. Power Bar. Whatever you call it, they often aren’t very healthy and won’t supply you with any enduring power or energy.
While most people eat sushi for a meal, we think it also makes a great snack. Bite-sized portions packed with protein and veggies, rolled up in one of the most nutrient-rich foods around, seaweed. What could be a better between-meal snack than that?
We know what you’re thinking…what about the rice? Well, what about it? Rice isn’t known for its bold flavor. When you taste sushi without rice you’re going to find that the sushi doesn’t taste much different. Rice, however, is great filler and glue, which is the main reason it’s used in sushi rolls. Sushi rolls without rice don’t always hold together quite as well, but there are a few solutions for this. One is to use a sushi mat and take care to roll the sushi slowly and tightly. Two, add something besides rice as filler, like egg. Whisk one egg, fry it into a thin circle, and use it as the first layer in your roll. Third, and probably most importantly, get over the idea that pieces of sushi must be perfectly round, perfectly secure little bundles. Even if the sushi roll is a little loose, it tastes just the same.
In last week’s exploration of Primal Snacks we delved into the world of non-potato chips. This week, it seemed fitting to explore non-cracker crackers. Although saying these Sunflower Sesame Crackers submitted by Girl Gone Primal (from Girl Gone Primal) aren’t real crackers just because they aren’t made from flour doesn’t really seem right. They look like crackers. They taste like crackers. Most importantly, they withstood the ultimate cracker test: dip-ability. You can dip Sunflower Sesame Crackers into any number of Primal dips and they won’t shatter into a pile of crumbs.
Most of the time, sliced raw vegetables are our favorite dipping device. But if you need variety every once in awhile, crackers made from seeds or nuts are a tasty alternative. The process is easy if you have a food processor. The only tricky part is rolling the dough, but if you aren’t obsessed with having uniformly shaped crackers this part is a breeze too.
When many people hear the world “chips” the next thing that pops into their mind is “potatoes.” As we all know here, however, chips can be made out of any number of vegetables. Parsnips, beets and rutabagas work well and as Diana pointed out with her snack recipe submitted to the Primal Blueprint Cookbook Challenge (current theme: Primal Snacks), so do zucchini and yellow squash.
Diana uses a dehydrator to make her chips. But since not all of us have a dehydrator, let’s start with the kitchen oven. Although we’ll be honest: making chips of any kind in an oven is tricky. To get a crispy, crunchy chip that isn’t burned, the slow method is best. And by slow, we mean practically a whole day at your oven’s lowest possible heat level. Some people recommend leaving the door slightly cracked so air can circulate. If you don’t have that kind of time, try this fast method: slice zucchini thinly, dip in egg white and then a light coating of coconut flour. Bake in a 425 degree Fahrenheit oven for 30 minutes, flipping once. This will make a flavorful and fairly crunchy chip. For even more flavor, add onion powder or grated parmesan to the coconut flour.
You’ve heard about the virtues of coconut oil over and over again and just last week we were extolling them again. You know its got a ton of saturated fat, may strengthen mineral absorption and is associated with improved blood sugar and insulin control. The rich flavor of coconut that goes along with it is just another added bonus for most of us. We know, however, there are some of you out there who love everything about coconut oil except the flavor.
If you don’t always want to feel like you’re heading off to the tropics when you cook with coconut oil, but you still want the health benefits, try making “coconut ghee.” Reader Jeanmarie mentioned that this was her favorite fat to use in pretty much every cooking situation, so we couldn’t help but try it ourselves. Coconut ghee is a blend of coconut oil and clarified butter (butter with the milk solids and water removed).
Breathing new life into a tried and true recipe is a simple way of adding variety to your diet. Take deviled eggs, for example. They’ve been around as long as any of us can probably remember, although you don’t see them at parties as often as you once did. It’s not because deviled eggs aren’t good, it’s just that they’re not that exciting anymore. You might, however, start seeing them served more often again if enough people see the recipe for Fat Guacamole Devils Tamara Baysinger entered in our Primal Blueprint Cookbook Challenge.