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
Breakfast hash is traditionally a dish that’s meant to use up leftovers from the night before. The thing is, hash is so good that’s it’s a shame to only make it when you happen to have leftover meat lying around. Personally, I’ve been known to set pot roast or pork loin aside at dinner to insure that I have leftovers for hash the next morning.
The greatest thing about hash is that it’s supposed to be thrown together, not made according to a strict recipe. Almost any combination of meat, eggs and root vegetables qualifies as hash. As far as root vegetables go, potatoes have long dominated the breakfast scene, which is a shame. Turnips, rutabagas, parsnips and even beets are all root vegetables worthy of taking a potato’s place. You can use any one of these root vegetables, or all of them at once, to make hash with extra flavor, color and nutrients.
Summer might be just about over, but last night in my kitchen it certainly didn’t seem like it. This had nothing to do with the weather, which was a bit cool, and everything to do with the refreshing, lively flavors in a bowl of colorful ceviche.
There is no better way to highlight the flavor of seafood, and to remember the feeling of summer, than with this chilled dish. To make ceviche, raw seafood is “cooked” in a lemon-lime marinade and tossed with spicy jalapeno, cooling avocado and the flavorful crunch of red pepper and red onion. Some versions add tomato or other vegetables and some play around with citrus marinades made from grapefruit or oranges, but the result is essentially the same: incredibly fresh seafood with a slightly tart and totally addictive flavor.
If you’ve been to the movies lately, it’s likely you’ve seen Julie and Julia on the marquee. This true story contrasts the life of TV chef and cookbook author Julia Child with a modern-day fan, Julie, who blogs about cooking all 524 recipes in Mastering the Art of French Cooking. It’s a movie that makes you feel two things: uplifted and absolutely starving.
Some of the French dishes that star in the movie aren’t so appealing, like the ones baked in heavy pastry dough. Others are downright mouth-watering. Whenever the actors on screen sit down to eat you’ll wish you were at the table with them. French classics like juicy roasted chicken, fish sautéed liberally in butter and creamy hollandaise sauce with artichokes all make an appearance. One of the most memorable dishes is beef cooked for hours in red wine and stock until it’s so tender it will melt in your mouth.
Thanks to a generous forum member, curried chicken salad is now an official Primal recipe! And a delicious one, to boot. It’s the perfect combination of crunch and flavor, using nuts, celery, and a bit of chopped apple for slight sweetness. It’s also a great recipe for the traditional bun-substitute: wrapped in a giant, fresh lettuce leaf.
When I tried this recipe, I found homemade mayonnaise to be best, since even high-quality brands of mayo (even the kind that use Extra Virgin Olive Oil) often still include preservatives, thickeners, and other unpronounceable junk. Try the mayo recipe below or, if you have leftovers, the coconut chive mayo recipe from yesterday’s post would also work nicely. Mustard can also substitute, instead, if you prefer the spice, don’t have time to use the blender, or simply aren’t a fan of mayo.
Appetizers are one of the great pleasures in life that can quickly get out of hand. Noshing before a meal is a relaxing social ritual, but it’s also a true test of self-control. It’s entirely too easy to pop an entire meal’s worth of finger food in your mouth before the main meal is even on the table.
A wise solution to this dilemma is to follow the advice that mothers everywhere preach to their children: moderation in all things. Or, (no offense to Mom) you can deal with your cravings for finger food a little more creatively. Why not turn finger food into an entire meal?
Celery has never really enjoyed the starring role in dishes that other vegetables do. It’s not that celery isn’t worthy. The vegetable is inexpensive, stays fresh for weeks, has a mild and pleasing flavor, a nice crunch and is a great source of vitamins and fiber. But it’s sort of the Chris Cooper of the kitchen, always an amazing supporting actor but never a leading man.
With this salad, celery finally gets to be the star. You’ll be surprised how tasty the crisp, clean flavor of celery is, especially during the hot days of summer. The leaves on the top of a celery stalk are usually discarded and this is a shame. Filled with vitamin C, calcium and a lot flavor, the leaves can be added to the salad as well. Almonds are a key ingredient, adding the richness that celery lacks. The parsley dressing adds additional flavor and fat. These ingredients are incredibly easy to find at any grocery store and take only a few minutes to toss together. The recipe is a simple way to both stay on track and try something new during the Primal Blueprint Health Challenge.