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
Pork tenderloin cooks quickly and can be an easy weeknight meal, but the fear of ending up with a dry and flavorless dinner is real. Pork tenderloin is a lean cut, and the lack of fat makes it an unforgiving cut of meat. But when pork tenderloin is cooked right, it’s a succulent, mouthwatering meal that can be on the table in no time.
This recipe takes a three-pronged approach to cooking perfect pork tenderloin. One, rub it down with a flavorful marinade. Two, wrap it in fat. Three, sear it in the same hot skillet that it roasts in.
If you love stuffed cabbage but want to do away with white rice and the time consuming task of stuffing and rolling cabbage leaves, this recipe is for you. The dish is slightly lighter, and the flavors are brighter than in traditional stuffed cabbage, but this unstuffed cabbage bowl is still full-blown comfort food.
To make the bowl, shredded cabbage is sautéed just until soft, without losing its bright green color and soft crunch. The meat is simmered in onion, garlic, tomato sauce and a pinch of cinnamon. Layered in a bowl, the meat and cabbage are topped with a dollop of sauerkraut and an abundance of fresh parsley.
Korean tacos are a culinary twist that’s been around for a while now, using a tortilla as the delivery system for the bold flavors of Korean cuisine. This Primal recipe for Korean tacos is intensely delicious and hits all the right notes: sweet, spicy, fresh, crunchy, meaty.
Let’s start with the ribs. They’re simmered in a sweet umami sauce made from tenderizing fruit (kiwi and pear) plus ginger, garlic, scallions, and coconut aminos. The meat is scooped onto a small tortilla and topped with refreshing daikon radish and carrot slaw. It only takes a few bites to devour these Korean tacos, and you’ll definitely want more than one, so put several on your plate.
These are the real deal—crepes that are almost identical to regular crepes, with one simple difference: they’re made from gluten-free cassava flour. Stuff these buttery crepes with either sweet or savory fillings, and they’re a delicious treat for breakfast or brunch.
The great thing about cassava flour is that it’s a whole food that can be used to make gluten-free, grain-free, nut-free baked goods. Although cassava flour isn’t a perfect replacement for all-purpose flour, it’s pretty darn close. It’s fun to experiment in the kitchen with cassava flour, but also expensive. A 2-pound bag can set you back around $20.
White chili is called white chili for three reasons. One, it’s made with chicken, not beef. Two, it’s made with white beans. Three, it’s sometimes thickened with milk and flour, or cream.
Does white chili have a place at the Primal table? Absolutely. It’s easy to dispense with the milk and flour, since thickening the chili isn’t crucial to its flavor. What about the beans? You can keep them in the chili if you like (although perhaps in smaller amounts than most recipes call for). Or, substitute cubes of celery root to provide a creamy but slightly firm texture that’s similar to beans. Like beans, celery root also has a neutral, but earthy flavor.
Here we have the rare Primal recipe that tells you to forgo homemade and instead use three store-bought condiments: Korean gochujang, kimchi, and PRIMAL KITCHEN™ Mayo. With this trio of ingredients, you can whip up a wildly flavorful shrimp appetizer. Plus, you’ll get some beneficial probiotic bacteria with every bite.
To make this addictive recipe, you’ll marinate shrimp in Korean gochujang, a fermented chili paste with a spicy and slightly sweet flavor. On the side, finely chopped kimchi is blended with Primal Mayo to make a full-flavored, pungent and creamy sauce for dipping. Quick, easy and delicious!