This recipe for Quick and Easy Mushroom Sauce gives a taste of how easy it is to transform a simple Primal meal into something absolutely sensational.
Whether you’re a Primal veteran or you’ve just embarked on the 21-Day Challenge to completely change the way you eat, this is a great recipe to keep in your back pocket. Why? Because knowing how to make this sauce is like having a secret weapon in the kitchen. You see, we all have our go-to meals, and if you’re Primal, some cut of meat is likely the centerpiece. While a good steak, pork chop, chicken drumstick or fish fillet never gets old, the same, routine preparation – night-in night-out – can get boring over time. The solution? A delicious, simple sauce that turns a ho-hum pan-fried steak into something restaurant-worthy, and an uninspiring piece of cod into something that will wow guests. Quick and Easy Mushroom Sauce is the perfect way to make the same old meal taste new again, and to turn lunch or dinner into a Primal feast.
Admittedly, Raspberry Butter Sauce walks a fine line between a sauce and a salad dressing. Drizzled over crispy, pan-seared salmon on a bed of greens, it is both of these things at once. The flavor is fruity and slightly sweet, balanced by a tangy zip of acidity from red wine vinegar and a pinch of sea salt. Add a few fresh raspberries to the salad and you have a perfect summer meal.
Compared with other types of fruit, raspberries are lower in sugar and they’re also loaded with fiber, vitamin C, manganese and antioxidants. Raspberries add a burst of sweet acidity to salads and are especially good with salmon and pork. In fact, this salad topped with Raspberry Butter Sauce would be equally delicious with slices of crispy grilled pork.
Rhubarb is a mysterious vegetable, one that is loved by many despite its toxic leaves and puckering, tart flavor. It’s possibly one of the least versatile vegetables out there and resists most attempts at making it palatable, unless a cup of sugar is involved. There are some savory rhubarb recipes out there, but most make an unintentionally convincing argument that rhubarb really is best served for dessert.
So what’s a Primal rhubarb lover to do? If spring is not really spring until you’ve had a taste of seasonal rhubarb, but you want to avoid the sugar and flour in cakes and crumbles, then try Rhubarb and Berry Dessert Sauce instead. Rhubarb is simmered in butter, vanilla and just enough honey to sweeten it up without masking the tart flavor. Fresh berries are mixed in and then the sauce is spooned on top of full-fat yogurt or layered with homemade whipped (coconut) cream. The contrast of the tart, fruity sauce and rich yogurt or whipped cream truly tastes like an indulgent dessert. If you need a little crunch, sprinkle ground nuts or dried coconut on top. The bold flavor of this dessert makes small amounts really satisfying, so a little bit of the sauce will go a long way.
When preparing a meal from stinging nettles, you can’t help but wonder who was brave (or crazy) enough to discover that this invasive, weed-like plant covered with stinging hairs was edible in the first place. At first glance nettles look innocent enough, with a deep green color and delicate, serrated leaves. If you look closely, though, you’ll also see hundreds of tiny hairs that can prick your skin and inject histamine, causing a painful stinging sensation. The sting can last for hours or days and is highly unpleasant. Nettles are exactly the type of plant you want to steer clear of when walking in the woods, so how nettles ended up in someone’s cooking pot is hard to understand. It’s a good thing they did, however, because nettles are an incredibly nutritious plant with a mild, likeable flavor.
The world of greens is vast and sometimes overwhelming, including everything from the easily recognizable (spinach and lettuce) to the less well-known (tat soi and purslane). Somewhere in the middle are greens like kale, Swiss Chard, mustard, collard and dandelion that share not only rising popularity but also a similar flavor and texture. The great thing about these dark leafy greens, and also what can take some getting used to, is that they taste as if they were ripped from the earth only minutes before you bought them. Theses greens are deliciously earthy, wild, pungent and sturdy. The studies proving their health benefits only confirm what your palate intuitively tells you when you’re chewing a mouthful of kale – this stuff is healthy.
© 2014 Mark's Daily Apple