Month: March 2010
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.
Before I say anything else I want to express my extreme gratitude to everyone involved. In fact, gratitude is too watered down a word to describe how I feel. I am in awe of the support. I set out to generate some much-needed exposure for the book and had my fingers crossed for a top-ten showing, but I didn’t know what to expect. The response from the primal/paleo/low carb community has exceeded my wildest dreams and is validation that we are all headed in the right direction.
Fellow bloggers, friends, and you, the Mark’s Daily Apple tribe, have collectively chipped in to push The Primal Blueprint to the top of all health-related categories in which The Primal Blueprint is listed, and to the #2 position of all books sold on Amazon.com. This is just astounding. To see a self-published book with grass-roots support go up against major publishers like Knopf and Penguin and see success is a testament to the growing popularity of the Primal movement and the power we have to effect change.
Let’s hope this is a sign of things to come – that Conventional Wisdom is beginning to crack and humankind will re-learn how to eat, move and live for their health and happiness. Many, many thanks to everyone for being part of this.
The Special Offer is Now Closed
Before we get to the results and updates I need to say that the special limited-time offer is closed. I’d love to continue to give away freebies to all book buyers, but in keeping with the contest rules and out of respect for all those that sent in their receipts on time I won’t be able to accept any receipts that I receive after 12 pm PST, March 18. With that said, The Primal Blueprint is still sitting at only $14.84, nearly $3 lower than the Amazon price prior to this event, so it’s still a great time to buy. A purchase now will help keep the PB at the top of the charts.
There’s nothing like a receiving an email from a reader that chronicles their Primal journey. It makes my day. This one, from active forum member Timothy Williams, was sent in a couple months ago (and then an update last week). Timothy has seen tremendous results following the Primal Blueprint principles. Read his inspiring success story and then begin (or continue) your own. Grok on!
Thank you for your kind email. I’m a little star-struck to be addressed in person! I want you to know that I am a huge fan of your web site, and it has radically changed my life, even though I’ve only known about it for a few weeks. Allow me to explain a bit.
Nuts have gotten a surprising amount of flack as of late. Many nuts have a fairly high PUFA content, and most of that PUFA is Omega-6, which is the bad one. It’s easily oxidized, highly unstable for cooking, usually rancid on the shelf, and, thanks to government farm subsidies and public hysteria over animal fat, it’s in absolutely everything nowadays. We Primal types generally avoid it for good reason, and that tends to influence how we react to the O6 content of nuts. Last week I received this email from a reader:
I’m a little confused. I get the animal fat, the meat, the veggies, and the lowish sugar fruit recommendations, but what about nuts? I love nuts, don’t get me wrong… I’m just a bit paranoid about the Omega 6 content. You recommend nuts in the book. If you (and pretty much all other Primal bloggers) tell us to avoid Omega 6 fats, should we still be eating them? I’m having trouble reconciling the two bits of advice and there seem to be mixed messages out there. Thanks.
Is there a place for nuts in the Primal Blueprint diet? Let’s take a closer look.
Remember the guy who made the challenge-winning “Bringing Home the Bacon” video? He’s got a new one. Watch this Primal workout, epic music included.
Fat is a flavor, says science. And me. Yum.
What’s the difference between a fish and a goat? Hunt. Gather. Love talks about the role emotion plays in our food choices.
A new study shows studies are flawed! Read the LA Times piece on how medical studies rarely compare drugs to existing treatments.
Want to know where your milk is from? Find out here.
For the Twitter folks, Primal Chat held a real-time #PrimalChat event last Wednesday. The conversation inspired Insurgo In Apparatus to share his journey to Primal living. More than 140 characters. And worth it.
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).