It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!
Greetings readers, certainly you’ve heard about the great reception and momentum created with the launch of the Primal Blueprint Expert Certification back in late August. We have nearly 500 students in our program now, and over 100 have already graduated and attained their Primal Blueprint Certified Expert status. I started this program as a way to offer a deeper experience to the Primal enthusiast who craved more, or perhaps wanted to enhance his or her professional standing with more education. It’s gratifying to notice that we indeed have a hard-core subsection within the Primal/paleo/ancestral health community that wants to truly “own” the principles, the philosophy, and the practical elements of day-to-day Primal living.
We’ve probably all known it – or at least seen it. That bout of flu (or other “everyday” illness) with every imaginable and miserable symptom that seemingly comes out of nowhere and won’t release its grip for anything. It took root despite good eating and reasonable exercise, and it won’t seem to respond to any amount of care or remedy (conventional or complementary). Maybe you get a slight reprieve – a few days of hope when it seems to lift, but then you’re plunged mercilessly back into another ring of flu-ish hell. You feel like you’ll never know health or a decent night’s sleep again.
In a few short months, my team and I will be unveiling a new product that I’m confident you’ll be very interested in consuming. No, it’s not a book. It’s not an ebook, either, nor is it a new certification program or supplement. It’s something you eat – something you literally consume with your mouth. It’s a food product for which people have been clamoring and combing the grocery aisles, both brick and mortar and virtual, in vain. It’s mayo.
We’ll be releasing a Primal mayonnaise using avocado oil as the base.
For today’s Dear Mark, we’ve got a four-parter. First up is one from a woman in her mid-30s trying to recover from a three-year bout of chronic stress — and all the metabolic fallout that entails. Are there any supplements to help with her situation? Second, what do you feed a picky kid who hates vegetables, hates fruit with peels, and needs more prebiotic fiber? I give a quick list of ideas for getting things moving again. Third, are traditional foods like haggis and liver pâté worth eating if they contain non-Primal ingredients you’d usually avoid? Are the nutrients found in offal really that important? And finally, I help a reader figure out whether she should be exercising while sick.
Tuesday’s the last day to get in on the chance to win $500 worth of Primal foods from Thrive Market. Enter to win here!
The introductory price for the Primal Blueprint Expert Certification expires on Dec. 15. If you’ve been thinking about furthering your Primal knowledge and becoming certified I’d encourage you to do it today and save $200 off the final retail price.
Heads up for Portland, OR area readers. Brad Kearns is coming to town to deliver the Primal Transformation Seminar on Thursday, Jan 29th, 2015 at VC CrossFit. Get your tickets now!
Fans of Katy Bowman (and heck, people who have no idea who she is but enjoy walking and moving well): this month, Katy is posting daily tidbits about improving your walking, posture, and biomechanics. These are tips you can incorporate throughout the day and they only take a few minutes to read, so check out her 24-Day Walking Advent Calendar.
If you’re someone who can’t resist licking cookie dough from the beaters (maybe, you even like cookie dough better than cookies) then here’s a discovery you should know about: macadamia nuts, when blended until smooth but not quite all the way into macadamia butter, taste deliciously close to cookie dough.
Macadamia “dough” has a soft, gooey texture and naturally sweet, buttery flavor that’s the perfect base for raw desserts. It can be rolled and shaped and then flavored with anything that satisfies your sweet tooth. In this recipe, orange zest and dark chocolate are a festive combination, appropriate for the holidays or any time of year.