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
So, you’ve decided to accept the Primal challenge. No time like the present, we say! To get you started we thought we’d share a few recipes in keeping with the “as if” challenge. No compromises or indulgences. It’s the PB diet straight up!
Assemble mixed greens of choice in large bowl (dandelion, watercress, baby spinach, arugula, baby Romaine, mache, and edible flowers for garnish). (Can also add very thin slivers of carrot or beet instead of flowers if desired.) Add 1 Tbsp. chopped chives and 2 Tbsp. chopped green onion. Drizzle with juice of half a medium lime, 2 Tbsp. olive oil, and salt and pepper.
Chop one ripe medium avocado, 1 Tbsp. mild green chilis, 2 strips cooked bacon, and 2 Tbsp. white onion. Blend and slightly mash but leave slightly chunky. Add ½ tsp. of minced garlic, ¼ tsp. cumin and salt and pepper to taste.
Cut out tops of one container cherry tomatoes and take out centers for filling. Spoon in avocado mixture, and top with squeeze of fresh lime and a cilantro leaf.
Mix 2 Tbsp coconut oil, ½ cup unsweetened coconut milk, ½ tsp minced ginger, 1 Tbsp minced garlic, 1 minced hot pepper (such as jalapeno). Use as marinade for tenderloin and let sit for 2 hours. Cook tenderloin on grill for 10-15 minutes turning frequently. Let rest under tented foil for 10 minutes. Drizzle with juice of ½ medium lime, garnish with cilantro and serve.
Do you have recipes or other tips to share for the challenge?
More Primal Recipes