The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate in...
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
As promised yesterday, I’ve prepared an incredibly simple yet delicious Primal Fiddlehead Fern recipe. I originally planned on making a big dish, with lots of ingredients, but I realized that doing so could weaken the presence of the fern. Since these things are relatively rare, I wanted to make sure they were the stars of the show and didn’t get lost in the melee.Read More
I recently received an email from a reader:
First of all, I have enjoyed getting to know more about the Primal Blueprint and I have found it to be very useful. Perhaps you have addressed this before, but do you have any primal recipes for crock pots? I am on the go quite a bit and would love to have a few healthy options.
Thanks and keep up the great work!
Great suggestion. Slow cooking is more relevant than ever, with free time evaporating and the need for easy Primal fare made with minimal effort only increasing. When the novelty wears off and the prospect of coming up with home cooked Primal meals every day begins to loom, I think a lot of people will turn to the crock pot.Read More
Last week we discussed the merits of canning your own foods. So you canned a bunch of tomatoes and now you need a good reason to use ‘em! Enter the following unstuffed cabbage recipe:
1 large head of cabbage
1 pound of ground meat (turkey, chicken, beef…you decide)
½ pound of spicy sausage, casing removed
½ cup minced onion
1 tsp caraway seeds
1 tsp ground coriander
1 tbsp garlic powder
1 16 oz can tomatoes – including the juice
3 tbsp vinegar
1 carrot – unpeeled, ends chopped off
Salt and pepper to taste
This week we gave you brief history of sauerkraut, explained why you might want to add it to your diet, and even gave you a step-by-step guide to making your own. But we all know man cannot live on sauerkraut alone. The solution? A special edition of “What’s for Dinner Tonight?” that not only includes the aforementioned fermented cabbage (extra points if you use your own homemade version), but also incorporates a few of the tips and strategies we profiled in our recent Depression Diet post: this recipe only has a few ingredients, uses a relatively inexpensive cut of meat, makes good use of inexpensive spices to add flavor and freezes beautifully. Not bad, ey?
Now on to the recipe…Read 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!Read More
What can we say? We love good food, and we appreciate that you do too. The post has been popular, and we appreciate your comments and requests.
As we mentioned last week, we’ve been working on incorporating more seasonal fare into the menu as reader Sonagi requested. Shopping seasonally is, of course, not only good for the environment but good for the nation’s farmers and your wallet. Spring is finally beginning to peep through (even for your folks in the Upper Midwest—poor souls), and the stores are gradually picking up early spring produce and herbs. We thought it was the perfect time for incorporate some of spring’s best. Interested in learning more about seasonal fare? Check out the CUESA website.Read More