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
Preparing a healthy breakfast, lunch, and dinner seven days a week while living a busy life isn’t easy. Even when you know how to cook and what to eat (meat, fish, fowl, eggs, veggies, fruits, nuts and seeds) it’s still a challenge to come up with a variety of tasty meals. The best approach is to plan ahead at the start of each week so you can make one shopping trip for many meals. But who actually has time to plan ahead?
This week, it’s done for you. Below are five recipes that can be hammered out in a total of 35 minutes of focused cooking. All the planning is done for you; just shop and set aside some time in the kitchen. You’ll be rewarded five days straight when you open the fridge and a meal is waiting for you.Read More
Roasted salmon and vegetables gently seasoned with coconut aminos, garlic and green onion is a delicious, nutritious meal that’s on the table in thirty minutes flat. The salmon will be moist and tender, the beans and bell peppers crisp and fresh and the mushrooms soaked with the sweet-salty umami flavor of coconut aminos.
What makes this meal so quick and easy is that everything’s seasoned the same, goes in the oven at the same time and comes out of the oven at the same time, too.Read More
Gravlax is a satisfying snack, a delicious breakfast, and an elegant appetizer. It’s different from lox which is cold smoked, and it’s made by curing fresh salmon in a mixture of salt, sugar, and seasonings. Traditionally, dill is the main seasoning but it’s not required. You can use any herb you like and/or add a wide variety of crushed spices to your cure, ranging from peppercorns to star anise to caraway or fennel seeds.
Preparing the fish only takes a few minutes, but curing takes several days so plan ahead. Salt cures the fish by drawing the moisture out. The sugar also helps the salmon cure, but is there mostly to balance the flavor and effects of the salt. Gravlax made without sugar can easily become too dry and tough, and taste overly salty.Read More
Jiggling rings and towers of gelatin can bring back unappetizing memories of a culinary era when Jell-O was king. So it’s understandable if you read the title of this post and said, “Seriously?”
Yes, seriously. Forget about flavored gelatin rings made with mini-marshmallows and canned pineapple or with Miracle Whip, peas and diced ham. Instead, envision a rich and creamy dessert with the flavor of fresh, ripe berries and the gentle sweetness of coconut milk. Think about an appetizer that tastes just like salmon mousse, except you can serve it in slices without any need for crackers or bread. And this is just the beginning. With some unflavored, powdered gelatin and a little creativity there is no limit to what you can come up with.Read More
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.Read More
There are few animals as visually stunning as a baby octopus when cooked. Purple-tinged arms curl and twist into an eye-catching swirl that looks more like a sculpture in an art museum than a meal on a plate. When it comes to food, however, beauty only goes so far. Eventually you’ve got to stick a fork in it and satisfy your hunger.
Either as an appetizer or main course, this recipe for grilled baby octopus is a stunning meal that will please both the eyes and the palate. An easy three-step cooking method (blanching, marinating, then grilling) creates tender, crispy octopus drenched in a garlicky, herby marinade and dressing.Read More