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
Although fish markets are mostly filled with boneless, skinless fillets, there are many reasons to go home with a whole fish instead. The reaction of dinner guests is one. They’ll “ooh” and “ahh” at the dramatic presentation or shriek at the sight of a fish head with eyes staring back at them. Either way, it makes for a lively meal. The pleasure of cooking a whole animal, rather than an unidentifiable part, is another reason to buy a whole fish. It’s also easier to tell if a whole fish is fresh. Look for shiny scales, clear eyes and bright red gills. The most convincing reason, however, is that whole fish just tastes better.Read More
As mentioned in the recent article on sulfur-rich vegetables earlier this week, the best and easiest way to cook sulfur-rich veggies is steaming until “tough-tender.” Top with some form of fat – butter, olive oil, animal – and you have a simple and delicious side dish. Inevitably, however, the day will come when you’ll be staring at a plate of steamed broccoli and butter thinking, there’s got to be more ways to dress up sulfur-rich veggies.
And you’re right – there are. When you’re feeling more ambitious, steam your favorite sulfur-rich veggies as usual, then turn them into a one-bowl meal by smothering or lightly covering them in a flavorful sauce or broth. One delicious example: a bowl of steamed broccoli and cauliflower becomes an entire meal when fish soup in a tomato-saffron broth is ladled on top. Garnish with shredded cabbage that will soften slightly in the hot broth and you’ve got yourself some sulfur-rich soup…a name that doesn’t do justice to how deeply flavorful and tasty this meal is. The light tomato broth can be made creamier by adding coconut milk – your choice – and the soup works well with either firm white fish or fatty salmon.Read More
The holiday season is filled with such heavy fare that by the time New Year’s Eve rolls around it’s natural to be craving something a little lighter. It’s also natural to feel less enthusiastic about heading into the kitchen to cook yet another feast. A seafood extravaganza solves both dilemmas, especially if your main course is a platter of raw oysters.
Slurping a dozen raw oysters down is the culinary equivalent of taking a traditional New Year’s Day polar bear plunge. The crisp, clean, invigorating flavor of oysters makes one feel strong and alert and happy to be alive. They require little to no preparation, yet can be the centerpiece of even the most extravagant celebrations. If you’re going the casual route, that’s fine too. Raw oysters are appropriate whether you’re ringing in the New Year wearing a tuxedo and formal gown or shorts and flip-flops.Read More
Macadamia nuts are often used as a crispy coating for seafood and that’s exactly where the inspiration for this recipe came from. We were craving something like macadamia nut crusted shrimp, but we didn’t want to take the time to dredge each little shrimp in a nutty coating and we didn’t want to deal with the mess of deep-frying. Occasionally, laziness in the kitchen can be a source of inspiration and leads us to create new dishes that take very little time to make but deliver big flavor. Creamy Macadamia Shrimp is exactly one of these dishes.Read More
Steamed clams, mussels and scallops in a bowl of warm broth is a simple seafood supper we enjoy most months of the year, but when summer rolls around we like to chill our shellfish down. But before we chill, we grill.
The reason is simple – why stand at a stove in a stuffy kitchen when you can grill under the sun (or stars)? We’re hard pressed to think of a type of protein or vegetable that can’t be grilled and shellfish is one of the easiest. Mussels, clams and scallops take only a few minutes to cook on the grill. They can be eaten hot, of course, but why eat hot food on a hot day when you can eat something cool and refreshing?Read More
You can never have too many quick and easy recipes in your arsenal of go-to weeknight meals, the type that can be made from memory when you’re too tired to think. It doesn’t get much easier or tastier than our Garlicky Roasted Shrimp and Swiss Chard, a recipe with very few ingredients and a simple one-pan cooking method that makes getting a healthy meal on the table a cinch.
Roasting the shrimp and the chard in the same pan not only makes washing dishes quick work, it also cooks both to tender perfection. Roasting greens in the oven keeps them slightly crisp rather than giving them the limp texture that sautéed greens can have. In the oven, the edges of the Swiss chard become brown and crackly and the center of the leaves are tender but not soggy. The trick to cooking the Swiss chard perfectly is using a cookie sheet or a baking pan with only a small rim; if you use a roasting pan or baking sheet with a deep rim, moisture will become trapped in the pan and make the greens too soft. Spreading the raw greens out on a large sheet pan to cook is also easier than trying to stuff them into a sauté pan on the stove, which forces you to cook the greens in batches so the leaves don’t spill over the sides. Oven-cooked greens also require very little attention, just one stir during the 10-12 minute roasting process.Read More