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
After grilling broccoli once, you’re going to wonder why you’ve never thought of cooking it this way before. Charred and crispy around the edges, tender with just a little bit of crunch, grilling brings out the best in broccoli. Toss grilled broccoli in a big bowl with lime and chili grilled shrimp and you’ve got one amazing salad.
Grilled broccoli doesn’t taste all that much different than broccoli roasted in a high-heat oven, but it cooks faster. The bright green color and a bit of crunch remain intact. Plus, who wants to crank the oven to 450 ºF in the summer?Read More
Oysters Casino is a retro dish that should never go out of style. It’s the type of appetizer that’s so good you wish it was a main course, and maybe it could be, with a hefty salad on the side.
To make Oysters Casino, oysters on the half shell are briefly baked in a bath of butter flavored with roasted red pepper, shallots, bacon and a jalapeño pepper garnish. The whole thing goes down the hatch in one delicious bite. If you love raw oysters you’ll probably also love this rich and flavorful recipe. If oysters have never been your thing, then Oysters Casino is a gateway recipe that will turn you into a fan.Read More
A whole fish is an impressive entrée, especially this one roasted with clams and red peppers and topped with spicy scallion relish. It’s a fresh, vibrant meal that’s gorgeous to look at and has so much more flavor than a boneless, skinless fillet. Don’t be intimidated by cooking a whole fish; it’s actually quite easy and hassle free. A whole fish can be grilled, or roasted in the oven as shown here, with extra goodies like clams and veggies.
The clams in this recipe are more like a garnish, adding iron, copper, and selenium to the meal. The red pepper is the requisite veggie and could be accompanied by thinly sliced fennel, carrots or zucchini. The spicy scallion relish gives this dish some attitude. The longer the relish sits, the bolder it tastes, so make it a day ahead if you can.Read More
The bold flavor of mackerel (or sardines) is an asset in this dish, pairing perfectly with an equally bold tomato sauce that’s spicy, garlicky and richly seasoned with cumin, coriander, paprika and cinnamon.
If the fishy flavor or oiliness of mackerel and sardines puts you off then acidity, herbs and spices are the way to go. The acidic lemon and herb marinade in this recipe will mellow both the oiliness and the fishy flavor. Tomatoes add more acidity to the dish and there is no shortage of spices in the sauce.Read More
Parchment pockets are an easy way to simultaneously cook moist and tender fish, lightly steam veggies, and cut down on the amount of clean up after dinner. You don’t even need plates; just eat right out of the parchment.
With simple cooking methods, however, can come simple flavors. Which is why this parchment-baked halibut is topped with a zinging parsley-spinach pesto. This bold, nutrient-rich pesto is also a delicious way to eat your leafy greens. If you’re not in love with leafy greens in their natural state, or greens don’t show up often enough on your (or on your kid’s) plate, then pesto is the perfect place to hide them.Read More
Just when you think you’ve cooked fish in every possible way, along comes an intriguing recipe like this one. This cooking method for seafood isn’t a new idea; the Italians and French have been doing it forever and many chefs today use it to keep fish moist while it cooks. But have you ever tried poaching fish in olive oil?
It’s nothing like deep-frying and a whole different thing than poaching in water. Why do it? The fish cooks quickly, with less of a chance of drying out and the flavor of the fish stays pure and mild without turning fishy or becoming bland. The flavor of fish poached in olive oil is not oily, although you should use olive oil that you like the flavor of.Read More