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
It’s easy to be intimidated by recipes for homemade Thai curry paste, what with the long list of sometimes hard-to-find ingredients and all. So this recipe keeps things as simple as possible, using a slightly modified list of ingredients that can be found in most grocery stores. Throw all the ingredients into a food processor, blend until smooth, and in a few minutes you’ve got yourself some homemade Thai green curry paste.
Bright, vibrant, and aromatic, homemade curry paste hits all the senses. Packed with flavor and made from superfoods like garlic, ginger and peppers, curry paste is a remarkable condiment.Read More
Cashew cream is a vegan obsession that can certainly have a place in a Primal kitchen. To make cashew cream, simply blend cashew nuts with water. A little bit of water makes thick, spreadable cream—and a lot of water turns cashew cream into cashew milk. Either way, the texture is smooth and creamy while the flavor is mild and slightly sweet.
The natural sweetness makes cashew cream an instant dessert. Try a spoonful right out of the blender—it’s like nutty whipped cream. It’s good. A little too good. Don’t say you haven’t been warned.
Surprisingly, though, all it takes is a little salt, acidity, and spices to take cashew cream in a completely different direction. With those slight modifications, you’ll have yourself a savory dressing. Cashew cream is an obvious replacement for dairy, or, in this recipe, a stand-in for mayonnaise. Believe it or not, this mayonnaise-free chicken salad can easily compete against traditional chicken salad with mayo. The creamy, slightly tangy dressing coats the chicken nicely, and some celery and shallot add a little crunch.Read More
An oyster po’ boy is a classic New Orleans sandwich made of oysters breaded in cornmeal and fried until crisp. Set on a white roll, slathered in mayo and topped with iceberg lettuce and tomatoes, it isn’t exactly health food. But if you ditch the white bread and cornmeal, the oyster po’ boy can be reincarnated as a salad that’s really good in its own right.
Fried oysters, it turns out, are a delicious salad topper. In this Primal version of an oyster po’ boy, the oysters are breaded in tapioca flour. Crunchy on the outside and juicy in the middle, they’re perfect tossed with cool iceberg lettuce, fresh tomatoes and a creamy, tangy dressing.Read More
This is a guest post from Diane Sanfilippo, author of Practical Paleo and the wildly popular blog, BalancedBites.com.
Diane often leaves a lot of space to make her recipes your own, and this one is no exception. This recipe can easily be modified to switch up flavors, or for those following a low FODMAP diet.
If you’re looking to dress-up the wild canned salmon you’ve been buying, this is the recipe for you! It’s quick and easy, and it can be made mostly from the ingredients you tend to have on-hand.
Bonus recipe: Use Primal Kitchen™ Mayo to make an amazing dipping sauce/topping for these salmon cakes using the recipe at the bottom of the page.Read More
This is a guest post from Kendra Cardoza, author of the blog paleopaparazzi.com.
Hey hey! Kendra here. You may know me from my blog paleopaprazzi.com or my IG account where I post #KendrasSuperSalads. I’m SO excited to be guest posting on Mark’s Daily Apple today as this is my first time! As you can probably guess from the intro, I LOVE salads. I used to despise them before going paleo 2.5 years ago, but now I just cannot get enough of them! I live and breathe salads almost everyday! I’ve even have my husband addicted to them, yay for salads! I created a droolicious (my new favorite word) recipe using Primal Kitchen™ Mayo and Safe Catch Tuna that I cannot wait to share with you!Read More
Labneh is a type of Middle Eastern “cheese” made from strained yogurt. Thick and creamy with a mild, tangy flavor, labneh is typically served as a spread or dip. Although labneh can be found in many grocery stores, it’s also really easy to make at home. And if you make it with organic, full-fat cultured yogurt, it’s chock-full of good saturated fat and beneficial probiotics.
Even so, you might be thinking, “Dairy? Really?” If that’s the case, then this recipe might not be for you. It’s true that some people don’t tolerate dairy well. But it’s also true that for others, a little bit of dairy can be part of a healthy, well-rounded diet. As noted in this definitive guide, dairy resides in Primal limbo. If you do indulge, then homemade labneh can be a delicious savory treat.
Making labneh is simple: Wrap full-fat yogurt in cheesecloth and let the moisture drain out for 12 to 24 hours, depending on how thick you want it. Then, pour really good extra virgin olive oil on top and if you like, throw in some herbs and/or spices. Mint, basil, parsley, and chives are good; so are za’atar, black pepper and cumin.Read More