Meet Mark

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
Stay Connected

Category: Sauces/Dressings

Asian Salmon Burger with Homemade Pickled Ginger

If you like the spicy, vinegary bite of pickled ginger, then it’s a condiment you easily could, and should, make at home. Scan the labels of pickled ginger next time you’re at the grocery store and you’re likely to find ingredient lists that include artificial pink dye, aspartame or lots of sugar.

Using three ingredients at home – ginger, rice vinegar and honey – and a very simple method, you can make your own pickled ginger in about 20 minutes. Give it another 24 hours for flavor to develop and the pickled ginger is ready to eat. It keeps almost indefinitely, so just stash it in the refrigerator door with your other refrigerated condiments.

Read More

Lamb Meatballs in Coconut Fenugreek Sauce

Dried fenugreek is a subtle but intriguing herb, one that adds unique flavor to sauces, meat, seafood, eggs and cooked vegetables. Slightly sweet, herbal and earthy with pleasant aromatics, it’s like adding a gentle hint of curry powder to whatever you make.

Less intense than curry powder and also less intense than fenugreek seeds or fresh fenugreek leaves, which can easily overwhelm a dish, dried fenugreek can be used in the kitchen just like any other type of dried herb. The flavor pairs especially well with other favorite herbs and spices like cumin, coriander, cardamom, fennel seeds and turmeric.

Read More

Pancetta with Halibut and Asparagus

If something akin to “meat butter” sounds good to you, then head to your favorite local (or online) butcher shop and ask for pancetta, guanciale or lardo. All three are fatty cuts of pork – with an emphasis on fatty – that are dry cured with salt, herbs and spices.

Guanciale comes from the jowl, lardo comes from the back and pancetta comes from the belly. The long curing time (usually a couple months or so) means these seriously tasty slabs of mostly fat marbled with a little meat can be eaten raw. This is usually done by draping very thin slices of pancetta, guanciale or lardo over cooked meat, fish or vegetables, so it melts like butter. Meaty, salty, extremely rich butter.

Read More

Flank Steak and Mango Slaw with Scallion Garlic Oil

Sweet and spicy. Filling and refreshing. Veggies and meat. This flank steak and mango slaw with scallion oil has it all. While there’s a lot to like about grilled flank steak tossed with crispy cabbage, sweet mango and fresh herbs, it’s the scallion garlic oil that turned out to be the real star of the meal. It gives meat and veggies a spicy kick and addictive garlic flavor you won’t soon forget. It’s a condiment you can pour over all sorts of different salads, as well as seafood, pork and chicken.

Mango adds a sweet flavor to this slaw that nicely complements the spicy dressing and grilled steak, and in this small quantity is worthy of being a sensible vice but… mango is optional if you’re avoiding fruit with a higher glycemic index. A red bell pepper can add color and a little sweetness instead, if you prefer.

Read More

Squid Salad with Grilled Lemon Oregano Vinaigrette

Squid is a mild-flavored, quick cooking, quite decent source of omega-3s, copper and selenium. So if fish is too fishy for you, or you’re craving a new way to get your seafood fix, then this recipe for grilled squid salad is the answer. So much healthier than battered, deep fried calamari, this recipe is light, flavorful and fit to be an appetizer or main course.

Quick-cooking squid over an open flame is the way to go, pulling it off the grill just as the edges get crispy and curl under and before it has a change to get chewy. The mild flavor is made more interesting by dousing the squid in a zippy vinaigrette made from grilled lemons, garlic and lots of oregano. This vinaigrette would also be fantastic with shrimp, salmon and chicken.

Read More

Sweet Potato Pasta with Hearty Meat Sauce (No Pasta Needed!)

You can never have too many quick and easy meals in your recipe arsenal. If the recipe is family-friendly and likely to please everyone at the table, all the better. If it’s also a one-pot meal that provides all the protein and veggies you need in one sitting, then it’s a real keeper.

Sweet Potato Pasta is just this type of meal. High in protein from ground beef, the dish also contains a healthy and dense source of carbs (sweet potato) and a few brightly colored vegetables (tomatoes and bell pepper). Although you could serve this over zucchini or celeriac “noodles” there’s really no need. Just fill your bowl with sweet potato pasta sauce and dig in.

Read More

Join Over 300,000 Subscribers!

Signup and get:

Primal Blueprint Fitness plus 7 other eBooks
7-Day Course on Primal Fundamentals
Special Offers and More!