I’m a lover of liver – calf’s liver to be exact, done with bacon and onions. So it should follow that I’d enjoy other organ meats as well, and since they’re prized in ancient cultures and part of the Paleo diet, I figured it was time I learned how to cook other types of these delicacies.
KFC’s Double Down sandwich has disappeared from the Colonel’s menus in Canada, making the country a “Double-Down free zone” – at least for the time being. During its one month run in this country, KFC says it sold more than one million Double Downs, making it the “most successful menu item” in KFC Canada history. The Double Down has 540 calories, 30 grams of fat and 1,740 milligrams of sodium (well above the recommended daily intake).
Whey protein powders are big business – just pick up any muscle or fitness magazine and look at the ads. Many believe that protein supplementation is necessary to achieve their goals, and will consume massive quantities of the stuff thinking they’ll end up looking like the models in the ads. With such persuasive marketing, it’s no wonder people get duped.
Whole eggs are a staple of the paleo diet. I love them, and rarely get bored of fixing or eating them. I’ll eat them boiled, fried, baked, scrambled, poached and even raw. A great source of inexpensive protein, they also contain all the carbs, fat and micronutrients necessary to nourish developing chicks – meaning they’re nature’s perfect food.
If you’re struggling to find new ways to prepare eggs in the morning, try this simple kale and pear omelette.
From the ancient Greeks to the Japanese, sea vegetables have been eaten by the people of various cultures for thousands of years. And no small wonder, as they are one of the most mineral-rich foods around, containing all the minerals that are found in human blood. In fact, researchers claim that the chemical composition of the oceans are very similar to that of our own bodies. And sea vegetables absorb all of those nutrients, unlike land vegetables which are often grown in nutritionally-depleted soil in large commercial farms.
We all get sweet cravings from time to time, and while there exists a plethora of paleo dessert recipes to be found in web-land, I think it’s important to remember that it’s still to be considered paleo “candy”. Moderation is the key. When eating anything with a sugar-punch (even if it’s natural fruit sugar), it’s usually best to time indulgences by saving the treats for morning, or right after a workout.
Prime rib is truly fit for feasts and special occasions, and the marbling of the better cuts (white sections of fat that run through the meat) doesn’t have to lead to artery-clogging consequences. While beef fat is saturated, good quality grass-fed beef will have a superior balance of fatty acids over traditional beef products. Grass-fed beef is high in CLA – which our bodies use to convert fats to muscle and energy. Factory animals, on the other hand, are fed cereal and grain concentrates (like processed GMO corn) that have a high concentration of omega-6s — something that most of us have too much of in the first place. Since there have been huge changes in animal husbandry since the industrial revolution (over 99% of beef consumed today is produced from grain-fed feedlot cattle, although almost no animals were raised in that way as little as 200 years ago), grass-fed beef is a cornerstone of the paleo diet.
Pumpkin shouldn’t be reserved merely for carving! Pumpkin is a nutritious whole food source, rich in beta carotene, Vitamin A, and is a good source of vitamin C, potassium, and dietary fiber. While the smaller pie pumpkins are the best for eating, any type of pumpkin is edible, including the Jack-O-Lantern variety (although the larger ones can be stringy and won’t be as sweet tasting). October and November are perfect harvest times, so pick up some while they’re abundant.
Pomegranates are available only in the winter months, so now’s a good time to grab hold of some. This jewel of fruits is being hailed as a ‘superfood’ that both tastes good and is good for you. In addition to minerals such as calcium, potassium and iron, pomegranates are excellent sources of the phytonutrients that protect us against cancer, diabetes and arthritis. New research points to their anti-aging benefits, as these exotic gems can neutralize twice as many free radicals as red wine, and seven times as many as green tea. Plus, pomegranate seeds can help flush fat from the digestive tract.
Was pizza ever made without wheat flour? As a person interested in health who knows first-hand the dietary problems of eating grains, I wanted to find out. Apparently, several versions existed, as wheat was initially expensive and not widely available in the early Mediterranean world. Eager to see what these ancient versions would be like, I tried my hand at making several no-grain pizzas this weekend, including two that were made according to rough historic standards. My third pizza was a modern fabrication, as taste was the goal, not historical accuracy! The result? The historic recipes should probably be reserved for antiquity; they weren’t that great. However, I was pleased with my modern attempt; it seemed to satisfy my cravings despite the lack of grains and dairy. Posted below are the two first-century recipes, and finally the one I think you should actually try!