Recipe
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!
Stuffing food into an edible case may seem a bit fussy, but we have a history and tradition of making little food packages, elegant or common, that are easy to prepare and well suited to handling leftovers. From egg rolls to mini-quiches, they still dominate appetizer platters at many a social gathering. Problem is, many of these edible cases are made from cheap carbohydrates: pastries, crepes, tortillas, hollowed loaves of bread…the list goes on. There are much better alternatives for your health. Vegetables and leaf wrappings make excellent packets that can be stuffed with a ton of nutritious ingredients: just look at some traditional ethnic cuisines for inspiration.
Continue reading about Sweet Potato Packets: Another “Case” for Real Food!
When I went into work this week, I didn’t expect to find a real farmers’ market set up in our office building lobby. Nevertheless, that’s just what I found this Wednesday afternoon: vendors selling organic farm produce, fruit, eggs, local cheeses and honey, traditionally raised pastured meats, and fresh fish. Apparently, my employer has arranged for an on-site weekly farmers’ market during the summer months and I think it’s one of the best and forward-thinking perks I’ve seen to date! This is ultra-convenience in a busy world. I’m planning to come armed weekly with cloth bags, a cooler bag lined with ice, and enough cash to stock up
Celery root, or celariac, isn’t the best looking vegetable in the market, with its lumpy misshapen form. I expect it’s a tuber that’s often overlooked. Seems that a lot of people just don’t know what to do with it! While it’s great roasted and even mashed with garlic and parsley, I have been using it in the summertime as the main ingredient in a raw salad. It’s pretty good–it has the grassy flavour of celery, but doesn’t have the fibrous texture
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