To bean or not to bean, that is the question

Legumes are generally on the ‘no-go’ list for Paleo and Primal.  Though Mark Sisson doesn’t seem to be against them entirely, he makes a rather salient point (in this post): “The bioavailability of minerals in legumes is compromised by the body’s difficulty in digesting them … if you’re going to include legumes in your diet, preparation is everything. Diligent and tailored soaking processes are necessary for the proper digestion and nutrient absorption of legumes.”

Lesson of the week

Make sure you properly soak legumes (or ferment or sprout) prior to cooking/eating. This was something Tim Ferriss noted in The 4 Hour Body but didn’t really elaborate on (that I could see).

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French Lentil and Carrot Salad

One of my chosen legume/veg combos for this week’s slow-carb/4 Hour Body meals is French Lentil and Carrot Salad.  I thought a basic lentil and carrot salad might be a bit boring, especially without the addition of any sweeteners, so I jazzed up the lentils with spices and ‘ta da!’ they taste great. 🙂  The addition of gomasio works well as it imparts a toasty nutty flavour – toasted sesame seeds or hemp seeds would go nicely too.

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Kale, Broccoli and Cannellini Bean Salad

I took two of the foundation ingredients from my kale and broccoli ‘slaw and converted it into something quite different but still very tasty.

Unmixed and undressed. Showing all the yummy hemp, chia and sesame seeds

This recipe is part of my slow-carb experiment.  Mr Ferriss advises one to use a good dose of cinnamon on pretty much everything (see The 4 Hour Body), so I thought I’d try adding it to this salad.  This seems to work quite well, but I suspect that’s because I’m using (as he does recommend) real cinnamon, which has very little flavour.  When I first got it I thought I’d been ripped off, because it didn’t taste cinnamonny enough.  A little re-education later, Continue reading

Slow-carb and The 4 Hour Body – Day 2

I should go shopping before deciding on the week’s menu, and definitely before posting said menu online.  Small hiccup with a number of intended key ingredients being out of season.  Cucumber is out and I couldn’t find any red capsicum at my organic grocer (not a fan of the green ones and wont buy non organic capsicum as it’s generally heavily sprayed).  Also decided that I’ve had enough ‘slaw for the moment (I ate it almost every day last month).

So the revised slow-carb menu is as follows for this week: Continue reading

Black Bean + Tomato Stew/Salsa

Like most of the recipes I like to make often, this one is seriously straight forward and rather tasty.  It is magnificent with fried eggs, a sprinkling of coriander and a little avocado on the side.  I was envisioning something akin to ‘huevos rancheros’ when I started making it.

A key ingredient is one I didn’t expect.  Continue reading

Slow-carb & The 4 Hour Body

I’ve been away for the last couple of weeks, which has made eating healthily a challenge (willpower? what willpower?!).  Beer tastes good.  Gluten free brownies taste better.  And the carrot cake muffins were divine (if you’re ever in northern NSW, Brunswick Heads Health Foods has some very spectacular eats and treats, mostly gluten-free).

Before I went away I got myself a Google Nexus 7 tablet/e-reader.  I am totally in love with it for a variety of reasons, one of which is e-books (yes, sometimes it takes me a while to adopt new technology, I’ve only just caught on to e-books).  A book that has had a thorough going through (and with the ability to highlight, bookmark and search for text, the electronic version makes referencing SO much easier!) is Tim Ferriss’ The 4 Hour Body.  I was skeptical at first Continue reading