I’ve been making jerky on and off for a year now. I still always worry that it wont turn out properly, and I’ll kill someone because they’ve eaten not-quite-dehydrated-enough ‘raw’ meat. Mortality count at the time of posting: 0.
In one of my earlier posts I hypothesised that maple syrup (or sweetener in general) was fairly essential to making tasty jerky. Recent experiments have proved otherwise. This is a good thing because I can make Whole 30 compliant jerky quite easily.
This is how I now make my jerky: Continue reading
This Whole 30, I subscribed to the Whole30 daily email in an attempt to keep me on track. There have been some very useful tips and today’s email (Day 17) has some fantastic ideas for what to do with one of my favourite food accessories … home-made olive oil mayonnaise. I often end up eating it by the spoonful; it’s that good. Here’s a summary of what they suggest: Continue reading
It’s been a looong time since I last made meatballs. I remember them being a bit fiddly, so I usually just end up making a bolognaise-type sauce with mince instead. Fortunately, I decided to give them another go, and it turns out they can be quite easy and worth the little bit of extra effort.
Ras el Chipotle Meatballs
Nine cups of vegetables per days is A LOT of vegetables. I still need to go and stock up on brightly coloureds (it was 40C/104F yesterday so I wasn’t going anywhere). Today I’m off to my folks, where my mum has a nice big food processor that’s perfect for making Kale Pesto and Watermelon and Tomato Gazpacho, both of which are rather tasty and an easy way of getting a huge intake of veg with little effort. I just need to be really careful to avoid contraband while I’m visiting. Their house is most certainly not Whole30 compliant (yet … I’ll get them to paleo eventually). In the meantime, I’ll need to be on guard at all times. Planning is everything – take my own foods and have a prepared list of items I will eat for breakfast, lunch, dinner and snacks. Not having a plan (and sticking to it!) is where I screwed up Day 1, Take 1 and 2 and have buggered up earlier attempts at Whole30 and even the final week of Slow Carb/4 Hour Body. Plan to succeed or you plan to fail! Continue reading
Paleo Diet Challenges & Solutions II: It’s All About the Gut!
Highly recommended reading, especially if you suffer from heartburn, know someone who does, or if you’re having some issues with a higher protein/low carb diet. The link above is part of a larger series of posts. Part 1 can be found here. Part IVb goes into detail on how low stomach acid is linked to all sorts of nasty conditions and diseases such asthma, autoimmunity, IBS, Crohn’s, gastric and duodenal ulcers, ulcerative colitis, depression, anxiety, acne, dermatitis, gallstones and stomach cancer.
My mum used to make corned beef for us all the time when we were kids; probably because it’s super easy to make for dinner and the leftover cold cuts are superb. I made this recipe for friends on New Years Eve and everyone loved it. Continue reading
I’m trying to increase my intake of sulphurous vegetables upon the advice of Dr Terry Wahls (excellent TEDx talk here). Terry has Multiple Sclerosis and is an advocate of Paleo, but with a greater emphasis on eating lots of non-starchy vegetables – at least 9 cups per day (6+ if you’re a girl) – comprising 3 cups of leafy greens, 3 cups of sulphur-containing (kale is an excellent choice as it is both a leafy green and a sulphurous veg) and Continue reading
First Lesson of the Week: winging it when doing DIY fermented milk probably won’t kill you but success can be more readily assured if you do your homework first. I’ve been making what I thought was Kefir for the past 3 weeks. Continue reading