A rundown of articles, recipes, photos and quotes that grabbed my attention this week. I think everyone should read, make and see these.
The theme of this week’s post is Tips. The first being you should click on all the blue hyperlinks 😉
Every primal, ancestral eater has a story to tell. We all started for various reasons: weight loss (me!), disease prevention, non-medical treatment for serious health conditions and autoimmune diseases, overall wellbeing. We all learned so much along the way, with each lesson unique to each individual. I recently read Russ Crandall’s post Three years Paleo – Nine Lessons Learned and Tips for Sustained Eating. He’s the brains behind the Domestic Man, a blog dedicated to creating paleo versions of many traditional and ethnic dishes. This post talks a lot about food – cooking and prep – but also some areas that those new to primal eating feel they can never do again: cheat meals and eating out. Check it out. And while you’re at it, read Russ’ story about why he went paleo.
If you’re considering primal eating, you’re going to be changing what you eat and your view of food, based on primal philosophies. One important primal food is eggs: they’re incredibly versatile, can be had for any meal of the day, and the yokes are LOADED with nutrients. Some have nicknamed eggs ‘Nature’s Multivitamin.’ But with this newfound nutritional powerhouse comes confusion: free-range? Organic? Barn-raised? Omega-enriched? Does the colour matter? Maria Emmerich gives you all the information you need to make an informed egg purchase.
As you make your way further along your primal journey, you start to dabble with primal food staples: coconut oil, baking with coconut flour and almond flour, finding a low-glycemic alternative to sugar, #hotdogasthebun, bun-less burgers, and even bone broth. This is another nutritional powerhouse in the paleo world, and my Instagram is full of #bonebroth photos often. I’ve started making my own broth out of discarded chicken bones, using the Nom Nom Paleo recipe (FULL of umami! – no link, from the recipe book). It’s only fitting then that Michelle wrote a post on how to store bone broth! Her recipe makes a very concentrated broth, so freezing it one large container is counterproductive; and it goes bad if you keep it in the fridge for more than a few days… based on personal experience. I’ve since adopted her tips to make maximal use of my broth for both soups and sauces, and braising kale – I have yet to drink a mug of it though…. baby steps.
Primal eating at home is a cinch. Primal eating outwith your home can be tricky, especially at work with feeder colleagues. You know, the ones that don’t eat very well themselves and want someone to join them in making poor food choices. The ones that will even buy you regular ‘treats’ and will continue to feed you bad things until you say enough is enough. Ash at My Heart Beets wrote 5 Tips for Eating Healthy at Work, and gives advice on how to organise yourself for your food at work, so you can tell that feeder colleague ‘Thanks but no thanks, pal.’… he/she may be Scottish after all 😉
Once you’re through and through primal, you’ll want to tell the world! Or at least Facebook, maybe Twitter, even Instagram. Maybe you’ll want to write about it on your own blog, (or mine – I’m looking for a November Coconut Friend!). The best way to get people’s attention is tempting them with beautiful photos of your primal dishes. The problem here lies with the quality of the photo; a badly lit, out-of-focus photo can kill any fantastic looking meal. Steph at Stupid Easy Paleo has started a series on Food Photography Tips to help all aspiring bloggers, and recipe book writers (me eventually!), to take better photos. Now, I’m not about to go out and get myself a super expensive, fancy camera just yet, but I can still use her tips to take better photos with my Samsung Galaxy S4. Like this one.
Finally, if you’re now through and through a primal guru (like my rhyming?), and you’re serious about writing recipes and posting them on the internet, you need to know there are guidelines on how to do it, especially if it’s very similar influenced by another’s recipe. It was actually Michelle from Nom Nom Paleo that brought this to my attention when I sought her permission to post her Aji Verde Sauce on my blog. This post on Recipe Attribution details what to do, how to go about posting your recipes (creations of your own, or inspired by other recipes). I now use it when I’m creating recipes.
Finally, eating and blogging aside, a final tip for runners:
What great things have you read lately?
Have a great weekend!
And to all teachers in Scotland, yay for ‘Tatty Holidays’!