The Low Down

The human body is a metabolic marvel comprised of dozens of little systems connecting to create one complex system. Food is the fuel, the input, for the systems. Our metabolic machinery evolved over hundreds of thousands of years to function optimally on select fuels. These fuels were the original, Primal foods of the human organism. Over these hundreds of thousands of years our Big Game Hunting, small prey capturing, scavenging, foraging, gathering, opportunistic ancestors accumulated experience and wisdom about nourishing themselves. The learned to preserve and predigest foods to maximize the quality of their metabolic fuel. Eventually they learned to cook foods without destroying the important nourishing properties of the food, and then they learned to heal the human body with food. Only recently in the human evolutionary experience, have we abandoned all these hundreds of thousands of years of accumulated epicurean genius. Now we fuel our marvelous, complex metabolic machinery with crap invented to create profits for agribusiness. We have become dumb eaters. As we regain our eating intelligence it doesn't make sense to move back to the savannah and put out our fires or climb into our cave and pretend there is a glacier next door. It makes sense to fuel our bodies with all the primal human foodstuffs, prepared and preserved with accumulated ancestral wisdom and served up for the undeniable desires of the human taste buds. Primal, paleolithic food choices, handled according to ancient food ways resulting in outrageously good food.
PRIMAL. SMART. DELECTABLE.

Sunday, May 16, 2010

Gifts






My table is blessed this week with gifts of fruits and vegetables. First, from Mateo's client Daniel, came organic roma tomatoes, heirloom yellow and purple tomatoes, cucumbers and jalapenos. Later from Mike T. came fresh rosemary, mint and one of his last lemons. If you've never eaten any of the giant, lumpy, bumpy, strangely colored tomatoes you're missing out. They should just be sliced up (don't refrigerate them because the flavor gets reduced), sprinkled with a little sea salt and slurped. I had thawed some mahi mahi for the grill before Mike gifted me with the herbs and lemon, so I made a marinade/sauce for the fish. I put 1/4c balsamic vinegar, 1/2 oliveoil, leaves from the 10" stalk of rosemary and all the zest from the lemon (not the juice) into my blender and made a thick vinaigrette. I marinated the fish in it for about 20min before grilling it. While the fish was grilling I poured the leftover vinaigrette/marinade into a saucepan and brought it to a boil. I reduced it for about 7min while the fish was grilling. This takes care of the raw fish factor and makes the balsamic a little sweeter. You end up with a thick, lemony/sweet/herb sauce for your fish. Gratitude Mike and Daniel.
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