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.
Showing posts with label middle eastern. Show all posts
Showing posts with label middle eastern. Show all posts

Wednesday, September 29, 2010

Paleo Hors d'œuvre




At our recent "In the Paleo House Event" we served up several different Paleo party foods. This one was a little skewer of marinated lamb, heirloom cherry tomatoes and cracked green olives. Traditionally, a Middle Eastern lamb with lemon and oregano would be served with a yogurt sauce. Ours was served with a tahini sauce. When I make a tahini sauce I don't like to use lemon juice. The flavor is too harsh. I put some sesame tahini in my Vita-Mix. If I use 1c tahini, I add about 1/4c water and 1/4c olive oil. Then I add the grated zest of about 2-3 lemons. That is a nice powerful lemon flavor without the sharp acid sourness of lemon juice. Tahini and olive oil take quite a lot of salt as well, so I would add about 1T of grey, sun-dried sea salt.
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