Amazing response from this mornings post from Dr Terry Wahls. Here is a powerful 17 minute talk Dr Terry has done at a TED talk which I urge you to watch. youtube/watch?v=KLjgBLwH3Wc Dr Terry and my team speak the same language and are committed to spreading the word for the benefits of a modern day hunter gatherer diet (Low Carb, High Fat/ Paleo / Gaps.) Terry touches on something very important about organ meats and my team and I have recently photographed and written recipes of about 30 or more offal recipes (brains, marrow, liver, kidney, heart, etc) which we will share over the coming months. Todays recipe is to emphasise the importance of eating vegetables at all times which is where the media need to understand what Paleo/Primal is all about. Nic and I look forward to cooking and eating the vegetable component of the meal the most for breakfast, lunch or dinner with moderate amounts of protein and enough quality fat to satiate us in the form of nuts, seeds, avocado, olives, marrow or the fat from the protein source. We always serve each meal with a small amount of fermented vegetables or have a keffir drink or coconut kerfir in the fridge to help with our gut flora. Thanks you for sharing Dr Terry Wahls story today and thanks for sharing your own stories. I hope you share this video and recipe too. We have so many exciting stories like Terrys to share over the coming months, I know they are long...but hey they are free, real and full of emotion and powerful transformations and have come about from just choosing different foods to consume and eliminating others that we may have been brainwashed to believe are helping us. Here is the video link youtube/watch?v=KLjgBLwH3Wc Sautéed greens with lemon and garlic PREP TIME: 5 MINS COURSE: SIDE COOKING TIMES: 5 MINS DIFFICULTY: EASY SERVES: 4 1 bunch of green asparagus 2 tablespoons coconut oil, beef tallow, duck fat, or ghee 2 cloves garlic, sliced 2 zucchini, thinly sliced 150 g (5 ¼ oz) fresh green beans, okra, or asparagus 1⁄2 bunch of kale, tough stems removed and leaves coarsely chopped Finely grated zest and juice of 1 lemon 1 cup of chook stock or other homemade stock heat the oil in a large frying pan over medium heat, add the garlic, and cook until it is fragrant, about 1 minute. Just before the garlic starts to color, add the zucchini and cook until slightly golden, about 30 seconds. Add the asparagus, Broccolini, green beans, and kale and sauté until the Broccolini becomes crisp, 2 minutes. Add the stock and cook for a few minutes, then finish with lemon zest and juice, season with sea salt and freshly cracked black pepper, and serve. The ideas and suggestions written by Chef Pete Evans, on this page are provided as general educational information only and should not be construed as medical advice or care. Information herein is meant to complement, not replace, any advice or information from your personal health professional. These of course are observations, they dont equal causation, but are pretty difficult to ignore. Im sure the experts will agree. All matters regarding your health require supervision by a personal physician or other appropriate health professional familiar with your current health status. Always consult your personal physician before making any dietary or exercise changes. Pete Evans Chef disclaim any liability or warranties of any kind arising directly or indirectly from use of this page. If any medical problems develop, always consult your personal physician. Only your physician can provide you medical advice. Throughout this page are links to external sites. These external sites contain information created and maintained by other individuals and organizations and are provided for the user’s convenience. Chef Pete Evans does not control nor can they guarantee the accuracy, relevance, timeliness, or completeness of this information. Neither is it intended to endorse any view expressed nor reflect its importance by inclusion in this site.
Posted on: Sun, 05 Oct 2014 08:46:18 +0000
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