Paleo, primal, Evolutionary Fitness, low carb, hunter gatherer model, WE NEED A NEW DESCRIPTION. A new word that ties it all together. Ancestral Health, is a very very good encompassing description, but does Ancestral food have the same cache and is it all encompassing enough?
Please read Matt Metzgar’s lates post. (I’m sure most of you read the same blogs I do, but just in case. And if you never been to Matt’s site, enjoy. Lot’s of golden nuggets there)
What does this optimal eating formula need to be called that we are all so interested in? What really causes weight gain? What really exemplifies optimal eating? What about all the conflicting arguments and “science”?
As Matt so simply states; “In a nutshell, obesity/overweight is caused by consumption of processed foods. Historically, whenever processed food enters a culture, obesity follows”
I would also like to add to if I may, that most “modern day diseases” also are caused by our reliance and over consumption of processed foods.
I know I preach to the choir mostly…I mean who else really reads my blog, but it is as simple as eating real food, and out of those foods, carefully experimenting on yourself to find out what optimal means for you. But if you stick to REAL natural food, I think you will get the results you are after.
In regards to Gary Taubes and Stephan Guynet latest writings. I will give you my thoughts on the subject and I want to say something that I don’t think many in our rapidly expanding community have said yet. Amidst all the opinion and critique about their “dis-agreeance”, I would like to say THANK YOU. Iowe a lot to Mr. Taubes and Mr. Guynet. I read and re-read GCBC. It explained a lot of complex ideas and thoughts that expanded my thinking and made me ask more questions. I’ve read Mr. Guynet’s blog for years and re-read many an article and again it explained a lot of complex thoughts and ideas and furthered my own investigative curiosity. Out of all the reading over the years, I truly am in debt to these two gentlemen the most I think. So that there is a disagreement between the two of them about what is in my mind “minutiae” that don’t relate much to the day to day answer of all of our efforts to eat better, doesn’t concern me to much nor does it get me heated or make me choose sides. It’s simply the very natural and healthy exchange of personal conclusions.
My point??? (I know, my ADD and lousy education is showing through, try and keep it concise Marc 🙂 ) My point is that neither one of these uber smart guys ,really dis-agree on the basics. The basics are, EAT REAL FOOD and don’t eat too much all the time. DON’T eat processed foods. To take that one step further; when you really get down to it,Cordain doesn’t disagree either, nor does Sissonor DeVany, or Dr Harris or Dr. Eades. Do they all have their own opinion about the hows and whys of some very complex biological issues? Absolutely, but the very basic premise, is the same for all of them. After a few years of trying to ignore the basic “facts”, even amazing low carber advocate Jimmy Moore has now adopted a “insert all encompassing real food diet name here” way of eating. He’s finally off the “processed” stuff that we all know doesn’t resemble actual food. Years ago Chris Highcock and I tried to put together a daily menu for Jimmy (Chris, almost 4 or 5 years ago?) but gave up a bit frustrated because he was still drinking diet soda and eating “Atkins bars”.
This is my blog’s “raison d’etre” if you will. To share how easy it is to eat real food, how tasty it can be and how good it will make you feel. I hope that in that regard, some of you or new readers continue to find ideas and inspiration…and ultimately…one day…perhaps serve you in a tiny restaurant that serves REAL FOOD.
LET’S COOK 🙂 How about some Brazillian soul food?
Pão de queijo (cheese bread) AND Tira de Asado (beef short ribs, boneless). Recently my gorgeous girlfriend told me I need to make my recipes more “clear”, so I will try and do that and start giving some detailed ingredient lists and directions.
Here she is on the beach in Corsica, but I digress…, focus, focus, post and recipes, ok I’m back 🙂
Let’s start with the Brazilian staple of my favorite cheesy bread poofs. (gluten free)
1/3 cup water, 1/3 cup milk, stick of butter (half a cup), teaspoon of sea salt, 1 cup tapioca flour, 2 eggs, 2/3 cup of grated cheese.
Bring the water, butter, milk and salt to a boil. Once boiling remove from heat and Immediately, stir in tapioca flour. Mix well and let the “dough” stand for 15 minutes. Shred 2/3 of a cup of cheese and whisk 2 eggs. After the 15-20 minutes, add the eggs and cheese to the dough and mix well. It will look a little like cottage cheese (I said a little, don’t start getting all exact now :-)) Preheat your oven to 375 and on a cookie tray drop about a spoon ful off dough. I make them into little balls in my hand, the dough is very sticky so have a wet towel or paper towel handy. You work the dough a little easier when your hands are wet. In the oven for about 20 minutes. Several nice variations that you can include. Add 1 large clove of chopped garlic in with the first step. Or add cilantro and chives. Or parsley and chives. I have never added basil, but my guess is that it will be tasty also. Basil and garlic perhaps?
Try not to eat them all right there..they need to cool for about 10 minutes, but they also taste terrific hot out of the oven. The middle of the “puff” should feel soft and almost go0ey.
Heat up your grill. Hopefully your meat has been sitting at room temperature for about an hour, but if not, start doing it from now on. It makes such a difference when you are grilling meat. I salted my boneless beef short ribs and before cooking drizzled them with a bit of garlic olive oil. When you take the meat out of the fridge an hour before cooking, grab a garlic clove, smash it and put in a little dish and drizzle with 2 table spoons of olive oil. Before putting the meat on the grill, remove the garlic clove from the oil and drizzle the oil over the meat. Less is more here folks. Just need a tiny drizzle on each piece of meat. 2-3 drops perhaps and rub it gently over the meat. Tira de Asado is one of the most regular “grill meats” used in Brazil and Argentina. The flavor is so deliciously STEAK like, that it is becoming my all time favorite. The cut is not always easy to find. I know Costco carries it sometimes (conventional meat…don’t eat it to often as it does technically not really fit the whole eat real food M.O) but you can order it online grassfed and special order it at Whole Foods also. It’s a nice cheap cut and it competes on flavor with the most expensive cuts like rib eye and porter house steaks.
Nice hot grill wil do you right, don’t over cook them. Medium is the perfect temp.
Some very basic real food can of course be turned into something special if you want to kick it up a notch with a little foo-foo presentation.
Thinly slice the meat. Cut a few thin slices off the cheese puff, lay the steak on there and top with a piece of outsidecrust of the bread. A bit of parsley or cilantro to decorate and 3 small dollops of “picka peppa hot sauce”
“Give so much time to the improvement of yourself, that you have no time to criticise others”
Enjoy your labor day weekend everyone and hit me up with some comments in regards to a “new name”.
Be nice and smile a lot today.