Comments on: Primal Chicken Pot Pie with Cauliflower Crust

By: Richard Nikoley

Richard Nikoley — Wed, 20 Jan 2010 02:55:59 +0000

Glad you likee.

Next time I might try a meat pie.

By: Rob

Rob — Wed, 20 Jan 2010 02:39:17 +0000

Excellent recipe! We just made this a couple hours ago for supper. For the cauliflower “crust”, I ran it through the food processor until it was smooth and then put it over a bowl in a strainer and cheesecloth to let drain out. I let it drain for maybe 10 minutes while I was chopping up the veggies. That worked great!

I cant wait eat this again tomorrow. We had tons of leftovers, but then again I probably used 2-3x the vegetables.

By: Weekend Link Love | Mark's Daily Apple

Weekend Link Love | Mark's Daily Apple — Sun, 22 Nov 2009 15:06:36 +0000

[...] Another great one from Free the Animal this week: Primal Chicken Pot Pie with Cauliflower Crust [...]

By: Richard Nikoley

Richard Nikoley — Fri, 20 Nov 2009 18:09:30 +0000

I’m not suggesting that we’re not adapted to eating starches — we probably have been since we began cooking, which could be as early as 1.8 million years ago.

I was just saying that standard russet potatoes are a neolithic food. Of course, there are other starches like tubers, sweet potatoes and such.

By: kirk

kirk — Fri, 20 Nov 2009 17:52:11 +0000

Well ,I guess ignoring all else is the best way to support your own dogma

By: Richard Nikoley

Richard Nikoley — Wed, 18 Nov 2009 15:35:38 +0000

I don’t.

By: Grok

Grok — Wed, 18 Nov 2009 05:13:44 +0000

This is reason enough for me:

100g portion:
Potato = 77 cal/18 carb/2 fib = Net carb 16
Cauli = 25 cal/5 carb/3 fib = Net carb 2

Potato is an inflammatory
Caulflower is anti-inflammatory
Cauliflower = 3/1 – Omega-3 ratio
Potato = 3/1 – Omega-6 ratio
Cauliflower higher is just about every micronutrient.

Potato is better in what way? Price only.

I don’t know about you, but I can eat a hell of a lot more than 100gs of either in one sitting. Average person serving is probably 300-400g.

I’d rather not eat (I used to often) 60 carbs of something that tastes like wet cardboard without butter. All part of the the famous Thanksgiving mashed potato/biscuit/pie carb coma that gets blamed on Turkey. Ha-ha

By: Joe Mestople

Joe Mestople — Wed, 18 Nov 2009 04:15:29 +0000

I can’t resist mentioning a recipe from Mark’s Daily Apple for shepherd’s pie:

http://www.marksdailyapple.com/shepherds-pie/

We just had this tonight for the 5th time or so and it’s incredible. Go heavy on the seasoning and you can’t go wrong.

By: Ramona Denton

Ramona Denton — Wed, 18 Nov 2009 03:45:24 +0000

This looks fantastic. I really love Chicken Pot Pie, and haven’t had it for such a long time. I am definitely going to try this!! Thanks!!

By: kirk

kirk — Wed, 18 Nov 2009 02:25:34 +0000

interesting. How do you explain the large amount of amylase in our saliva and stomachs though?