Lots of time on hand up here at 4,500 feet elevation in the Sierras. Things winding down from Christmas with family who depart tomorrow and then will rev up again on Friday when another set of family show up for the New Year festivities.
Cooking meals is, of course, a big part of the enjoyment. Typically, we eat breakfast around noon, maybe snack a bit in the afternoon and then have dinner around 7pm or so.
Christmas day began with chili "verde" & eggs. Corn tortilla optional, but I had one.
I detailed how to make this way back here, March of 2008. I make it two ways. This way uses tomatoes instead of tomatillos in the classic way but I think it’s still called verde because you use green jalapeno peppers whereas, chili colorado uses red peppers. I prefer tomatoes when making it as a breakfast dish and tomatillos when it’s gonna be dinner.
One favorite way to eat it is in a bowl with a spoon and with the eggs on top so that the yolks run all over the cubes of pork. One thing I can’t emphasize enough is to get the cheap pork steaks with bones that are more red meat than white meat. You know it’s done when all the meat has fallen off the bones when you stir it.
My brother showed up with elk steaks from a recent wild kill in Montana by a friend of his (same animal that the elk salami came from in my last post).
The lighting is poor and I only have my iPhone 4 for picture taking up here, but this was actually more of a medium rare, not medium as it looks.
We concluded that it was a bit chewy (perhaps rare would have been better), but very tasty. I’m definitely going to have to learn more about elk. My brother tells me there’s a French restaurant in San Jose that has elk tenderloin filets on its menu and it’s the best steak he’s ever had.
One final note: no need to email about the fossilized remains of Hot Pockets, Pop Tarts and Twinkies found in the plaque of Neanderthal teeth. I think Melissa’s take on the matter pretty much sums up my own.
I think it’s wise to avoid the major neolithic agents of inflammation: gluten, sugar, and high omega-6 vegetable oils, but what you eat beyond that should be targeted towards your own constitution rather than what "Grok" ate.
Yea, pretty much. And I agree too that Chris Kresser’s post is an excellent follow up.
Here’s the thing. As convenient as it would be to have a “one-size fits all” diet that works for everyone, we’re not robots. We’re more diverse than that. Someone who’s dealing with an autoimmune disease, leaky gut, arthritis and skin rashes would certainly benefit from a strict Paleo diet and may even need to follow that approach for the rest of their lives. But for someone that is fundamentally healthy, such a diet may be unnecessarily restrictive.
Yea, pretty much, again. Here was my own perspective on the whole dogmatism two years ago: The Paleo Principle is Neither Authoritative nor Dogmatic.
In the end, I think it’s best to keep it simple. It’s about tweaking as much as you can from your own genetic makeup by synthesizing an environment for yourself that might, just maybe, fool your genes into keeping you around far longer than they give a damn about doing so (reproduction). While it’s [educated] guesswork, we have reason to believe we’re on the right track simply because of the body composition and health improvements of so many we’ve witnessed.
- Eat real food (meat, fowl, fish, natural fats from animals, coconuts & olives; veggies, fruits, & nuts) that you shop for and prepare yourself most of the time. Add a little dairy if you like it and can tolerate it. Find the range of balance that works best for you in terms of fat, protein & carbohydrate ratios. I say ‘range’ because I think you ought to mix things up; seasonally, or whatever method works for you. Especially: cut out grains, sugar and vegetable oils. Consider supplementing with omega-3 fats.
- Allow yourself to go hungry every day, at least a little (first meal of the day is a good time — don’t eat until you’re truly hungry). Every once in a while, go hungry for a whole day.
- Get plenty of sunlight; and, probably supplement vitamin D.
- Run very fast sometimes, play hard when you can, and push and lift heavy things around when you have the urge. Do it briefly and intensely; not too often and not too long. Once to twice per week for 20-30 minutes each is plenty. But always push yourself for that brief time.
- Get lots of sleep.
Now, the above is really nothing like Paleoman lived since his existence was, by definition, genuine. We’re just crudely modeling, so perhaps a little less romanticization is in order; and especially, dogma. Seriously, I read some comments on various blogs and forums, and it makes me think how utterly ridiculous it would be for the Inuit to try and tell the Kitavans how to eat & live, and vice versa — assuming they would even if they could, of course, which is doubtful.
The thing is, the news that Neanderthals (and presumably, Cro-Magnon) ate some grain should surprise no one and if they find themselves disappointed, then they perhaps ought to hold that out as a sign that they’re going about this for all the wrong reasons. How you look and feel is the right reason.
Grains are starvation food and likely have been for a long time. Now, when they can demonstrate that Neanderthals and Cro-Magnons turned up their noses at a fresh kill in favor of a crude tortilla cooked on a dirty rock, then we can surely be disappointed. So I don’t think we have anything to worry about.
Update: And here’s yet another data point from Mark Sisson on dairy.