What's The Primal Life Kit?
The people at PaleoPlan.com have put together a really exciting opportunity for you! When you purchase the $39 Primal Life Kit, you get $485 worth of the most popular and life-changing Primal and Paleo products.
- -12 Recipe and Meal Planning eBooks
- -4 Autoimmune and PCOS eBooks
- -5 Informational and How-To eBooks
- -2 Meal Plans
- -2 Fitness Programs
- -3 Magazines (Online Subscriptions)
- -2 Bonuses
- -8 Discount Codes
These educational and potentially life-changing Primal and Paleo products are being sold at more than 90% off their original retail value for one week only - April 2 through April 9. Included in this Primal Life Kit is a meal plan made by Primal Blueprint, a recipe ebook by Bill and Hayley over at primalpalate.com, a fitness program by Sarah Fragoso of Everyday Paleo, and a subscription to Paleo Magazine, among many other popular products. All the ebooks are in pdf format, so you can read them on your computer or the e-reader of your choice.
This $39 Primal Life Kit will give you all the tools you need to eat, cook, workout, and live Primally.
Paleo Magazine’s “Best of 2012” results are in! We were nominated and chosen as Best Online Food/Product Supplier by Paleo Magazine readers. It was truly an honor just to be nominated, especially in the company of such amazing and well-respected people we call friends. We’re humbled by all of the love and support we’ve received from everyone in the Paleo community. This is an extra special award for us as it was determined by your votes. So to all of our loyal and valued customers, and everyone who voted, we thank you for your continued patronage and confidence in us. We are so grateful.
As a special thanks, we would like to give a one-year subscription to one lucky winner. Paleo Magazine is the first (and only) magazine dedicated to the Paleo/Primal lifestyle and Ancestral Health. Each issue is full of useful tidbits on diet, exercise, daily living, recipes, reviews, and much more. This magazine will keep you informed and up-to-date on all things Paleo.
Simply leave a comment on our blog post for your chance to win. Giveaway will end Tuesday, January 29th. Winner will be randomly selected and announced at that time.
Thank you once again for your continued support throughout the last 12 years. It’s been an extraordinary journey. We look forward to many more years of doing what’s good for our animals, good for our planet and good for you.
By: Kelley Herring, Healing Gourmet
Butter is one of those foods that most of us just can’t live without. It tastes amazing. And it goes with nearly everything.
But for many people, it’s a guilty pleasure. After all, we’ve been subjected to a stream of anti-butter propaganda for decades. We’ve been told that it raises cholesterol and promotes heart disease. It might taste good, we’re told… but it’s a sure path to poor health.
As you probably already know, nothing could be further from the truth. The right kind of butter – and by that, I mean that which comes from animals raised on their natural diet of pasture – is a food that promotes health. Grass-fed butter is rich in essential nutrients and healthy fats that your body needs.
But real butter can do a lot more than provide essential nutrients. It can also help fight and prevent disease. In that sense, butter can truly be considered a “superfood.”
In my last article in the U.S. Wellness Meats Newsletter, I talked about the heart-healthy, bone-building benefits of vitamin K2 found in butter. This week, I’d like to focus on another one of butter’s disease fighting dynamos – a healthy fat called CLA.
CLA stands for conjugated linoleic acid and it is actually a type of trans-fat. But this is not the fake, industrial pseudo-food that causes heart disease and promotes diabetes. CLA is a naturally occurring fat that is found primarily in the meat and dairy products derived from ruminant animals, including sheep, cows, elk, bison and goats. And rather than causing disease, it can play a powerful role in helping to prevent it.
CLA has been shown to lower inflammation and reduce the risk of heart disease(1). It has also been shown to improve sensitivity to insulin, especially in those who are sedentary. This is an important benefit for those at risk for diabetes.
But perhaps the greatest benefits of CLA are related to its potent ability to fight and prevent cancer. In fact, animal studies have shown that this healthy fat helps to block the initiation, the proliferation and the spread (metastasis) of cancer. Most anti-cancer agents have an effect on only one of these three stages. This makes CLA one of the most potent cancer fighters ever discovered.
CLA has also proven to be effective against a wide variety of tumors. These include cancers of the skin, prostate, colon and breast(1). One study conducted in Finland and published in the journal, Nutrition and Cancer, found that women who consumed the most CLA in their diets had a 60 percent reduction in the risk of breast cancer(1).
This finding was confirmed by a study of 360 French women. In this case, the researchers discovered that CLA consumption was also correlated with a reduced risk of cancer. Those women who consumed the most CLA had a 74% lower risk of breast cancer, compared to the women who consumed the least(1).
But the benefits of this healthy, natural fat don’t end there. Scientists have also discovered that CLA can help to promote a reduction in stored body fat. However, studies have shown that this effect is the most pronounced in those who are significantly overweight or obese(1).
It is this benefit of CLA that has created the greatest level of awareness of this powerful nutrient. Numerous supplement companies currently market CLA as an aid for weight loss. Some bodybuilders even use it to reduce body fat without losing valuable muscle.
However, you should be aware that the CLA that is marketed as a supplement is almost always a synthetic version, created from plant oils. And it appears that this synthetic imposter can have some potentially serious side effects. These include increased blood sugar levels and insulin resistance(1), reduced levels of “good” cholesterol and enlarged liver(1).
As always, your best bet is to choose a natural source. And in the case of CLA, one of the best natural sources is sweet, creamy butter. But don’t forget that all butter is not created equal. The nutritional content of the animal’s diet has a significant effect on the CLA content. In fact, a study published in the Journal of Animal Science found that butter from cows raised on grass had anywhere from 300 to 500 percent greater levels of CLA than that from cows raised on grain(1).
This is a highly significant benefit to consuming real, grass-fed butter. But that’s not all. By choosing grass-fed, you can avoid high levels of a fat called linoleic acid. One laboratory study compared this fat to CLA for their effects on breast cancer cells. The researchers grew human breast cancer cells in milk fat that was high in CLA and also in milk fat high in linoleic acid. They found that the CLA milk fat decreased cancer growth by 90 percent. However, when the cells were incubated in linoleic acid (the kind that is abundant in grain-fed butter) the growth rate of the cancer cells increased by 25 percent(1)!
Unfortunately, most commercially available butter is the unhealthy version, made from the milk of grain-fed cows. But real, grass-fed butter is now widely available thanks to an Irish dairy that raises its cows exclusively on pasture. You may be able to locate it from a store in your local area. But you can always find it on the U.S. Wellness Meats website. It’s called Kerrygold and you will immediately notice the rich yellow color, the lower melting point, and the sweet heavenly taste.
Go ahead and melt a dollop on a roasted garnet yam or over your favorite veggies. You’ll be doing your body good while you’re doing your taste buds a favor!
Ed. Note: Kelley Herring is the Founder and Editor of Healing Gourmet - the leading provider of organic, sustainable recipes and meal plans for health and weight loss. Be sure to grab Healing Gourmet's free books - Eating Clean & Saving Green: Your Guide to Organic Foods on a Budget (includes 100+ foods at the best prices) and Eat Your Way Into Shape: Flip Your Body's Fat Blasting Switch and Melt 12 Pounds in 2 Weeks (includes a delicious 7 day meal plan!). Claim your free copies here...
Thanksgiving is right around the corner, and we are here to help make your turkey day more manageable! We usually receive many questions this time of year regarding turkey sizes, shipping, thawing and cooking so we wanted to put together a post that would hopefully help answer any questions that might arise. If you have any other questions or concerns please leave a comment below!
First - you need the right bird!
- We have certified organic, free-range turkeys available now ranging from 10-22 lbs.
- We suggest ordering no later than November 13th to ensure a timely delivery and time to thaw the bird.
- Figure one pound of turkey per guest.
- If you don't like turkey, pork loin and prime rib also make great centerpieces to any dinner table!
Second - prepping is essential!
- Allow enough time to completely thaw your turkey, according to the USDA it's best to plan for a slow, safe thaw in your refrigerator.
- Figure thawing 24 hours for every 4-5 lbs. So a 20-lb turkey would need to thaw for aproximately 4 days.
Third - cook the bird!
- USDA cooking time recommendations are below:
||2:45 - 3 hours
||3 - 3:30 hours
||3 - 3:45 hours
||3:30 - 4 hours
||3:45 - 4:15 hours
||4 - 4:15 hours
||4:15 - 4:30 hours
||4:15 - 4:45 hours
||4:30 - 5 hours
||4:45 - 5:15 hours
- These times are based on a 325-degree F oven temperature.
- Cook until reaching a 165-degree F internal temperature.
- Allow your turkey to rest approximately 10 minutes before carving.
Finally - leftovers!
- - Check out this blog post for ideas on how to best use Thanksgiving leftovers!
If you want to try some new or different Thanksgiving recipe ideas, here are some great links to check out:
The Food Lover's Kitchen - Thanksgiving Dinner
Happy Whole9 Thanksgiving
Everyday Paleo Thanksgiving & Pumpkin Pie Cooking Demo
At the 2012 Ancestral Health Symposium, we had the pleasure of meeting Rick and Christine from Eating Evolved. Founded in 2012, Eating Evolved has set out to handcraft delicious truffles with organic, simple, and nutritious ingredients. Each truffle is organic, gluten-free, soy-free, dairy-free, contains no added sugar, and is made with Fair Trade Certified Dark Chocolate. Everything is better with bacon, right? We think so! Rick and Christine agree, and so they created bacon truffles. Each bacon truffle is made with US Wellness Meats Whole30 approved sugar-free pork bacon, organic dates, organic dark chocolate, and sprinkled with Himalayan sea salt. These delectable treats will have you hooked after just one bite. Not only do they offer bacon truffles, but also coconut, macadamia, almond butter, mint, mocha, and pumpkin spice. So, there's something for everyone!
Rick and Christine were kind enough to sit down with us and answer a few questions. Read all about how they got started, their mission, and the first reaction most people have to their best selling bacon truffles.
About Christine Cusano and Rick Gusmano:
We are Long Island natives who went to the same high school in the small town of Miller Place, NY. We graduated college in 2010 and now live in New York City. We are both passionate about evolutionary nutrition and the Paleo lifestyle. Christine is currently studying to become a Certified Nutrition Consultant.
About Eating Evolved:
We both love to cook and experiment in the kitchen. One day we were trying to come up with a new Paleo dessert recipe and ended up creating our truffles. After sharing them with friends and family we realized that we had stumbled upon something unique and delicious. We spent months tinkering with different ingredients and recipes until we perfected our flavor lineup (trust us, lots of US Wellness Meats bacon + chocolate was consumed during this "experimental" phase!)
Eating Evolved made its debut at the Ancestral Health Symposium in August 2012. We were fortunate to meet hundreds of like-minded individuals who appreciate high quality, unprocessed foods as much as we do. We were blown away by the reception and demand for our truffles, and ended up selling out a day early! Our bacon truffles were especially a huge hit, and continue to be our best seller.
Eating Evolved is committed to handcrafting dark chocolate truffles with simple, natural, and nutritionally-dense ingredients. We believe that there is absolutely no room for compromise in quality or taste. We are meticulous in selecting only environmentally and socially responsible ingredients of the highest quality. Even our packaging is 100% biodegradable and recyclable.
All of our truffles are gluten, dairy, and soy free. We use Fair Trade Certified and organic 70% dark chocolate. All other ingredients are organic or passive organic.
US Wellness Meats produces the best bacon in the world, so naturally we needed to use it in our truffles! Even before founding Eating Evolved we were long time fans of the sugar-free pork bacon, which we discovered through the Whole 30 program. Our bacon flavor was actually the first flavor we created. We all know that bacon makes everything better, so we just knew that the salty/sweet combination would be perfect.
We have had a blast watching people try our bacon truffles for the first time. Most people have never experienced bacon and chocolate together and are sometimes skeptical. After their first bite though it's as if they've had a religious experience. The most common phrase uttered after trying them for the first time? Something along the lines of a low-pitched and guttural, "Oh my God, that's incredible".
For more information, head on over to their website. You can also find Eating Evolved on Facebook and Twitter.
We invite you to share your thoughts and comments. Were you lucky enough to try Eating Evolved's truffles at Ancestral Health Symposium? If not, what flavors are you most interested in trying? Or what new flavors would you like to see added? Leave a comment and you could win a free truffle sampler pack. Winner will be chosen randomly and announced on Thursday, October 25th.
The question has arisen recently on various blogs about whether the teachings of Dr. Weston A. Price are compatible with the Paleo and Primal movements. A similar question has been raised as to whether the Weston A. Price Foundation and its members are hostile to the Paleo and Primal movements.
If you’re grain or gluten-free, you will no longer miss pizza once you make this grain-free crust. This one is topped with heaps of US Wellness Meat’s salami, sausage, bacon, and shredded raw milk cheese.
Recipe and photos compliments of our July featured chef, Danielle Walker from Against All Grain.
Prep Time: 20 minutes
Cook Time: 25 minutes
INGREDIENTS - CRUST
- 3/4 cup whole raw cashews (or 1 cup cashew flour)
- 3 tablespoons almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon garlic granules
- 2 eggs
- 2 tablespoon almond milk
- 1/2 teaspoon apple cider vinegar
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon cold water
- 1 tablespoon fresh parsley
- 2 tablespoons fresh basil
INGREDIENTS - PIZZA
DIRECTIONS - CRUST
- Preheat oven to 350 degrees.
- In a food processor, pulse the cashews until a fine flour has formed.
- Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 1 minute.
- Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough.
- Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
- Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.
- Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top.
- Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.
- Remove the top piece of parchment and carefully slide the other piece with the crust onto a pizza pan.
- Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.
- Top with marinara sauce, salami, sausage, bacon, mushrooms and olives and bake for another 10-15 minutes.
- 1-2 lbs Pork Chops
- 1 teaspoon cinnamon
- 1/2 teaspoon dried thyme
- salt and pepper, to taste
- 12 ounces fresh blackberries
- 1/2 cup balsamic vinegar
- 2 tablespoons water
- pinch of salt
- Turn your grill on!! If you don’t know how to light it, I can’t help you.
- Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
- While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
- Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
- Turn heat to low and let the sauce simmer for about 3-5 minutes.
- Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
- Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
- Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
- Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
- Then eat until you cry. So delicious.
Recipe and photos compliments of PaleOMG
. For more mouth-watering recipes and entertaining rants visit her website
- 4 beef shanks
- 2 cups beef stock
- 2 tablespoons fresh ginger
- 1 tablespoon fresh garlic
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup coconut aminos or gluten free soy sauce
- 1 t sesame oil
- 1/2 teaspoon fish sauce
- juice of 1 lime
- 3 green onions
- handful of cilantro
Preheat your oven to 300ºF.
In a food processor, buzz up the ginger, garlic, sugar, coconut aminos, sesame oil, fish sauce, lime juice, green onions and cilantro until a paste has formed. Taste for flavor and add salt if necessary.
In a dutch oven or high sided saute pan (that you have a lid for), melt a few tablespoons of tallow over medium-high heat. Sear both sides of your beef shanks until nicely browned. Remove from the pan.
Stir in the beef stock, making sure to scrape up any browned bits, and about 3/4 of the Korean barbecue paste from the food processor. Add the beef shanks back into the pan.
Place the lid on the pan, very slightly ajar. Pop the shanks in the oven until they’re fall apart tender, about 2 1/2 hours. Periodically check the shanks, if too much liquid has evaporated, add a bit more.
Serve with the remaining Korean barbecue paste.
Photo and recipe compliments of our friends over at Health-Bent.
- Preheat your grill to medium
- While your grill is warming up, take your bamboo skewers and place your beef franks on the skewers
- Once stabbed, wrap once slice of bacon around each beef frank and now you are ready to grill
- Place your bacon wrapped beef franks on the grill and be sure to be close, bacon is loaded with grease and can cause some serious flare ups if left unattended and you don’t want to char your food
- Ensure you turn your franks a few times to evenly cook the bacon
- While your beef franks are grilling, take all the remaining ingredients and place them all in a food processor and let it go to town until completely blended like a relish. You can adjust the taste with all the salt and pepper you like
- Pull your beef franks off when the bacon is cooked to your liking and plate, top with some of your Spicy “relish” or just serve on the side. You can also have the below Fresh Cucumber Salsa as a side
21 Day Sugar Detox Cucumber Salsa
- 1 Cucumber, chopped into 1/2 inch cubes
- 1/2 Red Bell Pepper, finely diced
- 1-2 Tbsp fresh cilantro, finely chopped
- 1 Clove of garlic, minced
- Juice of 1 Lime
- 1 Tbsp Extra Virgin Olive Oil
- Salt and Pepper to Taste
- Toss all of your ingredients in a bowl
- Serve chilled aside your grilled beef franks or any delicious summer dish