Interview with Mark Sisson

Outside of with Paleo Pete Evans is up to in Australia I have recently been introduced to the work of Mark Sisson. Excuse me if it’s taken me a while, and this news is thanks to Ken. Hi Ken! Here’s an interview, so settle back and enjoy.

So have a watch and get back to me with your opinions. I’m seriously impressed.

Mark mentions another American, Joel Salatin, who has transformed his farming practices in alignment with the principles of holistic and grass-fed solutions to ill-health. He was in Oz a while back and ABC Landline caught up with him. This second interview is here.

 

 

1 Yolk Omelette w Mushrooms, ham and sage

This is one of those brekkies one has when the whole fat thing becomes a little too much. So this is a back-the-fuck-off-omelette. Enjoy.

EQUIPMENT

Skillet, knife, chopping block, bowl for mixing eggs, egg slice.

INGREDIENTS

3 eggs (discard 2 yolks)
4 organic champignons, quartered
2 rashers of Scottsdale ham
several sage leaves
small handful of parsley
3 or four thyme sprigs
butter
freshly ground black pepper

METHOD
slowly melt the butter in the skillet
add mushrooms and ham (both roughly sliced)
whisk the eggs and add to the mix

 

 

Equinox Fusion Chicken with Apple and Warrigal Greens

Today, here in Australia, it’s spring equinox (daytime and nighttime are equal) but I chose not to mention that in the title cause so many of you are just heading into twilight days.

This is kind of a complicated dish because I’m using my nose to create it. I have meditated on how to have it be earthy and magical. The fusion is between Europe, the Middle East and Australia. The spices and apples are mixed with chillies, lemon ad cinnamon to almost give it a sweet and sour attitude.

This dish utilises a whole, twice-chicken. It is meant to be shared. Call your wild things in for company.

EQUIPMENT

Roasting tray, le Creuset cassoulet pot, skewer, sharp knife, string, large pot (for parsnips), chopping block, kitchen paper, stick mixer.

INGREDIENTS

Milawa organic free range pasture fed chicken
1 fresh organic apple
warrigal greens (or English spinach if not in Oz)
peas (amount depends on number of people)
half head cauliflower
10 parsnips
10 small brown onions
1 whole head garlic
half a cup of dry white wine
a cup of chicken stock
organic full cream milk
cream
butter
oil
cinnamon
Raj el hanout
nutmeg
dried chilli flakes

Stuffing
miniature lemon cut in half
small bunch of both sage and thyme

METHOD

1: preheat the oven to 180 degrees
Part-skin the onions and put into the roasting tray with a splash of olive oil, put aside
Wash and pat dry chicken, stuff with sage, thyme, lemon halves, lift the skin above each breast and insert a pat of butter into each cavity, close the opening with the  skewer
Blend a small amount each of chilli, nutmeg, cinnamon, raj el hanout. Massage the chicken with olive oil, sprinkle with the spices and rub in well
Place tray of onions on lower shelf of oven and the chicken on the rack above it so that the juices land in the onion tray.
Cook for three quarters of an hour. Leave to relax a little.

2: place the onions in the cassoulet pot.
Break the chicken into portions and add.
Cut the apple into chunks and add.
Add the florettes of cauliflower and all the garlic (don’t bother peeling).
Add the wine and chicken stock.
Add a little more spice for pleasure.
Put into oven at 180 degrees. Turn down to 100 degrees after 10 minutes. All up cook another 30 minutes.

PARSNIP MASH
Chop parsnip into small cubes (you can remove the woody centres, I’m not), place into a pot and just cover with water. Boil until soft, drain, return to the pot and just cover with milk. Add a dob of butter. Return to the stove and simmer until the liquid is reduced by half.

While doing this put the warrigal greens and peas in steamer and onto a high heat.  Steam until just soft.
Turn off the oven and place the cassoulet  on a heat-proof surface on your table (you’re almost ready to plate)

Back to the parsnip. Use the stick blender to mash it all up. Add a goodly dollop of cream. Stir.

PLATE
Smear a good pile of parsnip mash onto each plate.
A goodly scoop of chicken and veg from cassoulet plus that delicious juice.
Greens to the side.

Bon apetit and equinox blessings! x

 

Fats and Oils

In the 70s we were sold on margarine. Told it was the healthy alternative to butter. We, poor fools that we were in Australia at the time, were as yet unaware of the cuisine of the Mediterranean, let alone all the cuisines we’ve since come to love from everywhere on this magnificent earth. And margerine’ll kill you. That shit is rubbish.

Then, in the 90s, we were turned onto low fat everything. We weren’t told that the manufacturers replaced the fat with sugar; that otherwise there would be no taste. Secret sugars were added to everything.

The result – or one of the harshest realities of consumerism – obesity. Type 2 diabetes in young children. Fast food generation. We’d gone from the chop with mashed potato and peas or a roast on Sunday to chemical alley and numbers like 621 and don’t get me started on food dyes and palm oil’s catastrophic effects on Orangutan populations (so check the labels!)

Now it’s all coming undone. All the lies. All the pushers of food pollution.

Here’s a list to consider. Research to your heart’s healthy content.

PracticalPaleo_GuidetoCookingFats

Make up your own mind x

Eggs, Mushrooms and Moroccan Olive paste

I did, didn’t I? Blast you with food recipes. So you don’t hate me and leave I’m slowing down and will only post a couple a week. Also because I tend to repeat many of the meals here.

Be aware that if you’re trying to shed a few layers of body fat you can always back off on the yolks of eggs and just use the whites. Not as tasty but 100% protein and only trace elements of fat.

EQUIPMENT

Skillet, egg slice, small pot, smiles.

INGREDIENTS

dob of butter
olive oil
3 eggs but only 2 yolks
handful of baby spinach
6 sage leaves
1 large flat mushroom chopped rustically
1 clove garlic, grated
half a medium red chilli finely chopped
fresh ground black pepper
equivalent to Wymah organic olive paste, Moroccan style because it contains no nasties

wyman organic olive paste moroccan style

METHOD

Pop the butter in the pot over a low heat
When just melted add mushies, chilli, sage leaves and garlic. Put the lid on.
Slurp of olive oil into the skillet over a low heat, throw in the spinach to soften.
Crack eggs into the bowl and whip a little with a fork, add to spinach.
Check on the mushies. Probably soft enough now to turn off the heat.
When the eggs are juuuuuust cooked turn off the heat and plate it all up.
Add a goodly teaspoon of olive paste to the side.

Bon apetit! x

Turkish Lamb with Ras el Hanout, figs, Yogurt and Steamed Greens

Middle eastern flavours are all about the spices. And I’m a minimalist so you can be even more exotic if you also have the cupboard full of deliciousness. Even though this seems. . . seems to have heaps of ingredients. . . it, again, is super quick to prepare and cook.

EQUIPMENT

This time I use my old cast iron camp griddle that I bought years ago from the disposal shop in Byron Bay along with the cast iron camp oven that you bury in coals for slow cooking under the stars. If it’s new you have to oil it and put it on a fire outside. You burn off the oil and that seals it so it won’t rust. Always dry it immediately after washing from that day on. It’s like an inside barbecue (but I’ll get to bbq and smoking as we proceed). Also, sharp knife, bowl for marinating lamb, another bowl for the yogurt dressing, chopping block. Kitchen paper to drain lamb.

INGREDIENTS

I’ll do the three things separately. . .

Lamb marinade –

1 teaspoon Raj el hanout
sprinkle dry red chilli
half teaspoon ground cumin
half teaspoon sumac
sprinkle of ground pistachios and sesame seeds (together)
olive oil

Yogurt

a cup of your finest yogurt (I prefer sheep’s milk)
half handful finely chopped mint
1 slice deli char-grilled eggplant
few sprigs parsley
half a fresh red chilli finely chopped
1 clove garlic, grated
olive oil

Veggies for steaming

half cup of baby peas
handful of baby spinach
rustic chopped zucchini (however much you fancy)
a few florets of broccoli
wedge of lemon

For the griddle

marinated lamb
2 fresh figs
2 spears of spring onion
And

freshly ground black pepper
freshly ground coriander seeds

METHOD
I hardly need to tell you now, do I?
Slice 200 grams of best lamb (I’m using butterfly), relatively thin but it cooks super fast so take that into consideration and mix it, in one of the bowls, with the marinade, put aside.

Prepare the yogurt dressing by mixing all those ingredients finishing with a drizzle of olive oil. Put aside.

Prepare the green veggies and pop into the steamer. Have a drink of water.

Light the gas under both the steamer and the griddle.

Lightly oil the griddle and, when hot, place the spring onion and both figs on the heat.

As soon as the steamer steams lay the lamb on the griddle.

Everything is only going to take 30 seconds to a minute so be on it. That lamb must be medium rare so after 10/20 seconds turn it, then same once again, then turn out onto the kitchen paper.

Drain the greens and get them on the plate, then the lamb, then the figs and spring onions which should both be nice and jammy. Finish with the dressing, a sprinkle of pepper and coriander seeds, and a squeeze of lemon on the greens.

Bon apetit! x

Sauteed Salmon w Basil n Tomato Salsa

This was last night’s dinner. I wasn’t going to post this as it is similar to others but… I have yet to give this salsa, and I was halfway through eating it when I thought, fuck it, give it to them. Variety is variety, yes? And so easy. All up it’ll take at most 5 minutes from go to the plate. Chicken thigh would go well with this, as would any white fish like snapper.

EQUIPMENT

skillet, sharp knife, chopping block, bowl for salsa

INGREDIENTS

fresh local salmon
a very ripe tomato
spring onion
fresh green chilli
handful of basil leaves
6 kalamata olives diced
ground clove of garlic
small chunk of sweet potato cubed
extra virgin organic cold pressed olive oil
quarter of a lemon
freshly ground black pepper

METHOD

Pop the sweet potato in a small pot and just cover with water. Lid on and set to boil.
A small amount of oil in the skillet and heat to very hot, put in salmon skin side down (for crispy skin), turn the heat right down.

While they are doing their thing, dice the tomato, finely cut the chilli, spring onion and olives, grate the garlic and roughly tear the handful of basil leaves.

Turn the salmon.
Test that the sweet potato is soft, drain and cover with the saucepan lid. Put aside.

Put all the salsa ingredients into the bowl and moosh it all together with your hands. Add a splash of olive oil.

Turn the sweet potato out onto the plate, cover with the salsa, cover that with the fish.
Sprinkle with pepper and add a squeeze of lemon.

Bon apetit! x

BODY LANGUAGE – Healing Through Bodybuilding and Nutrition

De Angeles learned of the body/mind/ spirit connection while still very young. Of living true to oneself and earth. A feisty, fearless and formidable wild creature at forty, and for many years after, all that knowledge seemed to unravel and desert her in her fifties. Because of menopause. Because of betrayal and the social bigotry of gender/age shaming. Warrior-trained, she summoned her inner Claymore, climbed the abyss of commonly accepted profiling and discovered the art of ignoring it.

Elder, storyteller and healer, she writes the revised and expanded edition of the out of print BODY LANGUAGE, Aligning Mind and Body Through Nutrition and Resistance Training to assure all women (and the occasional bloke) to not despair. Take up the cause of self-determination. Be strong, and proud of how you live and who you are.

Be that hoodoo hussy your ex intended as an insult. At competition-level bodybuilding aged sixty six, de Angeles teaches the weaving, howling, disgraceful and unconditional journey of limitless individuality.

HEALER

Ly by Anthony 2018 small

Photography Anthony Rodriguez, Melbourne 2018

HEY LOKI. MR TRICKSTER, please explain…

HOW DO I DO WHAT YOU WANT ME TO?
HOW SHOULD I BEHAVE LIKE I SHOULD?
HOW AM I TO BE ME AND AGE GRACEFULLY?

AS A HEALER I communicate with bodies, human and otherkin. To do this I first explore what works and what does not. Magic is, after all, both an art and a science. While others write your name on a candle and burn it, place the vellum with your enemy inscribed thereon and shove it to the back of the freezer, some will dose you with herbal tinctures or conjure you a talisman from the bones of long-dead tiny birds. And yes, I do all that, except the freezer trick. They are all deep and ancient techniques. We also sometimes do other things not meant for this book but that’s neither here nor there. This form of healing is that of food and physical training. They also work. And while these arts are usually a matter of knowledge and body-to-body conversation, you have this grimoire. It is based solely and only on personal experience, so I promise there will be no parlor tricks, table-rapping or snake-oil. I also have no academically-acceptable accreditation so take this as a diary and use it by comparison, if you like

This is your new health story but I’m beginning with the dark arts of how to banish a sleazebag because the latter exists. They are the tricksters in myth and indigenous lore. Loki in a mortal man’s body. If you encounter one of these do not feed it. Do not stroke it, or its ego. Stare the beastie in the face, but carefully. You never know whether they will turn on you and hurt you. Even kill you. Because as we all know, witch or not, we are murdered all the time. Or betrayed. Or whatever abuse you hide away, because of shame or impotence. Because of that time you wept when you were raped, verbally physically or psychically abused, were smirked at or treated like an object. In a courtroom where some other sleazebag worked very hard to make you out to be a liar. We are mainly hurt because we are women. What is that? There is, after all, never another reason. To you nice blokes? Excellent. I have met one or two of you, through a martial art, our poetry, in fitness and healing, in my covens, across from me at my tarot table, in a show, for a secret conversation.

de Angeles says –

As a small, lean, cisgender woman I am a bodybuilder, and a trained warrior, and therefore I am strong.. If you choose to put the techniques from this manual—grimoire—into practice, the healing could also work for you. You will also become strong Does that mean you will never encounter Loki? Don’t be fooled, for even a minute, that you won’t.

BODY LANGUAGE  is available HERE as my gift if you’ve found this page.

Live it all so very well! x

Mushrooms, Cauli au Gratin

SPOILER ALERT! This is NOT my recipe but I cooked it tonight because it looked and sounded so good. For the video of Rachel Khoo making this dish go here. The entire recipe as well. Two things. If you’re not in Oz you might not be able to access this show and also I’m not sure ho long the channel keep these things live. So I’m giving her instructions here just in case.

Comments though. I didn’t use shiitake mushrooms, just organic button mushies and in a much smaller quantity as tonight there is just me to feed. Oven 220 degrees

When I roasted the mushrooms they got a tad sloppy so I upped the heat to 240 for another 5 minutes and that worked.

dinner - rachel khoo mushrooms and cauli gratin ingredients

Can you just see the little lemon? That’s from my ornamental lemon tree potted in the back yard. Of course I used more mushrooms than in the picture, they’re currently soaking in the brine mix.

EQUIPMENT

skillet, your sharp knife, steamer, deep tray for mushrooms in brine, deep ceramic, if following Rachel’s ingredient quantities or small, like mine, if you prefer. I used my heavy wooden chopping block to retain the mushies in the brine and my another to chop things.

dinner - rachel khoo mushrooms and cauli gratin small dishNote size of the dish. I’ve put my phone charger beside it for perspective 🙂

All the ingredients except the cheese are organic.

INGREDIENTS

a dozen organic button mushrooms
large brown onion
red chilli
organic English spinach seriously well-washed
small really fresh cauliflower
a drizzle of dry white wine
wedge lemon
half a handful each of parsley, mint, dill
a desert spoon crème fraiche
olive oil
fresh ground black pepper
salt for the brine (the one I have is from New Zealand and is organic mineral-rich)
handful grated cheddar

METHOD

Pre-heat the oven to 220
Then…
Mushrooms go into a deep tray with brine for 10 minutes only. Put to the side with a heavy chopping board to keep them submerged.
Wash the spinach (I didn’t use the frozen kind as my local shop has fresh organic. Best way to get all the grit off is to fill the sink with cold water, remove the roots and stem while in it. Then steam for 3 minutes.
Peel the onion and cut in half. One half cut into quarters and peel the petals off, place to the side, the other half chop finely.
Chop the chilli. Rachel suggests removing the seeds. I left them in because I love a hit as you probably guessed.
Drain the mushies, put into the roasting tray and drizzle with olive oil, massage by hand then put into the oven.
About a table spoon of butter in the pan. When melted add the chopped onion. Saute till soft.
The spinach is just limp. Easiest way to remove moisture is to add it to a clean tea towel and squeeze over the sink.
The onion is done so pour in a glug of white wine, then add the spinach and most of the chilli.
Pull out the baking tray and add the onion petals. Mix about a bit before returning to the oven.
Add the crème fraiche to the pan of onion n spinach and take it off the heat.
Light the gas under a large pot with just enough water to submerge cauli steaks.
Finely chop the parsley and leave to one side.
Finely chop the mint and dill together, put to the side.
Cut the cauliflower into steaks and pop them in the simmering pot of water. They need to cook for about 3 minutes, until the stem is just firm but not hard.
Grate the cheese.
Mushrooms are ready.
Time to layer.
In the deep dish layer the mushrooms, then the spinach mix, a squeeze of lemon, then the dill and mint, then the cauliflower steaks, then the cheese.
Put under the griller until cheese is golden. If you’re my US witches cooking up this brew know that our grill and yours are NOT THE SAME (yelling as my imagination takes affect) so keep the oven up high and put the entire thing back in the oven and continue cooking on the highest shelf till the cheese melts golden.

Serve.

Bon apetit! x

Smoked Cod w Greens n Cheddar

Last bit of left-over smoked cod, people!

Tonight I walked down the road to get a slice of salmon or trout but the shop was shut. Coward, that I am, I could not stand the idea of another meat dish so was just going to have a plate of veggies. Lo, within the fridge was the last bit of smoked cod from several days ago…

dinner - smoked cod n greens w cheddar 1

So I just took it along for the ride and popped it in the pan while the greens steamed. Above is part 1. Steamed cod w a squeeze of lemon and one poor little weed.

EQUIPMENT 

Skillet, steamer, that very sharp knife of yours, egg slice.

INGREDIENTS

Smoked cod, of course

GREENS ETC

Half a dozen leaves of warrigal greens
Same of silver beet (medium sized leaves)
3 stalks asparagus
1 small zucchini chopped
6 small florettes broccoli
a pat of butter
small handful of grated cheddar
squeeze of lemon and that weed

METHOD

All the veggies go into he steamer and cook until just off hard
The cod you simmer in water for the same amount of time.

Should all be ready in 10 minutes.
Place the cod on the plate as above and squeeze on the lemon
Pile the greens onto that and scatter the butter in tiny bits
Top with the grated cheese.

Yum!

Bon apetit! x