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.
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.
Skillet, knife, chopping block, bowl for mixing eggs, egg slice.
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
freshly ground black pepper
slowly melt the butter in the skillet
add mushrooms and ham (both roughly sliced)
whisk the eggs and add to the mix
Chorizo n eggs
First of all please excuse the slight blur on the photograph. I was very hungry and excited
• Quarter chorizo, skinned and sliced
• Half a can organic tomatoes
• 2 medium sized button mushrooms
• 1 or 2 spring onions, peeled and diced
• Teaspoon capers
• Jalapeño chilies as desired
• Parsley from the garden. Roquet, washed and dried, ditto.
• 2 Milawa eggs
• Olive oil (first press, organic, Australian)
Olive oil into the pan over a low heat.
Peel and slice the chorizo and put in pan to render off the fat (you can dab it off a little with paper towels).
Add everything else and let it simmer and reduce.
When the mushrooms are softening crack the eggs into the mix and wait.
When the eggs are cooked eat.
Drink tea after, while reading a good book at the table.