Ingredients

2 pounds ground pork
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons thyme
2 teaspoons fennel seed
1/2 teaspoon rosemary
1/2 teaspoon nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes

Directions

1) Combine ground pork with all other ingredients and chill at least one hour, preferably overnight.

2) Form into patties.  Cook patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10  minutes.

I usually take the uneaten patties and freeze them on a cookie sheet and then put them in a bag or container so they don’t stick together. You can use them anytime. As I mentioned in the video, these are great on the McSoG.

“While many of the primitive races studied have continued to thrive on the same soil through thousands of years, our American human stock has declined rapidly within a few centuries and in some localities within a few decades. In the regions in which degeneration has taken place the animal stock has also declined. A decadent individual cannot regenerate himself, although he can reduce the progressive decadence in the next generation, by using the demonstrated wisdom of the primitive races. No era in the long journey of mankind reveals in the skeletal remains such a terrible degeneration of teeth and bones as this brief modern period records. Must Nature reject our vaunted culture and call back the more obedient primitives? The alternative seems to be a complete readjustment in accordance with the controlling forces of Nature. – Weston Price, Nutrition and Physical Degeneration

I’m not sure how things will all turn out, but I’d be surprised if we don’t see a lot of supporting evidence for this sort of diet over the next 10-20 years. I think more and more people will reject the processed, industrialized food and embrace the back-to-basics diet Weston Price and others advocate. The Weston A. Price Foundation is a great resource for information. They have tons of articles that I’ve been reading through. Their diet recommendations aren’t exactly in line with the Primal/Paleo/Caveman diet but it’s pretty close.

Ingredients:

• 1 cup pecans
• 1 1/2 tablespoons agave nectar
• 1 tablespoon olive oil
• salt to taste

Directions:

1) Mix all ingredients in a bowl

2) Put the mixture in a baking dish and bake at 350ºF for 15 minutes

3) Let nuts cool and eat.

I’ve found that the best time to eat them is 7-10 minutes after they come out of the oven. They’re still warm but not too gooey. So good.

I picked up some macadamia nuts the other day. I’m excited to try this with a few of them. I’m thinking coconut oil and honey with those.

I don’t always eat according to the rules but I usually do pretty good. These photos are of me doing good.

This is breakfast from a few days ago. A couple fried eggs on top of a pile of pulled pork with avocado chunks and some of Pedro’s salsa. Hearty and filling.

Pork stock. It’s like chicken stock but made from piggy bones. I had a big shoulder bone leftover from making the Carne Adovada so I decided to make a stock out of it. Onions, cilantro, peppercorns and a chili pepper. Simmer for hours. I think it will make a great southwest-themed soup in the future. It’s currently in the deep freezer.

Chicken breast cooked in coconut oil on a salad with pecans, a clementine, tomatoes and romaine lettuce. Lime juice and avocado oilfor dressing. Yum.

Spinach and bacon with sauteéd onions and red bell pepper. I thought it looked purty so I took a photo. This was just before I poured in 3 beaten eggs. Makes for a great breakfast.

It’s not very labor intensive but it sure is time intensive. I found a bunch of recipes all over the interwebs and one in a cookbook at the local library. There were some differences in the recipes but they all said to marinate for at least 24 hours. Some even said to marinate for three whole days. I ended up going for two days. Luckily it’s winter time and I was able to put the big bowl in the garage rather than the fridge. It would have taken up valuable cool real estate in the fridge that I need for my vegetables.

Ingredients:

20 dry red chili peppers
1 tablespoon salt
4 garlic cloves
1 tablespoon oregano
1 yellow onion
1 teaspoon apple cider vinegar
1-2 cups of water
4 to 5 pounds pork shoulder, fat trimmed and meat cut into 3/4-inch cubes

Directions:

1) Remove stems and seeds of the red chilies and soak them in water for several hours or until rehydrated

2) When the chilies are soft, put them in a blender with the garlic cloves, oregano, onion and vinegar with enough water that the mixture is only slightly thickened (it should cling to the end of a spoon).  It is best to start out with only a small amount of water (1/2 to 3/4 cup) adding more as the mixture blends to a smooth consistency.

3) In a large bowl or pot, pour the chili sauce over the delicious hunks of pig. Cover and refrigerate for 48 hours (24 will probably work if you don’t have the time). You could also try one of the vacuum marinaters.

4) Once the meat has marinated, place it in a slow cooker along with the marinade. Cook on low for a minimum of 12 hours. This can be kept going by adding additional water as the meat mixture begins to look dry. The completed sauce should be rich and thick, not watery.

You may have seen the bundles of red peppers they hang up to dry. They’re all over the southwest. That’s where I got my peppers from but I think you can get them at most grocery stores these days. Or you can get them here.

We got a Vita Mix for Christmas and we’ve used it everyday. The thing is incredible and made short work of this chili sauce.

All the recipes I found for Carne Adovada tell you to trim off all the fat. I did this to a degree but not as much as I should have. When you leave the fat on it renders out while cooking and the sauce gets kind of weird.

I should have used a glass bowl. The white plastic is probably stained forever.

After hanging out in the garage for nearly 48 hours it’s ready to cook.

Typically Carne Adovada is rolled up in a tortilla for breakfast burritos, enchiladas, tacos… really any sort of Mexican food. But it’s good with eggs and just by itself too.

Go ahead apply this marvelous invention to even the most horrific of articles, pictures and movies and yes, my good friend the bacon pulls through every time. You know that horrid picture of you that some lame facebook friend tagged you in? You bet you can look better with a perfectly cooked piece of bacon draped across your face. Go ahead. try it.

Examples:

These guys are now supermodels

This looks like a gourmet meal and

this man is a as graceful as a ballerina :)

Also, check out this article extoling the virtues of bacon.

Cheers,

Cavebrother

One of my goals this coming year is to toughen my feet up and do some barefoot running/sprinting. I started to do it a little this past fall but then it got cold. I’ll have to come up with a way to keep my feet warm while doing it next winter. Look for some posts in the future about my attempts to do this.

Ingredients:

• 1 tablespoon olive oil
• 1/2 a can of coconut milk
• 1/2 can of bamboo shoots
• 1/2 can of water chestnuts
• 1/2  lime (juice)
• 1 pound shrimp, peeled and deviened
• 1/4  red pepper, sliced
• 1 handful peas
• 1 handful cilantro
• 1/4 cup pineapple, chopped
• 2 garlic cloves, minced
• 1 inch fresh ginger, peeled and minced

Spice blend:

• 1 teaspoon curry powder
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon
  turmeric
• 1/4 teaspoon cinnamon
• 8 allspice seeds (or unripe berries apparently)

Directions:

1) Grind the spices all together. Or just mix them together if you don’t need to do any grinding. My coriander and allspice needed it. Add the olive oil to a skillet, heat it up and then add the spice blend, garlic and ginger. Cook for about a minute.

2) Add the coconut milk, bamboo shoots, water chestnuts and lime juice. Simmer for 10-15 minutes.

3) Add shrimp, red pepper, pineapple and peas. Cook for another 5 minutes.

4) Serve garnished with cilantro.

I got a mortar and pestleefor Christmas from the Cavewife. It’s fun to use. This spice blend smelled fantastic.

I only used half of the cans of bamboo shoots, water chestnuts and coconut milk. I’ll use the other halves to make something else deliciously Thai later this week.

The turmeric will give the dish a rich yellow color.

I usually use raw shrimp but I had these already cooked shrimp in the freezer from months ago that needed to be used. Luckily they weren’t freezer burned.

Ours turned out pretty spicy.

The Cavebrother liked the sauce. A lot.

Notice the three plates. He ate his, the rest of the Caveboy’s and the Cavewife’s. And licked those plates too. :)

I added some tomato and avocado slices/ And omitted the sausage because I didn’t have any. I actually didn’t have any coconut flour but I did have some shredded coconut.

The Vita-Mix made short work of it.

I made the coconut/egg mix a little too think this time so I added a little water

I’ve found that you can get 3 pretty good sized griddle cakes from one egg but this time I just made 2 big ones because I ended up sharing the sandwich with the Cavebrother who had never experienced this particular primal delicacy.

Be sure to check out the other recipes on the Son of Grok’s (hallowed be his name) site. Maybe he will return from the wilderness if lots of people start visiting his blog.