Primal Kitchen

PD French Toast Scramble four raw eggs with a couple drops of vanilla; toast unenriched sourdough bread and then top with raw honey. To eat, dip bread in eggs, let soak a few seconds to a minute, then munch! Repeat. Fruit optional.

Quick lemon chicken pate. It's astronaut food for spaceship earth! 🚀 🌎 1/2 cup lemon juice 3lbs skinless chicken thighs

This is what I call "pick and poke". It is what I do when I'm sick and tired for a while, like lately. Meat like ground beef or pate chicken goes in pint jars, which equate to about 1-2 servings each. You could do something similar with a fresh cut of meat as well, if you include a pair of scissors. Butter and honey have their own jars too. I do the same with pineapple and/or papaya. To have a meal I just grab them from the fridge and throw them in a tray like this; then I sit down with a pair of chopsticks to find what tastes good and eat until I'm sated. It's far from a PD formula or a fancy plating, but it's a good way to make eating raw easy. Setup and cleanup takes almost no time at all. Some days just demand simple.🙏

A usual dinner lately. Lemon marinated chicken pate, pickled ginger, butter, honey, papaya and pineapple. The pickled ginger really made it fire. 🔥

Wild Pineapple Vinegar a primal possibility Pineapple vinegar is an easy wild ferment that contains powerful enzymes and nutrients for healing. The skin of the pineapple harbors vast quantities of wild yeast that kick off fermentation quickly. These photos illustrate a quick 3-week fermentation of just pineapple scraps and water. A better approach would include a much more significant sugar source, such as honey or overripe fruit (such as pineapple). Vinegar ferments are easy. Mix the ingredients and leave it in a warm dark place with a loose lid until all bubbling subsides; this can take anywhere from a few weeks to a few months. The result is a shelf stable vinegar you can use for food or cleaning. From my recent experiment I will next try using an overripe pineapple, skins and all, and blend it as above in as little water as possible, maybe less than 50%. This concentration hopefully negates the need for refined sugar, as some vinegar recipes call for. 🍍

A quick how-to on preparing an unripe pineapple for the Primal Diet! 🍍 🍍🍍 Notice the coloration on the outside of the pineapple; light-green/yellow is an indication of ripeness. In the next photo see the slice from the top (left) and slice from the bottom (right) and notice the top is unripe (white flesh) while the bottom is ripe (yellow flesh). The bottom quarter or more of the pineapple may need to be discarded for being too ripe. The rest can be trimmed, sectioned and cubed. A jar of unripe pineapple pieces will keep for up to two weeks in the fridge. BONUS: save the skins, core and ripe sections for making raw pineapple vinegar in the next post. 🥳