The Primal Blueprint Cookbook by Mark Sisson, Jennifer Meier Page A
Authors: Mark Sisson, Jennifer Meier
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for a traditionally-made mirin, without high fructose corn syrup).
Whisk together remaining ingredients. Place cucumber “moon” slices in the shallow dish with drained seaweed and dressing; toss to coat thoroughly.
The Fifth Food Group: Algae
Pound for pound, sea vegetables are the most nutrient dense food in existence. Long used in Asian cooking, sea vegetables are gaining in popularity in the West and are now commonly found in most grocery stores. There are thousands of varieties of sea vegetables growing below water but the common types you’ll see in stores are:
Nori: Toasted to a thin crispy texture and black color, nori is well-known as the wrapping of sushi.
Hijiki: Small thin, black strands that rehydrate when soaked in warm water.
Kombu (also known as kelp): Dark in color and generally sold in strips or sheets with a chewy texture that softens when soaked in liquid. It can also be ground and used as a condiment. It is commonly used to flavor soup stock.
Wakame: Chewy and slippery texture and greenish color, commonly used for seaweed salad. Sold dried or fresh.
Arame: Thin and wiry, usually sold dried. Has a mild flavor that is less fishy than other sea vegetables.
Dulse: Reddish in color with a chewy texture and flat, fan-shaped frawns that are often sold ground up, to be sprinkled over food.
Laver: Black strips with a paper-like texture and fairly strong fishy, salty flavor.
EGGS
Breakfast is not the only meal of the day when eggs can, and should, play a starring role. Easy to cook and happy to be paired with almost any type of vegetable, herb, spice or meat, eggs are a cook’s best friend. Some of these recipes, like Egg Muffins, can be cooked ahead of time and enjoyed as a grab-and-go snack throughout the week. Others, like Eggs Benedict Salad, are perfect for lunch and dinner. Poached, baked, boiled or fried, we love eggs and think you will too after trying just a few of these egg-inspired recipes.
Eggs add satiating fat and protein to every meal, plus a multitude of vitamins and minerals. To insure you’re buying the most nutrient-rich eggs possible, read the carton before buying. Free-range and cage-free don’t mean a whole lot when it comes to buying eggs. Look for organic and, if you can, buy from local producers at farmers’ markets. Organic eggs have up to 20 times more omega-3s than mass-produced, grain-fed chicken. Plus, eggs bought locally usually have a richer just-off-the-farm flavor that can’t be beat.
E GGS B ENEDICT S ALAD
Most people are familiar with eggs Benedict as a brunch dish, often served over the top of English muffins. We love this creative version of the classic recipe that has all the rich flavor of eggs Benedict, but is lighter and healthier. Creamy hollandaise sauce just happens to make the perfect warm dressing, drizzled over spinach and garnished with crispy bacon and soft poached eggs.
SERVINGS: 4
INSTRUCTIONS:
If using bacon, cook using your preferred method and crumble into pieces when cool. If using prosciutto, tear it into strips and sauté in a hot pan for several minutes to crisp it up. Set aside.
To poach eggs: Fill a pot or saucepan with 3–4 inches of water and add vinegar. Bring to a simmer. Break 1 egg into a coffee cup then slide egg gently into water. Repeat process with the remaining three eggs, spacing them evenly in saucepan. Keep the water at a simmer, not a full boil, until the egg whites are firm, about 2 minutes. Scoop the eggs out with a slotted spoon and transfer eggs to a plate. Blot off any excess water.
To make hollandaise dressing:
Whisk 2 raw egg yolks and lemon juice in a medium stainless steel bowl or small pot. Gradually whisk in melted butter. Set or hold the bowl directly over a saucepan of gently simmering water (but do not allow the bottom of bowl to touch the water, or the yolks will become too hot and scramble). Whisk constantly until the mixture thickens, about 6 minutes.
Whisk together remaining ingredients. Place cucumber “moon” slices in the shallow dish with drained seaweed and dressing; toss to coat thoroughly.
The Fifth Food Group: Algae
Pound for pound, sea vegetables are the most nutrient dense food in existence. Long used in Asian cooking, sea vegetables are gaining in popularity in the West and are now commonly found in most grocery stores. There are thousands of varieties of sea vegetables growing below water but the common types you’ll see in stores are:
Nori: Toasted to a thin crispy texture and black color, nori is well-known as the wrapping of sushi.
Hijiki: Small thin, black strands that rehydrate when soaked in warm water.
Kombu (also known as kelp): Dark in color and generally sold in strips or sheets with a chewy texture that softens when soaked in liquid. It can also be ground and used as a condiment. It is commonly used to flavor soup stock.
Wakame: Chewy and slippery texture and greenish color, commonly used for seaweed salad. Sold dried or fresh.
Arame: Thin and wiry, usually sold dried. Has a mild flavor that is less fishy than other sea vegetables.
Dulse: Reddish in color with a chewy texture and flat, fan-shaped frawns that are often sold ground up, to be sprinkled over food.
Laver: Black strips with a paper-like texture and fairly strong fishy, salty flavor.
EGGS
Breakfast is not the only meal of the day when eggs can, and should, play a starring role. Easy to cook and happy to be paired with almost any type of vegetable, herb, spice or meat, eggs are a cook’s best friend. Some of these recipes, like Egg Muffins, can be cooked ahead of time and enjoyed as a grab-and-go snack throughout the week. Others, like Eggs Benedict Salad, are perfect for lunch and dinner. Poached, baked, boiled or fried, we love eggs and think you will too after trying just a few of these egg-inspired recipes.
Eggs add satiating fat and protein to every meal, plus a multitude of vitamins and minerals. To insure you’re buying the most nutrient-rich eggs possible, read the carton before buying. Free-range and cage-free don’t mean a whole lot when it comes to buying eggs. Look for organic and, if you can, buy from local producers at farmers’ markets. Organic eggs have up to 20 times more omega-3s than mass-produced, grain-fed chicken. Plus, eggs bought locally usually have a richer just-off-the-farm flavor that can’t be beat.
E GGS B ENEDICT S ALAD
Most people are familiar with eggs Benedict as a brunch dish, often served over the top of English muffins. We love this creative version of the classic recipe that has all the rich flavor of eggs Benedict, but is lighter and healthier. Creamy hollandaise sauce just happens to make the perfect warm dressing, drizzled over spinach and garnished with crispy bacon and soft poached eggs.
SERVINGS: 4
INSTRUCTIONS:
If using bacon, cook using your preferred method and crumble into pieces when cool. If using prosciutto, tear it into strips and sauté in a hot pan for several minutes to crisp it up. Set aside.
To poach eggs: Fill a pot or saucepan with 3–4 inches of water and add vinegar. Bring to a simmer. Break 1 egg into a coffee cup then slide egg gently into water. Repeat process with the remaining three eggs, spacing them evenly in saucepan. Keep the water at a simmer, not a full boil, until the egg whites are firm, about 2 minutes. Scoop the eggs out with a slotted spoon and transfer eggs to a plate. Blot off any excess water.
To make hollandaise dressing:
Whisk 2 raw egg yolks and lemon juice in a medium stainless steel bowl or small pot. Gradually whisk in melted butter. Set or hold the bowl directly over a saucepan of gently simmering water (but do not allow the bottom of bowl to touch the water, or the yolks will become too hot and scramble). Whisk constantly until the mixture thickens, about 6 minutes.
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