Some good ol’ Primal food

One great benefit of kicking grain, sugar and processed foods is that real food just tastes wonderful!  No wonder so many primal bloggers have recipes on their sites!

Just about every Primal blog I have seen out there has some kind of recipe on it.  They are usually some kind of substitute for a favorite food.   You now, Primal Pancakes with almond flour, or Primal pie crust with almond flour, etc.  They are really good substitutes and, I regularly make use of a great primal pancake recipe I found on MarksDailyApple.com.

I am fortunate to have married a wonderful lady who, among many other great talents, can really cook.  The good thing about her Chinese food is it’s really easy to make a few adjustments to her meals to make some great Primal friendly food.  Basically all we have done is remove the starch and MSG and use olive oil, sesame oil, bacon grease, or coconut oil.  No-brainer!
So here is a list of some of my favorites.  I’ll add a few recipes as my wife will allow!

• Bitter Melon with egg, or pork loin, or sausage. Bitter melon has some great medicinal properties.  Bitter melon controls insulin spikes, is reputed to be anti-carcinogenic and helps you feel cool when it’s hot outside.
• Black Fungus (Wood ear) stir fried with just about anything!  I really like it stir fried with Napa cabbage, carrots, cauliflower and pork.  Black fungus helps keep your blood fluid and can help clean out your arteries.
• Tomato and egg stir fry.  Doesn't get more Primal than that!
• Winter Melon. In a soup or stir fry with shrimp.  This is really expensive here in the States, so we grow this in the back and front yard.  They get really big but keep well during winter.

Here is a recipe for one of my absolute favorite dishes:  Bitter Melon and Egg.

Caution:  This melon can be really bitter but very addictive.  I usually add some Tabasco sauce to cut the bitterness.

Ingredients:
One bitter melon
Two eggs per bitter melon
1 tbsp of some kind of milk or water
Pinch of salt
Favorite seasoning (garlic, a little cayenne pepper, black pepper)
Oil of your choice (we use olive oil)

Directions:

1. Slice the bitter melon the long way.  Use a spoon to scoop out the seeds and the pulp.
2. Slice the two halves of bitter melon in to very thin pieces.
3. In a bowl, combine eggs and milk/water.  Mix well (until frothy).
4. Add egg mixture to oil in a pan on medium heat and scramble.  Remove egg from pan before they're completely done.  (You’ll add them back to then pan when the Bitter melon is done)
5. Add a little more oil to pan.  Put the sliced bitter melon in the pan on medium to low heat and stir fast while adding salt.  Stir vigorously until bitter melon starts to soften and change color a little. – The bitter melon should soften and cook pretty fast.
6. Add the egg and your favorite seasoning back into the pan with the bitter melon. Mix well and stir until egg is done.
7. Remove from pan and enjoy.

Notes and tips: Don’t cover the pan or the bitter melon will turn yellowish.

Enjoy!