Foraging and Fiddleheads

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Foraging and Fiddleheads

Today is the official start of our summer vacation- yay! Nothing signifies the start of summer like the emergence of the fiddleheads. I spent the morning in a delightfully meditative state, foraging for the special green beauties. My Alaskan friends and I agree: there is something deeply primal about heading out into the woods and gathering wild plants. It just feels right. It's also amazing to come home with bags full of nutrient dense vegetation. 

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Sugar. (and a recipe)

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Sugar. (and a recipe)

The stunning Alaskan fall has arrived, with its abundant harvest of highbush cranberries.  I'm a compulsive berry picker with too many cranberries and not enough low/no sugar recipes.  While on the hunt for primal uses for the tart gems, I came across an initially intriguing recipe, Spiced Highbush Cranberry Ketchup. Then I read the ingredient list, which included two cups of sugar! 

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Fiddleheads Five Ways: Part 5

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Fiddleheads Five Ways: Part 5

I love red curry. I especially love easy red curry. After transitioning to a primal lifestyle I took a close look at the ingredients of my favorite Thai Kitchen Red Curry Paste. This is what I found on the label: Red Chili, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Onion, Kaffir Lime, Coriander, Pepper. No sugar, no MSG, no fructose high corn syrup, no scary vegetable oils.

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Fiddleheads Five Ways: Part 4 (Cali'flour Pizza!)

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Fiddleheads Five Ways: Part 4 (Cali'flour Pizza!)

The pre-primal me (see My Story) never would have eaten pizza: too high in calories, too high in fat, too high in guilt. Fortunately the primal me doesn't give a damn about calories and consumes healthy fat with wild abandon and pleasure. And life is really too short not to eat pizza. My digestive system really enjoys the grain free life, so figuring out the pizza crust situation involved experimentation.

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Fiddleheads Five Ways: Part 2

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Fiddleheads Five Ways: Part 2

Today I am sharing my favorite fiddlehead recipe: pesto! I used toasted pumpkin seeds, but feel free to substitute whatever you have on hand (pinenuts, almonds, walnuts, sunflower seeds, etc). Remember to begin by blanching your fiddleheads in boiling water for about two minutes, followed by an ice bath. 

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