This blog is about the intersection between evolutionary biology and food. But also about practical applications, sustainable agriculture, and general tasty things. I originally started eating this way to heal from chronic health problems and...it worked!
Melissa McEwen
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Glossary
My Diet: Good, local, whole foods. Mostly meat, fish, and vegetables with some traditional whole grains and legumes.
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snacks
10/20/2010 - 21:17
What do you eat when you've overslept and you have 10 minutes to spare before a big meeting? Or you have to go straight from work to a concert where there will be dancing and you want to have energy. I try not to make these situations a habit, but they do happen, particularly in NYC. Luckily I also work next to a Fairway, a glorious giant grocery store from heaven. I've stocked my desk with ten million trillion types of tea and also these things:
Tanka Bar: a Lakota jerky and dried cranberry bar that has a little bit more fat than regular jerky.
Macadamia nuts: a great source of monosaturated fat and less PUFA than most other nuts
Dried coconut: saturated fat for the win!
Roast chestnuts: starchy energy, quite similar nutritonally to the Stone Age "bread" that's been in the news lately.
The mix of what I eat depends on the situation. Yesterday for my reaaaaaally long meeting I chose two Tanka bars and a bunch of macadamia nuts. For the dancing I'd want more of the saturated fat and starch for quick energy.
Chestnuts are kind of under the radar in paleo because they do have a bit of sugar, but I find them very satisfying and tasty.
They are relatively uncommon in the US because a blight killed off most of our trees. But foresters are working to bring them back. They are kind of annoying to roast because you have to score them, which for clumsy me usually means stabbing them with a screwdriver.
Comment?: 20
09/30/2010 - 08:54
I LOVE Korean-style seaweed snacks. They are crispy, salty, and naturally low-carb. Recently they have become very popular in Brooklyn for some reason. The Park Slope Coop can't keep the Annie Chun's seaweed snacks in stock. Unfortunately most brands contain canola and/or sesame oil, which I like to limit. Yesterday I noticed Seasnax at my local grocery store, which are made with olive oil instead:
While olive oil isn't perfectly "paleo," it's a much better choice for your fatty acid balance. And these are delicious and addictive...
Comment?: 7
02/03/2010 - 18:51
The New York Times covers pork rinds, which I now have a huge craving for. Despite growing up in the South, I didn't learn to love these until I was older. A farmer friend of mine made some from the Momofuku recipe and they were incredible! They were crispy, crunchy, and full of lard and cilantro rather than some crappy grain. I have to admit I don't even care about the Super Bowl, I just want an excuse to eat these. Sadly, many people who make them fry in vegetable oil, rather than lard and they are very difficult to make, but I might try anyway out of sheer desperation.
Also in the news is jerky, in NYmag. A delicious and expensive snack that I need to learn how to make pronto. Maybe look out for a jerky making class in NY from our jerky expert soon? BTW John Durant, who is our jerky making expert and founder, should be on the Colbert Report tonight?
Comment?: 0
01/25/2010 - 19:34
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I admit it, sometimes I crave snacks. When it's movie night and everyone is eating popcorn (and yes, corn is a grain), being paleo can mean feeling left out. Of course there are nuts, but I like to watch my consumption of those because while they have lots of nutrients, they can also mess up your ratio of omega-6 to omega-3 if you eat too much.
Lately my new favorite snack is kale chips! In Brooklyn, NY Naturals sells a raw vegan version with a zesty flavor that I love. They are popular with vegans, but they are a great choice for cavepeople (or whatever we are calling ourselves these days) or low carbers in general.
While I prefer the texture of kale chips made in a dehydrator, you can also make them at home as well. Here is a standard oven recipe. I make a variant using coconut oil instead of olive oil and my own handground spice mixture of cumin and coriander. If you do dairy, they are pretty delicious with just a little grated Parmesan.
Comment?: 1
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