3.

blooming genius

3. EEEEEEEAT (EAT) plants & animals made by the sun & earth!

yummmmmmmmmmm!!!!

basil, avocado, sage, oregano, rosemary, beef, lamb, chicken, mussels, clams, oysters, shrimp, crab, sardines, bison, salmon, eggs, duck fat, goose liver, pork fat, elk, caribou, anchovies, cheese, butter, fish eggs, lamb fat, beef fat, coconut oil, olives, lemons, limes, red peppers, parsley, cilantro, tarragon, sunflower seeds, brazil nuts, macadamia nuts, pumpkin seeds, pickles

yum yum yum yum yuuuuummmmmmmmm!!!

boeuf a la mode

boeuf a la mode

cold beef in jelly

recipes for this dish vary quite a bit, every cook having his own idea as to the seasonings and herbs, but  the essentials are always the same. they are a large piece of secondary cut of beef such as topside, top rump, or even sometimes a shoulder cut, plus calf's feet, carrots and wine. the dish can be served either hot or cold, but is at its best cold when the juices have set to a beautiful soft, limpid jelly, but although this aspect of the dish seems to make it an ideal one for summer, beware of making it in sultry or thundery weather, for the jelly easily goes sour under such conditions...it should also be larded lengthways with little strips of back pork fat, and if you do this yourself, season the pieces of fat with a little salt, pepper, chopped herbs and, if you like, garlic...simmer extremely slowly...it should be tender enough to cut with a spoon

-elizabeth david

exaltation!

when in doubt, eat more fat

-jeff volek phd, rd

-stephen phinney md, phd

SUPERFOOD!

bones + water + lemon = broth

wayyyyyayyyyyy!!!!!!!!!!!!!!!!!

dear little bite-size "sandwich,"
how can you taste so good?
just steak & tarragon & baconaise (egg yolk + side pork fat)
nooooooooooooo way!!!!!!!!!!!!!

foncer, marquer

foncer, marquer to line a stew-pan or braising-pan with fat pork,vegetables, herbs and so on before putting in the meat
-elizabeth david

la cuisiniere provencale

la cuisiniere provencale: the oldest french cookbook in continuous print

-karen le billon

ohhhhhhh myyyyyyyyy GOSHHHHHH AGAIN!!!!!!

bacon + steak + baconnaise 

vitamin C

Eskimo groups - who for thousands of years have eaten virtually no plant foods for most of the year - didn't get scurvy...they got their vitamin C from other natural sources - raw fish, seal, and caribou meat
-loren cordain

baconnaise!

homemade mayonnaise using bacon grease!

baconnaise!
-diane sanfilippo

egg whites from the earth!

i had the great privilege of learning that food comes from the earth, not from a factory

- sarah fragoso

oh my!

eggs and 

pork fat and 

cracklings 

oh my!

basil "bread"

basil + meat + fat = basil-as-bread sandwich!

yum yum yummmmmmmmm!

F A T

eat real fat.  fats become useless when they are accompanied by sugar, or when their chemical structure is changed. chemical processes used in the packaging and processing of food can damage the structure of fat.
-ts wiley with bent formby phd

heart shaped salmon!

drying meat was a practical way to keep it from spoiling. strips of whale, caribou, seal, or fish meat were hung from tall wooden racks, allowing the air and sun to slowly dry the meat.
-world book
thank you air!!!
thank you sun!!!

happy fat!

the saturated fats you consume from grass-fed beef, poultry, pork, eggs, fish & seafood will not promote heart disease, cancer, or any chronic health problem. in fact, these foods can ensure your birthright - a long, healthy, and happy life.
-loren cordain

made by chickens:)

Jack LaLanne: 

'if man made it, don't eat it'

-loren cordain

gelatin bouillon

sally fallon:

when broth is cooled, it congeals due to the presence of gelatin. the use of gelatin as a therapeutic agent goes back to the ancient Chinese...although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. during the siege of paris, when vegetables and meat were scarce, a doctor named guerard put his patients on gelatin bouillon with some added fat and they survived in good health.

-kristen michaelis

roasting

when food was cooked, it was usually boiled in containers made of animal skin or tree bark. hot stones were placed in a container to heat the liquid. the subarctic Indians also roasted or smoked meat & fish.

-world book

'chickenness'

the ability of a chicken to express its natural inclinations - to behave like a chicken and enjoy its 'chickenness'...what makes eggs healthy and nutrient-dense is hens having access to the outdoors, to sunlight, to bugs, and to grass.
-kristen michaelis