It’s bathing suit season, and there’s no better time to fret about our waistlines than when they are hanging over our bikini bottoms. With obesity a recurring topic and increasingly dramatic health issue, the pursuit of the perfect diet continues. The Paleolithic or Paleo Diet has been buzzing around since the 1970s (while the real cavemen were munching the tundra over two million years ago) but has gained recent popularity. The premise is simple. Eat what cavemen did: grass-fed meats, fish, seafood, vegetables, fruits, seeds, nuts and healthy oils, such as avocado and olive. Stay away from pasteurized and refined foods. No dairy, potatoes, cereal grains or legumes.
Besides weight loss, the Paleo Diet is said to reduce or eliminate many chronic illnesses that didn’t exist in caveman times, such as Type 2 diabetes, cardiovascular disease, cancer, autoimmune disease and acne.
To sample Paleo-approved recipes and learn more about what it takes to get caveman healthy, join Meadow Hill Wellness owner Sara Poldmae, a licensed acupuncturist and Chinese herbalist, for a Paleo Diet seminar and cooking demonstration July 31 from 6-8pm at 53 Old Solomons Island Rd., Suite C: $15; rsvp: 410-263-0411.
Poldmae’s Paleo-friendly recipe proves even cavemen can eat well.
This crispy caramelized pork is tenderized till it falls apart by slow cooking in citrus. It is mild enough for the whole family. For extra spice, add more cayenne.
3-1/2 pounds pork shoulder, boneless or bone-in
2 tbs. ground cumin
1 tbs. garlic powder
1/2 tbs. salt
1-1/2 tsp. ground coriander
1/2 tsp. cayenne pepper
3/4 tsp. black pepper
3/4 cup lime juice
1/3 cup lemon juice
Chop pork shoulder into pieces
Combine dry ingredients in small bowl. Add spice mix and pork to large zipper bag. Shake to coat.
Place coated pork in deep heavy pot. Pour citrus juice in pot and add enough water to cover. Bring to rolling boil, then reduce to simmer, uncovered.
When water is close to evaporated (between 2-3 hours), the meat will start to caramelize.
When the water is evaporated, carefully turn the meat to brown each side. Meat will be extremely tender, so be careful not to shred.
Rest 5 minutes before serving.
Got a tasty tip for next week’s Dish? Email Lisa Knoll at [email protected]