Thick and Rich Ceasar Dressing

My original primal mayo on the right, my ampped up ceasar dressing on the left

Inspiration from the Digestive Health Institute

Credit goes to Norm Robillard of the Digestive Health Institute who's gut friendly original version of this recipe inspired mine.

Using the above Caesar recipe as a template I switched it up to increase the fat content and to my personal taste.

Use the same technique you use to make blender mayo.

The fats

Melt in a pan until warm and liquid, but NOT hot

• one half cup light olive oil and one half cup of extra virgin olive oil OR one cup of normal olive oil
• 1/4 cup of butter

Once the butter is melted you can begin the Caesar dressing.  Do not let the oil get hot.

The base

In a blender place the following

• 2 chopped garlic cloves or puree of like amount
• 1 egg yolk (raw)
• 1 whole egg (raw)
• 1 TSP balsamic vinegar
• Juice of 1/2 a lemon
• 1 TSP of apple cider vinegar (or more balsamic)
• 4 small anchovy fillets (anchovy paste sucks use the real thing)

Steps

1. Blend the above mixture on a good speed until super mixed and a little fluffy
2. Very very very slowly drizzle in warm oil and butter, cranking up blender speed as needed
3. Now and then stop the blender, and mix with a spoon to let out any air bubble around the blade
4. Incorporate fully all oil until a smooth dressing results

The finish

Shred 3/4 cup of real Parmesan cheese and add to blender while spinning

Potato Latkes

I do not eat much starch but the odd time I do I prefer its potato as it seems to provide me virtually no issues with GERD, etc...

So when I am not keto currently I have found this a wonderful addition to breakfast, on a plate of bacon, eggs, and some quality sour cream to top it off (full fat of course).

Latkes with a big dollop of sour cream, bacon, left over Christmas ham
pepper parmesan scrambled farm fresh eggs!  Wonderful and by the end of the day
I will be easily under 20% calories from carbs.

Adding Aroma with Mirepoix & Sofrito

Using vegetables to aromatize will subletly flavor foods such as soups and broths providing the flavor profile we have come to expect in modern versions yet allowing us to maintain our way of eating primal quality food.

Aroma and Flavor are Linked

When cooking you must understand the sense of smell and sense of taste are very closely linked, when you cook something with very little aroma the flavor can seem lacking and consequently when you cook something with an unpleasant aroma the food will also taste badly to many people.

Aromatics are a great way to both solve this problem and improve the flavor profile of any dish without messing with its nutritional quality.

Mirepoix and Sofrito's are chopped vegetable mixes that are often then sauted or  cooked in oil to further enhance their aromatic and flavor enhancing qualities.

New "Primal North" Mayonnaise Recipe

My richest and best tasting mayo yet

Tinker with your Recipe

I am always tinkering with my mayo recipe, I never make it the same twice.  But I feel this is my best yet :)

Left Over Turkey, Bone Broth Soup

A wonderful way to use the turkey carcass after a holiday feast.

Rich turkey broth, well made, gelled when refrigerated.

The end result is an aromatic turkey soup

Iskiate or Chia Fresca

Chia Fresca

(and the Primal North Version)

I have found this energy drink of the Raramuri (the Tarahumara / the People Who Run) to be superb when keto-adapted, and no surpise, awesome energy for running.

Iskiate is a very refreshing drink and proven runner's fuel.

Natural Lard - Organic, Pastured and Home Made

Thanks to my recent trip to Dalew Farms for some tasty tasty pork, I went ahead and made up some lard from the pork fat I got.

Home made lard provides the most preferable form of monounsaturated fat you can get in my opinion for those practicing paleo, primal or nutritional ketosis ways of living.

Making Lard

Organic, pastured pure home made lard

Rich in monounsaturated and healthy saturated fat.

Lots of fat from pastured, organically raised pigs from Dalew Farms