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tive to the challenges posed by grains to the human system.

While Cordain doesn’t recommend

dairy, Gedgaudas suggests organic or raw milk products, provided they retain their full fat content and come from grass-fed cows. She reasons that the presence of the anti-carcinogenic fatty acid conjugat- ed linolenic acid (CLA) and the Wulzen factor anti-stiffness agent in the fat benefit joint lubrication.

Experts suggest that the dietary

formula established by our prehistoric ancestors can be the foundation for a modern-day, healthy, non-confining, creative eating experience. We can exchange grains for quinoa, amaranth and buckwheat (not technically grains at all), and include tubers and legumes, due to their folate and protein content. Blue and sweet potatoes also contain high levels of anthocyanins and potas- sium. Nearly every category of food, in the proper amounts, can be part of such

Paleo Menu Recipes by Tania Melkonian

Line the colander/basket with the kale “wrap” leaves. Cover and steam for 3 minutes until the leaves are just wilted.

Remove basket from heat and lay out leaves on a clean work surface, lined up vertically.

Stack 1 slice meat, 1 slice avocado and 2 slices pepper horizontally near the edge of a leaf. Add cumin and chili flakes and roll leaf away from the cook into a wrap. Repeat with all leaves.

Kale Wraps

1 head kale (suggest cavolo nero or dino kale) 1 bell pepper, sliced into julienned strips 1 avocado, julienned

3 oz grass-fed sirloin, grilled to medium and julienned Chili flakes and cumin to taste

Wash and dry kale.

Hold the blade of a long chef’s knife along the rib of the kale leaf and pull the leaf away from the rib. Repeat on the other side of the leaf to produce two long flat wraps. Set aside the ribs for stock.

Bring a pot filled with 2 cups of water to a rolling boil. Lower the heat to sim- mer and set a metal colander inside as a steamer basket so it sits on top of the water, not immersed.

44 Collier/Lee Counties Curried Carrot Soup

2 Tbsp ground turmeric 1 tsp ground cumin 1 cup diced onions 3 Tbsp curry paste 2 cups coconut milk 2 cups vegetable broth 1 Tbsp coconut oil 1 stalk lemon grass 3 leaves Kaffir lime 1 cup diced carrots

1 cup finely chopped red pepper

Set a heavy-bottomed pot on medium heat. Add turmeric and cumin, to toast. Add oil and stir to combine with spices. Add onions; sweat to cook until translu- cent, but not browned.

Add curry paste and stir. Add coconut milk and vegetable broth and bring to a boil.

With the back of a knife, bruise the

Grilled Pineapple with Cream

1 organic pineapple, cut into rounds /4

2 Tbsp grass-fed, organic butter 1

cup organic cream 1 vanilla bean or 1 vanilla extract

/2 tsp organic

Heat butter in a sauté pan until melted and bubbling (not brown). Place pine- apple rounds in the pan and grill for 2 minutes each side.

Slice vanilla bean pod lengthwise to scrape out vanilla granules. Mix gran- ules with cream until incorporated.

Serve pineapple rounds warm with a drizzle of vanilla-scented cream.

a balanced diet.

When we explore what makes sense and eat clean and natural foods, we have a good chance of finding our body’s own sweet spot.

Sayer Ji is the founder of GreenMed and an advisory board mem- ber of the National Health Federation. Tania Melkonian is a certified nutrition- ist and healthy culinary arts educator. Learn more at

lime leaves and lemongrass stalk.

When the stock comes to a boil, reduce to medium heat and add leaves, add half of the carrots and stalk. Cover and simmer for 30 minutes.

Remove from heat, cool and then remove leaves and stalk; blend soup until smooth.

Return soup blend to pot, add peppers and the rest of the carrots and then simmer on low heat for 40 minutes.

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