Beef Fat for Better Health: Part 4

The final post in our special 4-part series!

What’s one of our favourite ways to utilise beef fat?

Rendering it to become tallow and using the tallow to make MOISTURISER!

As mentioned in the previous blog, tallow is incredibly good for human skin. But in it’s pure form it doesn’t make for a practical moisturiser because it’s so firm and hard to spread.

If you ever get tallow on your hands while making it from suet/other fat, or while cooking with it, and you rub it into your skin you’ll realise how nice it feels and you’ll probably notice it doesn’t leave your skin feeling greasy afterwards. Compared to how coconut oil feels on the skin, there’s a big – and welcome – difference!

To make it more use-able it’s recommended to add 1-2 other ingredients in, and whipping it up with some air in there also makes it easier to achieve good coverage with.

It’s actually really easy to make a soft, silky, whipped tallow cream for the body. It’s also incredibly economical because it goes a long way and lasts a surprisingly long time. Especially if it’s applied while skin is still slightly damp after having a shower or bath. Applying it to warm damp-ish skin helps it spread further, so you can really use the ‘less is more’ principle with it which is a bonus!

Keen to try making your own whipped tallow body cream?

Here’s a quick video tutorial!

But what about the smell? Won’t it be too ‘beefy’?

To change the aroma you can add a good quality pure essential oil in during the hand-mixing, toward the end. Quantity will depend on the scent in particular and your preference as to how strong you’d like it to smell.

We usually add a subtle variety such as sweet orange, lemon, or lime. The essential oil can help reduce the ‘tallow-y’ smell the cream gives off initially. But we find that smell goes away pretty quickly anyway, once the cream has been rubbed into the skin.

So it’s up to you if you want to include essential oils in your cream or not.

Are you going to give making tallow moisturiser a go? We’d love to hear how you go with it!

Clint + Aimee

Primal Fitness + Health Coaches

Primal Influence

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Our Carn-Omnivore Diet Experiment: How It’s Going So Far

In our last post Taking our health to the next level: We’re going carnivore! we talked about our new mostly-carnivore diet experiment. That was a few months ago. So how are things going since then?

We’re often asked by our Primal Influence Tribe members, who are interested in Carnivore eating, how we’re going, what results we’ve noticed, what we eat, etc so we thought it was a good time to post an update to answer their questions and provide more insight all in the one place! Plus, we’re about to embark on a new level for three weeks during World Carnivore Month.  So it’s interesting times indeed!

This post includes what’s been happening over the past couple of months, what pros and cons we’ve noticed, what we’ve been eating, how it’s effecting our lives in general, what we’re doing next and why.

We’ll split this up in two parts; my (Aimee) update first, then Clint’s.

AIMEE:

My carnivore-ish experiment to date has provided mixed results. In some ways my health has greatly improved, and in others not so.

I’ve seen excellent improvements with my digestion and hormones. I used to experience soft and sometimes runny stools with my 2-3 day bowel movements. That was the ‘norm’ for me for many years even though I’d seen improvements for very short periods of time in the past when I’d made diet changes but my gut always reverted back to being unhealthy and overall while eating a lot of vegetables almost every one of my toilet experiences were bad. I knew that wasn’t ‘normal’ and that the longer I experienced this the more health problems I’d have in the future because of gut permeability and malabsorption of nutrients.

Also I’ve only had short bursts of experiencing no period pain – for the entirety of having periods since my early teens. I’m now 36. That’s a lot of pain and discomfort in my lifetime! The only time I was free from the pain was when I had help from an FDN / L3 CHEK practitioner who gave me a high-veg, low-meat, low-fat, paleo-based eating plan. I lost weight, had no period pain, had balanced hormones, more energy etc etc. I felt great for a few months after the first few months in. But it didn’t last 😦

Eating mostly paleo-based didn’t improve either my digestion or period pain issues. Carnivore was my next option. And it’s been working!! I find when I do mostly Carnivore for a month I have no period pain the next time ’round and my digestion is now really good pretty much all of the time!

It started out as constipation though. Not something I was at all familiar with and don’t really want to experience again but I’m pretty confident I won’t based on how I’m tracking now. The first few weeks into eating mostly Carnivore (basically 5 days a week full Carnivore + coffee, easing right up on weekends) I’d not need to go to the loo for quite a few days. Actually one week I think I hit 6 or 7 days! I remember telling our Chiro who’s been a friend of ours for many years and who we can talk to about the deepest depths of diets, digestion etc with no weirdness whatsoever, and even though I’d read it’s normal to be a bit constipated at first due to the changes in gut microbiome and the processing of the new and different foods, I was a little concerned with that particular prolonged stint of nothingness. He suggested I drink a heap of salt water quickly. Not Sole like I was having all day long, but just a heap of salt added straight to water and gulp it down. I tried it when I got home and all that happened was I felt like vomiting and nothing changed with my digestion until the following day when I went and it was ‘good’. Phew! My Chiro texted to ask how I’d gone and I replied “Crisis averted!”. Lol

After a bit of uncomfortable constipation for a few weeks my digestion has settled down to being ‘regular’ (I go #2 most days now) and ‘normal’ (good consistency) – the best it’s been since I first started being aware of it, so basically in about a decade!

I still feel a sense of surprise every time I go because I’m so not used to it!

The other benefits I’ve noticed with my health are that my immune system is much better now and my back pain is much less. I’m not getting sick like I was before my clean re-set month (talked about in the previous post) and I’m recovering quickly from any small bouts of sniffles, pain and strains. Before, it would take me a week to get over a virus or back/hip/groin/neck issues. Now, 1-2 days max.

This is a very positive thing for me considering all the pain and sickness I’ve experienced since… forever.

Good digestion

Improved digestion is going to lead to better nutrient adsorption and less inflammation (especially in the lower back) and less pain. Yay!

So those are the positives I’ve experienced, but what about the negatives?

My clean month gave me a nice reduction is weight and body fat which was nice but after that ended I slowly put ON weight over the last 3 months. That’s not necessarily a bad thing, it could just be a normal part of the process and I keep reminding myself of these important aspects:

  • This is a long-term approach. Healing the body takes a long time, it’s not a quick thing.
  • Everybody is different and all the weight loss success stories I was seeing in a Facebook group I was a member of should not deter me because my body is my own, it’s going through it’s own unique journey and I just need to focus on that without comparing my experience to others.
  • Often weight on the scales is actually a build up of water retention and can drop ‘all of a sudden’ if the clean eating is continued.
  • Body fat can stick around for a while if the body has some major healing still to do. When the healing progresses the fat can finally go away.
  • I’m still finding my way with Carnivore and may still need to eliminate or reduce certain foods to allow my body to heal quicker.
  • Weight isn’t everything. I’m seeing improvements to my health and that’s absolutely the main thing!

With those in mind I’m going to keep on truckin’ and keep tweaking, changing, learning, evolving and most importantly, simplifying.

That’s the only ‘negative’ I’ve experienced and it’s really not that bad anyway! I do now need to simplify my semi-carnivore approach even more because I’m still experiencing symptoms I’ve had for a long time that have only budged a little during my recent clean eating month, and need to go for good!

What are those?

  • Pimples (OMG I’m 36, can I be done with acne already?!)
  • Up and down mood with small bouts of depression
  • Tiredness (I felt awesome in my clean month and now I’m back to feeling fairly tired most of the time. Not cool)
  • Lack of brain function and focus (again, during my clean month I felt so clear and focused. But that’s since passed)

And of course I want to reduce body fat, increase muscle mass, feel good all the time, the usual goals we all have!


CLINT:

To be honest, my time eating carnivore has been pretty straight forward. At the start it was a little rough on my digestion (possibly too much fat) but I overcame this with reducing fat consumption, especially roast chicken drippings which I tend to have a lot of from the pan after we’ve roasted a whole chook for dinner, and end up needing to go to the toilet pretty quickly shortly after.

When my diarrhoea was extreme I needed to take some digestive enzymes before eating which made a huge difference and I no longer need to take them which is great.

My mood and general outlook on life has improved and I can notice the difference with anxiety when I eat something sugary. I get easily anxious and worried when I eat high-sugar foods. Good to know!

When I stray too far off clean carnivore eating I get pretty tired and need to nap during the day but when I’m sticking closely to it I feel really good all day, even after getting up at 3am and working on a farm for 6-hours.

My weight has stayed the same, however since starting carnivore I have lost approximately 6 cm from my waist and gained muscle weight which tells me my muscles are getting denser and larger from the extra protein I’m having, plus with basic natural movement exercise I’ve increased which has neither been intense or drawn out over a long period of time, just fun and enjoyable. I never end a workout feeling so tired and sore I can’t get much out of the rest of the day, I always feel like I can go back later and do more. Which is how it should be.

I do, like Aimee, have a few symptoms I’d like to get rid of in 2020. They include dry scalp and sometimes under my beard, pimples mostly on my back, muscle tension and anxiety.

These have all gotten a lot better when I’ve eaten really clean but I’d like to see if I can get rid of them long-term.

So I’ll continue the way I’m going with my natural movement workouts.

Eating has been simple and I am not too worried about the lack of variety. I’ve always enjoyed eating really simple meals and often just feel like having meat and eggs. So I’m glad that’s been working well for me and is a good option in general.

I’m looking forward to the next phase!


What have we actually been eating over the last few months? We’re always asked about what we eat on a daily basis so let’s go into it!

Brekkie tends to be a 150g beef mince or been mince/liver/kidney patty (was 120g but we didn’t feel full for long enough and read that maybe more protein and less fat was ok for a while),  2 pastured egg yolks or whole eggs, a bit of suet, Ghee-daise or plain ghee, lots of salt and usually after drinking a glass of Sole first. Then a black, strong, organic coffee with collagen powder after for Aimee, and a collagen water or hot cocoa/water/stevia for Clint.

Lunch and dinner are just meat of some kind; often free-range chicken (not ideal), beef, seafood, kangaroo, pork (only occasionally, we don’t have access to good pork here sadly), venison. We usually add a bit of suet or ghee and sometimes have 1-2 eggs with meals.

Sometimes we make Eggoodles or an Egg Pancake which is basically just eggs, water and pure grass-fed beef gelatin powder combined and cooked.

We were also adding in bone broth and other offal cuts some days.

This is typically how we eat 4-5 days a week and definitely eased up for more days each week than we’d originally intended to. We really should only be having 1 ‘off’ day per week but with socialising, hosting events, travelling to visit family, both having low will power and big sweet tooth’s… we didn’t stick to that plan too well! BUT having said that, we still didn’t eat much in the way of veggies and fruit and we know that’s helped us.

We do not miss cooking and eating veggies. Not one bit! Life is so much better without veggies!

Say no to vegetables

 

 

 

 

 

 

 

 

Come winter time we’ll probably say on occasion “oh some roasted pumpkin and carrot would be nice right now” but that’s about it. Meal times hold absolutely no stress. We can cook a piece of meat, add a bit of fat, maybe cook an egg, and a dish is done. Veggie prep and cooking is just so damn time consuming and boring.

Especially because we know cooked veg are healthier and easier for the body to process. We couldn’t just whip up quick salads, we were having to cook most of our veggie meals. Now, there’s none of that! On ‘off’ days if I want to cook something else that I enjoy like my homemade tomato sauce, a bushfoods dish, paleo mayonnaise, green banana flour dishes etc I would and that’s ok, I’ll always do that. But I feel for the majority of my week my eating needs to be even more simple than it has been on this semi-carnivore journey so far.

Think about how humans would be able to eat in a totally, fully, completely natural environment; we wouldn’t have access to the HUGE variety of foods we do today, nor would we have the quantity of food available to us on a daily basis that we have now, we  wouldn’t be eating foods made up of large quantities of different types of foods, we’d be eating in alignment to nature (with dirt, ash etc on our food. Not almost sterilised overly-hygienic environments), we’d have to work for our food with hunting, gathering, processing and cooking and we’d be eating outdoors and in tribes. Not indoors in solitude.

Our modern lifestyle is not conducive to how we naturally need to eat and live. And in a time when we’re over-exposed to and affected by harmful toxins, we experience chronic stress and sickness, we’re spending loads of time using and being surrounded by harmful tech devices and frequencies, and we’re more isolated even though we’re often living in more densely populated areas, it doesn’t make sense to be overwhelming our body’s with more food, more supplements, more synthetic materials, more toxins and more general confusion. The more we add the harder it is for us to deal with and utilise.

It DOES make sense for us to simplify things. Our food, our environment, our thoughts, our activities.

What’s our next step?

Well January happens to be World Carnivore Month and, if done properly, is an epic clean-up and good opportunity to use it as a type of ‘elimination diet’ and simplification period which would be good for us because we’d love to find out if some not-so-obvious foods we regularly eat are causing us some problems. Plus cut out definite we-know-about-but-easily-ignore problematic foods and ingredients.

The eating plan for the month consists of:

  • Red meat (muscle meat and offal)
  • Good salt
  • Beef bone broth and gelatin
  • Tallow/suet
  • Water

That’s it! So, no eggs, no coffee (which I know is a problematic one for me), no white meat like chicken, no seafood, no tea, no alcohol.

Steak

If you’d said to me 6 months ago we’d be doing a full-on carnivore diet month we’d have said you were insane! We thought it was such an unhealthy experiment and wouldn’t have considered trying it ourselves. But the more we learn, the more we realise the less we need to do. 

We’re going to do this high-level carnivore program for 3 weeks instead of 4 because we have Australia Day celebrations planned for the weekend of 25-26 January and want to enjoy a few of our favourite foods and drinks with friends (minimally of course), then continue a really basic carnivore approach after that but play around with adding foods back in for periods of time to see how they effect us. For example … eggs.

Many long-term carny’s report they feel better eating mostly just red meat, eggs never or rarely, clean animal fats, no or minimal animal milk/cheese, lots of salt and water. It’s really not natural for humans to have access to and be consuming chicken eggs regularly. And eggs can trigger an inflammatory response in many people. So it’ll be interesting to see how we go eliminating then bringing them back in.

White meat animals are fed so much crap, it’s no wonder people often feel better without consuming them. Whereas red meat animals such as grass-fed organic cattle and lamb (and in Australia kangaroo) are fed only grass varieties and produce cleaner, more bioavailable and natural nutrients for humans to consume and benefit from.

So for the next 3 weeks we’re going hardcore carnivore. Then we’ll go back to carn-omnivore (our made-up label to show that we’re mostly carnivore but still omnivores!) but simpler and more basic.

Tracking will be key for us throughout this next phase. We need to journal our experiences and gain better understanding of our health so we have better control over it.

We wouldn’t recommend just anyone embarks on a strict month of carnivore eating to begin with, it’s a huge stretch for most people. Basic carnivore though could be the way to go.

If you do want to join World Carnivore Month register HERE.

If you’d like to transition into basic carnivore we suggest you find out more via Dr Paul Saladino and Kevin Stock.

Coming up in the future blogs:

  • how the hardcore 3-week carnivore eating went
  • is eating meat ethical?
  • bio-availability and what it means
  • other lifestyle factors equally, if not more, important than just what we eat
  • grass-fed vs grain fed and other meat/ protein comparisons
  • + more!

 

Taking Our Health to the Next Level: We’re Going Carnivore!

Carnivore diet

Well… 90% anyway!

Welcome to Part 1 of our Carnivore Diet Experiment!

If you’ve followed us for any period of time on any of our social media platforms, you receive our newsletters or have come to an event we’ve held you’ll know we’re big fans of Paleo in terms of both eating and other lifestyle elements. Paleo, to us, has meant eating as close to how our ancestors did but in a modern way, as well as moving and living as naturally as possible.

We successfully pulled off sustainable Paleo eating and living for over 8 years and in that time it improved our health and overall well-being. But eventually we realised the food element wasn’t doing enough good for us and something needed to change.

How did we know Paleo alone wasn’t working well enough for us?

Earlier this year I noticed I was getting sick regularly again which used to happen a lot before I was Paleo and before I made a big effort to get lots of direct Vitamin D from the sun. Also, my weight wasn’t balancing out, my hormones were out of whack, my lower back pain was back with a vengeance… basically I had too many symptoms showing me clearly I wasn’t ‘healthy’ and couldn’t ignore them anymore. The final straw was when I came down with a the worst full-blown flu I’ve had in a long time, just a few months ago. It was hell! And I wanted no more of feeling so tired, moody and in pain.

So Clint and I decided to do one of our usual yearly 30-day resets which consists of cleaning up our eating for a month (Paleo eating but excluding a few other often-inflammatory foods – absolutely no sugar, no alcohol, no coffee and no sugary fruit) and focusing on getting more sleep, more gentle natural movement and allowing some healing to happen.

Just before we started Clint chose to take it a step further and try the Carnivore Diet at the same time. We’d heard a bit about it in recent months as our Chiropractor (who’s also our friend) had experimented with it earlier in the year, we’d been seeing more posts about it on social media then Clint was researching it heavily to figure out if it was something he wanted to try. So he did!

I was shocked at first and not convinced it was a safe way to live but realised pretty quickly that trying it for one month couldn’t be a bad thing. I was learning through Clint what a healthy Carnivore Diet (we hate the word “diet” but it’s kinda needed here as “carnivore” alone doesn’t give enough of a description) entailed and even started implementing it a little in my own 30-day reset!

So, what the heck is eating ‘carnivore’ anyway? 

A 100% carnivore diet = 100% animal products and nothing else.

Meat, seafood, fat, offal, eggs. Plus salt.

A plate of nutrient-dense goodness. Source: The Strong Sistas

It’s keto but not regular ‘keto’ because it leaves out ALL plant foods whereas regular keto is simply low carb foods of any kind (often really unhealthy – just look at any keto product in a chemist or supermarket… yuck. Not to mention there’s little talk of the quality of foods eaten such as organic, grass-fed etc).

Carnivore leaves out low carb cauliflower, berries, olive oil, nuts and even avocado. But a result of carnivore can easily put the body into ketosis. Especially if no sugary animal milk products (such as milk) or honey are consumed.

Fruit and veg aren’t all they’re cracked up to be

Sounds really restrictive doesn’t it?

In this modern time with so many (way too many actually) food choices, yes it really does seem hugely restrictive because we’re so used to having an abundance of meal options every day of the week. Obviously this is not natural as humans originally would have had to hunt and gather all of their food, not having access to the corner store to pick up even simple eggs whenever they wanted, not to mention all the other types of foods we have access to these days.

When you get your head around what you’re ‘missing out’ on and understand the science behind it, it absolutely makes sense.

Having said that, one challenge can be doing without herbs and spices for flavour, especially because we’re all so used to having an abundance of them to choose from 24/7. But our choice to be 90% carnivore means we can have some basic flavourings if we like and we’re happy with limiting them to weekends as we find the taste of meat, eggs, fat and salt pretty good on their own anyway!

What does the ‘carnivore diet’ actually look like?

Eating nose to tail; animal muscle meats, organ meats, bone broth, gelatin, seafood, fat, eggs and sometimes animal milk products (but that last one is not essential). Plus clean salt for essential minerals and electrolytes.

No fruit, vegetables, herbs, spices, coconut, nuts, seeds, legumes, plant oils, tea or coffee (although, a lot of carnivores still have coffee).

That’s what a hardcore carnivore diet looks like anyway.

When you start experimenting with different meat and offal cuts and ways to prepare and cook all the carnivore-friendly foods it’s surprising just how much variety there actually is.

We don’t believe in going 100% carnivore for ourselves personally though. For a few reasons…

  • We know our ancestors consumed plant foods and that it’s a natural part of living. The thing is though, and why we’re cutting them out 90% of the time is, plant foods were only ever eaten to tied people over to the next animal kill which then provided the bulk of nutrients required for thriving, therefore plant foods were more of a ‘survival’ element, not staple food sources.
  • We enjoy foraging, the role it has in the evolution of humans and the connection it gives us to nature, our food and ourselves. We like going to the beaches and bushland near where we live and gathering berries, flowers, fruits pollen and seeds that haven’t been altered and modified for commercialisation. We find the whole practice from gathering outside in nature, to processing, experimenting and consuming extremely mindful, ‘slow’, fulfilling and rewarding on a deep level. We’ve been foragers for a while and always will be!
  • Many plant foods contain medicinal properties and play a role in improving health and well-being.
  • Our version of ‘balance’ includes consuming modern day ‘junk’ as well as conventionally ‘healthy’ foods (fruit, veg, seeds, nuts etc) sometimes because we simply want to. We like to socialise, we like to indulge sometimes, we like to cook and bake, we like to try new foods. Is this optimal for good health? Definitely not, but we’re trying to get a lot healthier, not perfectly healthy. We choose this and we accept the difficulties and challenges that come with it. But we also accept and are excited about the benefits of eating mostly very clean!

Gathering pine pollen

Pine pollen has medicinal uses and is fun to collect

Foraging for native lilly pilly fruit

Most of what we eat now is animal-base and we’ve mostly cut out fruit and veg because…

  • ALL plant foods contain natural built-in defences against being eaten by animals (i.e. including humans. We are animals), whereas animals don’t. Animals can try to run/fly/swim away from predators. Plants cannot. So they come with natural defences that are toxic to whatever consumes them. To give you an example… you’ve heard how we’re meant to soak and ‘activate’ nuts before eating them right? To try to break down the natural toxins (phytates) located on the outside, yeah? Exactly! Humans before 1. didn’t have access to many nuts and seeds in the first place, therefor wouldn’t have eaten many and 2. they wouldn’t have soaked and dried them out every time they wanted to eat some. In some cases they processed the bajeezus out of them (such as wattleseed, beans and other nuts and legumes) to make them suitable for consumption. The work that went into this was intense and time-consuming, from the harvesting to the processing and the cooking, but today we can simply pop down to the shop and buy the plant food already processed to consume in larger than traditionally normal quantities.  Eating plant foods with these natural defences may not seem to affect a consumer much, if at all, but it definitely does. Poor health symptoms are usually blamed on lifestyle elements, added toxins to foods such as chemicals used in the production, indoor lifestyle, even eating meat (!) etc but the reality is the anti-nutrients in plant foods are causing us humans issues. It’s just that the information we’re fed (pardon the pun!) is lacking and misleading.
  • The fact that plants contain anti-nutrients and animal foods don’t and that animal food nutrients are bio-available makes it an easy choice to eat mostly animal foods.

Vegetables fight back

For a long time  we’ve followed and trusted the professional opinions of many functional nutrition practitioners – from coaches to GP’s – thinking we were being really picky with where we sourced information from and we found a lot of the advice and tips from these people and resources to be hugely beneficial. We thought their information was the bees knees in terms of truly accurate insights into the ‘ultimate human diet and lifestyle’ but now we’re doubting that information and delving into a new level and way of thinking. Well, it’s not actually ‘new’ in terms of how long the information has been around and available, but it’s certainly new to us!

It’s not to say some of the guidelines we used to follow can’t be helpful to people. When I felt like I was truly healing for the first time in my life the eating plan given to me by a functional nutritional practitioner with over 12 years of practical experience consisted of a large amount of plant foods. I’m talking 100g fruit with brekkie (as well as egg yolks, a bit of meat, beef gelatin), 400g cooked veggies with lunch (small quantity of meat and fat) with 100g fruit, 300g veggies with dinner (again, small quantity of meat and fat as well) then pure organic orange juice (with beef gelatin) after dinner.

Wow that was a lot of food and a lot of plant stuff! But it worked. Within a couple of months of sticking to it about 90% of the time my period pain was gone, my weight was dropping smoothly, I had more energy and I was sleeping better. Woo hoo, success, finally!

That program worked really well for me. I loved how it made me feel. I loved that it included offal and good calories. But looking back now, I realise I felt instinctively nourished when I was including offal and gelatin more than the fruit and veggies. Also the plan did remove/reduce a lot of typical Paleo-friendly foods that are actually inflammatory over a long period of time such as pure organic cocoa, leafy greens, nuts and seeds. So that element would have made a difference on it’s own.

Cooked veggies and herbs are easier to digest but still not as easy as meat and fat

It’s funny because that same practitioner suggested I not play around with going keto because of the documented negative impacts to thyroid health over time, especially for those already suffering from low thyroid issues like I was This was actually one of my main concerns for going ‘carnivore’ because it leaves out all those supposedly simple and nourishing plant foods and definitely brings the body into a state of ketosis when followed properly.

But from what I’ve been learning about carnivore, the thyroid won’t be impacted in the long-term, it may just show up as fluctuations in the short-term – basically this is a long game approach to health.

And I wonder, is the thyroid ‘damage’ a symptom of nutrient deficiencies – whether on a keto plan or not – due to a lack of the vitamins and minerals available in nose-to-tail eating and just how much we actually need for true nourishment?

So where are we getting our information from and why should anyone else pay attention when it goes against so much of the ‘health’ advice available to us all?

One of the main sources of information we rely on is the factual data and opinions/experiences of Dr Paul Saladino (the surname is hilarious… Salad? I? No!. lol) who is a hardcore carnivore and backs everything up with science as well as personal experience.  His Fundamental Health Podcast is brilliant; combining a heap of scientific evidence with practical advice and easy to understand information.

The Carnivore MD

Pretty healthy looking considering all he eats is meat and fat!

Another great source of information and inspiration are The Strong Sistas who share some terrific info on the benefits and how-to of going carnivore. Their diet is pretty high in fat and calories because their workout regime is intense, so it wouldn’t mimic a regular person’s diet needs like ours and yours, but their content is fantastic and they’re really fun to watch.

Clint’s been enjoying the story of and content by Charlene Anderson on Meat Heals, while I’m enjoying the posts on Health Coach Kait‘s Facebook page.

There are many more carnivore diet promoters and experts out there, some only eat and promote eating ‘beef and water’ which seems pretty lacking in terms of nutrients and variety, while others  (like those mentioned above) advocate the nose-to-tail way, which we personally prefer.

Clint and I are about 2 months into our experiment now and finding out from trial and error what works for us, what feels good and what doesn’t, while ensuring we allow plenty of time for determining change and progress.

The next blog post – Part 2 – will be all about what we started out eating, what changes we’ve made, the benefits of carnivore and what we’ve noticed for ourselves, the challenges we’ve faced and the ins and outs of nose-to-tail carnivore eating including what “bio-available nutrients” mean + lots more. Stay tuned!

Aimee

Primal Influence – Mentoring + Training for kids + adults, based on the Sunshine Coast, QLD

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Family WildTime Camp adventures

The very first Family WildTime Camp event was held 31 June – 2 July 2017 on the Sunshine Coast, and it was absolutely fantastic!

We’d worked with our co-host Carly from Natureweavers previously and we all knew we just had to  organise a sleep-over version of what we all do and love with our regular services and programs. So we made it happen!

The goal was to provide families with a true nature camping experience, including some ‘wild’ elements with the environment around and the activities, plus some ‘luxury’ by doing all the cooking, washing and organising for them so it was an ‘easy’ camping trip for them and they could get the most out of the workshops and time there.

On the Friday afternoon we welcomed 16 campers to our semi-wild space camp facility in the beautiful Sunshine Coast Hinterland, helping them set up their tents and bedding, sat their camp chairs around the fire pit, showed them around the property and kicked off the activities with Clint’s Primal Play Class for the kids to join in on.

Because it’s Winter the sun set fairly early so dinner time crept up quickly. We were a little late getting the roast chickens from Cotton Tree Meats and veggies into the camp ovens but when dinner did finally come campers had a selection of plain roast chicken meat or freshly picked lemon myrtle flavoured, alongside a variety of hearty Winter veggies.

 

Dessert, of course, was marshmallows! And because the food element of this event was themed around ‘healthy and simple’ eating, the ingredients used were Paleo-friendly meaning this usually ‘naughty’ fun camping treat was actually healthy! Bonus!

The kids had earlier searched for the perfect marshmallow stick so were well equipped for optimal toasting and eating!

 

Some campers were tired after a big day of driving and playing so they hopped into their cosy beds in their tents while a few stayed up to chat around the fire. The fire area is where some really fantastic conversations are had and connections are made – a hugely important element to any camping trip.

Saturday morning campers bellies were filled with beautiful campfire-cooked foods including bacon and eggs from Piggy in the Middle , cooked veggies and yummy Eclipse Organics Paleo muesli with coconut milk, raw Hum Honey drizzled on and some fresh fruit. Oh and of course plenty of hot coffee, tea and hot chocolates were made!

 

Everyone all fueled up, the sun shining, Carly and Tanya took the kids for a nature adventure where they learned how to make fire and build cubby houses!

While the kids were off having fun the adults were invited to join in on Clint’s Natural Fitness Class where he introduced them to a variety of natural human movement activities and fun games. Our littlest camper Tilly also joined in, being held by mum Madeleine during some of the activities, as well as Clint, and giggled throughout the Pool Noodle Jumping games! It was so cute, and everyone had a lot of fun moving and playing.

 

Trying new games like those played in the class can be daunting for some adults, whose perception of adult play and also their own capabilities being quite limited, but every parent got in there and had a go. With the laughter I could hear from the kitchen and the smiles on faces as they walked down the hill after class, Clint’s goal of ensuring everyone had a great time was achieved!

Before the kids were due back we utilised that time for the parents and gave them the opportunity to learn some healthy camp meal ideas, getting stuck into Paleo Burger Making which would be everyone’s lunch.

Each person helped with preparing the different elements of the burgers, including making melting ‘cheese’, Paleo mayo, slicing up the salad ingredients, stacking the huge cos lettuce leaves (used as buns), slicing the Paleo Rolls buns and cooking the Highbrit Beef patties over coals so everything was laid out and ready to assemble as desired come lunchtime.

It wasn’t a sneaky ploy of mine to have the campers make lunch as one less meal for me to do, but it was nice having others chip in to get it done and enjoying the process as well.

The small tribe still weren’t back and the parents realised it was the perfect chance to feast before having to worry about their kids’ meals. Smart thinking! They made their burgers, dug in, and finished eating just in time for the kids’ return.

Then the littlies tucked into goodies and everyone was fed and happy!

For an hour or so it was then ‘free-range’ time; campers could do whatever they felt like.

Some of the kids played in the creek, some explored the bushes around the camp area, some made up games to play with each other, and adults chatted, napped and relaxed.

 

 

 

The day wasn’t over though, there was still plenty more fun to be had!

Tanya held a fantastic Lantern Making Workshop where the kids and their parents could sit together in a shady part of the property and learn how to make beautiful lanterns using simple household items. A great way to recycle, work together, and use creativity and imagination.

Later the fiinished creations were hung from trees with tea light candles placed inside so they could be seen come nightfall.

 

That morning’s Fire Making adventures had been really successful so now it was time for the kids to show their parents what they’d learned about making fire and keeping it going.

Carly chatted to the parents about what this activity was all about, the benefits, the challenges, and the parents were able to see it firsthand.

Some frustration and impatience were noticeable but one of the main points was to allow the kids to work through and overcome these emotions.

All of them achieved fire, eventually! Yay!

And they were excited to be able to toast a marshmallow or two on the fire they created! What an exciting moment!

 

Of course, while all this was happening, dinner was being made and we knew it was going to be a cold night so we wanted to ensure campers had a big plate of hot food and mugs of hot drinks to warm them up.

Oh and a toasty fire to sit by too!

On the menu on Saturday night was Cotton Tree Meats grass-fed diced lamb with veggies cooked in the camp ovens for a few hours to become nice and soft and mushy.

Marshmallows were enjoyed again (not too many, they are made of honey and too much sugar right before bed is not fun!)

 

 

A very cold start to Sunday saw early risers heading straight for the jugs of boiled water at the drink station to make hot drinks to warm up with, as well as congregating around the fire egging Clint on to make it bigger!

Hands were warmed, brekkie was had, hot chocolates with marshmallows were downed, bellies were filled with food, and a morning full of activities was about to begin…

Carly and Tanya took the kids for another nature adventure where they explored the area just outside of the property, identifying useful plants, and becoming more aware of their natural surroundings.

The parents stuck around to learn about all the bushfoods in season at the time, being able to forage for and taste them, ask questions, and get ideas for native edible plants they could perhaps grow at home.

We’re very lucky to have access to this beautiful property that just happens to be covered in bush tucker plants thanks to the owner who’s a local bush tucker guru.

The group found and tried Lilly Pilly, Finger Limes, Wild Currants, Lemon Myrtle, Aniseed Myrtle and a few greens as well. Unique and interesting flavours and a unique and interesting experience!

To round off the activities, the parents then were able to benefit from some Forest Therapy and a Rock Stacking Mindfulness Workshop at the creek. Forest Therapy is basically about using all of our senses, preferably in a forest setting, to absorb a huge dose of earthing and healing from nature to greatly benefit our health. It’s also a form of meditation without actually ‘meditating’ as it’s typically performed, and it’s time-out to unwind and de-stress from our busy lives.

Once everyone felt calm and relaxed the rock stacking activity was for them to stack rocks however they desired and then to look back over the whole experience noticing their thoughts and behaviours. Not to judge or try to change those thoughts and actions, but to simply recognise them and get to know themselves better – how they handle challenging situations, how they go about achieving tasks set out for them, what their attitude is, and how they find joy. Awareness is key.

Each person approached the activity differently and it was really insightful to hear their thoughts about that afterwards.

It was a lovely way to end the weekend and as if on cue, the kids ran back just as we finished!

 

Then it was time to pack up <sniff>  so we could hold a Closing Circle around the fire, where we drank some freshly brewed billy bushfoods tea, Carly gave out small gifts to the kids, and we thanked everyone for coming along to the first ever Family WildTime Camp.

Wow, what a weekend! Even though we experienced a few ticks and ant bites, dirt, dropped gooey marshmallows, and cold nights… everyone seemed to enjoy themselves. Phew! And hey, that’s bush camping right?!

We hope our campers have implemented some of what they learned throughout those days into their regular lives and noticing changes and benefits. We sure learned a lot and are grateful for the experience, especially meeting so many wonderful people and being able to bring them to this beautiful space and enjoy a stack of nature for a few days.

If you liked the sound of this event and would like to attend one in the future simply register to Primal E-news to stay up to date with all of our nature-based events and activities. And feel free to get in touch with us, we’d love to connect with you!

A HUGE thank you to all of our amazing sponsors (mentioned above) who kindly supplied us with top quality food and products, plus Sunshine Coast Spring Water for our delicious drinking water!

Also, thank you to our helper Sarah who gave a lot of valuable time with the cooking and washing.

And thank you to Carly (and Tanya) from Natureweavers for all of your magic! Clint and I love you!

Aimee (and Clint!) x
Nature-based Health, Fitness + Food Coaching

Primal Influence

5 Things I’ve Learned from Rubbing Two Sticks Together – by Clint

I’ve been working on improving my primitive skills lately.  This is not about practicing and preparing for the zombie apocalypse but allowing myself the opportunity to step back from a fast-paced digital life and reconnect with simpler things.  My latest project I’ve been practicing is making fire by rubbing two sticks together, something I’d been wanting to learn for a while, and something a lot of people also want to learn but think is out of their reach.

Over the course of this past week, struggling to achieve this goal, I was lucky enough to learn some things about the process that could easily relate to many aspects of my life, and other people’s also.

 Here are the top 5 things I’ve learned about rubbing 2 sticks together:

1. Patience is essential

When first learning how to make fire, it’s extremely important to have patience! Since it is such a new, yet simple, skill to learn you need to take the time to prepare your body for it.   Realistically you should give yourself at least 2 weeks of practice to allow for your body to adapt to the physical changes.  I did not do this! I was stubborn, impatient and went hard into it. And, a result I suffered large blisters on my palms and bruised fingers.

No matter what skill or challenge you’re learning it’s vitally important to be patient with the whole process and not rush it. In this modern time with so much available at our finger times as soon as we decide we want them, patience is lacking for a lot of us. Activities like this that build patience are really handy to partake in.

Blister from not taking the time to adapt.  Lucky I heal quickly!

 

 2. Teamwork is great

As much as I love to be competent and skillful enough to achieve tasks by myself, it’s sometimes great to work as a team.  The first time I managed to succeed at the whole process (rubbing sticks together -> ember-> Fire!!)  I didn’t have enough stamina to achieve it by myself.  Lucky enough I had Aimee to work with.  She was there to take the slack and allow me the recovery time that I needed to keep going.

She was proud of her inclusion in the process and the outcome we reached. She may have squealed when we eventually created flames!

Teamwork is something you can easily apply to everyday life.  Remember that it’s ok to ask for help to achieve something.  Working together is often far more efficient and effective than being too stubborn and proud to ask for help. Our ancestors mostly lived in tribes and worked together to carry out all the necessary tasks required to survive.

3. Once you have an ember, you need to nurture it

Generating an ember from the dust made from the friction is the first step and it’s hard work, but the hard work is far from over at this point.  You need to gently nurture it till it catches fire on to fine materials to then become bigger and eventually into flame.  If you don’t nurture it well it will die!  Trust me, I know!

Much like a friendship, a business or yourself, you need to spend time nurturing it; if you don’t give what is needed you will achieve substandard results or no results all.

4. Frustration and joy are not far from each other

While working hard to generate the heat to make an ember it’s so easy to get frustrated and give up.  Many times I’ve felt like giving up because it’s too hard or I was too tired, only to push on and a second later develop an ember, then feeling relieved and happy I didn’t end up quitting.

Much like life, it’s sometimes easier to give up on something that seems hard or impossible, when in reality success is so close.  You just need to push a little further through the discomfort to achieve your goal.  This has been a big realisation for me, and as a result, I’m more determined to work harder and longer in achieving my goals.

5. Simple things can bring immense joy

I never imagined that something as simple as making a fire with two sticks would bring so much joy to my life.  I can’t really explain the feelings I had after successfully making fire for the first time. It was a mix of joy, success, power and pride and a whole lot of other emotions thrown in.

I’m enjoying this new project so much that I’m practicing every chance I get – outside during the day and in the garage at night time… just whenever and wherever I can!

I think often we’re striving to achieve massive feats, but I also think it’s equally important (if not more so) to celebrate and find joy in the simple things as well.  By finding joy in the simplest things you are opening your life up to a whole lot of joy. It’s not something I can properly explain in words, but you’ll know what I mean when you do this yourself.

These are only five of the things I have learned from this process but really there are actually many more things I’ve learned about myself and my world.   If you ever get the chance I highly recommend taking a step back in time and trying your hand at some primitive skills.  You’ll really be amazed at what you’ll experience and learn!

 

Clint

Health + Fitness Coach

Primal Influence

Recipe: Easy Chicken Coconut Curry (Paleo + dairy-free)

A great way to enjoy warming, comforting, hearty and healthy meals in the cooler months is to take advantage of energy-efficient and easy-to-use kitchen appliances like slow cookers!

 

One of my favourite dishes to make in my slow cooker is my Chicken Coconut Curry. It’s so easy to make, it’s really versatile, and it’s a great dish for those who don’t enjoy rich and spicy curries. I’ve actually given taste testers of my recipe to people who don’t normally eat curry and they’ve loved it!

 

It’s Autumn here in South East QLD right now so it’s cooling down and feeling like the right time to start making hearty soups, stews and curries. So here’s my Chicken Coconut Curry recipe for you to use and enjoy…

 

CHICKEN COCONUT CURRY

 

You’ll need:

4 organic chicken thighs or 2 breasts, chopped
1 tin Ayam coconut milk
1 large brown onion, chopped
2 carrots, cubed
1 clove garlic, minced
2 tsp ginger (or more if you like), minced
2 fresh organic tomatoes, chopped
1 tbsp organic curry powder
2 tsp turmeric powder
Himalayan salt, pepper to taste
Good cooking fat (ghee, coconut oil, olive oil, animal fat etc.)
Piece of fresh lemongrass
Up to 1 cup bone broth and/or water
Optional: Chili if you like heat, paprika, coriander leaves for flavour and garnish, other herbs and spices of choice, spinach leaves, celery

To do:

  1. Heat oil in a medium saucepan on low, add onions and allow to cook gently
  2. Add garlic and chicken and slowly increase the temp but watching onion and garlic don’t burn
  3. Add carrot to the saucepan along with the spices, lemongrass, any other herbs, salt, pepper, tomato, broth/water and coconut milk to the saucepan and reduce heat to a gentle simmer
  4. Once all ingredients are cooked through, the carrot is soft and the liquid has reduced slightly, remove the piece of lemongrass
  5. Serve by spooning the curry mixture over a flattened heap of cauliflower or white rice on a plate. Garnish with coriander leaves

Easy!

 

Enjoy 🙂

Aimee

Food + Cooking Coach – Primal Influence

Recipe: Winter Warming Porridge (Paleo + oat/nut-free)

Are you like me and miss enjoying a bowl of steaming oats and honey for brekkie in Winter time? If you’re no longer eating gluten and grains and miss oats as an easy breakfast option then you’ll love my healthy porridge recipe!

 

It’s even nut-free, a bonus for those who, like me, don’t do well on nuts, or are allergic to them.

The other bonus is it’s super quick and easy to make! It even has a similar texture to instant oats.

WINTER WARMING PORRIDGE – with blueberries

 

You’ll need:

1/4 cup organic green banana flour (buy here)
1/2 cup organic desiccated coconut + extra for garnish
Pure vanilla, cinnamon and nutmeg powder (to your liking)
Ayam coconut milk for drizzling over to serve (use another milk if you prefer)
1–2 cups spring/filtered water
½ cup organic frozen blueberries
Drizzle of raw honey (optional)

Other flavour suggestions: Grade B pure maple syrup, Medjool dates pitted and diced, grated apple, any berries, slices of banana

Method:

1. In a small saucepan on very low heat add the spices aand stir to draw out flavour
2. Add remaining ingredients and stir will until warmed right through and blueberries have thawed. Add more water if needed until it reaches the consistency you like
3. Transfer to a serving bowl
4. Drizzle honey on, pour on coconut milk and garnish with a sprinkle of dried coconut

 

You can leave out the blueberries and add whatever fruit you like, add chopped nuts if you like, some cacao nibs, cocoa powder for a chocolate porridge bowl… this recipe is so versatile!

Grated apple adds freshness

Time saver tips:

Measure out a few serves worth of the dry ingredients, place in a large jar, shake well and store in the pantry to grab on mornings when you’re short on time. Spoon as much as you like into the saucepan, add the water and any other flavours (such as fresh fruit) you like, stir through then serve. This saves you time getting the dry ingredients together, yay!

To save even MORE time, use clean dried fruit and add to the jar! Such as sulphur-free dried banana, berries etc.  Freeze coconut milk into ice cube trays and keep a bag of cubes in the freezer so you always have some handy, then use one on top of your warm porridge. Easy!

Enjoy and please let me know what you think!

Want to know more about green banana flour? Watch this video!

If you’d like to grab ALL of my green banana flour recipes my e-books are available to purchase HERE!

 

Aimee x

Fun on the farm and learning about Biodynamics

We held another Farm Tour Meetup at Eumundi Beef a couple of weeks ago, and as always, Farmer Susan gave an incredibly detailed description of how she runs her small and sustainable grass-fed Angus/Murray cattle property using Biodynamics principles, even including her background (she wasn’t born into farming, she was actually a Biochemist  before she transitioned into farm life!) and also what her goals for the future are.

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She won’t be focusing solely on producing quality beef, she’s branching into heritage chicken meat, chicken and goose eggs,  tallow soap and more! She sure is a busy lady, she’s also very knowledgeable, passionate, interesting and generous with her time.

We appreciate her allowing our Sunshine Coast Paleo Lifestyle Meetup Group members explore her property and bug her with lots of questions about her methods.

When we’d had a thorough tour of the farm which included patting a bull, spying a cute calf wandering off and staying close to mum, holding chickens, seeing geese and ducks, getting lots of fresh air and sunshine.. we sat down to enjoy a picnic and chatted about what we’d just experienced.

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So many people, including us, were really interested in the whole Biodynamics philosophy and how it really seems to be the ultimate in achieving health for the planet, the animals and us humans as consumers of meat and produce. It sounds a lot more in-depth and rewarding than even Permaculture, which we know is really popular here on the Sunshine Coast, with courses being held regularly. Biodynamics though is less talked about but more farmers are finding out about it and starting to implement the methods.

Basically, the main benefit of Biodynamically-raised plants is that the nutrients from the soil end up in the cells of the plants, rather than just in the water part of the plants, which is sadly the result of many common ‘clean’ practices such as Aquaponics and even Organic farming. When the nutrients are held in the cells of the plants the plants are far more nutrient-dense, last longer, and are utilised more efficiently and effectively by the animals and humans consuming them.

Interesting or what?!

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Farmer Susan talked a lot about the processes in which she went through to vastly improve her soil quality over the 5 years since she began farming the land, the different layers of soil, all the important and pesky types of grasses, paddock rotation, how to raise happy and healthy cattle, why she chose the cross-breed of Angus / Murray, how to identify a healthy patch of ground, beneficial bugs and bacteria and so much more.

It really was a chance to learn new things and be inspired to take positive steps in our own lives with our own gardening practices and with what produce we purchase. Looking for Biodynamically-produced food is really the healthiest.

The day wasn’t all about learning though, we did eventually sit down for a picnic, scoffed down some amazingly delicious paleo delights, had great conversations and lots of laughs.

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We enjoyed some Turkish Delight, raw vegan cakes, char grilled flavoursome chicken, nuts, and more. It sure was a feast!

Thank you so much to all our members who came along for a day out on the farm! We hope you enjoyed yourselves and learnt a lot, we certainly did!

And of course a huge thank you to Farmer Susan for hosting us and sharing so much information and time with us all, we love you!

To keep up with all our farm tour and other paleo lifestyle meetups and events, be sure to register for our newsletters here.

To find out more about Eumundi Beef head to the website.

Clint & Aimee

5 Things We’re Grateful For:

  1. Really fun and interesting farm tour  meetups
  2. Spending time with lovely people at our meetups
  3. There being so many quality food producers on the Sunshine Coast
  4. Paleo Turkish Delight (lol)
  5. Sunny days spent outdoors

 

Family Fun & Play Day – for a cause

We’ve run two big events now all to raise money for our current cause which is a free screening of Project Wild Thing doco on the Sunshine Coast!
Each year we change our cause/charity that money is raised for from Primal Trial Packs and events we hold specifically. This cause has a money target because of the costs involved to make it happen, so it’s been a bigger effort to raise money for it and slowly but surely we’re getting there!

We set the target fo $500 a while ago and we’re currently at $350 just from 2 events and people who’ve completed Primal Trial Pack sessions with Clint. So we’re just $150 away!

Our recent event was a Family Fun and Play Day at Point Cartwright on the beach. Clint took a Primal Play class for kids and adults for about an hour, and it was so good to see adults getting into the activities as much as the kids were! At one point the parents were wrestling in Bull in the Ring with the kids just watching in awe, probably thinking “I didn’t know my mum could do that!” haha which was great to see!

Games included Poison Ball and variations of it. Clint swings a ball attached to string attached to a stick around for people to jump over and then duck down under it and jump back up again. The idea is to avoid being ‘poisoned’ by the ball!

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A Human Chair which had everyone in fits of laughter after it took Clint a while to get everyone in the right position for long enough for me to take a photo then everyone collapsed!

chair

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Hip Tiggy, a game that always gets the heart rate up and the giggles flowing! The point of the game is to partner up and try to tap the other person between the hip and knee on each leg. Sometimes blocking is allowed, sometimes it’s not, and it takes thought for coming up with how you’re going to move to get out of the way of being tagged and how to get in there and tag the other person. It. Is. So. Much. Fun.!!!

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hip tiggy

 

Probably the most outside-the-comfort-zone kinda game for many people is Bull in the Ring. Sadly today humans of all ages don’t physically interact enough, therefore making it feel strange to touch someone else who’s not a close friend or family member and in ways other than just a peck on the cheek, hug or handshake. Bull in the Ring gets people experiencing roughhousing and overcoming that strange feeling of touching another human who we barely know or who is a total stranger. Which is such a natural part of being a human! It also helps strengthen the mind and body because it’s such an all-over workout, takes thought with every move made and helps people ‘toughen up’ basically! Find out more about roughhousing here

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The Giant Human Knot was really fun! Clint usually does this with small groups in Primal Kids and Primal Fitness Classes so to give it a go with a huge group like this was… interesting! Everyone stood close together in a sort-of circle, held hands each with someone different to form a giant knot then tried to untangle themselves which took a lot of stepping over and under each other, twisting, turning, contorting.. it was so fun to watch and take photos of! A really great mindfulness activity, great for promoting laughter, human touch and interaction and gentle all-over movement.

Knot

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A big hit at classes and definitely a favourite with the kids at this event was Tiggy. Kids love this game! Clint added in Partner Tiggy as well which is where people partner up and have to work together (teamwork – an essential human skill!) to tag other teams if they’re up, and run away to avoid being tagged by who is up. Great for fitness!

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To finish the day we were lucky enough to have our good friend and amazing local Reiki and Energy Healing practitioner Suzi Jenkins from Indigo Earth Energies along to take a meditation session in the shade on the sand. It was lovely. Some of the kids even got into it, closing their eyes and following her guided meditation visualisation.

When we finished we were all so relaxed and peaceful, the perfect way to end a big play session!

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So how did we raise money from this? Well the event itself was by donation, and we were kindly given delicious raw paleo At One bars to sell as well as locally owned Coconut Groove cans of coconut water! All money from the sale of those was donated to the cause!

The bars and coconut water were enjoyed by everyone, and we’re so grateful to these wonderful sponsors and lovely people for supporting what we do 🙂

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Suzi, me and Clint

Thank you to all the lovely people who came along, donated generously, joined in on all the fun and helped make this a really amazing event!

As soon as we’ve raised enough we’ll organise a free screening of the Project Wild Thing doco. Find out more about the film here and how you can help!

See you at the next fundraising event or the screening when it happens!!

Aimee x

 

5 Things I’m Grateful For:

  1.  The events we hold for our cause being so much fun!
  2. Our amazing sponsors and supporters, in all that we do
  3. The country music I’m listening to right now because it makes me feel good
  4. The sun shining today and getting 50mins of it on my skin
  5. Cooking at the Ag Show this weekend, yay!

Farm Tour Fun + Recipe for Paleo Mexican Pulled Beef Tacos

We had another amazingly fun Sunshine Coast Paleo Lifestyle Meetup Group event a couple of weeks ago when we held a Farm Tour & Picnic meetup with lovely local grass-feed cattle farmers Sue and Mark Menkens on their beautiful Bellthorpe property!

Maleny Black Angus Beef was the perfect spot for an enjoyable day out for both kids and adults alike. When we arrived we piled into the utes, some of us in the trays, some in the cabs, and off we went in convoy around the 600 acre farm.

Seeing cattle, being raced by a couple, dams, rolling green hills, trees, birds..

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.. what a start to the day!

We crossed a creek or too, stalled up a steep hill (the kids sure enjoyed that bit!) and ended up at a feeding area in one of the main paddocks where Farmer Mark treated the cattle to bucket loads of sweet molasses!

The kids enjoyed getting up close with the cattle with some experiencing this close proximity with farm animals for the very first time.

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Clint received a few odd looks and giggles when people noticed his farm footwear were his two bare feet! He was careful not to stand in any cow pats lying around. And I just missed a fresh one, only wearing my minimalist Earth Runner sandals, that was pretty lucky!

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After that long stop off we piled back in the utes and headed back toward the farm house, doing a full loop of the property and making another quick stop in a different paddock to give some other cattle a feed of molasses so they didn’t miss out on the day’s special treat.

I made a little friend who enjoyed sitting in my lap in the tray and holding my hand while chatting about the farm and cattle!

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The shaded grassy area between the house and the large fig tree was a terrific spot for our picnic lunch.

Rugs were placed down, food was shared around and everyone chatted and relaxed as the afternoon went by.

Even the Farmers enjoyed the rare chance to have a break from work and enjoy the time-out! They were back to moving cattle as soon as we left, but that’s a farmer’s life I guess.

Clint, of course, went exploring and attempted to climb the fig tree. Then he kept himself and the kids entertained playing games such as Tiggy and Wrestling on the lawn. The parents were happy about that!

I served my Mexican Pulled Beef Tacos, using blade supplied by Sue and Mark, which were a massive hit! Mark cooked up some of their delicious steak for us on the BBQ which was just amazingly good.

Because the tacos were so well received I thought I’d share the recipe with you!

Here it is, enjoy 🙂

 

MEXICAN PULLED BEEF TACOS

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BEEF:

1.5kg grass-fed beef blade
2 tsp chilli flakes
1 tsp garlic powder
1/2 large brown onion, fine diced
2 tsp smoked paprika
2 tsp ground cumin
1 tsp Himalayan salt
1 tsp ground black pepper
1/2 cup bone broth*

– Place the beef in a slow cooker along with all other                                                                         ingredients
– Turn dial to Low and leave on all day or overnight
– It’s helpful to occasionally turn the meat around and spoon the liquid over the top to ensure the   whole cut of meat is flavoured well and cooked evenly
– The meat is cooked properly when you can easily pull some away using a fork. When it’s  reached this point remove the meat using tongs, place on a plate and use two forks to pull meat away into small, short strips
– The liquid in the slow cooker can be reduced to become a sauce by simmering it for about  10-15 mins in a saucepan on the stove on low heat. Pour the sauce over the pulled meat to store in a  container in the fridge or before serving.

SOFT SHELL TACOS:

1 pastured egg
4 tbsp pure coconut milk (Ayam is our preference)
3 tbsp filtered/spring water
3 tbsp arrowroot flour
3 tbsp green banana flour (available from the Products page on our website)
Himalayan salt to taste
Oil/cooking fat to fry in (you won’t need a lot)

– In a small bowl or container mix the arrowroot and water together until no lumps remain
– In a stick blender cup or a tall, thin container/jug add the arrowroot and water mixture along with all other ingredients and blend on high until well combined. Alternatively, use a regular blender
– Heat a non-stick pan on the stove to a medium temperature, add a smidge of oil/fat if needed then pour batter on the pan to form circles about 12-15cm in diameter (or more if you want larger tacos). Don’t move the pan around or you’ll end up with crepes.
– When the surface bubbles a little use a spatula to flip over and cook through (about 30 sec each side is all that’s needed). Place them on a plate when cooked then add a small amount of the beef and other fillings to each, hold underneath in one hand and eat like you would a regular taco!
– Filling suggestions: shredded lettuce, diced avocado, thinly sliced carrot

I hope you enjoy it!

And we hope all of our meetup group members who came to the farm tour had a really nice day out.

We know some did, with this wonderful feedback we received on Facebook afterwards…

Thank you Mark, Sue and Jesse for hosting us and thanks Aimee and Clint for organising it! Loved the scenery, the cattle and the conversations.” -Gypsy

“Thanks for a great day guys, the kids had a ball and were raving about it all the way home!” -Leanne

It was great to have you all come and visit us on the weekend and to see you all having such a good time while you were here. We will have to do it again some time soon!!” -Farmers Mark, Sue and Jesse

If you’d like to contact Mark and Sue about purchasing their fantastic grass-fed beef products visit their website here

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We really enjoy being able to connect consumers to quality local food producers, we’re really passionate about helping people find new sources of food to benefit themselves and their families, and helping support local farmers and producers doing good things.

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If you know of a paleo-friendly food producer (or are one) in the Sunshine Coast region we should consider visiting for a meetup please contact us to let us know!

See you at the next meetup!

Aimee x