Low Carb Cafe opening in Madison

 

Madison is getting a low-carb (and largely paleo-friendly) cafe, and they plan to open their doors this Monday!

Have you been waiting for a place that really understands your dietary needs? A restaurant that uses healthy fats, doesn’t rely on grains or dairy in every dish, and uses no added sugars or mysterious ingredients?

Good Food – Low Carb Cafe opens on April 3rd, 2017 11am-8pm, at 4674 Cottage Grove Rd, Madison, WI. Expect to see fare like hot zoodle bowls, grain-free flatbread pizza, lettuce tacos, homemade soups, organic chicken bone broth, salads, appetizers, pasture-raised chicken wings, locally-roasted organic coffee, and a weekend brunch menu.

In addition to the new restaurant, Melanie and Kory also do catering, as well as operate two food carts which are available for private parties. They try to source produce locally when possible, and there are always vegan/vegetarian options.

This information and more is available in their MPR listing, which I’m eager to update with a full review as soon as possible. In the mean time, go check it out for yourself, and leave a comment below!

Good Food Low Carb Cafe
4674 Cottage Grove Rd
Madison, WI 53716
(608) 630-8400
www.goodfoodmadison.com
facebook.com/Good.Food.Madison

Mon – Fri 11am – 8pm
Saturday & Sunday (brunch menu only) 9am – 3pm

 

 

Mayo is back!

 

 

Do you miss mayo because you’re avoiding soy and canola oils? The new paleo-friendly mayonnaise from Primal Kitchen (an enterprise of Mark Sisson from Mark’s Daily Apple) is now available locally at Willy Street Co-op! It tastes amazing, and uses only quality, real food ingredients suitable for paleo/primal diets: avocado oil, organic cage-free eggs, organic egg yolks, organic vinegar (from non-GMO beets), sea salt, and rosemary extract.

Making your own paleo mayo isn’t difficult, but the option to purchase is a convenience many have been waiting for. Previous options, even “made with olive oil” products, are still mostly soy or canola! Often, they also contain sugar, stabilizers, and other junk. I’m happy to report that this is the real thing.

The glass jar contains mayo with a superb silky texture, amazing tangy taste, and none of the worries about poor fat choices or unwanted ingredients. This is easily the best mayonnaise I’ve ever tried, and it worked well both on lettuce wraps and in a tuna salad. It’s a delicious, nutrient-dense food made the way you would if you had the time.

If you don’t live near Willy Street, ask your store to carry it, or you can order from Amazon.

Here’s a good way to enjoy Primal Kitchen paleo mayo:

 

Joe’s salmon spread

Joe's paleo salmon spread

15 oz can traditional style wild salmon, drained
1 cup Primal Kitchen mayo
¼ cup diced carrots
¼ cup diced celery
¼ tsp white pepper

Add more mayo if needed. Mix and stuff lettuce leaves, or spread on your choice of wraps.

 

Knowledge Evolves

a REVERSIBLE poem about nutrition

by Joe Disch

(Read top to bottom for the “standard advice”, then from bottom to top to update it!)

 

Our elders’ wisdom is finally being reconsidered

Modern foods are healthier

No longer do we simply accept

The habits of those who came before us

Now we have learned the scientific wisdom of a diet based on

Whole grains like wheat, corn, and rice

We’ve given ourselves the “diseases of civilization” with

Saturated fats and cholesterol

According to scientific studies,

What’s the better choice?

Refined seed oils like canola, corn, and soy

And we understand we should avoid

Red meat – studies have confirmed it time and again

Everyone knows about the importance of

“This good nutritious breakfast, fortified with 8 essential vitamins and minerals”

We no longer expect to start our day with

Eggs  (especially the yolks – full of cholesterol your body makes even if you don’t eat it)

If there were a single most nutritious food, what might it be?

Modern low fat, pasteurized, homogenized dairy products

Many people don’t do well with

Things like whole, full-fat dairy foods – especially raw milk due to the live cultures

Some are better adapted to what might not be a good choice for others

Listen to your body

 

Common sense really

Eating fat is

What makes you fat

A higher carb diet is

So obviously

As nature intended

Insulin stores any extra carbs before they can cause damage

When you eat heavily of grains and starches

“Calories in, calories out” is just the simplest math

Your body is so smart

It’s important to portion your plate to meet your body’s energy needs

 

We now have too many people to feed the conventional way

Soil is becoming depleted of nutrients

Chemical inputs and genetic modification

May in fact be the only viable solution to replace

The gentle dance of traditional, restorative, organic agriculture

Well intentioned ideas sometimes can’t keep up with the realities of life

 

Move, play, laugh, love

Be sure to get plenty of sleep

Stay hydrated with clean healthy water

Eat a variety of healthy foods, including lots of vegetables

 

Unless we want to get sicker and sicker

We need to think about where we came from as well as where we’re going

Lessons are learned, and knowledge evolves

 

(Now read from bottom to top for a different perspective)

 


 

“Knowledge Evolves” Copyright 11/25/2015 by Joe Disch. Visit madisonpaleo.com for more of Joe’s work. Not intended as nutritional or medical advice. Offered as an artistic perspective on opposing viewpoints. Permission granted to republish as is, as long as this paragraph is included in its entirety.

My favorite cookbook: “Paleo Takeout” by Russ Crandall

Obviously, there’s no single best cookbook for everyone. There isn’t even a perfect paleo cookbook for everyone. Until now, I’ve refrained from singling one out in a general way, but I’m ready to declare a favorite, at least for now: Russ Crandall’s “Paleo Takeout: Restaurant Favorites Without the Junk” is just that good.

Recently purchased for our home collection, my family has fallen in love with these recipes. The first week, my wife couldn’t stop cooking through them day after day, and we’ve yet to find a clinker. The concept is paleo re-creations of takeout favorites, and as such it succeeds. But I wouldn’t call these substitutes or approximations. The flavors are authentic, if sometimes superior to the originals, and they’re made with such wholesome ingredients that there’s never any “I shouldn’t have” feeling afterward!

Our favorites so far include: Egg Foo Young, Honey Sesame Chicken, Pad See Ew, and Thai Green Curry. (Can you tell we started with the Asian recipes?) There are also “American Classics” such as pizza, wings, burgers, chili fries… all made clean and nourishing. There are even recipes for making your own sauces, condiments, and sides – without the usual junk.

Some recipes include limited dairy or rice, always with alternatives if you want to keep it strict. His reasoning is fully explained in the front pages, along with the expected author’s personal story, introduction to paleo, guide to cooking techniques, etc. Front and back cover flaps double as durable bookmarks.

I’m someone who expects nice full-color pictures of each dish, and “Paleo Takeout” doesn’t disappoint there. Taking it a step further, there’s a cute recipe index in the back that looks like a takeout menu! This book will be much more than just a source for whimsical party recipes. Already it’s one of our go-to cookbooks for everyday use as well as entertaining. This would be a perfect gift for anyone who enjoys takeout, even if they’ve never heard of paleo.

Joe’s Easy Oyster Stew

Oyster stew has been a holiday tradition in my family, but I wanted a version without the milk or cream in my Mom’s, or the various scary ingredients in the canned. Mine does use ghee, but you could easily substitute any other fat if that doesn’t work for you: butter, bacon drippings, lard, duck fat… It also takes advantage of canned coconut milk and oysters for convenience, but would be even better with fresh. Best of all, you can enjoy this whenever you want – because you can literally throw it together in a few minutes!

oyster_stew

Joe’s Easy Oyster Stew

1 14 oz can coconut milk
1 8 oz can boiled oysters
2 Tbs ghee
⅛ tsp white pepper
⅛ tsp sea salt

optional: ½ cup jelled bone broth and/or ¼ tsp gelatin for additional body and nutrition

Mix ingredients in a saucepan and heat to serving temperature. Flavor is better if simmered for 10-15 minutes.