I love this dish. It is practical, economical, ultra tasty, and an all around solid lesson in Culinary Ninjahood. Speaking of Culinary Ninjas, I’ve been reading a book by Rick Bayless and I love everything about the guy. He is an amazing writer, chef, historian, Spanish speaker, restaurateur, philanthropist, etc… They guy wears so many hats, they’d be difficult to count. He gives a ton of credit to his team, who helps him create endless, “top notch” products.
Why am I telling you about this while posting a video and recipe for Thai-style food? Because of what he says about why he wrote his book. I’ll quote him so I don’t mess up his beautiful way with words.
He says this,
“I want to engage as many people as I can in sharing fresh, honest food. Until the fairly recent past, our species has lived in small, relatively self-sustaining communities, sharing daily life with the same handful of folks in more or less the same place from birth to death. Without a second thought, we nourished ourselves with locally grown, seasonal foods. All that has changed, and the ties that bound us to our families, communities, terrain, seasons and food have in many cases weakened. Just as we’ve learned to substitute planned physical exercise for the healthy exertion most of our ancestors experienced in everyday life, so, I believe, to be completely healthy, do we have to exercise our connection to the world we live in. Food provides the perfect medium for that.”
It’s almost like he’s talking about the Paleo Diet, no? Anyways. What does this have to do with Thai food? Not a ton, but it deals with food in general and I hope it encourages you to think about where your source your “stuff”. Get together with your ethnic friends and learn the foods they learned from their parents. The other big part about Rick’s advice is that at the end of the intro to the first recipe (for guacamole) he says this, “…feel free to pare these recipes down or add to them. They’re yours to make your own.”I love that and couldn’t agree more. On the member page, I break down the Zone blocks for this dish and make suggestions as to what you might add to make the meal balanced. However, as with all my recipes, the ingredients I use are only suggestions. Please be creative, don’t run to the store just to get the one ingredient you are missing (unless it’s scallops), and make these recipes your own. Don’t do just that, but please share pictures and stories, successful or not (Megan), when you do “Keep It Paleo!”.
As always, there is a ton going on on my end:
- I am working on setting up a food booth at the 2014 CrossFit Games (where Thai Turkey Throwdown may be a menu item).
- Power Monkey Camp 2.0 is on the radar and will likely go down October 6-12, 2014.
- My Eco Adventure and Paleo Retreat in Nicaragua is going down in just over three weeks, May 11-17th, 2014.
- The new site is set to launch on June 1, 2014.
- I am working on finalizing the details for an August 23-30, 2014 Paleo Adventure to Alaska.
As I said at the beginning of the year, 2014 is going to be a big one. There are a lot of pots on the stove and I hope you’ll hang out and finish them off with me. There’ll be plenty for eveyone and I like to share…
Since becoming a father, the years have passed as weeks used to. The Bro! is almost 6 years old and it seemed like just six weeks ago he was born. While time flies, I want to encourage you to slow down whenever possible and enjoy life. It’s not only the scenery we miss by going too fast, we also miss the sense of where we are going and why.
“Keep It Paleo!” my friends.
(Seen here with my buddy, Jacob, at the 2013 CrossFit Games. Hoping to see him again in Carson this year…)
Thai Turkey Throwdown
“Keep It Paleo!”
For the Protein:
For the Carbs:
For the Fat:
The Balancing Act: