How To Take Paleo To The Next Level

Written by: Kristin Jekielek

After a couple months of Paleo rockstardom, you’re probably feeling fantastic. It’s now second nature to know what to eat, and you’re committed to this lifestyle change.

But what’s next?

At this point you’re probably wondering if you can take your health and wellbeing to the next level…..but what is it?

Or maybe you’re totally fine continuing to eat Paleo and feeling awesome. You’re not interested in complicating your diet again, unless it’s something super duper simple that provides a ton of benefit.

Either way, you’ll want to level up your Paleoness with these Level 2 Paleo foods.

Kombucha

Kombucha

What: Kombucha is a fermented tea drink filled with healthy probiotics.

Why: The live cultures will get your gut in tip top shape.

When: Drink 8oz daily.

How: Kombucha is commonly available in Whole Foods stores, or you can make your own for next to nothing. All you need is a large glass container (1 gallon+), caffeinated tea, sugar, water, and a starter culture (aka “scoby”). You can find starter cultures online or get a “scoby baby” off of a friend who is already making their own.

Bone Broth

What: Boiled animal bones, sometimes with vegetables and seasoning added. Can be made with beef, lamb, pork, bison, chicken, or turkey bones, or any mixture thereof. Shank and knuckle bones make the most nutritious broth, or use whole poultry carcasses.

When: As often as you can. Shoot for 8oz daily. Use it any time you make soup, too.

Why: This mineral rich broth is like a multi vitamin. Plus it contains gelatin, which is good for your digestion and joints.

How: Roast large bones in the oven at 400 for 20 minutes. Place into a stock pot or crockpot with ½ cup raw apple cider vinegar, cover with water, and let sit for 1 hour. Bring water to a boil, and let simmer for 12 – 24 hours. Optional: add onions, leftover kale stems, salt, peppercorns, bay leaves, celery, carrots, or garlic for a different flavor of broth. When done simmering, strain liquid into glass jars. A fat cap will form when stored in the refrigerator, and this will help to preserve the broth. You can cook with this fat just like you would butter.

Fermented Vegetables

What: Raw, lacto-fermented vegetables of all types.

When: Daily, ¼ - ½ cup.

Why: These raw veggies are combined with probiotics to get your gut running smoothly.

How: Raw sauerkraut and raw kimchi are the most commonly available fermented veggies. You can find them in Whole Foods stores, or make your own for next to nothing. To make raw sauerkraut you’ll need: a 1 quart mason jar, a head of cabbage, and ~3 Tbsp sea salt. Simply shred the cabbage and layer it in the jar with sea salt. Make sure to really pack the cabbage down hard to squeeze out the juices. Really put your muscle into it. Once the jar is full, add just enough water to cover the cabbage. Let sit for 1 – 3 weeks in a dark, cool place, making sure to pack it down again every day for the first several days. It’s ready when it tastes good and tangy to you.

 

Have you tried any of these foods? Have tips on how to make them at home?  Tell us in the comments!

 

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2013-05-21

I already have all of these foods in my diet daily. Yum!! The next step for me will be to make my own kombucha and fermented veggies. Haven't taken that plunge yet.

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