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Topics - Zensenji

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Recipes and meal photos / Maharajah Chicken Curry Soup (The Best)
« on: July 11, 2011, 08:41:30 AM »
To Everyone,

   This is honestly one of the best Paleo-dishes that I have had since I started this lifestyle thirteen months ago. My dad made this on Saturday afternoon, and even though I fully comprehend his culinary skills (he is an incredible chef), this dish blew my socks off. No, I'm not one of those people who is obsessed with curry dishes, but EVERYONE must try this soup, it is absolutely outstanding.

      Side Note: This dish goes well with a citrus or acidic cucumber and fruit salad.

Maharajah Chicken Curry Soup

 1 Whole Chicken (Bell & Evans) cut up, skin removed, excess fat cut off. All pieces used

1 Super Large Vidalia Onion (or 5 regular onions) cut into large chunks

5 cloves of garlic smashed

1 tbsp Maharajah Curry Powder (Penzey's Curry Powder is a must! It's the best, buy it online!)

1 large can whole peeled tomatoes

2 Habernero peppers stemmed and quartered (you could you one if you don't like very spicy)

i can coconut milk

1 tbsp olive oil

salt and pepper

green onion to garnish if desired

Dutch Oven (I used a 3 1/2qt Le Creuset)


Pour Olive Oil into Dutch Oven, turn on heat (careful here. Have everything else ready)
Toss Onions on top of Oil, garlic and then stack the chicken on top of the garlic/onions.
Pour tomatoes in.
Add a little water if needed (just below covering everything), add habernero, sprinkle curry powder, salt and pepper.
Simmer for an hour and a half covered. Sometimes stir and push tomatoes down etc.
Stir in can of coconut milk. Ready in 15 more minutes or as long as you want to hold it.
Serve and Enjoy!


   Please let me know if anyone tries this, thank you!

                            - Zensenji

Recipes and meal photos / The Italian Pig and Chick
« on: August 10, 2010, 12:56:07 PM »
Incredible Lunch Today!

    The "Italian Pig and Chick"


               9 oz. of "Bella Cucina" Organic Tomato Sauce (Tomatoes, salt, sugar)
               1/2 lb. of smoked shredded chicken (Whole Foods [garlic, salt, chicken])
               six thinly sliced baby bella mushrooms
               1/2 of a large white onion (thinly sliced)
               4 oz. of Applegate Farms "Sunday Bacon" (finely chopped up)
               garlic powder, pepper, oregano, and a dash of cayenne pepper

   Other Cooking Materials
: One large skillet, Spatula, and a large bowl.

   Directions: Cook up bacon (toss a little pepper on it) and then set the bacon aside in a bowl.  Next, cook the chopped mushrooms and onions in the bacon grease.  Then, once the mushrooms and onions are lightly sauteed, pour the tomato sauce into the large skillet and after a couple of minutes, add the shredded chicken and bacon.  Add some finely chopped oregano and garlic powder/thinly sliced cloves.  Then pour it all into a bowl, and serve hot.

       *P.S. if you don't have a problem with cheese, you can put a little shredded Parmesan or Gruyere on top, but the concoction is still incredibly tasty without any cheeses...

This meal reminded me of a chicken pasta or something, and it was enough for two full servings... It will be great leftovers! Enjoy.

Recipes and meal photos / Epic Burger and Vegetables
« on: August 06, 2010, 10:01:33 PM »
   This picture below is a grass fed beef burger with two thick cuts of bacon and a sunny side up egg with...unfortunately, a piece of pepper jack cheese on top (I have been completely cutting off cheese lately, but every now and then after I lose a few pounds I will treat myself to a piece).  Served with a side of peppered squash, mushrooms, onions, and zucchini.  I poured all of the bacon, burger, and egg grease all over my vegetables... YUMMY, haha..
     BTW, just for the record, I did not use that Land O'Lakes "Whipped Butter" (my friend did, it has a lot of preservatives in it... I always use unsalted butter in my cooking.)

   First of all, I must give the credit to my father for this recipe (he is an excellent cook who has helped me with some delicious and simple recipes during the past six weeks of my Paleolithic experience.  Anyways, this is a great stew, and although it seems too simple to be tasty, it tastes even better than non-Paleo stews!  See, the key to this recipe is the crock pot, and having the crock pot sit around for several hours so that the broth and the meat soak up all of the vegetables and spices makes this a mouthwatering stew.  My dad wrote the rest of the recipe, but I should reccomend that allowing the crock pot to sit around heated for 5-7 hours makes this stew unbelievable.

    Simple recipe, but it takes time to cook, and the mini crock pot is awesome...

  A crockpot like this is perfect, but I'm sure you can find it cheaper than this site (See this link):

  And once you get a mini-crock pot, there are endless possibilities on broths, stews, and all sorts of other recipes.

 Now it's time for the recipe, sorry...


Pork (you can cut in (1 inch) chunks or you could cut in ¼ x ¼  x 2 inch strips (like Chinese do) [YOU CAN ALSO USE CHICKEN A SUBSTITUTE]
One carrot (cut in ½ and then 4 strips = 8 strips total)
    -*I don't eat the carrots in the dish, but my dad uses it for a little flavor
One piece of celery cut
One can Rotel Original Tomato – (note the ingredients in other types I didn’t check)
Chili powder
Garlic cloves (minced or cut in ½ doesn’t matter)
Dried Oregano (Tablespoon)
Water (just to fill to cover if needed)
Onion (if desired)
A pinch of salt (You really don't need the salt, but you can put a dash in after if you MUST have it...)
Pepper (if desired.)

Crock Pot – The one I used was the $10 small Rival one.Turn ON to HIGH
Put carrots and celery in bottom of the crock pot
Add Onion
Add meat
Add pinch of salt
Add garlic
Add Rotel
Add Oregano
Add Chili powder (teaspoon to tablespoon depending) after it’s been cooking for an hour or two
Stir the tomato carefully so as not to disturb the carrot and celery on the bottom
Every hour or so stir gently (not moving the carrots or celery on bottom.
Continue doing this for 3 hours minimum up to 8 hours max.
You may had adjustments depending on how much you are making and/or size of crock pot.
                                 Serve Hot and Enjoy!


Hello Everyone,
    I was at a sushi restaurant the other day, and I pointed at the Sashimi (which is just raw fish, nothing else) and the waiter said that it was $3 per tiny slice for the style of sushi.  Both amazed and disappointed, I made it my mission to find some reasonably priced, delicious sashimi that I could make at my apartment.
     So, about a week ago, I went to the Buford Highway Farmer's Market just outside of Atlanta and found a delicious steak of sushi-grade Ahi Tuna for only $4.00!  This large ahi tuna steak costs around $25 if you buy it at restaurants or upscale supermarkets around Atlanta... So I was finally happy to make some delicious, are reasonable priced sushi!  


1 Sushi-grade Ahi Tuna Steak
1 Cucumber (medium sized, doesn't need to be too big)
A small amount of fresh ginger root
Several sheets of roasted seaweed (with nothing on it, NO CORN SYRUP, except maybe a little salt at the most!)
1 Lemon (or some lemon juice)
A little horseradish root (or shaved horseradish)
The SMALLEST amount of soy sauce (if you must have it)

  First of all, I took the ahi tuna and sliced it into thin rectangles that are about 0.5 inches by 1.5 inches.  Then I took my one cucumber and peeled off the skin.  Then, I sliced the cucumber in slices, each about the size of a short golf tee.  Next, I took the ginger and sliced it into slices that looked like toothpicks, except only an inch long in length.  Finally, I took the seaweed and cut it (using normal scissors) into small belts about 2.5 inches in length and 0.5 inches in width.
   Now that you have all of your ingredients chopped up, you take a piece of ahi tuna and place one piece of cucumber and one piece of ginger across the top of the raw fish.  Then, you take the "roasted seaweed belts" and wrap them around the fish, cucumber, and ginger and seal the belt with a drop or two of lemon.  

        Repeat this process like 50 times and you will have all the sushi you can eat!
        Garnish with a little freshly shaved horseradish root and the smallest amount of soy sauce if you must...

     Anyways, I have acknowledged that I am an amateur chef, and thanks to this diet, my culinary knowledge and skill is exponentially growing...  This is a fun, delicious, easy, and most importantly, REASONABLY PRICED way to make sashimi.  This meal, if you buy your ingredients from a farmer's market, can cost around $8 and serves multiple people with satisfaction.
      You can use salmon or another piece of fish if you would like, but my favorite is the ahi tuna.  I am a big sushi lover, and this quells my cravings for typical sushi, so find your nearest large farmer's market and buy a sushi-grade piece of fish for a reasonable price and enjoy.

           P.S. I can post an image of this dish if someone informs of my how to use this "insert image" button on the forum...

                             - Zensenji (believe it or not, I'm not Asian, hahahah...)

Food Journals / Zensenji's Paleolithic Journey
« on: July 20, 2010, 01:35:12 PM »
Greetings Ladies and Gents,
     Well, well, I have just recently found this forum, for a close friend/personal trainer has kindly taken me under his wing as his Paleo-apprentice for the past five weeks of this summer.
    A couple of important facts that I have noticed about this diet:
  First of all, I have lost weight at a fairly healthy/normal pace.  At 5 feet 8 inches, I weighed 163 pounds five weeks ago.  This morning, I weighed in at 152 pounds.  That about an average of 2.2 pounds per week, and I'm certainly happy with that rate.
  Secondly, this diet has taught me how to cook!  I mean really cook! As a 22 year-old college kid (in a fraternity), my diet for the past three years has consisted of around 45 beers and the cafeteria hotline every week!  Indeed, the couple of weeks of the Paleolithic diet is a demoralizing week, for you feel as though every food and drink that makes you happy is prohibited.  However, this is simply not the case at all.  After five weeks, I have mademeals from Lamb Vindaloo and Thai Chile Octopi to raw sushi-grade ahi tuna with cucumbers and ginger sticks wrapped in roasted seaweed (I also have cheap meals all the time such as hamburgers, chicken, salad, and whatever spices I decide to throw in).
   Also, without sugar, tastebuds seem to become more sensitive.  The ability to cook has been a fantastic bonus to my experience with this diet.
   Ironically however, this summer I landed an incredible internship with a extremely popular high-end restaurant group.  On the plus side, I am allowed to eat at these incredible restaurants for FREE.  Unfortunately,   RESTAURANTS ARE WHERE THIS DIET GETS EXTREMELY TRICKY!!  When attending a restaurant, you must make the crucial decision as to how much of a "stickler" you want to be to the waiter, and how much you want to adhere to the Paleolithic diet. ALWAYS BE THE STICKLER.  You will feel better about yourself in the long run, trust me.  Now all the bartenders at these restaurants knows my diet and my prohibited foods and oils, and life has been much easier because of it...       
I told myself that I was going to start a diet this summer, and after searching through friends and reading material, I found my metabolism in the Paleolithic era. 
This is an introduction post, and I will begin to post some interesting recipes, my weight changes, and I am about to start experimenting with different weekly exercise regiments.  I look forward to the challenges, questions, comments, observations, and overall healthy weight loss that I hope to continue to see.  Thanks for reading.

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