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Showing posts from April 21, 2017

Finally Getting Lean and Feeling Excellent!

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It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here . In fact, I have a contest going right now. So if you have a story to share, no matter how big or how small, you’ll be in the running to win a big prize. Read more here . Big-boned. That’s what I told myself I was when I was growing up. I put down to genetics a tendency to gain fat with unnerving ease but what else could I blame? Armed with the conventional wisdom of Australia in the 1980s and 90s, we were simply fed the way we were taught to eat: some meat and vegetables but otherwise plenty of white bread, cereals, skimmed milk, margarine, and other ‘healthy carbs’ like potatoes and pasta. Having something of a sweet tooth myself, I was no stranger to unloading a tablespoon of sugar into my bowl of Weetbix or Rice Bubbles. I didn’t like wa

Slice, Chop & A Kamikoto Giveaway

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I love chopping vegetables. I’m one of those people who think it’s extremely soothing (especially if I have a glass of wine on the side!). I love taking a bowl of whole, rough veggies and turning them into piles of organized color. Kamikoto reached out about partnering with them to feature their knives and accessories on KERF, so I walked ran skipped to the market to procure vegetables on which to test out the blades. Kamikoto knives are made from steel sourced from Niigata, which has been known for the steelmaking craft for over 800 years. They are the fanciest knives I have ever touched. You’ll first notice their weight, and to me, that is the biggest difference between these and other knives I’ve used. Ever tried to cut open a squash or potato with a super light, dull knife? It’s impossible. The weight of these knives made using them  feel so good. They are also incredibly sharp. Each knife is made by hand. The steel is heated to 1050°C for three hours and annealed at 20