Guest Post by John Michael

One of the dilemmas that people face when switching to the Paleo diet is an apparent loss of variety in what they can eat. By becoming Paleo, we leave behind a great number of foods that human ingenuity has fashioned from the products of the Agricultural Revolution; whether it’s the grain-based cereals that we’ve become accustomed to eating in the morning, or the dairy-based desserts that send us off to bed at night, there’s a lot that we leave behind. But, in my experience with switching to the Paleo Diet, I’ve found that, instead of having my culinary horizons narrowed, this diet has actually revealed to me the great number of foods and flavors that exist outside of the realms of grains, dairy products, and heavily processed foods. These blogs, which will all be entitled Paleo Foods, are an attempt to share the diversity of the delightful flavors that can be found within the alimentary domains of fruits, vegetables, meats, and nuts and oils, which together form the basic components of the Paleo Diet.

I’ve encountered many new fruits during my travels through the Andean mountains, and in this blog post I’m going to share with you three of my favorites.