About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

Paleo-talian Carpaccio and the health benefits of eating raw meat.

A dairy-free version of the classic Italian Carpaccio. Just as delicious and really good for you, as it contains some high quality protein. By The Nourished Caveman

The experience:

Carpaccio is the ultimate Italian food experience, well at least for me. (I also think steak tartar is the ultimate French food experience!) It also should be the ultimate Caveman food experience…some raw meat, some greens…that’s about it. (maybe our Paleolithic ancestors also had a salt and pepper shaker in their fur vestment, like the Flintstones)

Carpaccio should be eaten cold, not freezing cold but nice and cool, like good sushi, so the meat is not warm and limp on your tongue, but crisp and fresh, pungent with a good olive oil ( I like Oilo Nuovo on my carpaccio), and the bite of the arrugula.

To make your life easier I recommend using a food slicer, to slice the carpaccio meat. It will give you that perfect paper thin cut every time, in a fraction of the time.

The rules:

If you are worried about eating raw beef just make sure that you know the source of your beef! It should be strictly pastured, grass fed and finished, and possibly from your local farmer. Pastured animals, eating the diet they were designed to eat (grass NOT grains), moving freely around, and not being confined in large number just DO NOT harbor diseases. They do not need antibiotics, because their rumens are healthy and sound.  They do not sit in their feces all day so the risk of E.Coli bacteria being present is much lower. I have eaten raw meat all my life and just by using this guidelines never had any problem.

The nutrition:

From the nutritional point of view raw meat is also better for you than cooked: First of all raw meat does not contain carcinogenic HCAs (heterocyclic amines), which are compounds created by open flames or high heat.

Second and I think most important, heat denatures amino acid chains, making them difficult to digest and absorb in to the body. In fact people that only ever eat well done meat, might get protein deficient, or have problems with protein digestion. That is why most traditional cultures have raw meat recipes.

Last but not least heat destroys the enzymes present in the meat, which are also very important for digestion and absorption of nutrients.



As this is a dairy-free blog, I am theoretically not allowed to use the original recipe, which uses Parmesan cheese. I will suggest it as an option, though, because original Parmigiano Reggiano is a raw milk cheese naturally aged and it is actually very good for you if eaten once in a while!

A dairy-free version of the classic Italian Carpaccio. Just as delicious and really good for you, as it contains some high quality protein. By The Nourished Caveman


Paleo-talian Carpaccio
Recipe type: main course, appetizer
Cuisine: Italian, Paleo
You can add ¼ cup shaved Parmesan cheese to this finished recipe. Not strictly Paleo but extremely tasty! For this recipe I used frozen meat, as I get my meat directly form the farmer, I am not worried about bacteria. I would not eat commercial, factory farmed meat raw, it is better to invest in a small piece of really high quality beef, you will not need much for this dish.
  • 8 ounces of grass-fed, grass-finished filet mignon or tenderloin, never frozen
  • 1 bunch fresh organic Arrugula, washed and trimmed
  • 4 tablespoons truffle infused extra virgin olive oil
  • 1 tablespoon unrefined sea salt
  • freshly ground black pepper to taste
  • OPTIONAL: 1 cup Fresh parmesan cheese, shaved
  1. Place the meat in the freezer for about 2 hours. This will make it firm enough to slice with a sharp chefs knife or with a meat slicer.
  2. Slice thinly and divide the individual slices laying them on 4 individual plates.
  3. Arrange the arugula on top of the meat, dividing it equally
  4. Drizzle the oil on the plates, then sprinkle with salt and pepper
  5. If you are using cheese, arrange the shaved parmesan on top
  6. You can add extra freshly grated black pepper to garnish the top.
  7. Plates can be chilled in the refrigerator for 30 minutes before serving.

A dairy-free version of the classic Italian Carpaccio. Just as delicious and really good for you, as it contains some high quality protein. By The Nourished Caveman


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Comments 3

  1. Adele Davide says:

    Dear Vicica Menegaz,

    I have just watched you on the Kito Virtual Summit. I thought what you said made true sense. For two years I’ve been doing a Functional Medicine diet and lost 28 pounds without even trying. I have had Hashimoto’s for 60 years with a bout of Graves disease and a goitre for about 30 years. I also had, in hospital, Heart Failure, etc. etc. I could not find a Dr. near me so started the F.M. diet on my own.

    I naturally came to be eating twice a day and am now on a keto diet and could not understand why I was gaining weight. Now I do understand.

    I loved how you said a woman needs a woman doctor of a similar age. I most heartily agree with you. As I am 81 years old and live in the County of East Sussex in England in the U.K. I don’t suppose, nor do I know where, I can find, such a person here. But it is heartwarming to have heard your words on the summit.

    I had hoped to complete what I have not finished in my poetry and and artwork before I died but only time and health will tell.

    My kindest and warmest wishes to you and your endevour.

    • The Nourished Caveman says:

      Thank you so much Adele this is one of the kindest things someone ever wrote to me!! I hope you can continue on your path to keto paleo and find the help you need to get better! I wish you many more prosperous and vibrant years!!

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