Maple Glazed Roasted Carrots
This simple dish is great throughout the year and pairs really well with grass-fed beef or lamb. If you want to be extra fancy use rainbow carrots for a full display of color!
Time: 30-45 minutes
1 bunch carrots (with green tops)
1 tablespoon maple syrup
1 tablespoon extra virgin oil
1 tablespoon apple cider vinegar
Salt and pepper
Finely minced parsley or cilantro (optional)
Preheat oven to 425 degrees. Meanwhile cut off the green tops leaving an inch at the top of the carrot. Save the greens to make carrot top pesto or to toss into salads if desired. Wash and scrub the carrots and towel dry to ensure they are completely dry.
Line a baking sheet with parchment paper and set aside. If the carrots are thin and long, leave whole and place on the parchment paper. If the carrots are a little thicker, cut in half lengthwise. Place onto baking sheet in a single layer.
Mix together the maple syrup, olive oil, and vinegar in a small bowl. Drizzle over the carrots. Sprinkle with salt and pepper. Roast for 20-25 minutes until tender, yet still firm with browning spots. Remove from oven and sprinkle with freshly minced parsley or cilantro if desired. Serve immediately.
Note: You can use honey in place of maple syrup.
Collagen Rich Bone Broth
Bone broth is such a nourishing food. Rich in collagen proteins and electrolytes, this broth is great for postpartum recovery, after surgery, for gut healing, and simply as a protein rich (and very flavorful) alternative for store bought stocks. You can use whatever veggies and spices you have on hand. That is the beauty of bone broth. It can be as simple or complex as you want. Veggie scraps also work great!
Makes 6-8 servings
Time: 6-10 hours (or more)
2-3lbs grass fed beef marrow bones
1 whole onion, cut in half (keep peel on)
1 small celeriac root (cut in half)
2 carrots (cut in half)
1 clove garlic
2 juniper berries
1 bay leaf
Splash apple cider vinegar
Preheat oven to 425. Roast bones for 30 minutes or until browned. Meanwhile, sear the onion face side down in a skillet until browned, and pierce the bay leaf with cloves to the onion.
Place the bones, seared onion and all the rest of the ingredients into a pot (or slow cooker) and cover with filtered water. Bring to a simmer, and reduce heat to low. Allow to very gently simmer for at least 4 hours, preferably 6-10. If using a slow cooker, put heat on low for 10 hours.
Use only what is needed from the base pot of bone broth for soups or simply for drinking. Season that separately with salt, bouillon and/or dulse flakes. Pour more fresh filtered water into the bone broth pot to replace what has been taken out. Continue to simmer. Repeat this until the broth lacks flavor.
For individuals with IBS & SIBO: If you want to make a Low FODMAP alternative simply omit the garlic and onion, and use only the green parts of the leek. Keep in mind some individuals with SIBO do not tolerate collagen rich broth. Use as tolerated.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.