Slow Cooker Bone Broth
(Makes 8 cups)
- 5 lb leftover beef marrow bones
- 1 tbsp sea salt
- 1 tbsp apple cider vinegar
- 8 cups of water
- 1 cup chopped carrots
- 1 bundle fresh parsley (1/4 cup)`
- 2 dried bay leaves
- Place chopped carrots in the bottom of your slow cooker, piling the bones on top, and tucking the parsley and bay leaves down under the bones
- Sprinkle with sea salt, and pour 8 cups of water over the bones.
- Add apple cider vinegar, cover, and allow the bones to cook for 8-10 hours on low.
- Once cooked, allow to cool a bit before straining bones, herbs, and carrots out of the broth.
- Store broth in large mason jars in the fridge, or freeze for later use.
1 John 3:16 “
Today I am excited to share yet another one of my recipes using Otto’s Cassava Flour – Clementine Icebox Cookies, of which I have guest posted on Lauren’s blog Empowered Sustenance.
Though I share a bit on the original post, I just wanted to say again how easy preparing these cookies really is. People always think that cooking or baking according to Paleo is complicated, or takes too much time in the kitchen. Yet this is the furthest from the truth, unless you are trying to cook a 4 course sit-down meal, of which would take a long time regardless of the ingredients being used. That being said, my Clementine Cookies take practically the same amount of time and effort as going to the store and buying pre-made dough filled with extra ingredients that are completely unnecessary. After perfecting the recipe in Colorado while my family and I were on vacation, I had a few of my “blogger friends” test them out as we enjoyed lunch at MMM….Coffee, a Paleo bistro in downtown Denver. There is just something about the flutters in my stomach that I feel when people try what I have created without me knowing how the dish or dessert turned out, that makes me so excited. Thankfully, both my friends and family loved them, especially the undertones of clementine zest that came through at the end of each bite.
You can view the entire recipe here, and if you haven’t yet, go buy some Otto’s Cassava Flour, you will have so much fun in the kitchen creating things!
Spiced Pumpkin Pie
- 1/4 cup green plantain – pureed
- 1/2 cup sweet potato flour
- 1/2 cup arrowroot flour
- 1 tbsp coconut flour (or) 2 tbsp sweet potato flour for coconut free
- 1/4 tsp sea salt
- 6-7 tbsp lard – cold
- 2 tbsp ice water
- 1 tbsp maple sugar
- Coconut or arrowroot flour for dusting.
- 1 can (15 oz) organic pumpkin puree
- 2 tbsp grass-fed gelatin mixed in 6 tbsp water = 2 gelatin eggs
- 1/3 cup full fat coconut milk
- 6 fresh medjool dates – pitted
- 1/4 cup pure maple syrup (or) 6 more pitted, medjool dates
- 1/4 cup green plantain- pureed
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- Dash of cloves
- In a food processor, puree plantain until smooth, and transfer to a bowl for later use.
- Next, pulse together sweet potato flour, arrowroot flour, coconut flour, salt, maple sugar, and 1/4 plantain puree until the mixture becomes crumbly.
- Slowly pulse in lard 1 tbsp at a time, making sure not to over-mix
- Add ice water and pulse until the mixture forms into a dough.
- Scoop dough onto plastic wrap dusted with coconut flour and form into a large ball. *If dough is too sticky to handle, wrap up and place it in the fridge for 30 minutes.
- Once cool enough to handle, push dough down with fingers until a thick circle is formed, sprinkle with more coconut flour and flip over.
- Dust the dough with coconut flour as needed, pressing out to around 12 inches wide, and flipping over once more, dusting with coconut flour.
- Next, dust a rolling pin and roll dough out until about 14 inches (about 1/4 cm thick), or bigger than the width of your pie plate.
- Grease pie plate with 1 tbsp of lard.
- Place pie plate upside over the dough and carefully flip over, making sure the pie plate stays in contact with the dough.
- Press the dough down around the inside of the pie plate, crimping the sides, and poking holes in the bottom with a fork.
- Bake in oven for 10 minutes and beginning to brown.
- Take out of the oven and let cool while making the pie filling.
- Preheat oven to 350 degrees.
- Pit dates and place in a bowl of hot water to soften for 5-10 minutes.
- Once soft, place in food processor and let run until the dates become a smooth paste.
- Next, add pumpkin puree, remaining 1/4 cup plantain puree, ginger, cinnamon, cloves, and salt, letting run until mixture becomes smooth.
- Add coconut milk, maple syrup, both gelatin eggs, pureeing until smooth.
- Pour pie filling into prepared pie crust and baked for 45 minutes.
- Take out of oven and let cool for at the least 3-4 hours or overnight