This awesome dairy-free fat-burning ice cream recipe is easy to make at home with just a few ingredients and a cheap ice cream maker. Cool and creamy, with just enough dark chocolate to soothe the savage beast, mint chip ice cream is truly a dessert for all occasions, all ages, and every sweet craving.

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Stews are perhaps the ultimate comfort and convenience food. Without a lot of prep, you can make a large (leftover-friendly) hearty meal that essentially cooks itself and keeps well. With an Instant Pot, it’s even easier.

The original version of this recipe contains chicken (which can definitely still be added here), but this vegetarian Instant Pot version is just as filling and flavorful.

Servings: 6

Time in the Kitchen: 25 minutes

Ingredients

  • 2 tablespoons Primal Kitchen® Avocado Oil (30 ml)
  • 1 onion, finely chopped
  • 2 inches ginger root, peeled and finely chopped (5 cm)
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground coriander (5 ml)
  • ½ teaspoon turmeric (2.5 ml)
  • 1 15-ounce can diced tomatoes (425 g)
  • 3 cups vegetable (or beef) broth (700 ml)
  • 2 sweet potatoes, peeled and cut into 1-inch/2.5 cm cubes
  • 8 ounces frozen spinach (226 g)
  • ½ cup natural, unsweetened, creamy peanut butter (256 g)
  • Garnish: 1 or 2 jalapenos or other hot chilies, seeded and minced, chopped cilantro

Instructions

Select the sauté setting on the Instant Pot and heat the oil. Add onion and ginger, sauté about 5 minutes to soften.

Add garlic, cumin, coriander, turmeric and sauté 2 minutes more.

Add diced tomatoes, broth, sweet potatoes and frozen spinach.

Secure the lid and make sure the pressure release valve is set to “sealing.” Select the “manual” setting and set the cooking time for 6 minutes on high pressure. After cooking time, do a quick release by moving the pressure release valve to “venting.”

Open the lid and stir in peanut butter until fully mixed into the broth.

Top stew with sliced hot peppers and cilantro.

Nutritional Facts:

  • Calories: 244 
  • Net Carbs: 15 grams
  • Fat: 16 grams
  • Protein: 9 grams

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The post Instant Pot Sweet Potato Peanut Stew appeared first on Mark’s Daily Apple.

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Bone marrow is an important supplemental food that’s easy to love—if you love fatty, savory treats, that is. And bone marrow is a treat, with its over-the-top richness, meaty flavor and fatty, creamy texture. It’s delicious fuel for the body, brimming with vitamins and minerals.

Bone marrow is easy to prepare, too. It needs nothing more than a sprinkle of salt (and maybe some fresh herbs) to reach perfection in the oven.

Roasted marrow is good enough to eat right out of the bone with a spoon, which is how it’s usually served. Forget about those fancy marrow spoons; instead, ask your butcher for marrow bones that are cut lengthwise (also called “canoe cut”). This cut exposes the marrow and makes it much easier to scoop out. Grass-fed is best, of course, both for flavor and nutrients. Bone marrow can be served with a green salad on the side, to cut the richness, and is also quite tasty poured over roasted vegetables.

Servings: 4

Time in the Kitchen: 30 minutes

Ingredients:

  • 4 marrow bones, cut lengthwise (canoe cut)
  • 1 teaspoon finely chopped fresh rosemary (5 ml)
  • 12 small garlic cloves
  • Salt

Instructions:

Recipe Note: Some recipes recommend soaking marrow bones in brine (about 2 quarts cold water and ½ cup kosher salt) overnight before roasting. This cleans the bones, removing some of the blood and making the bones look nicer. However, if you buy high-quality, grass-fed bones, brining doesn’t seem to make much of a difference in the flavor or quality of the roasted marrow. Blood spots that come to the surface of the marrow before you cook the bones are perfectly normal, and don’t need to be wiped away.

Preheat oven to 425 °F/218 °C.

Place the bones, marrow side up, on a parchment or foil lined baking sheet. Season the marrow generously with salt. Sprinkle rosemary over the marrow.

Rub any loose papery skin off the cloves of garlic, but don’t peel the cloves. Trim off both ends of the cloves of garlic. Rub the cloves with a little bit of oil. Scatter the garlic cloves around the bones.

Roast 25 minutes. The marrow should be very soft and warm all the way through and bubbling a little.

Squeeze the garlic cloves out of their peels. Drop the cloves in with the marrow, and eat with a spoon.

Bonus Recipe: Bone Marrow “Butter”

A great idea for any extra you have left over—bone marrow “butter. Just let the bones cool in the fridge, then scrape out the marrow and herbs into a bowl. Whip for 2 minutes.

Bone marrow butter is great on sweet potato toast or roasted/grilled veggies, but use your imagination to enjoy!

The post Roasted Bone Marrow with Rosemary and Garlic appeared first on Mark’s Daily Apple.

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