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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This gorgeous summertime parfait is infused with healthy fat and flavor from ingredients like macadamia nuts, coconut and full-fat dairy.  A few teaspoons of gelatin make this dessert rich and creamy—and also benefit your skin, sleep, gut health and tissue repair.

You’ll find this treat incredibly creamy, slightly sweet and tangy. It replaces the typical graham cracker crust with a to-die-for macadamia-coconut crumble.

This recipe is simply our keto cheesecake recipe reimagined into a parfait. The cheesecake filling is layered in jars with the macadamia-coconut crumble and fresh berries, then chilled until the cheesecake sets. It’s an eye-catching dessert for summer parties. Keep the recipe handy, because your guests are definitely going to ask for it!

Servings: 6 8-ounce mason jars OR 12 4-ounce mason jars

Time in the Kitchen: 25 minutes, plus 2 hours to chill

Ingredients

Macadamia-Coconut Crumble Ingredients:

  • 2 cups raw, unsalted macadamia nuts (262 grams)
  • ½ cup finely shredded, unsweetened coconut (43 grams)
  • 2 tablespoons coconut oil (30 ml)
  • ¼ teaspoon salt (1.25 ml)

Cheesecake Ingredients:

  • 3 teaspoons unflavored powdered gelatin* (15 ml)
  • 16 ounces cream cheese, softened (453 g)
  • 1 cup crème fraiche (7.5 ounces/213 grams)
  • 1 teaspoon vanilla extract (5 ml)

Sweetener:

  • If making a keto version of this cheesecake, use ½ to 1 teaspoon liquid stevia.
  • If you’re not keto and prefer honey or maple syrup, add 3 tablespoons of either.

Berries:

  • 10 to 12 ounces fresh raspberries (283 to 340 g)
  • 10 to 12 ounces fresh blueberries (283 to 340 g)

Instructions

For Crumble: Process macadamia nuts in food processor until finely chopped. Add coconut, coconut oil and salt and pulse a few more times to combine with the nuts.

For Filling: Dissolve the gelatin in 1 cup hot water by whisking vigorously. Set aside.

*Use gelatin, not collagen peptides, for this recipe. Collagen peptides don’t thicken or gel.

In a stand mixer, blend cream cheese until smooth. Add crème fraiche, vanilla extract, your preferred sweetener, and blend until combined. With the mixer on low, slowly pour in gelatin, beating until thoroughly blended in.

Layer each jar with ingredients in this order until the jars are filled:

  • macadamia-coconut crumble
  • cheesecake filling
  • berries
  • cheesecake filling
  • macadamia-coconut crumble

Chill at least 2 hours, until set.

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The post Keto Cheesecake Parfait appeared first on Mark’s Daily Apple.

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