This is one of our favorite garden recipes and is great for entertaining and showing off your fresh-picked stuff. Notes: •Be sure the vegetables are firm. •Shrimp–make sure it has not been preserved with metabisulfites—check the bag for ingredients. •I’ve used Romano cheese instead of Parmesan but it isn’t as good. I’ve also used Parmesan from the container and it tastes almost as good as freshly ground. •This recipe is also great with fresh asparagus or some fresh corn kernels tossed in.
Bone broth is stock or broth made from the bones, hooves, knuckles, carcasses and tough meat of chicken, fish or beef. Hooves, knuckles and heads produce the most gelatin. Bone broth has been used since the beginning of time for various health concerns such as: cancer, diabetes, digestive problems in babies (when added to their milk), infectious diseases, jaundice, muscle diseases, nurturing the sick, osteoporosis/osteopenia, peptic ulcers, pregnancy, sore throats and tuberculosis.
My mom gave me this recipe about 15 years ago and I’ve adapted it a bit to fit what’s in season at the market. It’s a staple in our house – loved by grown-ups and kiddos alike. It’s comforting in winter and quick and simple in the summer. It’s endlessly versatile. You can serve it over rice, in tortillas, make it “saucier” for a black bean soup, put over chips for nachos, or turn into enchiladas. If you forget to soak your beans, you can always cheat and buy a can or two. You can sneak in lots of greens coming out of your garden or from the market. It makes a vat and we usually get 2 or 3 meals out of the recipe.
For this recipe use garden fresh or the freshest beans you can purchase. These beans are sweet, crisp and tender. Roasting can also be used for the somewhat older beans. When roasted they are deeply caramelized with full-flavor. Roasting also encourages the Maillard reaction—a chemical response that creates flavor through browning. Cook’s Illustrated (Rebecca Hays is the Chef for this recipe) says this recipe disappears ‘faster than a tray of french fries’. This recipe uses half the fat you’ll find with the same bean recipe served in places like China Buffet. If you line the pan with foil it makes for easier cleanup. Enjoy!
In a large bowl, mix the almond butter and almond oil with a hand held mixer until smooth, then blend in the eggs and agave nectar. In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda and cinnamon. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in mashed bananas.
Put half the herbs in a gallon tea jar filled half way with water out in the sunshine to steep for 4-6 hours. Strain the herbs from the liquid. Repeat the process with the other half of the herbs using the water from the first steeping. Strain a second time and add the Lemon Concentrate and Stevia to taste. Enjoy!
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