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By Annie Dru, CCE
Cut vegetables into bite-sized pieces, slice bacon, spread it all out on a parchment-lined baking sheet, dollop with lard, sprinkle with salt, and roast in 400 F oven until vegetables are tender and bacon is browned. Here’s what I like to roast together:
- Cauliflower florets
- Broccolini stems and flowers
- Brussels sprouts, halved
- Garlic cloves, peeled and left whole
- Miniature Cipollini onions, peeled and cut in half
Remember to check frequently and keep stirring to prevent burning. Some ovens are hotter than others, so adjust the temperature accordingly.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with a life-threatening illness. After years of exploring various diets, she regained her health by following the principles gleaned from his research. Visit her blog at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from Price-Pottenger. To order: price-pottenger.org/store or 619-462-7600.
Check out these other recipes from Annie Dru:
Published in the Price-Pottenger Journal of Health and Healing
Spring 2013 | Volume 37, Number 1
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