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Roasted Bone Marrow with Honey Butter
Background info: Over 3.4 million years ago, human ancestors began utilizing stone tools to obtain the most highly prized food source at the time: meat and bone marrow. In the absence of adequate claws or teeth to take down and tear apart prey, Australopithecus afarensis in Ethiopia began using stone tools, including stone “knives,” to carve meat from scavenged animals and to gain access to the life-giving marrow within bones.
Marrow is packed with anti-inflammatory compounds, like glucosamine (an amino sugar that is important for joint mobility), as well as amino acids like glycine, an important component in the creation of creatine, which can help increase muscle mass and endurance.
– Price-Pottenger
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Here’s a recipe sure to delight young and old alike. Melted atop warm sourdough toast on chilly winter mornings, this nourishing spread will warm your loved one’s hearts while providing the immune-enhancing nutrients they need to sail through cold and flu season unscathed.
Ingredients
- 1 pound pastured beef marrow bones, cross-cut or long-cut
- ½ pound unsalted grassfed butter
- 2-4 tablespoons raw honey
- Seeds from one vanilla bean pod
- Unrefined salt (preferably Celtic), to taste
- Course ground pepper, to taste
Directions
- Roast salted and peppered marrow bones on a parchment-lined baking sheet at 400° F for 15 minutes.
- Scoop slightly cooled marrow out of bones and combine in a medium-sized bowl with butter, honey, vanilla seeds, and a sprinkle of salt.
- Using a stand or hand mixer, mix until smooth and creamy consistency is achieved, tasting and adjusting for sweetness as you go.
- Transfer to a jar and store in the refrigerator; will keep for several days.
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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, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara.
See her wonderful presentation on the Price-Pottenger YouTube Channel, and visit her website at lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available now from Price-Pottenger.
Check out these other nourishing, delicious recipes from Annie, including a main dish, side topping, and dessert.
Braised Turkey Drumsticks with Sage Dates
Fermented Winter Fruit Chutney
Published in the Price-Pottenger Journal of Health & Healing
Winter 2017– Volume 40 Number 4
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