Celeriac Root Puree
Celeriac root is related to celery and it has a ton of flavor! Commonly used in Europe (and very cheap), it is often only found on menus in high end restaurants and a bit more pricey to buy in the grocery store in the USA. However, you can most definitely find it at your local farmer's market. Celeriac root is also a low carbohydrate choice that is much tastier than cauliflower puree (I think). With only 6g of carbs per 3.5oz serving it is an excellent mashed potato alternative for those struggling with metabolic syndrome, diabetes, or decreased insulin sensitivity. 

Makes 6 servings
Time: 45 minutes 

INGREDIENTS
2 cups organic whole milk (optional)
3-4 cups water
1 tablespoon salt, plus more to taste
2-2 1/2 pounds celeriac root, peeled and coarsely chopped
1 large potato (or 2 medium), peeled and coarsely chopped
1 medium yellow onion, quartered 
3 tablespoons grass-fed butter
Fresh ground pepper

DIRECTIONS
In a large pot bring to boil the water, milk, and tablespoon sea salt (enough to cover the veggies when added). Add the chopped celeriac root, potato, and onion. Simmer on medium to medium low until soft and tender when pierced with a fork, about 30 minutes. 

Once tender strain the liquid and leave the root veggies in the pot. Add the butter and blend with an immersion blender. Add an extra splash or two or milk or bone broth until you achieve your desired consistency. Season to taste with salt and fresh ground pepper. 

Serve as a side with your choice of protein. I love to pair it with pastured pork!

Note: Cooking the celeriac root in milk mellows out its flavor. You can opt to use just water if you prefer not to use milk, using ~5-6 cups of water total. 

Maple Glazed Roasted Carrots
This simple dish is great throughout the year and pairs really well with grass-fed beef or lamb. If you want to be extra fancy use rainbow carrots for a full display of color! 

Serves 2-4
Time: 30-45 minutes
 
INGREDIENTS
1 bunch carrots (with green tops)
1 tablespoon maple syrup
1 tablespoon extra virgin oil
1 tablespoon apple cider vinegar
Salt and pepper
Finely minced parsley or cilantro (optional)
 
DIRECTIONS
Preheat oven to 425 degrees. Meanwhile cut off the green tops leaving an inch at the top of the carrot. Save the greens to make carrot top pesto or to toss into salads if desired. Wash and scrub the carrots and towel dry to ensure they are completely dry. 
 
Line a baking sheet with parchment paper and set aside. If the carrots are thin and long, leave whole and place on the parchment paper. If the carrots are a little thicker, cut in half lengthwise. Place onto baking sheet in a single layer. 
 
Mix together the maple syrup, olive oil, and vinegar in a small bowl. Drizzle over the carrots. Sprinkle with salt and pepper. Roast for 20-25 minutes until tender, yet still firm with browning spots.  Remove from oven and sprinkle with freshly minced parsley or cilantro if desired. Serve immediately.

Note: You can use honey in place of maple syrup. 

Collagen Rich Beef Bone Broth
Bone broth is such a nourishing food. Rich in collagen proteins and electrolytes, this broth is great for postpartum recovery, after surgery, for gut healing, and simply as a protein rich (and very flavorful) alternative for store bought stocks. You can use whatever veggies and spices you have on hand. That is the beauty of bone broth. It can be as simple or complex as you want. Veggie scraps also work great! 

Makes 6-8 servings
Time: 6-10 hours (or more)

INGREDIENTS
2-3lbs grass fed beef marrow bones (I buy mine from Skiyou Ranch)
1 whole onion, cut in half (keep peel on)
1 leek
1/2 small celeriac root 
2 carrots (cut in half)
2 cloves garlic
10-15 peppercorns
2 juniper berries
2 cloves
​1 bay leaf
1/2 bunch parsley
Splash apple cider vinegar

DIRECTIONS
Preheat oven to 425. Roast bones for 20 minutes or until browned. Meanwhile, sear the onion face side down in a skillet until browned, and pierce the bay leaf with cloves to the onion.

Place the bones, seared onion and all the rest of the ingredients into a pot (or slow cooker) and cover with filtered water. Bring to a simmer, and reduce heat to low. Allow to very gently simmer for at least 4 hours, preferably 6-10. If using a slow cooker, put heat on low for 10 hours.

Use only what is needed from the base pot of bone broth for soups or simply for drinking. Season that separately with salt, bouillon and/or dulse flakes. Pour more fresh filtered water into the bone broth pot to replace what has been taken out. Continue to simmer. Repeat this until the broth lacks flavor. Alternatively, you can transfer all of the bone broth into glass mason jars and freeze what is not needed for immediate use.  

For individuals with IBS & SIBO: If you want to make a Low FODMAP alternative simply omit the garlic and onion, and use only the green parts of the leek. You can add some fresh ginger root in place of the garlic if desired. Keep in mind some individuals with SIBO do not tolerate collagen rich broth. Use small amounts as tolerated.