Inflammation is at the root of nearly all of our western diseases. Asthma, Allergies, Cancer, Alzheimers, heart attacks and even Autism all have some root in chronic inflammation.
It’s Paleo, Bulletproof, natural and all of these other buzz words that you’d want to attribute to it… except vegan…. vegans get to miss out on this one.
The overwhelming benefits for Bone Broth have been well documented, so it’s my opinion that we should be having as much of this as possible. With the Fall season rolling in right around now, what better excuse is there to ditch the cool salad and grab some collagen packed, sickness busting savory Bone Broth.
Christmas Thanksgiving. Memorial Day. 4th of July. These days (and more) are all known of one thing. No, i’m not talking about how they bring family together or how we all unite as a human race to celebrate freedom or something like that. There is one thing they universally do to us: They kill our diets.
Yep. These days are known as diet killers.
I got sick of letting myself go at family gatherings so I started to offer to cook to help the problem. If I cook good healthy and delicious food, I can eat well and have a good time.
My smashed sweet potatoes are a game changer. While they are paleo and are packed with good saturated fats, they are incredibly delicious. For holidays, some of my family always make the same gross, recession minded mashed potatoes with low fat milk and industrial animal butter. They mix those with giant hormone pumped russet potatoes and exactly ZERO seasonings. Then they mix powdered gravy with water pour it on the potatoes. Talk about prison food. Yuck.
So naturally, when I brought my smashed sweet potatoes over they were a massive hit.
Paleo Smashed Sweet Potatoes
-5 Lbs Organic yellow sweet potatoes (Not Orange ones. These are a bit sweeter)
-1 Green onion bulb
-6 oz. Grass Fed Butter ( I used Kerrygold Irish butter)
-Tons of salt and pepper
- Add some salt and bring a large stock pot to boil
- Boil your potatoes
- Once done, drain the water
- Use a potato masher and mash up the potatoes. Leave the skin on.
- Add Butter and keep mashing
- Leave the consistency chunky and not fully smooth
- Use kitchen sheers to snip the green onion thinly into the potatoes
- Add tons of salt and pepper to taste
- Enjoy next to a big grass fed steak.
Every man (and even some ladies) is on the epic quest to cook their meat perfectly. Nothing is worse than having people over to your place, talking yourself up all week, and then delivering burned cow. Sure, your guests will choke it down with a half smile, but deep down you know you just served them up shoe leather.
Fewer things are more magical than bacon. In fact, I can’t think of a single thing more delicious. So needless to say, i’m thankful for the new covenant on pork. I’ve tried putting bacon on or in just about anything, but the following creation has got to be the best. I’ve combined the world’s greatest food with the America’s favorite summer treat: Ice Cream.
The best part about this ice cream is it’s dairy free. I use coconut milk and you’d never know the difference. What results is a sweet, salty, bacon’y treat that’s like any other and it isn’t going to make you fat. It classifies as paleo and the sugar source is from raw local honey and medjool dates.One last thing: Quality of ingredients is very important. Do not use regular, oscar meyer bacon or something like that. That stuff is toxic. Use high quality, vegetarian fed, farm raised bacon without hormones. Ideally, you’d get this from a local farmer.
Sweet Bacon Ice Cream
2 cans of Organic, full fat coconut milk (13.5 OZ.)
3-6 Strips of vegetarian fed, farm raised bacon (Depends on how “bacon-y” you want it)
9 Medjool Dates
1.5 TSP’s Vanilla
1 TSP Sea Salt
A generous amount of Sweet leaf stevia drops to taste. Use 2-3 whole droppers full or more.
1/2 cup raw Pecans
Raw, local Honey (Add some to taste)
A small amount of bacon grease (yes, you read that right)
Ice cream maker required
1. Combine the coconut milk and dates into a blender. Blend until the dates are fully blended. It could be 1-2 minutes
2. Add Vanilla, Stevia, salt and blend some more
3. Add honey to taste. Add more for a sweeter taste, but not too much.
4. Meanwhile, fry up bacon. Be careful not to burn or oxide the fat of the bacon. You want it crisp but not black.
5. Add half the bacon and half of the pecans to the blender. Blend for 10-15 seconds, but not longer. You don’t want the nuts and bacon blended to fine
6. Add 1-2 tsp of cooled bacon grease
7. Chop the other half of the bacon and the other half of the pecans and add to mixture. Don’t blend
8. Add to the ice cream maker and watch the magic happen. wait at least 30 min in the maker for creamer consistency. If you want it harder, at it to an airtight container and place in the freezer for 4 hours.
9. Enjoy with a friend or two.
10. Store leftovers in an airtight container