13 Days until Christmas! Do you know a Bulletproof lover or someone that loves food and cooking? Or maybe someone that needs a little help in the kitchen?
The NEW Bulletproof Cookbook has arrived!
We are thrilled for this new cookbook, perfect timing for holiday cooking too! The book has 125 bulletproof recipes to help you have more energy, lose weight with zero cravings, build lean muscle, support your cognitive function, sleep better, and much more! The book is full of great pictures and the recipes are super easy too!
Here’s a Sneek Peak…
Serves 2, with leftovers
1 ¾ lbs. pastured baby back pork ribs
1 ½ cups water
¼ cup chopped leek, white part only
5 small carrots, trimmed and left whole
3-inch piece ginger
1 sprig fresh oregano
3 tbsp. apple cider vinegar
3 tbsp. xylitol
sea salt, to taste
Preheat the oven to 300°F.
Place the ribs with water, leeks, carrots, ginger, and oregano in the bottom of a 9 x 13-inch baking pan. Cover with foil and bake until the ribs and carrots are just tender, 1 hour 30 minutes to 1 hour 45 minutes. Leave the oven on.
Discard the oregano. Transfer the ribs to a dish and set aside. Transfer the carrots, ginger, leek, and braising liquid to a food processor or blender and puree until smooth.
Blend in the vinegar and xylitol. Season with salt to taste. Return the ribs and sauce to the baking pan. Pour the carrot sauce over the ribs and turn once to coat.
Cover with foil and bake, basting with sauce once halfway through cooking, until the ribs are tender when pierced with a knife and the sauce is thickened, 30 to 40 minutes. Slice the ribs and serve with the pan sauce.