FEAST: Spiced Braised Lamb

Spiced Braised Lamb Serves 4 to 6 people Prep: 30 minutes Cook Time: 3.5 to 4 hours Braised lamb is an indulgent dish that is perfect for those new to lamb. The spices in this dish will transform your home into a Middle Eastern spice market; perfect to welcome friends and family. YOU'LL NEED 4 to 5 lbs of boneless lamb shoulder; cut into 8ths 2 tbsp ghee + 1 tsp 4 cups of beef broth or bone broth RUB: 2 tbsp sumac 2 tbsp smoked Spanish paprika 1 tbsp cinnamon 1 tsp ground black peppercorns 1 tbsp Real Salt 2 heads of garlic 4 bay leaves HERE'S HOW: Preheat oven to 320 degrees Fahrenheit BROWN MEAT: Heat ghee in large Dutch oven (or ovenproof pot), over mediumhigh heat. Once very hot but not

FEAST: Celeriac Mash with Brown Butter Sage

Celeriac Mash with Brown Butter Sage Mashed potatoes are good, but flavor-wise, celeriac is better. Give it a shot, and you'll be hooked! YOU'LL NEED: 1 large celery root (celeriac); skin peeled & diced into 2 inch thick pieces 2 tbsp Kerrygold butter + 2 extra tbsp 3 tbsp Green Valley organic, lactosefree sour cream 2 tsp freshly ground black pepper ½ tsp Real Salt (or more to taste) Roasted Garlic, leaves, stems removed HERE'S HOW: COOK: Bring large pot of salted water to a rolling boil. Add celeriac. Boil until you can pierce with a fork; about 20 minutes. WHIP IT: Strain celeriac out and add to food processor or high-powered blender. Add the 2 tbsp of butter, all the sour cream, and the

FEAST: Saucy Cranberries

Saucy Cranberries I love cranberry sauce, but hate eating sugar. This recipe is easy and is sure to please your guests. YOU NEED: 2 bags cranberries 1 orange; juiced, peel cut into very small cubes ¼ to ½ cup Truvia* 1/2 cup of water 1 tsp cinnamon 1 pinch of freshly ground nutmeg & cloves *You can also use ½ cup of honey or maple syrup if you don’t mind the sugar and want a sweeter taste. HERE'S HOW: ROLLING BOIL: In a medium saucepot, bring 2 bags of cranberries, water, and the juice and peel of orange to a rolling “boil”. Mix consistently while brining it to a boil to prevent it from sticking to the pan. SWEETEN: Add ¼ cup Truvia, cinnamon, nutmeg, and cloves (and honey/maple if using). C

FEAST: Braised Kabocha Squash

Braised Kabocha Squash This recipe is perfect to make when hosting guests during the holidays. For a slightly "healthier" vision omit the sugar. 1 medium kabocha squash 1 ½ tablespoons ghee 1 cup vegetable broth or bone broth 3 tbsp coconut sugar or brown sugar 1 tsp cinnamon & nutmeg SLICE: Cut kabocha in half, seed and cut into about 8 moon shapes. BRAISE: Add ghee to pan and add squash. Cook 4 to 7 minutes until slightly brown. Flip and cook a few more minutes. Add broth and simmer for about 15 minutes or until squash is tender when pierced with a sharp knife, flipping over about halfway through. Then add coconut sugar + spices and cook for 5 more minutes. SERVE: Toward the end the liquid

RADIANCE: Eat to get glowed up

Universal Traits of Attraction and How To Achieve Them Through Nutrition #SEXAPPEALMEALS #GLOWEDUP Winter is a time of hibernation, of eating more than normal, and of introversion. Listen to your body's requests for absolute nourishment and use the following foods to re-up your nutritional wealth. Get your body thoroughly nourished now, and be ready to flaunt your radiant skin, hair, energy, and aura come the warmer weather. Now is the time to indulge in nutrition dense foods that our cells crave. GLOW Carotenoids are orange pigments found in plants. Eating a daily dose of 1-2 cups of carotenoid-containing foods like carrots, winter squash, spinach, and sweet potatoes will give your skin a r

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