Amanda Love

A Message from Amanda Love

November 8, 2017 By Amanda Love Leave a Comment

There’s a quote by Khalil Gibran that stirs my soul like a bowl of fresh-whipped cream:

Forget not that the earth delights to feel your bare feet and the winds long to play with your hair.

I‘m Amanda Love, The Barefoot Cook. I help people heal their relationship with food, restore gut health, and balance hormones through my Functional Nutrition Therapy Practice and Real Food Cooking Lessons. I also support couples in preparing their body and home for natural, radiant pregnancy and healthy babies.

My customized healing programs get you back to the beautiful basics, integrating the nutritional wisdom of our ancestors with simple, nourishing food and a holistic, natural way of living. My eating style and nutrition philosophy includes high-pleasure meals made with high-quality ingredients. And yes – that includes grass-fed beef, pastured eggs, and hand-churned butter.

Are you ready to enjoy a life-changing relationship with food, thriving health, and joyful baby making? Come join me and let me be your guide.

HERE’S HOW I CAN HELP

Heal your gut

End eating overwhelm

Make a baby!

Apple Cider Vinegar Braised Short Ribs with Honey Ginger Glaze

November 30, 2018 By Amanda Love Leave a Comment

Apple Cider Vinegar Braised Short Ribs with Honey Ginger Glaze

Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

I am so in love with slow cooked short ribs. There is almost nothing better! While you can certainly cook these ribs braised in apple juice, I wanted to create a low sugar version and braising meat in vinegar creates a most succulent result. The apple cider vinegar essence adds a nice touch of acidity and the glaze adds a sweetness that makes for a delicious combination of flavors.Check it out

Author: Amanda Love

Serves: 6

Ingredients

INGREDIENTS FOR BRAISING
3 pounds bone-in short ribs, thick cut
½ cup raw apple cider vinegar
½ cup water, filtered
salt for seasoning ribs
HONEY GINGER GLAZE INGREDIENTS
2 tablespoon peeled and grated or finely minced fresh ginger
3 tablespoons raw honey
1 teaspoon raw apple cider vinegar
½ teaspoon of salt
1 teaspoon chili flakes (I like Gochugaru – Korean chili flakes)
FALL VEGGIE SLAW
3 small turnips, julienne or thinly sliced
3 medium carrots, julienne or thinly sliced
1 scallion, julienne or thinly sliced
Optional: 1 teaspoon sesame seeds
Optional: 1 teaspoon gluten free tamari
Optional: 1 teaspoon toasted sesame seed oil

Instructions

INSTRUCTIONS FOR GRASSFED SHORT RIBS WITH HONEY GINGER GLAZE
Season short ribs well with good quality salt. Place short ribs in crockpot on low heat. Pour apple cider vinegar and water over ribs.
Slow cook for 8 hours or until ribs are falling off the bone.
Meanwhile, in a small mixing bowl, stir together ingredients for Honey Ginger Glaze, set aside.
Preheat oven to 450 degrees.
Once tender, remove ribs from crockpot and place on a baking sheet or ceramic or glass bakeware, spreading apart by at least 2 inches
Spoon or brush glaze over ribs. Roast until surface of meat is browned and edges are crisping, about 10 minutes. Be watchful to avoid burning near the end.
FALL VEGGIE SLAW - Toss sliced veggies with remaining honey ginger glaze and serve with short ribs and pan juices.

I am honored the be the featured chef for December for US Wellness Meats. I have known John Wood, the owner of the company for many years and greatly respect his commitment to only selling high quality, pasture raised meat. Please check out their website here.

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