Mindful Meat Mondays featuring “Roots Underwood” and “Cavegirl Cuisine”

Mindful Meat Monday
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Greetings EOM Nation! Today we are very proud to bring to you a Mindful Meat Mondays featuring the farm Roots Underwood and the Chef Cavegirl Cuisine with a delicious Lamb recipe!

Mathew 2
At Roots Underwood, we provide REAL food in and around Louisville, KY through our sustainable farm. We provide REAL health locally and abroad through holistic wellness coaching and herbal creations. Our farm focuses on soil-to-community wellness. We nurture the soil in a manner of how we wish to nurture you; through delicious food that is full of viable nutrients which are easily assimilated in the body, and provide the best nutrition possible. We have a passion for bridging the gap between the land, it’s food, and the health of it’s people. We truly believe that food is our medicine and we are here to farm for our health.
Matthew, Hillary and Poppy Sargent are Roots Underwood
Matthew, Hillary and Poppy Sargent are Roots Underwood

“Roots Underwood is compromised of husband and wife team, Matt and Hillary Sargent. We are proud to be operating right outside of Louisville, in Crestwood, KY.

We follow biodynamic practices and are guided with our vision of soil-to-community wellness. Our individual experiences, as well as the passions that we hold together, have taught us that we are all part of a global community. We have learned that in order to be healthy as individuals, so must the earth and land be healthy.

It’s no secret that modern agriculture has a fair amount of questionable practices with which we wholeheartedly disagree, but just discussing these practices will get us nowhere, and this is why we farm. For those reasons we also refuse to use pesticides, herbicides, fungicides, hormones, steroids, synthetic fertilizers, genetic engineering…well, you get the picture.

Instead, we plant with the seasons and closely follow the rhythms of the earth and moon. We nurture the soil, feeding the earthworms and their smaller microbial friends, as nurturing the soil nourishes you. Because of how we care for the earth and our farming practices, our food is filled with vibrant energy and vital nutrients that are often lost in conventional farming. We take pride and have such a passion for providing you and your family with the best food possible.”

You can find Roots Underwood at their facebook page or their website

 

 

Cavegirl Cuisine
Michelle Fagone is Cavegirl Cuisine

Cavegirl Cuisine has been creating paleo/gluten-free recipes since March 2012. Despite being a southern gal at heart, Michelle’s travel and food experiences as a military dependent have enabled a unique appreciation for worldly flavors. While comfort is the basis for most of her recipes, you will often find a twist of exciting flavors and combinations which make the recipes not only appealing to a broad audience, but uniquely delicious!

Ladle: Paleo and Gluten Free Comfort Soups
Ladle: Paleo and Gluten Free Comfort Soups

Although Cavegirl Cuisine has 4 published books with one on the way, “Ladle: paleo and gluten-free comfort soups” is the one Cavegirl is most proud of. Using fresh and organic meats and veggies, this cookbook screams healthy living with robust flavors, page after page.

You can find Michelle and her highly popular Cavegirl Cuisine at her Facebook page or her Website. And we happily bring to you the reason she is so popular and in the highest demand. Her COOKING! We thank her immensely for yet another mouth watering recipe she has kindly donated (Please review past Mindful Meat Mondays for more from Cavegirl Cuisine)

Lamb Rib Chops with Prickly Pear Glaze
Lamb Rib Chops with Prickly Pear Glaze
Lamb Rib Chops with Prickly Pear Glaze
Serves 2
This Lamb Rib Chops with Prickly Pear Glaze recipe came about from a recent picture I took to describe Paleo 101. I had purchased an eclectic variety of items to display in the photo and didn't want anything to go to waste. So, today, I decided to make a glaze out of the prickly pear and try it on some lamb rib chops. I mean, I love cherries and pork chops and other fruit and meat combinations, so why not? This pairing was tasty and the sweetness of the pear played nicely against the almost gaminess of the lamb. I hope you enjoy!
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients
  1. 1 prickly pear, peeled and diced
  2. 1/4 teaspoon minced garlic
  3. 1/2 teaspoon sea salt
  4. pinch of cayenne pepper
  5. 1 teaspoon chopped dill
  6. 2 tablespoons pure maple syrup
  7. 1 tablespoon fresh lemon juice
  8. 1 teaspoon lemon zest
  9. 1 pound lamb rib chops, about 6 chops
  10. optional garnish: fresh thyme leaves or dill
Instructions
  1. In a small saucepan, place diced pear, garlic, salt, cayenne, dill, maple syrup, lemon juice, and zest. Bring to a boil. Allow to simmer unlidded for 5 minutes.
  2. Transfer mixture to a small food processor and pulse until blended. Pour mixture through a sieve and discard seeds. Let mixture cool.
  3. Brush the lamb with glaze reserving 1 tablespoon. Season with salt.
  4. Heat a grilling pan over medium-high heat. Lightly oil. Cook chops on each side for 3-4 minutes until desired internal temperature is reached. I usually take mine up at 135-140 degrees and let rest for 5 minutes. They will continue to cook during the resting phase bringing the temp up to 145 degrees (mid-rare).
  5. Transfer chops to a plate for the resting phase and brush with remaining glaze. Serve with optional herb garnish.
  6. Enjoy!
  7. Michelle Fagone
Ethical Omnivore Movement http://www.ethicalomnivore.org/

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