Cherry Bacon Short Ribs with Mashed Parsnips
A few weeks ago I got influenza! It was horrible!! I spoke to my homeopath twice a day during the whole week for those of you who love homeopathy and keep up on current trending influenza remedies here is what I took over the course of the week:
I heard some children at my daughter's school were testing positive for H1N1 so I assume that was the strain we had. I was MUCH more sick than my daughter and had a fever for 5 days. This all with having taken the homeopathic vaccine for flu. Three of those days my fever was 102. My homeopath said I recovered much more quickly than most with the virus she was treating. But, the post-flu fatigue has been AWFUL. A full two weeks of it. I missed a whole week of work so I had no choice after I was better but to work and try to make up for a weeks worth of lost time. Plus I had an intense 3 day functional blood chemistry seminar (more on that later!) the weekend after.
In order to help myself recover I did the following:
Liposomal Tumeric & Liposomal Resveratrol together (the use of them together reduces NF-Kb) Both by Apex Energetics
Glutathione Recyclers by Apex Energetics
Took my homeopathic constitutional remedy to strengthen my constitution
9-10 hours of sleep (I could survive on 7 hours of sleep usually)
10-15 pills a day of fermented cod liver oil to help with inflammation
8,000 iu/day vitamin D3 (I usually take 5,000 iu)
Post influenza week I took a nap every day
Went completely off of social media except to maintain my facebook and instagram page
I also got a full panel of blood work yesterday so I will also know how this virus may be affecting my immune system
This dish however is the first time in almost 3 weeks that I have really cooked. And boy was it good. So easy! I used a pressure cooker which made the cooking time less than an hour. You can still make this without a pressure cooker at home, just use a dutch oven with a lid and cook it for 3 hours in the oven at 350 degrees. Such a wonderful Sunday dish that makes the house smell wonderful.
Btw: if you are looking for AIP bacon that is sugar free and pasture raised, here is a link: http://www.grassfedbeef.org/Beyond-Organic-Bacon.html
- 3 pounds of short ribs (5-6 three inch pieces)
- 1 1/2 cups pitted dark cherries (I bought frozen organic pitted dark cherries)
- 1 cup bone broth
- 2 Tbls fresh thyme
- 2 tsp lemon zest
- 2 Tbls fresh lemon juice
- 1 cup finely chopped onion
- 2 cloves garlic minced
- 4 oz. chopped bacon
- 3 Tbls olive oil
- 4 parsnips
- In a cast iron skillet, add 1 Tbls olive oil and brown all sides of the Short Ribs. Remove and set aside.
- In a pressure cooker, add bacon, onions and thyme. Saute until bacon starts to render its fat and the onions become translucent; about 10 minutes. Add cherries, zest, garlic, lemon juice and stock. Cook for 5 minutes then add the short ribs. Pressure cook at full pressure for 50 minutes. Use quick release method (put pressure cooker in sink and run cold water over lid until pressure fully releases)
- **If you don't have a pressure cooker, you can cook short ribs in a covered dutch oven in for 3 hours at 350 degree oven
- Peel parsnips and chop into 2 inch sized cubes. Steam until tender; about 10 minutes.
- Drain and transfer into a bowl. Mash and add 2 Tbls olive oil and salt to taste.
- Plate 1/2 cup of mashed parsnips and 1 short rib per plate. Spoon cherry bacon sauce on top.