Leaky Gut 101: Your Gut is Not Inside Your Body
Here’s something you might not think about — but it’s
To all you home cooks, I came across a technique for roasting onions and garlic that gives such deep, caramelized flavor — even better than doing it on the stove — with almost no work. The oven does most of the magic. It’s such a versatile base — you can turn it into all kinds of sauces and casseroles etc.
Roasted Onion & Garlic Base
Method:
Preheat oven to 400°F.
Toss the sliced onions with oil and seasonings in a baking dish.
Slice the top off the garlic head, drizzle with oil, sprinkle with salt, and place it cut-side up on top of the onions.
Cover with foil and roast for about 1 hour, tossing the onions every 20 minutes and adding a splash of broth (instead of water) each time so they don’t burn.
You’re looking for deep golden, jammy onions.
Once done, squeeze the roasted garlic cloves into the onions and mash/stir everything together. From here you can build whatever sauce or dish you want.
I’ll post my creations as I get to them, but this weekend it’s zucchini lasagna and beef back ribs going on in my kitchen along with my elixirs of course.
What would you do with this base? Creamy sauce? Tomato-based? Let me know your ideas!
Here’s something you might not think about — but it’s
A well aligned human body is like a neat stack
We all find it hard to eat as well as