Did you catch my new e-Book the other day? If you've snaffled up your copy I hope you're cooking lots of wonderful healing meals. If you haven't, you can grab yourself a copy here.
Well, after a bit of a hiatus today's recipe is seriously floating our boat. These golf sized balls of goodness are packed with serious flavour and with their puréed roots the colour of ketchup, they don't half make a mighty fine repast! If you've read my last recipe post you'll know that beets are my new bff's so here they are, making another appearance because my gallbladder's not quite ready to say everything's a-okay yet, despite my loving it like nobody's ever loved a gallbladder before. In case you're wondering what in the heck I'm talking about, I took an organic acids test which revealed I wasn't processing my fats adequately. And given the fact that bile is responsible for breaking down long chain fatty acids so that they may be processed and utilized by the body, it's an imbalance that is worthy of my attention. Hence the beets, which are well known for their cleansing and gentle detoxifying capabilities, God bless them!
lamb meatballs with roasted root sauce
Everyone loves meatballs amiright or amiright? We certainly do but for some reason haven't eaten them very often. Well all that is set to change now because welcome to our new favourite supper. Meatballs made with lamb are the best in my view, it's a fatty meat and, whereas small amounts of leaner meats could easily dry up, not so with lamb. It's also a great "make ahead" recipe, just keep the balls and sauce covered and separate in the fridge or freezer and continue with the recipe when it's time for dinner!
Anyway, with that you can find the recipe over at Autoimmune Wellness.
Looks delicious. Re gallbladder, look into the liver and gallbladder cleanse of Andreas Moritz. Just got my boyfriend to order me your ebook 🙂
Ooh what an interesting book, thanks for the recommendation. And even more thanks to your lovely boyfriend, I hope you enjoy the ebook 😉 🙂
Christine Pacanowsky says
Hello! I'm making this right now and really looking forward to sharing it with my family. Just one question about a detail: What kind of micro green is the pretty purple and green one shown as a garnish in the picture. Although I have seen it in European markets, I never see it here. Did you grow it?
Hi Christine. We often grow our own microgreens and I think those might have been some of them. But in the summer we can usually buy them from our local farmers' market. I think the purple ones are red reddish microgreens. They are pretty aren't they?
Manda Comisari says
hi! I keep trying to access this recipe, but it leads to a bad gateway page. Is there somewhere else I can find it?
Thanks so much!
Hi Manda, try this link.