Curried carrots and yogurt

I’ve really been digging this one lately.  It’s simple, but still tasty.  Probably there’s room for tasty flavor variations too.


  • Carrots (1-2 lbs)
  • 1/2-1 cup water or broth
  • Curry powder to taste
  • Salt to taste


  • Curry powder and fresh grated ginger
  • Fresh herbs (oregano, rosemary, sage, thyme, black pepper)


  • Wash and slice the carrots (thinner will make them cook faster)
  • Spread the carrots in a casserole dish
  • Sprinkle the curry powder and salt on the carrots
  • Pour in the water/broth
  • Cover
  • Bake at 400 for 1 hour (this will make them nice and soft)

I’ve been eating this with plain yogurt as a dip/sauce.  The tartness of the yogurt complements the sweetness of the carrots and the earthiness of the curry.


Bone broth

This is another super simple and forgiving recipe that takes a long time.  Now that I’ve been drinking the broth for a bit, I find I like to have it for breakfast like a second cup of (rich and savory) tea.


  • Beef soup or marrow bones (about 1 lb)
  • 1/4 cup lemon juice
  • 1-2 stalks of celery
  • Fresh herbs
    • Rosemary
    • Thyme
    • Ginger root (sliced)
  • Whole black pepper corns
  • Salt


  • Peel the ginger and slice it into coins
  • Put everything in a crock pot
  • Fill to the top with water
  • Simmer for about 30 hours
  • Strain out the bones and herbs

The point of adding the lemon juice and simmering for a long time is to help get the nutrients out of the bones.  If you’ve simmered it long enough, once the broth is cold, it’ll form a gel.  The broth has a decent amount of fat in it, which all floats to the surface.  I store the broth in the fridge, and once it’s cool, a puck of fat forms at the top of the container.  If I don’t want to eat the fat, I just take the puck off the top and discard it.