Root veggies and Vitamin B12 craving... for those of you who eat healthy - raised, pastured meat. This one came from a sunny content, “grounded” afternoon in March:
Pork tenderloin:
Bake in pan at 425 until tender but cooked through. Before baking drizzle lightly with honey, a dash of nutmeg, salt and pepper, and hint of cumin. Bake in a pan and nest the tenderloin in sliced (in chunks) gala, granny smith, or fuji apples (a yellow apple)
roasted carrots and beets: bake in pan at 425 lightly coated in olive oil (pour a hoppy beer over them as well for flavor if you'd like), with thyme, salt, pepper, cayenne... roast until tender through
Massage kale in oil, lightly sauté. Very lightly add a drizzle, a hint of honey to the kale, as well as a dash of thyme, salt, pepper and cayenne (I am stuck on thyme and cayenne this week).
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