Marrow is packed with anti-inflammatory compounds, like glucosamine (an amino sugar that is important for joint mobility), as well as amino acids like glycine, an important component in the creation of creatine, which can help increase muscle mass and endurance.
—Price-Pottenger
By Annie Dru, CCE
Here’s a recipe sure to delight young and old alike. Melted atop warm sourdough toast on chilly winter mornings, this nourishing spread will warm your loved one’s hearts while providing the immune-enhancing nutrients they need to sail through cold and flu season unscathed.
Ingredients
- 1 pound pastured beef marrow bones, cross-cut or long-cut
- ½ pound unsalted grassfed butter
- 2-4 tablespoons raw honey
- Seeds from one vanilla bean pod
- Unrefined salt (preferably Celtic), to taste
- Course ground pepper, to taste
Directions
- Roast salted and peppered marrow bones on a parchment-lined baking sheet at 400° F for 15 minutes.
- Scoop slightly cooled marrow out of bones and combine in a medium-sized bowl with butter, honey, vanilla seeds, and a sprinkle of salt.
- Using a stand or hand mixer, mix until smooth and creamy consistency is achieved, tasting and adjusting for sweetness as you go.
- Transfer to a jar and store in the refrigerator; will keep for several days.
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