Follow the above link for the recipe and a bonus recipe for pork chops. I used a 2 1/2 lb. pork shoulder from Marin Sun Farms, Bragg's Apple Cider Vinegar, Bragg's Liquid Aminos, garlic from Jenkducci Farms.
Sauteed Carrots with Rosemary
1-2 bunches carrots sliced on the diagonal (Star Route Farms has beautiful ones now)
1 branch fresh rosemary chopped
Extra Virgin Olive Oil
Fill a saute pan with water up to 1 inch below the top. Add salt and bring to a boil. Add the carrots and lower heat to a simmer for 15 min. Drain the carrots and set aside for a moment. Wipe the saute pan out and put back on stove. Heat about 2 TBSP. olive oil on medium heat. Add the carrots back to the pan with the rosemary and saute for at least another 10 min. you can really let them go if you want and get them browned if you have the time. Add sea salt to taste.
Plain Brown Rice
2 cups Chicken Stock
1 cup Organic Brown Rice
You can soak the rice in plain water for several hours before cooking for better absorption/digestion but it's not crucial. In a 1.5-2 qt. pot bring the stock and rice to a boil. Reduce heat to low, cover and simmer for about 40-50 min. until all liquid is absorbed and rice is tender.