Sara Lindgren

Nordic Approaches

Carnivore since 2023 · Minneapolis, Minnesota · 3 posts

Sara grew up in Stockholm and moved to Minneapolis in 2019. Covers Nordic carnivore approaches — pan-seared salmon, smoked reindeer (when she can find it), the high-fat-fish-and-game traditions of Scandinavian cooking. Carnivore since 2023.

Expertise

nordic cuisineseafoodeuropean cuisine

Recipes by Sara

Mug of golden amber slow-cooker beef bone broth steaming with marrow bones in the background

Slow-Cooker Bone Broth

Rich, gelatinous bone broth packed with collagen and minerals. Set it and forget it for 24 hours of hands-off cooking.

Glass mason jars of homemade beef broth on a wooden counter, deep amber color, gelatinous when cold, with roasted beef bones visible in the background

Beef Broth from Scratch (24-Hour Bone Broth)

Roast beef bones, simmer 24 hours with cold water and salt only. Yields 8 cups of gelatin-rich broth at $1 per cup. Clean carnivore alternative to canned.

Wide bowl of mussels in their open shells, glossy buttery broth pooled around them, scattered salt, Dutch oven visible in the background, steam rising slightly

Mussels in Butter (Salt-Only Steam)

2 lb fresh mussels steamed open in ½ cup butter and salted broth. No wine, no garlic, no parsley. The strict carnivore moules-marinière.

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