Over the past few years, my family and I have been making a lot of lifestyle changes. We traded in chronic ear infections and antibiotics for regular trips to the Chiropractor and a great Naturopath (Holla!! Dr. Erica Robinson!!) Not only have these small changes led to healthier children, who have NOT been on antibiotics for almost 2 years now, it has also led to other wonderful lifestyle changes. The problem with making changes in your life though, is that you tend to feel the need to educate your friends about what you are doing, and plaster it all over Facebook! Haha! Well, to my surprise, friends have taken and interest and are asking for recipes and wondering how it all works. Enter Bone Broth…
This wasn't my first time making Bone Broth. I have been making it forever, but only a couple of times a year, and I have always called it "stock". While attending Culinary Arts School years ago, I learned how to make a delicious stock (this girl would never let a turkey carcass find a garbage can!) What I didn't understand, is how healthy it is for you. I had heard stories and read articles about the benefits of chicken soup for colds and flus but never really researched it any further. After having Erica prescribe it to help my DD, who was experiencing an inner ear issue, I started to do some research, and figured out how to have a warm pot of stock available 24/7! It seems a little extreme, I know (but that's how I roll), but I have found that the convenience of having it ready to eat has caused much much more of it to be consumed. Now, I have to admit, the kids were not 100% sold on it at the beginning, but, I have figured out some ways to get it into them. Good old fashioned Chicken Soup with rice is a great place to start. You can use it as cooking liquid for rice or pasta, use it in homemade soups, work it into homemade sauces and gravies (which is a win, win, win, cause it makes a mean gravy!). You can freeze it in small portions to use in recipes if you do not want to have a pot brewing all of the time. My husband and I enjoy it strained into a mug with a little Himalayan Pink Salt. I have found that my coffee consumption has gone way down and my stock consumption has gone way up, and I have decided that the two are interchangeable and sometimes all you need is a warm mug of goodness!
If you regularly consume meat that comes on a bone, then you are well on your way to making stock. Be sure to pop any left over animal bones in the freezer for use. And make sure that you are using a good quality bones that has come from a Free Range or Pastured, Antibiotic Free, Hormone Free Animal. If you can find Grass-Fed Beef Bones, you get an A+ for effort (Erica and I are trying to get 10 people interested to buy a farm share at Stoddart Farm, so that we can arrange a monthly Milton drop-off point. Please let us know if you are interested!). I have been using bones acquired from Agrams Farm in Halton Hills. They have a really nice selection of meats and soup bones. Here are some great recipes to try. I am currently following a recipe for Perpetual Bone Broth and keep the slower cooker on pretty much 24/7. Any of these recipes will be healthy and delicious but you might prefer to make the stock, strain it and store it in the fridge or freezer, as the flavour will start to deteriorate as the week wears on when using the Perpetual Stock Method. Here is a delicious recipe on How To Make Bone Broth by The Wellness Mama and here is another published by The Nourished Kitchen . These recipes call for Apple Cidar Vinegar, I buy Bragg brand and it is available online or at Milton Health Foods, he has an amazing selection of products and I find myself there 1-2 times per week!!
Erica Robinson and I are looking forward to making, and sampling some delicious Chicken Bone Broth, with local Mommies and their little ones at Momstown Milton's Junior Chef program on September 26th!! I am so pleased to be sponsoring Health & Wellness focused programming for Momstown this Fall & Winter! If your not already a Momstown member, now is a great time to join!
A wanted to send out a big thank you to all of the "Junior Chef's" who helped to assemble a beautiful Turkey stock yesterday. I wish that all of you could smell this delicious stock cooking, you guys did a great job!!