Post Partum and Post Surgery Bone and Blood Building Broths
Without fail I give these recipes to all expectant mothers and patients going into surgery due to the loss of blood and the energy exerted during these traumatic events. Preparing foods that can be made ahead of time and frozen will help out immensely during recovery, especially if you are getting used to being a mother! There is nothing more nutritious and nurturing that can quickly rebuild blood and bones. In Chinese Medicine we call these substances essence, ying, and q
Minestrone Soup
From Nourishing Traditions By Sally Fallon
6 servings 2 quarts Beef stock (see previous post) 1 clove garlic 2 cups cooked kidney beans (please cook from scratch and soak overnight to cut down on gas producing effects) 1 cup buckwheat or brown rice pasta 2 carrots, peeled and chopped 2 tomatoes, peeled, seeded, and chopped 1 cup fresh spinach or chard finely chopped sea salt grated Parmesan for a garnish Bring stock to boil, skim if any foam that appears. Add garlic, beans,
Making Beef Stock
Beef Stock
from Nourishing Traditions by Sally Fallon About 4 lbs of marrow and knuckle bones 3 lbs meaty rib or neck bones 4 quarts (or more) of filtered water 1/2 cup of vinegar 3 onions coarsely chopped 3 carrots coarsely chopped 3 celery sticks coarsely chopped several thyme sprigs tied together 1 tsp dried green peppercorns (crushed) 1 bunch of parsley Having different types of bones is what makes the broth complex. knuckle bones give the important ingredient, gelati
Making Chicken Stock
Chicken Stock
From Nourishing Traditions by Sally Fallon 1 whole free range chicken- or 2-3 lbs of bony chicken parts, such as necks, backs, breastbones, and wings gizzards from one chicken chicken feet (if possible - they are full of gelatin) 4 quarts of cold filtered water 2 tbls vinegar 1 large onion coarsely chopped 2 carrots peeled and coarsely chopped 3 celery sticks, coarsely chopped 1 bunch parsley If using a whole chicken cut into parts. Place into a stainless st
Lentil Vegetable Soup
From The Barefoot Contessa Cookbook by Ina Garten
8-10 servings 1 lb french green lentils 4 cups chopped yellow onion (about 3 large onions) 4 cups chopped leeks, white parts (about 3 large leeks) 1 tbls minced garlic (3 cloves) 1/4 cup large olive oil 1 tbls salt 1 1/2 teaspoons fresh ground pepper 1 tbls fresh minced thyme, or 1 tsp dried 1 tsp ground cumin 3 cups medium diced celery 3 cups medium diced carrots 3 quarts chicken stock 1/4 cup tomato paste 2 tbls red wine vi
