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 qi. Properly prepared stock (AKA as broth) contains the minerals of bone, cartilage, and marrow and the electrolytes from vegetables in a form that is easy and quick to assimilate. Making your own broth also ensures that
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, gelatin; marrow bones impart flavor and nutrients, and rib and neck bones add color and flavor. Use a stainless steel stock pot as aluminum reacts with acids during the cooking process. Place marrow and knuckle bones in p
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, buckwheat or pasta, carrots, tomatoes, and spinach or chard, and simmer for 10 minutes. Season with pepper and salt, and garnish with Parmesan cheese.
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 steel pot with water, vinegar, and all vegetables except parsley. Let stand for 30 mins to 1 hr. Bring to a boil and remove foam scum that comes to surface. Reduce heat, and simmer for 6 to 24 hours. The longer you coo
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 vinegar freshly grated Parmesan cheese as a garnish In a large bowl cover lentils with boiling water and let sit for 15 minutes, then strain and put into soup when recipe states. In large stainless steel stock pot saute o
