Ever since I first got my copy of “Nourishing Traditions” by Sally Fallon and Dr. Mary Enig last year, I have been reading and learning and trying all kinds of ‘new’ recipes based on traditional methods of food preparation. The book by the same authors, “Eat Fat, Lose Fat” that I mentioned in a previous Weird Wednesday post is a perfect companion book and has once again inspired me to new yummy and nourishing food adventures.
“Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow, and vegetables in a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium, and potassium, out of the bone and into the broth.” – Eat Fat, Lose Fat
In addition, homemade broths add phenomenal flavor and depth to whatever you make with them – something the the industry tries to achieve the quick way by adding MSG to everything.
I never bake chicken now without turning around and throwing the bones into a pot and making broth out of them. It’s a simple, mindless task that fills the house with a mouth watering scent while I go on about my other chores. There is also the satisfaction that I am getting every ounce of goodness out of that rather pricey pastured-raised poultry!
If you want to learn more [than you ever knew there was to know] about broth, and find a good chicken broth recipe to get you started, you can visit this page at the Weston Price Website. Meanwhile, I’m gonna assume we have the basics down and explain the above picture with a recipe from “Eat Fat, Lose Fat”.
– a little something different for lunch
I have to say, this soup, with its slight sweetness and unfamiliar flavor combos was a unique experience for me – but I loved it! It was delicious! Claire and I gobbled it up (as only Claire and I can gobble soup). My boys, on the other hand, did not request it again. They’re real picky about their soups, and this one was a little on the ‘brothy’ side for them.
A few of the ingredients may be unfamiliar to you, so let me explain what they are and where I got them.
Coconut milk: is a rich, creamy liquid that drips out of coconut meat when it has been pulverized in water and squeezed. Slightly thicker than cow’s milk, it has a delicious, satisfying, slightly sweet taste. Use only whole coconut milk, which contains the oil, not “lite,” in smoothies, cream sauces, curries, desserts, and soups. I got mine at Wegmans – it’s widely available in supermarkets and health food stores – look for it in the ethnic food section.
Fish Sauce: provides the essential savory flavor in traditional Thai cuisine. It’s made from pressing salted anchovies. Honestly, it took me a while to even get up the nerve to bring a bottle home (again, I found it at my local supermarket) – the name, the smell (a bit fishy), the whole idea of it. But it’s true what the label says – “It’s complex, rich flavor blends smoothly with the sweet tangy and spicy flavors of Thai dishes.” It’s like the secret ingredient to authentic flavor in a lot of Asian dishes.
Well, I think that’s enough weird for me for one Wednesday!
By the way, if you want to do more research, I highly recommend exploring the Weston Price Foundation Website. I could go on and on about why I have made the choices I have in my kitchen, but I am not a doctor, or a chemist, or a scientist. I do not have a college degree in anything, let alone medicine. My decisions have been based on lots of reading, discussions with people wiser than myself, and just plain common sense. It just makes sense to me that foods in their most natural states (closest to the form God created them in) are going to be healthier and more nourishing than the mass-produced, highly processed stuff the industry is trying to pump into us at every turn.
My goal in these posts is not to debate but to inspire you to make informed decisions about your own diet. An excellent article detailing the history and science of Fats is “The Oiling of America”. I’d encourage you to check it out if you have questions about stuff I have posted in the past.