Freemotion's food journal: Expanding the gardens, pics p 53

[freemotion]

I make it with chicken bones, skin, all scraps and a glug of ACV, boil hard, skim foam, and then simmer for 12-72 hours. I usually simmer for about 24. I don't put veggies in at this point, just plain. That way I can use it to make a reduction later. Also, onions cooked a long time change chemically, and my delicate flower of a digestive system can't take it. Took me a while to figure this out, it was then confirmed by a Chinese doctor/acupuncturist I went to for a while.

Of course, I strain it, chill it, take off and save the fat, and freeze or can it. I flavor it when I use it. I also will flavor a batch that I can so it can be used for drinking when someone is sick or if we are just in the mood for a cup of broth on a cold day.

Beef broth is made with marrow bones and meaty bones, roasted in the oven first, then done with the same method. I don't care for the broth from just marrow bones.

The ACV and the long simmer demineralize the bones and get all the goodness from the cartilage, tendons, etc. The most healthful broth is the kind that you can stand a spoon in when chilled, it is so gelatinous.

 

[freemotion]

The book I reference often is called Nourishing Traditions by Sally Fallon. It is a recipe book and a teaching book. Another one with more recipes is Eat Fat, Lose Fat by Sally Fallon and Mary Enig. You'd better love coconut oil to follow that one, though....and I am a little leary of using so much of one ingredient unless your genetics are from a tropical area. But the science is sound. The recipes are great!

Flax is over-rated. Not bad for you, but it is more about fiber. An oily seed like flax is best purchased whole and ground as needed, as it goes rancid quickly unless refrigerated. If you are eating plenty of veggies, there is no need for flax, really.

You won't get significant Omega III's from flax because it is balanced with other omega's within itself, and it won't balance you like fish oil will. With truly free-range eggs and meat and getting veg oils out of your diet, you won't likely need to supplement this, anyways. Unless you are treating an inflammatory condition. Then fish oil is still the way to go. So supplement with fish oils until you are up to speed, 1000-3000 total mg of DHA and EPA combined daily, ignore Omega III mgs on the label. Don't take any formula that contains fillers like soybean oil. Costco and the like are not the cheapest, when you figure out how many capsules you need to take to get the proper dosage!

I'll save the wheat germ for my grain lecture! Meanwhile, don't buy anymore of it. Rancid by the time you get it, full of free-radicals, more harmful than healthful. Unfortunately. I used to like it in milk.

 

[BeccaOH]

Looking forward to following this. I'm finally reading my copy of NT by Fallon.

 

[Wifezilla]

Flax is over-rated.

I totally agree. I prefer chia seeds

 

[freemotion]

Edited the detailed info on grains, because it belonged on this thread: http://www.sufficientself.com/forum/viewtopic.php?pid=64714#p64714

Sorry for my confusion!

 

[big brown horse]

Thank you for going into such detail for us. I'm making some chicken broth today!!

 

[freemotion]

I'll be over tomorrow for supper!

 

[Dace]

Thank you Free! I just love learning new things and let's face it, this is kind of a fringe way of looking at food at least to mainstreamers. Traditional ways have long since been dumped and replaced with super size fast food.

So taking into account what you have taught us about fermented foods aiding in digestion because of the live cultures/bacteria....we should try to eat something that is fermented along with every meal?

My DD has a tendency to get stomach aches, we think from being a bit constipated....but she could have some food sensitivies. She is working on drinking more water but the child does not like veggies. I am working on upping her fruit intake and that should help. This morning I made her a fruit smoothie using kefir, which is a fermented product yes? So that smoothie is better for her health and her tummy than using pasteurized milk as the liq. correct? So to be clear, fermenting something is basically bringing it to life?

I am going to pick up the book you suggested today and I am sure that will help me put the pieces together, but it is so nice to have you explain so much Sorry for all the questions, but this just really piques my interest!

 

[Dace]

Soy cannot be made safe for human consumption with soaking. Only a long ferment of at least three months will do it. And the hormone disruptors are still present, so this should be a condiment only.....tamari or miso, for example. NEVER give your children soy milk!!!! Why is soy so praised in this country??? Follow the money, my dears...

What about edamame? My kids love it and I figure at least it is green and has protein.

 

[noobiechickenlady]

I'm with Dace!

Thank you so much for offering up all this info. You mentioned a distance learning program?