Bone Broth a traditional nourishing food

Posted on May 14, 2014 by vibrantearth

Now, you might be wondering, isn’t this a vegan raw food blog?!

No, it isn’t. Although I’ve been following that diet for five solid years, from 2001 to 2006, I don’t any longer.

Yes, I still teach raw food classes and a full-on Raw Chef Training. Promoting raw food as a ‘lifestyle’ is just not what I do any longer. I firmly believe however in the empowerment that comes from knowledge and skills in the preparation of great food made from organic ingredients. That includes culinary pleasing raw food – especially raw desserts and snacks AND fermented/cultured foods!.

In my own life, my wife Lydia and I are following more or less the recommendations of the Weston A Price Foundation (caffeine is the exception :-)). In my teaching I strongly support their views on nutrition – from personal experience.

It only took me about two years and several lost teeth to eventually listen to my dear doctor, Damian Wojcik in Kamo, Northland. When he recommended to me to start drinking bone broth to improve the state of my dental health I somehow turned deaf. ‘Only’ two abscessed and a few more pulled teeth later I finally gave in and got myself some beef bones from the Kerikeri Butchery. Imagine a raw food chef: hat pulled down into his face, collar up, frequently looking over his shoulder, tip toeing into a butcher’s door. With hushed voice I asked for beef bones – and got given a shopping bag of bloody animal spare parts. Yes, at no cost! You will find that happen frequently too. Bones are not highly priced items at most butcheries.

To my great surprise, Bone Broth (Stock) made a strong impact on my almost constant sweet cravings and low energy levels. These are things of the past. Many other things have changed since then too. I’m drinking a Raspberry milk shake as I am writing this – made from organic raw milk with raw organic egg yolks… I guess in that regard, I can still call myself a ‘Raw Foodie’ 😉

Lydia was the one who really got passionate about bone broth in the beginning. She bought a crock pot and made sure it was always filled with hot and nourishing stock – she had been a vegan for 24 years by then!!! Imagine being warm and nurtured and feeling it – from the inside. Nothing does that better than a cup of bone broth with a bit of pickle juice from lacto-fermented brine pickles!

I won’t bore you with all the marvellous properties and benefits of bone broth. You’ll find a truck load of valuable information on the Weston A Price Foundation website or by reading Dr. Natasha Campbell-McBride’s book: Gut and Psychology Syndrome (GAPS).

Before getting into the culinary territory here a quick glance at some logical connections: Upon her struggle with temporary infertility a smart naturopath suggested to our then raw vegan friend: “If you want eggs, eat eggs!” She listened and is now the proud mom of two strong kids!
In a similar fashion, it strikes me as logical to think: “If I want strong bones and joints…” Before committing to painful and expensive surgical procedures on my joints (knees, hips, spine etc.) I personally would consider gelatine rich stock/bone broth an option.

And yes, there is a difference between those vegetarian bullion cubes/powders and real bone broth. Often even the organic versions of these soup powders or pastes have a variety of dubious ingredients that can easily contain or camouflage MSG (like: yeast, hydrolyzed protein, spices…), a chemical you don’t want to add to any person’s diet. I personally stopped using these industrial bone broth substitutes. Try a good miso instead!

And here is the recipe you have been looking for.

BONE BROTH

Yield: Approximately 14 servings. This recipe makes approximately 2-4 liters of broth depending on the size of your crock pot.

Ingredients

4 liter of filtered water
1.5 kg of organic grass-fed beef bones, canon bones/leg bones are best and have plenty of marrow. Ask your butcher to cut them into pieces for you so the fit into your crock pot and you can access the marrow! Organic pasture-fed chicken necks and carcasses are inexpensive and also work great.
2 bay leaves
1 Tbsp of peppercorns
2 Tbsp organic apple cider vinegar, like Bragg’s
1 tsp unrefined sea salt – more or less to taste
2 cloves of fresh garlic or 1 onion cut into quarters, optional
1 whole carrot, optional

Preparation

Brown or roast the bones bones first in a separate pan in the oven. It will caramelize the protein and give your broth a richer flavour. There is usually enough fat on bones to not require extra fat when roasting them. Spread them out on a baking tray and roast at 220°C for 4-5min from one side, turn the bones over and roast for a further 2min from the other side. Make sure NOT to char them!
Place all ingredients in a crock pot and set the heat to HIGH.
Bring the stock to a boil, then reduce the heat setting to LOW.
Allow the stock to cook for a minimum of 8 hours. The longer it cooks, the better (up to 24 hours)!
Strain the stock through a fine mesh metal strainer. Add any meat bits to a soup or eat them as they are.
Place the hot stock into glass jars and seal them for storage in the fridge (for up to a few weeks). Let them cool down on the bench before transferring the jars to your fridge.
The bones can go back into your crock pot for another round – up to 12 times!!! They will release more minerals and gelatine with every round. Just add more apple cider vinegar and sea salt! After a few rounds you might want to add more black pepper corns and a few bay leaves.

You will find that the jars with stock in your fridge turn into a firm jelly. That is caused by the high gelatine content!
If you like, you can skim off any fat that has risen to the top and solidified – consider this “tallow” – and feel free to cook and fry with it or just leave it with your stock for the next soup!

You can drink stock any time of day, before or after meals, or use it as the base for soups and stews! Perfect in any recipe that calls for broth/stock.

Variations

Use any other kind of animal bones you like – chicken, in fact, will take less time due to the smaller pieces. Chicken bones will fall apart after 3-4 rounds.
You can add chopped veggies like carrots, celery and onions for more flavor or variety.
Seaweed, especially Kombu, is a great addition to broth.
For a more smelly, yet gelatine-rich, version a.k.a. fish stock use fish heads! 🙂

For an interesting look at the mineral content of bone broth and the actual mechanism that makes it beneficial for building strong bones and joints have a look at this great article by Kaayla T. Daniel, PhD here!

For an even deeper understanding I suggest you get yourself a copy of “Nourishing Traditions” by Sally Fallon or this little treasure here: ‘Nourishing Broth: An Old-Fashioned Remedy for the Modern World’.

Enjoy and Be Nourished!
René
🙂

This is little Nina “Flintstone”. She is living with her dear parents Janaina and Ranieri at http://www.aro-ha.com, where Ranieri is the head chef. 🙂

Turmeric, Cauliflower and Carrot Brine Pickles

Posted on March 20, 2013 by vibrantearth

Have you ever wondered how those delicious pickled cucumbers or vegies were made when you grew up? I certainly did.
If you happen to ask any chef about pickles, they will highly likely start talking about vinegar, sugar etc. The art of preserving and enhancing vegetables with a salt brine, creating a lactic fermentation process is almost forgotten.

Thank Heavens and himself for Sandor Ellix Katz’ book: ‘Wild Fermentation’!!! It reconnected me with more than one traditional way of preserving and enhancing food.

These brine pickles have become an absolute staple in our kitchen. And here we go:

Cauliflower and Turmeric Brine Pickle
adapted from Sandor Ellix Katz’ recipe for Sour Pickles
Time frame 1 – 4 weeks
Will make enough to fill a 4.5l jar/crock pot.

2-3 heads of organic cauliflower, cut to small florets, stalks peeled and diced
1kg organic carrots, sliced into thin ‘coins’
500g fresh turmeric.
3-5 heads of garlic, peeled, cloves cut in half
½ t Grape tannin powder (home brewing supply shops). Or a handful fresh grape-, cherry-, oak-, and/or horseradish leaves (if available).
20+ black peppercorns
1T black mustard seeds
4 bay leaves
2 sprigs of curry leaves, optional
6 T sea salt and 2 liters filtered water (keep ratio to 3T salt/liter of water, if more liquid is required!)
2-3 cabbage leaves, outer

Chop cauliflower into small florets. Peel the stems and dice. Using a mandolin, grate/cut Turmeric into small matchsticks.
In a large bowl mix all the vegetables, turmeric and garlic. Keep a few cloves of garlic aside to put on top of the finished crock. Keep cabbage leaves aside.
Dissolve the sea salt (6T/90ml) in 2 liters of water to create a brine solution. Stir until salt is thoroughly dissolved.
This concentration works well in most applications: 3T sea salt/1 liter water
Clean the crock, then place at the bottom of it some of the mustard seeds, fresh grape leaves and a pinch of black peppercorns.
Place the mixed vegetables in the crock. Disperse some more of the black mustard seeds, bay leaves and black pepper throughout. Finish with the remaining garlic cloves on the top.
Pour brine over the vegetables. Fill the jar/crock almost to the top. Put folded cabbage leaves on the very top of the mix and press down. The cabbage leaves should be partially covered by the brine. Now put lid in place and close the crock/jar.

The jar in the picture has been fermenting for a week or so. You can see that some of the brine has been forced out by the fermentation. You can top that up with fresh brine (3T sea salt/liter of water)
If the crock pot does not have a tight fitting lid or you are using a traditional Sauerkraut crock pot, place a clean plate over the vegetables then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 T sea salt to each cup of water.
Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.

10. Enjoy the pickles as they continue to ferment. Continue to check the crock/jar every day.

11. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.

The same recipe works to create different colours, e.g. with zucchini (add tannin to keep crisp!!!), beetroot, carrots and garlic. This will be a deep purple pickle! Experiment with greens too! Silver beet pickles beautifully!

Feel free to play with other spices too! Ginger, coriander seeds, juniper berries etc.

This one was made at the last Raw Chef Training Level 1 http://wp.me/P1RysK-5F

I find it not necessary to weigh down the top of the pickles etc.. It is usually fine to fill the jar to the top with vegies and brine and then just seal the lid, put the jar into a bowl to ferment – to catch the brine that gets squeezed out during fermentation.

For metal lids I use a double sheet of cling film over the top of the jar before putting on the lid. That prevents the salt brine from corroding the lid.

Enjoy your pickles as a side dish, vegetable part of your meal or a yummy snack between meals!

René
🙂

PS: Yes, we’ll make these kind of pickles at the Raw Chef Trainings, Level 1.

Grain-free Almond Bread recipe – GAPS

Posted on September 11, 2012 by vibrantearth

Here is my latest creation, still warm and fresh from the oven: a sweet almond bread that follows the guidelines of the ‘Gut and Psychology Syndrome’ nutritional program.

I am thrilled about the healing potential of this approach: Autism, Dyslexia, ADD, ADHD, Bi-Polar, Leaky Gut, Auto-immune conditions etc.. Please read up for yourself on Dr. Natasha Campbell-McBride’s website: www.gaps.me!

Lydia and I have been experimenting lately with all kinds of fermented raw milk products, like Kefir, Yoghurt, Sour Cream and Viili. With a steady supply of local grass-fed raw buffalo milk and cream (check out the picture below!) and organic jersey cow cream. A true joy!

Stocks and Broth from different organic sources and game have become another staple in our diet. So much that I will be teaching a half-day workshop on it in Mahurangi West on September 29th, 2012. Check out the details here. If you or one of your family members falls into the GAPS symptom category go ahead and book you space by contacting us here or directly on our Events page.

Yet here is the recipe for the ultimate pleasing sweet almond bread for anyone (your kids included) on the GAPS nutritional program. Please check the allowed foods for the phase you are currently in!

Sweet Almond Banana Bread

750ml/3c organic almond flour
1/4c homemade yoghurt (we use raw buffalo milk)
3 eggs, from pastured hens or ducks
pinch of natural sea salt
1 teaspoon of raw organic honey, local is best!
1/4t organic vanilla powder
2 ripe bananas, mashed
2T Kombucha, optional
1T chia seeds

Whisk the eggs. While whisking add the yoghurt, then the honey, vanilla powder, salt and kombucha.
With a fork mash the bananas into the mixture.
Now mix in the almond flour with a whisk or fork until the dough resembles the consistency of a porridge.
Let sit for 30min to 1hour. Cover with a tea towel.
Grease a bread tin with butter or coconut oil, line with baking paper and fill with the dough. Smooth the top with a spoon or rubber spatula and sprinkle with the chia seeds.
Pre-heat the oven to 150°C, then bake the almond bread on one of the low rails for 1 hour at 150°C. To check if the bread is finished baking, poke a wooden skewer into the middle of the bread. No dough should stick on it when you pull it out.
Let the bread cool down in the tin, then lift out and carefully remove the paper. Let it sit upside down on a rack to allow excess moisture to evaporate.
Keep wrapped in a cotton towel, so the bread can breathe.
Enjoy with buffalo cream! 😉

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Tag Archives: GAPS recipe

Bone Broth a traditional nourishing food

Turmeric, Cauliflower and Carrot Brine Pickles

Grain-free Almond Bread recipe – GAPS