bone broth + a challenge

credit: Kimi Harris @ The Nourishing Gourmet

Bone broth is one of the healthiest foods you can make at home. It’s also one of the cheapest and easiest. It’s a superfood that does it all:  it assuages an irritated throat, nurses the sick back to health, helps aid healing for arthritis and inflammation, eases childbirth, and wakes up the fatigued (1). It also provides proline, glycine, and gelatin, essential nutrients that the body needs for healthy cartilage, bones, joints, skin, muscles, and a healthy digestive track, immune system, and heart. (2) It also contains other nutrients and minerals–like calcium, magnesium, potassium, phosphorus, silicon, sulphur, and other trace minerals–  in a form that the body can easily absorb. (1,4) As if it didn’t do enough, it also improves liver function (3), heals the mucus lining of the small intestine, improves digestion, dampers allergies, heals nerves, provides electrolytes in an absorbable form (4), and smoothes out cellulite and wrinkles. (5) Why, yes, you did read that correctly.

Not only is it nutritionally sound, it, by nature, provides that wonderfully warm sense of healing and comfort– it really is food that soothes the soul and welcomes the weary traveler home.

And it’s frugal. The bones used to make it are cheap to buy, but most bones found on the table are usually thrown away with the other table scraps. Also, save your onion skins, carrot and celery peels, and you don’t have to use up your vegetables stores to make the broth. If you do those things–keeping the bones and vegetable scraps–you’ll make the broth for the cost of the water and herbs (and your time and effort, if you want to be precise). Since the cost of those things are so small, you’re pretty much making it for free, since you’re using things you would usually throw away.

 

It’s healthy, frugal, and easy. Bone broth is probably the most hands-off thing to make in existence. Once the ingredients have been combined, the soon-to-be broth sits out of the way, minding its own business for 12-24 hours. (If you get ugly foam rising to the top, however, you will have to strain that off, since those are unappetizing impurities. But even then, you only strain the foam only once an hour for maybe the first two hours– that’s only twice!)

 

So, go. Make yourself some broth. Make yourself at home.

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peanut butter

Here’s a very quick side-track because I’ve been super busy & haven’t had a whole lot of time to write about what I’ve been up to.

So what have I been up to?

Trying, failing, trying again, failing again, trying desperately again, and finally succeeding to make a healthy peanut butter. (Oh, and about a thousand other things too.)

But about the pb. I have a confession: I absolutely love pb&j’s. I really, really do. I have, in fact, been known to eat them every day for two solid weeks– and I would have been perfectly content to continue the dietary habit if it weren’t for my mother’s gentle persuasion to pursue something more nutritionally sound.

Well, as I’ve matured and noticed the unnecessary additives and bothersome anti-nutrients in the humble ingredients of my beloved sandwich, I’ve felt the need to make a healthy alternative. Having acquired such an alternative, I would be able to enjoy my childhood favorite in peace.

And so the adventure began.

After four or five trials (with some almost-hits, some definite misses, and much prayer and supplication), I finally produced a characteristically sticky, creamy, all-around splendid peanut butter.

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GF Oat Pancakes

Confession: I love oats. A lot. I know they’re not as healthy as wheat (being higher in phytic acid [which I’ll talk about soon] and lower in vitamins), but I love them with childlike abandon. I often find myself reaching for the Quaker oatmeal cylinder with a secret smile on my face. (I’m not kidding.)

When I stayed with a friend (who avoids gluten) this summer, we enjoyed some fun oat pancakes one morning. They were a revelation. (No, really. To say they were amazing would be an understatement.) Ever since that morning, I’ve been bound and determined to make my own. So I did.

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Beginnings & Almond Butter

Welcome! As we approach the beginning of a new year, we start to dream of resolutions and new beginnings for the promising times ahead. Well, welcome to my new beginning, a blog for traditional, frugal, natural foodies.

I’m new to the traditional nutrition crowd, but have been reading as often as possible from wonderful sources such as The Weston A. Price Foundation, Kimi Harris’s The Nourishing Gourmet, Lindsay Edmond’s Passionate Homemaking, and others. So please know I’ll be asking questions rather often as I begin to figure this out. 🙂

However, if you have any questions about traditional nutrition, please feel free to ask! I’ll do my best to answer from what I’ve read and experienced so far, and as the blog gains momentum (I hope!), I’m sure there will be many others who are ready and eager to help.

I hope to post recipes as I try them, as well as any tips I’ve picked up through my penny-pinching adventures. Tonight, I made some almond butter (rather blindly as I’ve only made homemade peanut butter before), and I think it turned out rather tasty! Granted, I haven’t spread it on anything yet, but it tastes yummy right off the spoon.

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