Re: PJ, Debbie - Bone Broth Question

[Guest guest]

Thanks Debbie and PJ,

Ye i got both a slow cooker and blender will maybe make some sort of soup with butternut squash and zuchinni (or courgette as its called in ireland) as i have to use them vegetables up. I have my sisters wedding on saturday so wanted to make something with the bone broth to bring down with me so il make a soup.

Thanks Mark

&n

bsp;

Hey Mark ;-), Is anything going any better?

I make bone broth and add bay leaves (1 or 2) and maybe a few sprigs of thyme and a cap or TBSP of apple cider vinegar to leach the vitamins and minerals from the bones. Sometimes I use a slowcooker for like 8 hours or more. If stovetop or in the oven, about four or more hours. Some cook it a lot longer depending on if you plan to eat the meat from it.

I drink it and eat the marrow. You could add an egg into simmering water, whisk it into the broth or add a boiled egg and puree into the broth to drink. Cook the type of vegetables you tolerate in the stock or add to smoothies. You can eat it all or just strain everything out separately after it's cooked and drink the broth (really feels good on the stomach).

I have found a recipe for bone broth (veal or beef shanks), roast a chicken or dark meat chicken pieces, (cook each separately and add to the stockpot), add some veal or beef meatballs (just ground veal, beef or bison with an egg and SCD legal breadcrumbs which is optional), at the end of cooking everything you drop in the meatballs because they don't take long to cook, stir in 3c. loosely packed spinach leaves and lightly beat three eggs and drizzle it into the stock pot at the very end so it's like ribbons.

It calls for a couple of carrots,a couple of celery, onion, thyme, salt and pepper and garlic cloves. You don't have to use the veggies though if not tolerated. The bay leaves, thyme (you remove that anyway). It's iron packed!

I have the exact recipe if you want it. But for just bones, if I use a slow cooker, I do about 8 hours or if I cook in the stove, covered with water, at least four hours.

Others cook it a lot longer I think.

Debbie 41 cd

[Guest guest]

Hi Mark

I wrote to you offlist, but I'm not sure if my email got to you.

Here's a recipe for butternut squash soup by Hartnett, who is a

Michelin-starred chef in London (I hope I haven't sent this to you already).

I've never added the cream of mushrooms, and for a couple of years now I've left

out the Parmesan, and it still turns out to be delicious (I also tend to double

the recipe and use extra butter - the recipe freezes extremely well):

Butternut squash soup

Serves 4

50 g butter

1 x 1 kg butternut squash, peeled, seeded and cut into 1.5 cm cubes

2 tbsp white wine

rind of Parmesan, about 50 g (YOU CAN LEAVE OUT THIS INGREDIENT)

1 litre Chicken stock (page 260)

drizzle of double cream (optional) (CREAM IS NOT SCD-LEGAL, BUT YOU COULD USE

YOGURT, SCD FRENCH CREAM, OR LEAVE IT OUT)

drizzle of truffle oil (optional)

salt and freshly ground black pepper

To serve (optional)

knob of butter

1 tbsp olive oil

100 g fresh ceps (mushrooms)

handful of Parmesan shavings

Heat the 50 g of butter in a large pan until melted. Add the butternut squash

and lightly sauté over a low heat, stirring constantly to prevent sticking, for

about 10 minutes. It should be soft but not coloured.

Pour in the wine and allow it to bubble and reduce until completely evaporated.

Cover with a lid and cook for 8–10 minutes, until the butternut squash is

completely tender. Add the Parmesan rind and all but 200 ml of the chicken stock

to the pan and return to the boil. Once boiling, reduce the heat and cook for a

further 5 minutes. Remove and discard the Parmesan rind.

Remove the soup from the heat and allow to cool a little before transferring it

to a blender or food processor. Whiz until smooth, then pass through a

& #64257;ne sieve. If necessary, correct the consistency with a little more

chicken stock or a touch of cream. Check the seasoning.

If you are serving the soup with the sautéed ceps, heat the butter and olive oil

in a frying pan over a medium heat. Add the ceps and cook for 2–3 minutes, until

golden. Season to taste. Reheat the soup if necessary, then ladle into

individual bowls. Add a drizzle of truffle oil, if liked, the sautéed ceps and a

few Parmesan shavings.

For the beef bone broth, you could use it as a beef tea, but bone broths can

also be used with gelatin! You can use less liquid to more gelatin to make a

stiffer finished product, then put it into a shallow layer in a container (you

might need to line it with cling film). You can then cut this up into small

pieces (squares, rectangles, diamonds), and it makes a crystally-looking

accompaniment.

Just curious, but have you ever tried making/using rejuvelac? I'm trying to find

some time to try to make some myself. Here are 2 sites on it:

http://editor.nourishedmagazine.com.au/articles/cabbage-rejuvelac-recipe

http://www.pecanbread.com/new/sauernew.html

Its supposed to be great for healing (and I think I read somewhere about it

being great for ulcers/ulceration), and you should be able to use it from the

beginning of the diet.

Licia

>

> Thanks Debbie and PJ,

>  

> Ye i got both a slow cooker and blender will maybe make some sort of soup with

butternut squash and zuchinni (or courgette as its called in ireland) as i have

to use them vegetables up. I have my sisters wedding on saturday so wanted to

make something with the bone broth to bring down with me so il make a soup.

>  

> Thanks Mark