Guest guest Posted August 9, 2008 Report Share Posted August 9, 2008 Thank you Kathy. I have plenty of chicken bones. When we bought our chickens, we cut up half of them into parts. I kept the necks and backs for making broth. It sounds like these would be sufficient? If the bones crumble, should I leave them in the broth or strain them out? I may just have to try making some tomorrow. Well, I would never have considered using the broth for cooking potatoes, rice and pasta but I can see the benefit both health-wise and taste-wise. How much broth do you take daily? I'll give the beet kvass a try when I can get over to the health food store and get some raw organic beets. I love beets too. Okay, now I've got to go get my copy of NT and read up on the beet kvass. I have plenty of whey as I ferment my own kefir so whenever I need whey, I just leave a batch of kefir out and let it separate. How much kvass do you take daily? I avoid hospitals at all costs and most doctors, for that matter. -- April The Lotus rises from the mud and dirt Sweet Lotus Creations www.sweetlotuscreations.com On Sat, Aug 9, 2008 at 7:23 PM, Kathy Dickson <kathy.dickson@...>wrote: > Hi April, > > I mostly make bone broth from chicken bones, but I've made it from beef and > lamb also. <<snip>> > > I, too, use my broth for cooking potatoes, rice, and pasta; and for making > soup. <<snip>> > > From Nourishing Traditions page 610: Beet kvass is a lacto-fermented > beverage made with whey, salt, and beets. <<snip>> > Quote Link to comment Share on other sites More sharing options...
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