Some food
Every now and again I blog about food. Here at the farm we really like to make chicken bone broths. You get a whole organic preferably grass pastured chicken. You cut all the good bits off like the breast and the legs and the thighs. Then you put the remaining chicken in a crock pot and cover the chicken with water. I put in about 2 tablespoons of coconut vinegar but you can use any kind of vinegar. You need the slight acidity of the vinegar to pull all those minerals out of the bones. Then you set it on low and cook for 9-10 hours. Skim off any scum that rises to the surface. If you remember to, you can remove the chicken after an hour or so and take the meat off to make chicken salad or something. Once it has cooked you remove all solids. Then you filter the bone broth liquid through several layers of cheese cloth. Store in the refrigerator and use in a month.
We like to use the broth in soups and Stephen uses it a lot in Chinese food. It is a very dense nutritious food and full of minerals. The best way we like to eat it is in a Thai soup called Tom Kha Gai. It takes 2 cups of broth and 5 oz. of coconut milk, 4 shredded Kaffir lime leaves, lemon grass, galangal, 1 tablespoon fish sauce and 2 tablespoons of lemon juice or lime juice. You can put tofu or chicken pieces in if you like but usually we just put in some veggies. This soup is especially good if you are feeling unwell. Put all the ingredients together and boil for a few minutes. Very simple. I like to have it with cilantro leaves put in at the last minute but Stephen likes it with or without them.
Another food that we have recently made are sprouted almonds. You don't really sprout them, soaked might be a better word. So you get a bunch of raw, not old almonds and you put them in a bowl and cover with water. Let sit over night. Then drain and rinse again.
This is what they look like after they have soaked, very plump.
Spread them out on a cookie sheet and slowly roast/dry them in a low heat oven (190F) over night. They need to be very crispy. I love the way these taste. Very different from conventional nuts. Nuts have a lot of weird chemicals in them naturally to ensure they get planted instead of eaten. When you soak them you take most of these out. Now that I am used to these nuts a lot of commercial roasted nuts taste rancid.
If interested in more recipes like these Nourishing Traditions cookbook is great.
We like to use the broth in soups and Stephen uses it a lot in Chinese food. It is a very dense nutritious food and full of minerals. The best way we like to eat it is in a Thai soup called Tom Kha Gai. It takes 2 cups of broth and 5 oz. of coconut milk, 4 shredded Kaffir lime leaves, lemon grass, galangal, 1 tablespoon fish sauce and 2 tablespoons of lemon juice or lime juice. You can put tofu or chicken pieces in if you like but usually we just put in some veggies. This soup is especially good if you are feeling unwell. Put all the ingredients together and boil for a few minutes. Very simple. I like to have it with cilantro leaves put in at the last minute but Stephen likes it with or without them.
Another food that we have recently made are sprouted almonds. You don't really sprout them, soaked might be a better word. So you get a bunch of raw, not old almonds and you put them in a bowl and cover with water. Let sit over night. Then drain and rinse again.
This is what they look like after they have soaked, very plump.
Spread them out on a cookie sheet and slowly roast/dry them in a low heat oven (190F) over night. They need to be very crispy. I love the way these taste. Very different from conventional nuts. Nuts have a lot of weird chemicals in them naturally to ensure they get planted instead of eaten. When you soak them you take most of these out. Now that I am used to these nuts a lot of commercial roasted nuts taste rancid.
If interested in more recipes like these Nourishing Traditions cookbook is great.
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