Books/Recipes: April 14, 2015
The “nourishing” genre of food/cookbooks has been enriched by one: Sally Fallon Morell and Kaayla T. Daniel, PhD’s NOURISHING BROTH.
You may recall that Sally Fallon Morell wrote NOURISHING TRADITIONS with Dr. Mary Enig, who fought the good fight to show how dangerous trans fats and vegetable oils are and how good for you saturated fats from healthy animals are. And you may recall that Jennifer McGruther recently published NOURISHING KITCHEN and has a great web site that is a constant resource–as is the Weston A. Price Foundation’s web site.
So, you cannot read this blog for long without knowing I am a big fan of and great believer in real, homemade bone broths. Of course I ordered this new book anyway–and it is chock full of the science of bone broths, of why they are so good for us. And, of course, the book tells you all the ins and outs of making bone broths and how to use them in all sorts of soups, stews, sauces, gravies, and so forth.
After reading the book, I have been defrosting my stored bone broths and heating a cup full for breakfast–instead of drinking tea. I add raw milk and salt if needed, and am thinking of adding a beaten raw egg, such as you might find in a Chinese or Greek egg soup. I am finding I have no need for coffee/tea after this gorgeous drink–one that feels good right down to my toes. And look, ma, no sugar/honey in the morning. Many cultures drink a hot bone broth soup for breakfast–while we are eating and feeding our children a nutrient nightmare of sugared cereal. It didn’t take me but one morning to realize what I had been missing.
One of the many things that Morell and Daniel point out is that with the advent of fake bouillon cubes (which have no meat in them and are the beginning of the dangerous excitotoxin MSG), we lost the nourishment we were getting from bone broths that were the base of much of the food we ate. Bone broths build…bones. Bone broths are full of gelatin (if made right) and lots of minerals and good fats–all mixed up in a hearty hot broth.
So, in a restaurant, if you encounter a “homemade soup,” ask if the soup is made from bones/meat in the kitchen or if a “base” is used. Avoid the base soup as it is all made from fake products.
Here’s a little video of Kaayla T. Daniels talking about bone broths and bones: