Books/Recipes: NOURISHING BROTH, Sally Fallon Morell and Kaayla T. Daniel, PhD

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:

“Bone Broth” Builds Bone Not Because of Calcium.

Turkey Tracks: I Broke Down and Bought One

Turkey Tracks:  February 8, 2015

I Broke Down and Bought One

A crock pot, that is…

With a crockery liner…

…and I have no idea if this crock pot liner has lead or will leak lead or not…


WHY?  Did I do it…

Because I had another near miss with leaving the bone broth soup pot on low while I forgot it and left the house for several hours…

I got home about 10 minutes before the water level would have dropped to burning everything up…

Which would have meant…



A mess…


One of the worst feelings ever is driving home after several hours and remembering, remembering, remembering that you did not turn off the low flame under the bone broth soup pot.

Now, I keep a bone broth soup in the refrigerator almost all the time, especially in winter.

It takes a good 24 hours to leach all the minerals out of the bones, so it’s actually not all that hard–especially if there are multiple things going on–to…forget it…

So, I’ll risk the lead and save the house.

You can see this big pot (it holds EIGHT QUARTS) is perking right along with a bone broth.  This one has a chicken carcass and all the roasted veggies from the chicken, a lamb leg bone, and the lamb rib bones from the lamb I got this year.

Bone broths are incredibly medicinal, especially in the winter.

Interesting Information AND Turkey Tracks: Making Bone Broths AND What’s In Them

Interesting Information AND Turkey Tracks:  December 18, 2013

Making Bone Broths AND What’s In Them


I love it when something is being discussed or a piece of information is sought and “the universe” pops it up for you.  That phenomenon is called synchronicity.  And it happens in my life all the time.

My post yesterday on dysfunctional gallbladders talked about bone broths for healing–and about that time, the Mercola web site did a posting on bone broths–why they are good for you and how to make them.


Here’s that link:

Bone Broth: One of Your Most Healing Diet Staples.

Then my oldest friend (in length of time, not years) got very sick and landed up in the hospital–pneumonia–and I said “bone broths” to her.  She asked next how to make them.  So, here is synchronicity working for her.

Mercola discusses chicken bone broth.  If you use a whole chicken–take the chicken out after about 30 minutes and strip the meat from the bones and put the bones back into the pot to make the “bone broth.”  Use the meat in another recipe.  You don’t want to cook the meat to death.

If you want to use beef or lamb bones–and you do–and you can also mix them with poultry–brown them in a hot oven in a shallow pan first.  Put all the fat that gets rendered into the soup pot with the browned bones.  You can add some savouries–onions, carrots, celery, garlic, etc.–but you can also go plain and add the savouries to your stock when you make soup, etc.  Fry them up a bit in fat first.  You can pull fat off the top of your chilled stock and use that to sauté.

Remember, you want to cook the bones at least 12 hours.  You can leave the pot UNCOVERED on the stove over night and resume cooking the next morning.  As long as you heat it for at least 10 minutes, it’s fine.