Category Archives: Broth, Stock, and Soups

The Healthiest and Best Bone Broth (plus video!)

by Sarah TheHealthyHomeEconomist

healthiest and best bone broth

Most people would agree with the old adage that chicken soup is good for the soul as well as for colds and flu. It’s also a great remedy for digestive problems, arthritis, pain, and recovery from all sorts of illness.

When it comes to how to truly prepare healthy soup from scratch, however, the majority of folks would not have a clue where to begin.

Let’s be very clear about the dangers of store bought soups, canned broth or stock, and bouillon cubes. They are never healthy options even when organic as they are loaded with neurotoxic MSG, and artificial flavors with little to no redeeming nutritional benefit.

This is due to the rise of agribusiness which, since the 1950s, caused the consumer to gradually lose contact with a local butcher who would sell them a variety of bony leftovers which our thrifty forebears would use to make nutritious stocks and soups.

Almost all culinary traditions from around the world include meat or fish stocks, yet the stockpot has almost completely disappeared from American kitchens.

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Video: Making Stock With the Holiday Turkey

by Sarah TheHealthyHomeEconomist

One of the most important tasks I tackle each holiday comes after the meal has been eaten, the guests have gone home, and the dishes washed and put away.

The health promoting aspects of making mineral rich stock with the leftover bones of the holiday turkey cannot be overestimated and so I absolutely wanted to include it in the final Turkey Tips segment I filmed for Gayle Guyardo, anchor of the NBC News Channel 8 Today television show.  This tip which aired yesterday was a challenge to film as I only had one minute to talk about the benefits of stock and also show how to make it!

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Video: Don’t Toss Those Turkey Giblets!

by Sarah TheHealthyHomeEconomist

As you ready your holiday turkey for roasting, do you throw away or feed your pet the turkey giblets that usually come tucked inside the bird?

The turkey giblets can provide concentrated nutrition to your holiday meal, so this year, use them instead of toss them!

In this fourth of the five “Turkey Tips” I filmed as a series for the NBC News Channel 8 Today television show anchored by Gayle Guyardo, I show you how to very simply incorporate those giblets into your holiday meal even if you are not the best of cooks.

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Video: The Healthiest Way to Thicken Gravy

by Sarah TheHealthyHomeEconomist

When it comes to thickening gravy, most people are missing the, uh, boat entirely!

Cornstarch is the most common gravy thickener, but this is a terrible choice as it is most likely made from unlabeled genetically modified corn unless you make the effort to buy organic.  GM corn has been linked to organ failure and tumors in animals.  Do you really want this stuff to be included with your holiday meal?

Even if organic, cornstarch is basically devoid of any nutrition or flavor and not worth the price.

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How to Make Shrimp Stock (Start to Finish in 30 Minutes)

by Sarah TheHealthyHomeEconomist

beautiful pink shrimp stockOne of the worst things that can happen to a traditional cook is to plan a wonderful dinner menu only to open the freezer and discover (gasp!) there is no stock available to make the soup or sauce!

This has happened to me more times than I care to count. The thought of resorting to stock in a can or carton in a pinch, however, just makes me cringe. Fortunately, even if it’s 4pm and you have no stock in the house, you can still continue with dinner as planned because shrimp stock can be made in only 30 minutes.

Shrimp stock is not only fast, it is amazingly flavorful and as you can see from the photo, it is a very rich orange-pink color as well. In fact, the batch I made shown in the photo is the exact color of fresh squeezed guava juice!

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