If you are like most modern households, you probably toss meat bones once the protein portion is used up. If this describes your kitchen routine, you might want to rethink that. Did you know that you can get about a gallon of delicious, nutrient and mineral rich bone broth simply by simmering them in filtered water?
Last month, I wrote about a healthy living documentary for our local PBS station that I was privileged to be a part of. I attended the screening party recently at the University of South Florida and was frankly a bit disappointed as the documentary seemed to focus almost exclusively on exercise as the optimal way of being healthy with eating well a distant second on the list of priorities.
We roasted two ducks for Christmas dinner this year, and after we picked them clean, I made a ton of homemade bone broth too. As luck would have it, I was able to source them for the fantastic price. For such a gourmet dinner choice plus the duck broth, they turned out less expensive than the local chickens I buy!
Soaking lentils play a critical part in my traditional cooking repertoire. Low in phytic acid and other anti-nutrients, lentils require only a quick soak before they are ready to cook – unlike beans. If you sometimes have trouble digesting beans like I do, even when properly soaked and cooked, lentils are a wonderful alternative.
In all my years helping folks transition their wayward eating ways back to the tried, true and traditional, I have discovered that homemade fish broth or stock consistently ranks as one of those kitchen activities with a “ain’t no way I’m going to do that” sign attached to it.
Don’t throw out those turkey bones from Thanksgiving because you can make a gallon or two of delicious turkey stock with them! Bone broth is one of the healthiest traditional foods you can make in your kitchen, and using a leftover turkey carcass from a holiday meal is a great way to get started.