Bone Broth Ninja Moves Needed

Beef marrow stock MEDIUM

picture courtesy of US Wellness Meats

I am trying to incorporate more bone broth into the family’s diet because of all the health benefits, and specifically as part of a regimen to heal some minor tooth decay that was reported by the dentist last visit.

For similar reasons I give the kids this recipe (the second one!) in the mornings. They love this drink. Unfortunately, there isn’t a tasty way to incorporate bone broth into this particular recipe. This morning I heated up some homemade beef bone broth with some coconut oil, salt and unsalted organic butter for the kids (and me). It’s a very rich drink, and while I find it somewhat satisfying the kids are barely able to gag it down.

They do have homemade soup for lunch regularly, but I would like them to have bone broth several times a week. Does anyone have a tasty recipe that I could feed them at breakfast or as a snack after school or before bed? They make their own lunches and dear old dad makes dinner nightly, so the recipe needs to be either breakfasty or snacky in nature…

Thanks peoples of the internet!

Morning Cuppa Joe

phpThumb_generated_thumbnailjpgI had posted a few weeks ago about my experiments with bullet proof coffee and how that was all going. Fast forward one month and my opinions have largely shifted. I am what some might called addicted to Wellness Mama’s strange coconut, butter concoction now. It’s what gets me out of bed in the morning, truth be told.

You may recall that I had said that I was trying to cut down on my coffee consumption and thought that the recipe might help because I really didn’t want a second cup of the stuff! Well, the tables have turned. My coffee consumption is seriously down, but it’s because I don’t really enjoy drinking coffee that isn’t “special recipe” anymore. Whoa!

Anyway – I have a bit of a twist on Wellness Mama’s recipe, so I’m sharing it with you now:

Chuck all of this in your Ninja for 10 to 20 seconds until it’s all frothy. Throw it back into your cup and enjoy! Wash down your probiotics and fish oil with this lovely drink.

I make a variation on this for the kids to make sure they get a good start to the day. At first they didn’t like it, but now they are disappointed when they don’t get it.

  • 1 tbsp organic virgin coconut oil (melted)
  • 1 tsp of unsalted organic hand churned butter (I wish I could find raw milk or grass-fed in Ontario) (melted)
  • 1/4-1/2 cup of unsweetened coconut milk
  • 1/2-1 tbsp of raw organic honey
  • 1 tsp organic vanilla extract
  • 8000 I/U vitamin D drops

Chuck all of this in your Ninja for 10 to 20 seconds until it’s all frothy. Throw it back into your cup and enjoy!   Wash down your probiotics and fish oil with this lovely drink.

What odd thing do you have in the morning to do your body good?

Stand back, vegetable!

Quote

“The failure of fruit and veg to sustain is also why my eyes roll upwards when I here [sic] weight loss experts or health professionals recommend that people eat plenty of vegetables and fruit because “the fibre helps fill you up and keep you full for longer.” My experience, as I’ve said, is that this is largely bullshit.” – Dr. John Briffa

Since we went paleo a couple of years ago, I have failed to share my husband’s verve for lunch salads, nor do I consume near the amount of veg that he does at dinner. Not that I don’t eat a lot of vegetables – I do, but just not nearly as much as he does. And I always felt a little bit bad about that for some reason.

carrots

But the truth is, a big salad just doesn’t cut it for me as far as lunches go. If I have a salad for lunch, but 1:15 I’ll be hunting around for something else to eat. I need a big hunk of animal protein and fat (preferably warm) in my belly before I feel sated.

I guess that’s why Dr. John Briffa’s recent blog post resonated with me today. Sure, it’s important to make sure you consume a variety of dark and bright vegetables to ensure you’re nourishing your body (yesterday I had carrots, celery, brussel sprouts, sweet potato, swiss chard and onions, plus an apple and banana) but you also really, really need high quality protein and fat (yesterday I had eggs, bacon, ground beef, beef shank, gravy, coconut oil, fish oil, butter and probably too many spiced nuts).

I’m not sure how people on low fat diets get by, actually. Probably by eating a lot of bread, if I had to guess. Anyway – for whatever reason, this blog post made me feel better about my love/hate relationship with vegetables. I admire them, and they are a side attraction for sure, just not the main event as far as I’m concerned.

What do you think?

Vanilla Custard

Last night my daughter and I made Nutty Kitchen’s Vanilla Custard recipeImage

I had a bit of it last night to see how it was setting in the fridge. It is delicious. You know it is good because we have all been thinking about eating it all day. I wish I’d brought it to eat for lunch, to be quite honest. I can’t wait to eat it after dinner. Great job, Jo and Henry!

This recipe is based on Mark Sisson’s frozen primal custard. I cannot possibly recommend this recipe enough. It satisfies that sweet craving without going crazy. YUM! For those of you not big on clicking on links, here are the two recipes:

Mark’s Dairy-Free Frozen Primal Custard

To make six servings of Primal custard, you need:

  • 5 eggs
  • 2 teaspoon vanilla extract
  • 2 cups Original flavored almond milk
  • 12 teaspoons (1/4 cup) light blue agave syrup* (or honey)
  • ground cinnamon or nutmeg
  • six petit creuset pots or other small stoneware dishes

Preheat oven to 325 degrees Fahrenheit.

In a saucepan, combine the milk and agave syrup. In another saucepan, heat 1-2 cups of water. Bring both pans to a simmer. Remove the milk and agave from heat. Lower the heat on the water and keep it warm.

In a medium bowl, whisk together the eggs and vanilla until yolks are very smooth, about 3 minutes. Add the warm milk and syrup to the eggs, whisk together until well combined.

Using a sieve, pour egg mixture so it evenly settles in each dessert cup. Make sure to use oven safe dishes.

Place dessert cups in a baking dish big enough so the dessert cups don’t touch one another. Pour hot water from the warm saucepan into the baking dish so that it comes up to the level of the custard on the outside of each individual dish. This water is to prevent the custard from burning. This step is very important.

Slide the pan into the oven and bake until custards are set around the edges, about 40 minutes. Allow custards to further set by refrigerating for at least 2 hours. Or serve them right away, warm.

Nutty Kitchen’s Vanilla Custard

Fabulous ingredient line-up:

  • 5 eggs (farm fresh & local if you can get them)
  • 2 tsp vanilla, organic
  • 2 cups milk, we use raw from our local dairy
  • 12 tsp or 1/4 cup local raw unfiltered honey (we used less, as we don’t like things sweet)
  • A sprinkle of cinnamon & fresh ground nutmeg
  • 1/2 tsp lemon zest, a sprinkle of lemon juice

Pe-heat oven to 325 F, and get 6 oven safe custard dishes ready.

Slightly heat milk and stir in the honey until well dissolved; Beat eggs, vanilla and spices until frothy and perfectly blended – then add milk and honey. Stir well. On a deep baking sheet place your custard dishes and fill baking sheet with warm water – should be half way up the custard dish and at custard line. Then fill custard dishes and bake for 40 minutes until you see the custard get a beautiful golden brown. Be very careful not to burn them, remember the waterline needs to be where the custard is, and you’ll be ok.