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Monica Corrado, Simply Being Well
Meat Stock vs. Bone Broth: Telling them Apart https://organicgrowersschool.org/tools-for-cultivating-a-healthy-gut-meat-stock-bone-broth-harvest-conference-2018-handout/ See Also: The main differences and commonalities of bone broth and meat stock http://blog.gapsdiet.com/2017/03/13/the-main-differences-and-commonalities-of-bone-broth-and-meat-stock/
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A recent study from the U.S. Department of Agriculture (USDA) demonstrates that individuals are putting themselves at risk of illness when they wash or rinse raw poultry.
See more: https://fyi.extension.wisc.edu/safepreserving/2019/08/21/the-science-is-in-dont-wash-your-poultry/ Follow safe practices when fermenting (real pickling) at home
Vitamin D in real butter was found to be 100x more effective than synthetic Vitamin D2 (source)
 Kelp noodles in homemade beef broth (pasture raised knuckle bones), organic vegetables, fresh homegrown tomatoes and basil from my Aerogarden, with lots of butter! Topped with fresh homemade kraut.
 Cooked rare tenderloin in oven on high
The kingdom from heaven is like treasure hidden in a field that a man found and hid. Homemade kraut,
Kraut provides digestive enzymes and probiotics, along with minerals and probably vitamin C. I found some probiotic sour cream at Natural Grocer and used it as my innoculant along with some Grazier's grass fed yogurt. I use Kalona Supernatural non-homogenized milk and cream and sometimes I like to add goat milk. I put the mix in my Eurocuisine and culture for 30 hours. It came out very mild and creamy delicious.  Organic nuts from Natural Grocer. They have a great selection.
Soaked overnight, rinsed well and then allowed to dry. I put them on the stove top in a cast iron pan on very low to help dehydrate them. Watch out for mold developing if they are still too moist as happened to me with some apricot kernels! "A low concentration of this species in your gut could indicate a thin mucous layer, thereby resulting in a weakened gut barrier function, besides increased translocation of bacterial toxins. Patients suffering from Inflammatory Bowel Disease (IBD), obesity and Type II diabetes (T2D) tend to have lower concentrations of A. muciniphila [5]. Its concentration is also known to decrease with age."
Read more... I came across this post about SBOs and considered it worthy of posting here.
Soil based organisms are NOT the same as regular probiotics from food like yogurt, kefir or kombucha. They come from the soil and are spore forming. Therein lies the potential danger. Read more... https://www.hyperbiotics.com/blogs/recent-articles/15994079-the-problem-with-soil-based-organisms-sbos-as-probiotics For starter culture, I use a bifido starter from a packet and also a small amount of yogurt from the store with the bacteria profile I like, which includes Bifido, Acidophilus, Thermopholis, Bulgaricus.
I like Kalona Supernatural whole milk (non-homogenized), goat milk, and Kalona whipping cream. I also add a little bit of tapioca starch (1/2 teaspoon per yogurt container) for colon health (provides resistant starch) and to thicken it up a little. I add a bit of real vanilla and some lemon oil for flavor. It forms a nice crust on top. I let it culture for at least 30 hours. I use the Euro Cuisine YM 80 Yogurt Maker  Add to any dish or put vanilla ghee in your bulletproof coffee.
Braising is a great way to use less expensive cuts of meat to save money, feed a group of people, and turn tough meats into a tender, delicious and nutritiously gelatinous collagen rich meal. Add vegetables. Make gravy or sauce with leftover juice. Wonderful.
Check out this article by The Reluctant Gourmet for easy braising technique. "Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. The best equipment to use would be a crock pot, pressure cooker or Dutch oven." https://www.reluctantgourmet.com/how-to-braise-everything/ Esquirrou, a sheep-milk cheese from France’s Basque region, wins the 2018 world championship cheese contest in Wisconsin. https://www.worldchampioncheese.org/
5 French Cheeses That Should Be on Your Next Cheese Board http://www.foodandwine.com/obscure-french-cheeses
This is a secondary ferment using kombucha.
Make tea using the various roots, sarsparilla, sassafras, licorice, dandelion, ginger, wild cherry bark, cinnamon. I also used a pumpkin spice tea blend. 1/2 to 1 cup of sugar. Let cool to room temp. Bottle with komubucha starter. I added extra citrus fruit, blueberries, and some vanilla extract. Other ingredients can include juniper berries and hops. Play around with your own medicinal root beers like the old days. Let ferment for at least 5-10 days. Be careful not to tighten lids or they might explode. Perhaps purchase some fermenting lids to let gas escape. Bottle towards end and put in fridge if you want some fizziness. Once again, take care with too much carbon dioxide buildup.  Don't throw away your SCOBY!
Slice up the SCOBY you are ready to discard into little bit size pieces. Dip in soy sauce and wasabi just like sushi. You could add to rice or put in a roll as well. You will be surprised how delicious it is. And it provides lots of probiotic bacteria and yeasts, vitamin C, carbonic acid (helps regulate body pH), digestive enzymes. |
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X Factor Gold butter oil. Better than gold.
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