NEW AND HIP? No and YES
So when it comes to the microbial world it's all about boundaries. We quite simply need to make a boundary with the invading microbe. Slow cooked bone broths are a powerful part of this skill set in my experience. They provide high quality nutrient rich fluid you can drink copious amounts of that is easy for your body to use without spending large amounts of energy digesting like it has to with solid food. Remember, we are just a large host for a much smaller world that has changed the course of our larger world and sometimes radically so. Thank you AIDS for introducing the idea of genetic modification in a short time frame in humans. Yes, our genes are much more adaptable than we thought and science is also starting to study this now with the effects of trauma. You are genetically altered between birth and death. I often stifled a laugh as I was taught in college biology about how humans are at the top of the food chain. Maybe we will modify this one day? For now, let's boost up your boundaries with the microbial world by learning to make simple slow cooked bone broths.
Most of us have a desire to be well and the choices you make can exert some pressure on the outcome of how well you are.
Deep Immune Broth Recipe
6 dried or 12 fresh Shiitake mushrooms; stem included
4 small or 2 large dried Astragalus Root* slices
2 TLB. Olive oil, coconut oil or animal fat if desired
6 cloves fresh Garlic unpeeled and chopped
1 inch piece fresh Ginger root sliced thin, unpeeled
1-2 of each Carrot, Onion, & Celery unpeeled and rough chopped (yes, add the skins of all vegetables)
4 TBS. fresh or 2 TBS. dried chopped Burdock Root*
3-4 inch piece of kelp or other seaweed*
Animal bones - organic, free range, hormone free – do the best you can and mix larger bones with smaller jointed bones for a thick gelatinous stock when cooled - I use 1 chicken carcass for this recipe.
2 TBS. apple cider vinegar - this helps pull minerals quickly from the bones.
* found in local health food stores - choose non-sprayed
-Add olive oil/fat to a stock pot and sauté Mushrooms, Ginger, Garlic, Burdock Root, Astragalus root, Seaweed, Onion, Celery and Carrot for 5 minutes stirring often to brown a bit. You can by pass this and just add all to the pot with the water. I do like the saute step for it deepens the flavor for me.
-Add the animal bones and vinegar. If you have a small fryer (5-6lbs chicken) - add it whole, simmer 30 minutes and then removed the meat and add the bone back in. The meat can be used later or for other meals.
-Add the water to cover
-Slowly bring to a gentle boil and simmer ( for a stock - for anywhere from 1-3 hours covered-remove from heat and allow to “steep” covered for 20-30 minutes more.) For bone broth, I use a crock pot and cook on low all day and/or night (1-3 days). Make it easy so you do it.
I will start to ladel off cups full after a few hours if I need it immediately. Just replace the water if you are working towards a broth.
-When you are satisfied with the cooking time, strain your broth into another pot. Check your bones here for you should be able to pinch them and they break up with your fingers... that means you have extracted most of the nutrients. Some ancient teaching refer to grinding these to a paste to eaten as well.
- Ladle a mug full for taste testing and mix 1 tsp miso paste or just a splash of tamari and taste. This is how we often drink it for hours, by the mugful before it becomes a pot soup.
-Therapeutic does: Drink warm 1 cup 3-4x/day.
-This broth may be used to cook grains and vegetables or added to or used as a soup stock. It freezes well too so make a vat of it for now and later use.