Beautiful organic grass fed beef bone broth made with the Sous Vide Supreme.
Bone broth (a.k.a. stock)… I love it.
One of the earlier foods I introduced into our diet after changing from vegan to omnivore was nourishing (and delicious) homemade grass fed bone broth (stock).
In culinary circles, stock (or as I’ll refer to it in my blog post, bone broth) is considered the foundation of cooking, and for good reason. A cup of broth seems so simple, and for the most part it is, but it can be used in so many ways. Bone broth really sets the foundational flavor for many recipes.
Michael Ruhlman writes about stock making, “It may be the most commonly avoided preparation in America’s kitchens, even though it’s the single preparation that might elevate a home cook’s food from decent to spectacular.” He also says, “If there’s one preparation that separates a great home cook’s food from a good home cook’s food, it’s stock.”
I hope those quotes inspire you to embrace stock (bone broth) making, and if you’re still on the fence, read on because I’ll show you how easy, fun, and wonderful it is to prepare.
*UPDATE – TODAY (10/25/13): Since writing this long post and scheduling it to appear, I’ve learned even more about making stock because I’m enrolled in a Classic Cooking school right now, and we actually learned about stock making today. I would say that my instructor would probably be intrigued with some of what I’ve written but he’d also probably be horrified. I had planned on adding to this post to reflect that, but I came home and saw that — oops — the post has gone live already. That being said… these are all still “pretty” legit and they make yummy bone broth. I will add to the bottom of this post what I’ve learned in school for the truly classical method, hopefully later today!
*Update (11/24/14): I made a batch of bone broth with all kinds of groovy things in it. I’ll post pics and details at the bottom.
Warm bone broth going into a mug.
Making bone broth was something that really intrigued me once we ended our decade-long vegan journey. At the same time, I didn’t know much about it. If I remember correctly, we started our omnivore foodie life with organic, pastured-raised eggs, along with grass fed organic ghee and high vitamin butter oil, and then we added sardines (learn how you, too, can love sardines here).
Shortly after, I was mystically drawn to bone broth so I started playing around with it. Seemed weird, mostly because I was using the term “bone broth” yet I couldn’t help myself because it sounded wickedly fun. Bone broth is also referred to as stock (chicken stock, beef stock, fish stock), so when you’re talking to people outside the Paleo or Nourishing Traditions spheres, they might look at you like you have two heads if you say you make bone broth, which is really just good ol’ stock.
When I started the bone broth journey, I had no idea what to do or where to begin, but I quickly learned. It’s my hope to introduce this into your home if you’re new to it, with ease and excitement, because making bone broth (i.e., chicken or beef stock) is really fun and crazy easy. With a few simple tips, you will be well on your way.
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Sardine Pate Recipe for Beginners
Sardines were one of the first animal foods we introduced to our diet when we went from vegan to omnivore late in 2012. At the time we weren’t ready to have other fish because we wanted to research mercury, toxins, etc. But, we wanted some fish, and our best bet: sardines because of their low trophic level and super nutrition. Some in the paleo world call them a superfood.
Did I like them? Well, honestly they skeeved me out a bit. I used to love tuna fish back when I was young, but sardines were a whole new ball of wax, coming with skin, bones and all. Yeah, sardines were the kind of thing my step-dad ate and I used to think, “Ewww, dude, you’re gross.”
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Friday, October 18th, 2013
I think the way for raw vegans and paleo peeps to eat together of the same meals is to keep it to mostly desserts and salads. Those can easily be made both raw vegan and paleo. Enter: 60-Second Raw Ranch Dressing. This is a great ranch dressing that takes just minutes to make.
Note: Once this dressing is refrigerated, it thickens. At this point, it is still thin enough to use on a salad, but you can always water it down if you like. You can also use the thickened version as a luscious, flavorful dip for veggies.
60-Second Raw Ranch Dressing (Raw Vegan Paleo Gluten Free Soy Free)
Yields 1 1/2 cups
In a blender, combine the water, cashew butter, dill, lemon juice, onion powder, salt, and pepper. Blend until smooth. Done! Super yum.
Making butternut squash in a slow cooker is ridiculously easy and we’re all busy… Right? We need some easy in our lives when it comes to food, but we don’t want to sacrifice flavor or nutrition at the same time. Enter: slow cooker.
I am blogging this insanely easy process because there was a time when I didn’t know about it and figured there might be some of you who don’t know either.
Tip one… Use a sharp knife. It’s not easy cutting a butternut squash in half (lengthwise) unless you have a sharp knife. Here’s the one I’ve been using for about 9 years.
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Cinnamon Sugar Bread (Paleo with coconut oil)
I love baking, and ever since I started eating an omnivore diet that was paleo -like, I love it even more because, maybe it’s just me, but baking paleo goodies is mega easy. And if you have a kitchen helper, all the better. I think what makes my Cinnamon Sugar Bread recipe extra special is that Kamea helped me create it.
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Vibrant and satisfying salad ready to be tossed.
Here’s another delicious recipe to be shared by raw vegans and paleo peeps alike… a salad :)
This Simply Vinaigrette dressing is a staple recipe in our house, because I always have fresh lemons and raw olive oil on hand (high quality raw organic olive oil, of course). It’s perfect for gently cooked vegetables like broccoli, cauliflower, or bok choy. Today, I’m showing it off here as a fresh, healthy, and easy salad dressing.
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Slow cooker caramelized onions.
I looooove caramelized onions and so does Kamea.
The proper way to cook them on the stove takes time at the stove for about a half hour, cooking them on low, and stirring them every so often. That’s easy and all… But I think I love this way even more. Using my slow cooker allows me to just toss them in the mini slow cooker for a few hours or so and they’re ready. No watching the stove required, no “timing” of meal parts because they’re just waiting for me, and my big enameled cast iron pan isn’t being used so I can use it for other things if needed. Oh, and they store quite well for a couple of days in the refrigerator if needed.
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Coffee Shake – looks like a lot of stuff, but it still only takes a couple of minutes to make.
I get asked a lot about the things my family eats. Here’s the breakfast Greg usually has. Lucky for me, he’s happy to have the same thing day in and day out. On occasion, I rotate other things into his breakfast options, but I’d say the one he gets most often is his Coffee Shake, and he LOOOOOVES it. I love it because (it’s easy and) I can make this hours before he wakes up and it’s sitting in the refrigerator for him.
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Cashew Butter Chocolate Drop Cookies (Paleo. Gluten Free.)
Here’s a delightful recipe. Cashew Butter Chocolate Drop Cookies are simple to make, rich in texture, and delicious. Oh, and they’re paleo and gluten free. I Love Love Love these cookies!
Cashew Butter Chocolate Drop Cookies (Paleo Gluten Free)
Yield 10 cookies
- 1 pasture-raised organic egg, room temperature
- 1 cup cashew butter (I make my own)
- 1/4 cup + 2 tablespoons xylitol (or sweetener of choice)
- 1/2 teaspoon vanilla powder (I use this one)
- 2 pinches sea salt
- 1 dark chocolate bar, cut into squares (this bar has the perfect size squares, only 10 squares are needed for the 10 cookies so the whole bar is not used)
- Preheat the oven to 350 degrees F. (I use a Breville Smart Oven and heat it to about 325 because it’s convection.)
- Line a cookie sheet with parchment paper.
- Beat the egg, cashew butter, xylitol, vanilla, and sea salt together. Use a tablespoon sized ice cream scoop to scoop cookie dough onto the cookie sheet.
- Bake for 10 to 15 minutes.
- Let the cookies cool a bit, and then push a square of dark chocolate onto the top of each one.
I like to store these in the refrigerator to harden the chocolate square on top, making for a nice crunch-like texture from the chocolate while keeping the cookie base soft.