Saturday, August 3, 2013
Bone Broth: A Nurturing Concept
After 2 years of experimenting with the vegan/vegetarian lifestyle, I must admit, I learned a lot about how to consume way less processed foods than I had been. I'm grateful for my nutrition journey that hasn't always been perfect but constantly improving. My latest motto in life is BALANCE. It may sound simple. But achieving true balance in this life is probably the hardest thing one can possibly strive for. I will probably spend the rest of my life working toward equilibrium. It's dang hard. I will often find myself swinging from end of the pendulum to the other in an attempt to balance what was off and then find that I've swung too far over to the other side.
As a younger girl, I spent many days yo-yo dieting. That's not something I encourage to anyone. It destroys your physical balance and then threatens to destroy your emotional and spiritual balance as well. So while I'm still a big fan of eating more plants, I've embraced cooking with organic pastured meats and culturing the least processed dairy as possible. For me, it's become about eating real foods vs. fake ones. Synthetically made chemicals, salts and sugars just DON'T do the body good, for lack of better words.
So here we are making bone broths for the kiddos and ourselves alike. Delicious and nutritious. An author I've enjoyed reading lately goes by the name of Michael Pollan. Somehow, I never much paid attention to his words of wisdom till now. So I'd like to take a moment to quote some of the first lines of his book, In Defense of Food. In order to keep things simple and balanced, he states, "Eat food. Not too much. Mostly plants. That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy."
He said it. Not me. Simple? Yes. Easy? Not really. I mean, in the interest of time, especially as a mother of four, I'd so much rather take a can of chicken noodle soup and serve that to my family for dinner. But quite frankly, the organic fryers boiled in a big pot of water, and then separated from the bone, and served with rice, and green veggies with a little salt, TASTE SO much BETTER! It really does make a big difference. Making real food from scratch will take some extra time and planning. But in my mind, taking the time to plan is worth it if it means avoiding endless trips to the doctors offices for ailments we could have avoided with a little better planning, just a little more time and a little more care. After all, there's Nothing like Grandma's old-fashioned chicken soup. What a nurturing concept right? Bone broth it is then.
What has your experience been with pastured chicken broths? Comment below.