Broto
Looking up recipes for a new mother, just a few days after her giving birth, (that amazing thing women can do), broth came up as the number one nourishing food.
Broths were actually the first food ever sold at neighborhood restaurants, known as broto shops in New York. They started by women making chicken soup for their loved ones in the hospital, expanding once more and more people wanted them throughout the day.
A sip of this hot liquid replenishes lost energy and brings back some of your power. Muscles relax, heat returns, all from the incredible nutrients infused after hours to turn simple water into a “liquid gold”. Oldest records of Chinese healing speak of bone broth’s healing powers to build blood and restore adrenals, nedded for combatting deep-routed fatigue.
Just picture what bones are to us: pillars of strength. The broths made by slow cooking for hours, days are completley different from store bot box stocks. These gelatin broths pull out the nutrients from mones in ultrea absorbable form, without high heat destroying the essential nutrients. Its not just for youth and beuty (though it is great for hair, skin and nail), it also helps wounds recover, and brings you back to life after a sickness takes over (or stiches put in place).
Bone broth is also ideal for breast feeding. The body is flooded with natural electrolytes (much kinder to your body than those neon sugar laden “energy” drinks), and lubricate your digestive track with abundant amino acids that also help pull out more proteins from any grass-fed meats in your broths. I’ve even heard stories of shorter-than average young parents eating lots of bone broth out of their love for it, and having taller than average children. Just that thought makes me feel a little stronger and taller with every sip!
Having a stash in your fridge or freezer becomes a lifesaver, roasted veggies optional, or just straight into a mug.
Once you see how easy it is, (and how many food scraps you save!), you’ll be hooked. This stuff is good for everyone, not just life-giving mommas or sickly adults - but for a weekly staple to have on hand nightly. You can also use it as a base to almost any recipe needing a liquid to cook with (and much healthier and cheaper!).
What to add in?
Start by filling your big pot full of 3/4 full of water.
I pull out a big ziplock bag of frozen veggie stems (pieces or kale, carrots, herbs, broccoli stems and ginger end nibs). As I chop veggies during the week, i rinse off the stems and throw them in this baggy. I go through the bottom of my veggie jar and pull out anything starting to look like it needs to be eaten. Fresh is always best, but make use of that stuff that is still edible!!
You dont have to worry about how these veggies look. All of the nutrients get pulled into the water, and you can just throw out the veggies after the broth is done cooking. I use my strainer inside the pressure cooker to hold everything, so i can just pull it all out and dump it once done. The only thing i like to pull out are the bones, first to re-use at least a second time, and also to eat that amazing bone marrow!)
Some of the staples i love:
garlic (several cloves, whole, crushed, or lightly chopped)
onion (my mom would jsut chop in half, pull of the outer shell, and throw the whole thing in)
carrots, chopped to give space
celery
parsley, thyme, cilantro (rotated weekly)
Rosemary, thyme, marjarom, oregano, cloves, star anise, cumin, cinnamon, bay leaf (pick ones you like the smell of!)
sea salt, pepper
Chicken stock paste (basically boillion cubes, but in liquid form), this is optional
Tbs or so of Apple cider vinegar to pull nutrients out of the bones
you could sprinkle a dash of coconut sugar to also help brine and break down the bone, but not necessary
coconut aminos (variation of soy sauce without the soy!)
mushrooms (fresh or dried), dried are great here, and tend to be cheaper, bur fresh is always best
And the most important parts (though can also just do this with veggies above). Very important, Only go for organic, grass fed, pasture raised. These parts of animlas absorb the toxins, hormones and injections from factory raised animals, so avoid the ones that dont have any of that fancy labeling). If they’ve cared about their animals, they will try their best to let you know how happy their little animals were)
Best available bones. Try all different kinds, a little marrow bones, knuckle, large peices. Get a few bags of each, and pull a bit from each baggy. Mix it all up! Different good things from all the different parts
All the nasty bits: organs/liver, etc. (Only the best, grass fed, organic etc here as well)
can use the whole chicken here as well. I like to use one that has already been roasted, and meat pulled off to the side. Add this to cook with once the broth is complete, with new set of chopped veggies you will actually be eating.
Can also make a fish broth, using shells, or whole fish with bones, head and tail (adds more nutrients, AND cheaper). BAM.
can even use egg shells as a source of protein
Some other fun ingredients:
daikon radishes
tomatoes
any veggies on hand, just chop to can all fit in!
kombu, or any kind of seaweed
ginger
green onion
leeks
pineapple (esp w the fish broths!)
quinoa or riced cauliflower as a rice-like base
kelp noodles
And some fun ingredients especially for nursing Baby Mommas):
Red dates: also known as chinese jujubes, (avialalbe in chinese markets or online), time tested combo to boost circulation and enhance inner warmth, and amazing post pardum health benefits. Medjool dates work too in a pinch, but dont have the same medicinal effects
Goji Berries: like little gems in your soup bowl. subtle touch of sweetness against the savory meat
Ginger: a powerful ancient medicine
Sweet potatoes: for strength and nourishment
There are so many different ways to make this, and all just as easy as the next: just throw in what you got. Anyone can chop carrots and slice leeks. Great for anyone recovering, bc easy on the digestive system and along with nourishing and lubricating saturated fats.
