Chicken Stock

cstock

A lot of recipes that we make require chicken stock and we all tend to buy it in tetra packs, but the boughten stuff does not contain the nutrients that homemade does.

Now I know what you are going to say, “Sally I don’t have time!”.

Au contraire!

Au contraire my friends!!

Chicken or beef stock is one of the easiest things you will ever make and it will be one of the most nutritious things you will ever make also. Trust me!

It is a major player in healing your gut and your health, so before you run from the computer screaming let me show you how.

It is crazy easy. I promise.

The easiest and fastest way to make it and not babysit it is in the crock pot and the best thing is you don’t need to peel or chop anything just throw it all in and let it go anywhere from 12-24 hours. Seriously it is that simple. Here is what you will need.

Ingredients:

Throw all these ingredients in a large crock pot:

Carcass of one chicken, or you could use necks backs thighs
2 medium onions, unpeeled, quartered
1 head of garlic, bud cut off, unpeeled
1 bunch of celery washed, root end cut off, cut in halfcstock2
4-6 carrots washed, root ends cut off
2 bay leaves
6 whole peppercorns
1 tsp of sea salt
You could also add if you have leeks, mushrooms, fresh parsley or any other vegetables you have kicking around.

Now add enough water to cover it all, my crock pot is the bigger one so it took about 14 cups, but it depends on the size. Put the lid on and set it for as long as it will let you. You may have to go back a couple of times and reset it to keep going.

When you let this go for 12 and up to 24 hours you will have the most gorgeous golden brown gelatinous liquid that will be loaded with nutrients and minerals.

What was once just veggies and water has now become the magic elixir to cure what ails you. I swear it is amazing, you may even hear angels singing.

No joke. This stuff is the best.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Chocolate Hazelnut Spread (Nutella without the kak!)

nutela

Ages ago

When I was a kid we went to England every other year and Nutella was everywhere. I loved it but alas when I came home it was gone as it was a European thing.

Move ahead 20 years and it is everywhere in North America and loaded with nasty ingredients.

This is my version of Nutella.  I first started making this when the commercial version listed the first ingredient as peanut oil.

Tyson is allergic, but when I got further down the path of health the rest of the ingredients were, lets just say, less than pleasing!

Good luck with that!

This will last up to two weeks in the fridge but good luck with that.

I have caught my kids with their heads in the fridge and the Nutella on a spoon, who needs anything else, right?

I have yet to have it last more than a day.

And don’t tell me you don’t have time, this takes all of 5 minutes to make!!!!!

Booya!

Ingredients:

1/3 cup raw hazelnuts, skin on

1/4 cup 100% pure maple syrup

2 tbsp. cocoa

Toast hazelnuts in a 400 degree oven until they start to brown and you can smell them.

At this point purists would tell you to peel the skin off, I could not be bothered and it makes no difference to the taste.  (Trust me I have tried).

Next just throw it all in a food processor or vitamix and blend until mostly smooth.  A vitamix will make it smoother than a food processor.

I prefer the food processor as I like the texture and crunch.  If your hazelnuts are a little dry you may need to add a little water to get it to puree.

 

Until next time.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Healthy Corned Beef Recipe – Without The Nitrates

Corned Beef – The Healthy Way

Nitrate and Nitrite Free Corned BeefOne of the pitfalls of this whole foods lifestyle is that some foods which we used to enjoy are no longer available in a healthy form, due to the way that they are produced. One of those for Murray is Corned beef. I have never had it so it was no loss to me. The kids like sandwich meat but we don’t buy it as it is meat that is raised poorly in bad conditions and then preserved to the nth degree. Murray got a bee in his bonnet a few months ago at work over corned beef and decided that he was going to make his own with our grass fed beef and no nitrates. He was on a mission! He researched how it was made and realized you don’t have to use nitrates, contrary to popular belief. Without the nitrates and nitrites it is not pink, but let me tell you the taste is superb and no different. We can alter and tweak our recipe for the flavour that we desire. Can I just say that when I had this I was sad that at 49 years of age I had been missing out!!!! Omg it is fabulous. The kids went crazy for it. I think our first roast we did lasted half an hour. It was amazing!!!! Oh corned beef you little dark horse where have you been all my life? So after much research and tweaking of a recipe, here is our version. And can I just say it again, it is Amazeballs!!!!! If we do say so ourselves. And we are and it is. So for all of you whole foodies out there that have been missing out on this wondrous treat, here is a healthy recipe. You are welcome. Oh, and did I mention that it is ridiculously easy? Well it is, and you are welcome, again. Here is the recipe.

Corned Beef:

Ingredients:

4 c. Water

1/2 c. Salt

1/3 c. Brown sugar

15 juniper berries

5 whole allspice berries

5 whole cloves

1 bay leaf

1 cinnamon stick, broken 1/2 tsp.

mustard seeds 1/2 tsp.

whole black peppercorns

1/2 tsp. ground ginger

1 2-3 lb beef roast (preferably grass fed organic)

1 carrot, cut up

1 small onion, cut up

1 celery stick

Place the water into a large pan with the salt, brown sugar, juniper berries, allspice berries, whole cloves, bay leaf, cinnamon stick, mustard seeds, whole peppercorns and ginger. Cook over high heat till it comes to a boil, turn it down and heat until salt and sugar are dissolved. Take off the heat.

corned beef

At this point you want to cool it down as you don’t want to pour a hot liquid over your meat. We stick it in the snow (we are lucky that way), if weather is nice let it cool in the fridge or even the freezer. Now take the meat, cut it in half and place in a ziplock bag and pour the cooled brine over top. Seal, remove air and place in fridge for 7-10 days depending on the size of roast. After the your 7-10 days, remove and rinse under cold water. Place in a pot cover with water and add in your carrot celery and onion. Bring it to a boil, then reduce and let it gentle simmer for 2 1/2-3 hours until fork tender.

At this point, once it has cooled you can do whatev

er you want with it. You can slice it for sandwiches, make corned beef hash or corned beef and cabbage. As I said before without the nitrates and nitrites it is not the usual pink colour but trust me the flavour is the same. Enjoy!!!!!!

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather