Our post The Five Biggest Bone Broth Mistakes You Might Be Making was very popular. I received many questions about it, so I decided to follow it up with more mistakes and more information to answer many of the questions I have received.[Read more…] about Five More Bone Broth Mistakes You Might Be Making
Bone broth is always wildly popular through the winter in real food circles. It’s an awesome, nutrient-dense food full of wonderful gelatin and minerals. If you learn how to make bone broth right, you can pull many minerals out of the bones. The bones will soften and easily snap under a little pressure. That’s a sure sign that mineral migration into your bone broth has happened.
Bone broth is a ‘found food’ for many people. That means it can be made out of scraps instead of purchased ingredients, making it highly economical when money is tight. But I often see new real foodies not maximizing the nutritional punch and spending too much money on stock making. Here are the five biggest mistakes you might be making with your bone broth.[Read more…] about The Five Biggest Bone Broth Mistakes You Might Be Making
This is a big hit here, and is my go-to recipe for a filling snack without a lot of carbs. This recipe is from my Menu Mailer. These need to stay refrigerated or frozen, but they do great on the go or in a lunch box with an ice pack or in winter. Kids like the mini cups best as they don’t melt before they can eat it all. I did both mini and regular sized cups and kept the layers fairly thin. A regular muffin cup-size makes a great size for an adult’s afternoon snack. These are only slightly sweet, if your family likes sweet things you’ll need to increase the honey or stevia or combine the two.
There are a few soups that I have made consistently in my eleven years of marriage because my husband, and now both kids, really love them. This is one of those soups. Don’t skip the lime juice over the top, that is what makes this dish.
Anaheim chilies are abundant this time of year. If you don’t wish to use canned chilies, buy plenty, roast and peel if desired, then saute them until tender and freeze them in ice cube trays. You can then pop out two or three cubes for each recipe you have calling for a can of chopped green chilies.
Welcome to the new site! I’m so excited it is finally up. We’re working to fix the broken links and missing pictures. I hope it will all be done this weekend. If you see any problems with the site, please post a comment and I’ll add it to the to do list. Thanks so much! [Read more…] about New Site!
From the Menu Mailer
4 salmon fillets
½ cup coconut oil, melted
5 cloves garlic, pressed
2½ tbs grated ginger
2 Tbs lime juice
2 Tbs sesame oil
2 Tbs rice vinegar
2 Tbs raw honey
1 cup tamari, soy sauce or coconut aminos (soy sauce substitute recipe is in the Often Used Recipes eBook)
½ tsp pepper
Place salmon fillets in a glass baking dish. In a small bowl, whisk remaining ingredients until combined. Pour over salmon and turn to coat. Cover and refrigerate 2-3 hours. Grill over hot coals 5-7 minutes per side, bake for 12-15 minutes at 350 degrees or pan-fry 3-5 minutes per side, until the fish flakes when tested with a fork.