Meat stock and Bone Broth

I make my own broths and stocks almost every week now. I learned a lot about their healing benefits from the GAPS diet books, which are treasure troves of information. There is a difference between bone broth and meat stock- bone broth can be too strong/ stimulating for some gut issues. For a comprehensive guide on meat stocks check out the really awesome Regenerative Cooking School’s meat stock guide.

There are so many reasons to eat these traditional foods – they provide healing amino acids for the gut, helps our immune systems and joints as well. As a protein source, the balance of amino acids in gelatin and collagen (in broth) is supportive of the thyroid, especially compared to eating protein from muscle meat.

The broths I make are typically with oxtail (see video below- so gelatinous!) or chicken parts, I like to mix a bunch of different parts. These stocks are great for sipping or cooking into other recipes like making a pot of rice or as the base for a roasted carrot soup. I buy the meats from US Wellness Meats, Azure Standard, Whole Foods Market or my local butcher shop MF Dulock.

When I can’t make broth I try to buy a high quality one that is as fresh as possible, in glass not plastic, from a local farm or restaurant. Although I will use the boxed ones in a pinch, from Costco for example, I have yet to find a store bought one that is as good as home made. I have heard good things about Om broth and Fond Bone Broth is also on my list to try, which I just heard about from Diana Rogers in her weekly newsletter – lots of great tips in there and a 20% off coupon this week for that Fond Broth if you sign up for her newsletter.

Oyster Po Boys

We eat oysters as often as possible around here! How good are they are to eat? To learn more, see Alex Fergus’ compilation of info about oysters. But let me just say Minerals! (Zinc, selenium, copper, iodine, magnesium!) Vitamin B-12! and so many others. The copper is a really important one – needed for iron to be used properly in the body along with real vitamin A. Oysters are sustainable, delicious, affordable. Here is our recipe for oysters baked crispy in butter on a sandwich which we became familiar with while living in New Orleans many years ago… my preference for the coating is masa harina, (nixatamlized corn) one of the easiest to digest starches, eaten traditionally by people in Mexico. We paired the sandwich with REAL pickles, fermented for their trillions of beneficial bacteria. We have been trying all brands and flavors around here, this particular pickle came via my last Azure Standard order, and they are crunchy and garlic-y.

Sustainavore online course

l learned about the dietitian Diana Rogers and her work from her movie Sacred Cow. If you have not seen it, you must check it out. It is very inspiring. It will make you question eating a vegan diet. Diana is a self described “Real food nutritionist” and sustainabilty advocate. She is offering an online course coming up, it looks fabulous! To learn more:

https://sustainabledish.thinkific.com/courses/sustainavore?inf_contact_key=f3025dc23650caa5e82d7d36052dff74680f8914173f9191b1c0223e68310bb1

Fragrance free soap

I talk about this a lot – it is important to avoid artificial fragrances as much as possible. They are linked to all kinds of health issues, namely estrogen dominance because many are xenoestrogens, or estrogen mimicing substances in our bodies. This is not a problem only for women, men and even children can suffer from it as well. If using fragrance in bath, body and cleaning products, essential oils from citrus sources like lemon oil and orange oil tend to be ok (there is a big debate about lavender). We typically use fragrance free products in our home. This is one soap I like that is on sale at Vitacost right now. Use code TOM25.

Note that not all Tom’s products are “safe” – I just realized the kids toothpaste contains carrageenan, a seaweed derived substance that increases permeability of the gut lining (bad!) – more on that later.