10 Reasons Why We “Get it Right” on Thanksgiving – free lessons for a wise Christmas and beyond

Offering free lesson series from now to Dec 28th – sign up below

What are 10 Things we generally “GET RIGHT” at Thanksgiving time!!

#1 We intend to remember to be Thankful for all we have!

#1 repeat – We intend to remember to be Thankful for all we have!

#2 We use the turkey drippings to make a healthy “bone broth” gravy

#3 We use the leftover turkey carcass to make bone broth soup

#4 We take advantage of the healthy cranberry. Wise cranberry sauce includes gogi berries too.

#5 We remember that the CONDIMENT TRAY used to be an important part of a meal – but most of us dont know how to prepare it so that we get the REAL benefits from it.

#6 The traditional gelatin dish !  If you still have this as part of your “traditional” dinner, this also has an extremely healthy part of your dinner – or any meal or snack. I use to go to a friends house when I was little and she always had a gelatin “salad” at Thanksgiving.

#7 We make use of healthy root vegetables.

#8 We use alot of colorful foods for this meal. A variety of colors means a variety of nutrients.

#9 A great Thanksgiving table will use cultured dairy. An awesome meal will have cultured beverages too.

#10 Even desserts have a healthy component : we use pumpkin and apples and even lots of spices like cinnamon, nutmeg, ginger.  Nuts are used alot but most of us were never taught how to prepare these in a healthy way.

Its not often that we get our Family together to share a meal! Why not make your next holiday meal together extra special and nutritious !

I will be offering a series of posts on how to make your next meal “extraordinarily nutritious”.

Follow along the preparations of ONE meal and learn WHY Old World preparations are the most nutritious.

SIGN UP HERE for the free lessons , this will give you access to our free forum

BONUS  free video conference

Listen in HERE for some background on how and why foods can be truly Nourishing.

See you on the inside !  Chef Cathy, Adirondack Wellness Chef

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Broth Cuisine for the Flu Season

Guest Post by Lynn Cameron

The Old World Kitchen specializes in appetizing Soups and Entrees made with nourishing and easy to digest Bone Broths – delivering rich food value for those that choose carry-in meals regularly or on occasion.

Chef Cathy produces real stock created from hormone-free NYS farm-raised produce as it is available.  Beef, chicken and fish creations alternate according to seasonal supplies of fresh and natural ingredients.  The Lodge restaurant kitchen is NYS inspected and certified for catering/carry-out.

If you haven’t the time or resources to make enough broth in your own kitchen, and if you have the need or desire to get the nutrition and taste benefits of rich bone broth in your meals – call Cathy for the help you need!   Store some in the freezer for emergency health support or take it for supper to ‘grandmother’s’ house.

 

A simple broth soup may start a meal well

Add vegetables, grain and/or legumes,

 It becomes a sustaining main course

SOUP & SOURDOUGH take-away is available

Save time and 5% with Value 6-Packs for busy homemakers and caregivers.

Choose from a menu of simple broth for a convalescent to a hearty supper stew

ALL made with traditional bone broth stock base

& a sprouted grain, sourdough, or gluten-free biscuit

SOUP & SOURDOUGH SUPPERS are perfect for:

  • the nutritional requirements of housebound seniors
  • busy and dedicated caregivers of elderly relatives
  • tempting aroma & authentic taste for the sensitive palate
  • tasty, nutrient-dense suppers for picky eaters
  • satisfying, low-calorie comfort for those with special dietary needs
  • quick early suppers to sustain after-work activities
  • comforting, easy to digest late suppers after a long day
  • recovery support from illness

Broth-based soup does more than please the taste buds as convalescent care has proven.

Sadly, broth seems gone from the American tradition even as science validates what grandmother knew – rich homemade bone broths can regenerate a weakened system.

Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.  Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances.

When stock is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. As supplements and medicines occupy center-stage in health research today, so two hundred years ago gelatin held a position in the forefront of food therapy. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, its protein is immediately ready for use in tissue building making it particularly nourishing for children, the convalescent and the elderly.  Gelatin, heritage from the French and probably the first functional food, is easily digested and tolerated well by all systems.  Gelatin is a hydrophilic colloid, which means that it attracts and holds liquids so crucial in diets of those on medications that cause dehydration.   It helps digestion in everyone by naturally attracting digestive juices for assimilation of food.

Gelatin has been researched and used continuously for the three centuries that diet was a major form of therapy for all illness.  Babies had fewer digestive problems when gelatin was added to their milk.  It was found useful in patient convalescence from a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer and early cookbooks dedicated whole chapters to its proper preparation.

Only stock made from bones and dairy products provides

calcium in a form that the body can easily assimilate.

Broth is important because gelatin in properly made bone broth helps the body use protein in an efficient way – a rare protein-sparing nutriment when meat is a luxury item.  For the malnourished, those with a limited food budget, caregivers and senior homes, this is an important dietary consideration because quality protein is as essential as it is costly.

An important source of minerals disappeared from the American diet when homemade stocks were pushed out by easier and cheaper imitations.  This has provided enormous opportunities for long-term profit for all industrialized food processors.Image

The protein in food has receptors on the tongue called glutamates that the human body has recognized as the meat taste since Paleo times.  In the 1950’s General Foods and other food conglomerates discovered that hydrolyzed proteins could mimic this meat taste naturally pursued for eons by humans as a nutrient-dense food source. Because these fake molecules artificially satisfied the tongue, soup became popular as a powdered base from a package or can – which are likely to contain the disrupting chemical we all know as MSG.

The food industry has worked for decades to conceal from the public that MSG causes a wide range of reaction, from temporary headaches to permanent brain damage.  As early as 1957, scientists found mice blind and obese when MSG was administered; in 1969, MSG-induced lesions were found in the hypothalamus region of the brain.  Decades of studies all point to MSG as toxic to the nervous system.

The 10 things I just did with my bone stock

It is EXTRA important to have these days and WAY cost effective!

With foods getting more expensive – you really need to make this – alot!.  It is good for so many things – like your senior Mom and Dad, like your youngsters, like you and like your neighbor who is recovering from a broken bone and surgery.

See here for the long version of the MANY benefits of bone broth

It’s simple to make, nutritious to the max and costs pennies.

So, like I said, I just made a big pot of bone broth – it simmered most of the day, all on its own, I didn’t have to do much at all. I mostly ignored it. I meant to put some celery and veggie scraps in – but I never got to it – no big deal.

Bones, good water, a splash of vinegar to pull the minerals out of the bone – cause that is one of the things I am after in doing this – the minerals I mean.

Here’s the 10 things I did with it….

1) I immediately took a cup and heated it with a clove of garlic – my tonic while I was making dinner

2) My son wanted a snack so I took a ladle full, added some leftover macaroni and gave it to him in a big mug (shhhh healthy appetizer before dinner – and digestion of dinner will be assisted too!)

3) I made rice for dinner two ways:

3a) I made white rice for myself and the kids, I added broth and water to cook it in – more nutritious rice. We will eat some tonight, the kids will make sushi tomorrow – nutrient, mineral rich rice! so even lunch is bumped with nutrition already.

3b) My husband would rather have spanish rice, rice made with spices and tomatoe sauce.  I added broth to that rice as well

4) while i was at it I took out another pot, added spices, tomatoe paste, tomatoe sauce and broth to the make spaghetti sauce – tomorrow we’ll have spaghetti and the sauce is already on its way to being super nutritious.

5) I gave a quart to my employee, his girlfriend just had her ankle operated on – soothing to the stomach, full of nutrition and healing to the ankle. He was going to make burgers, but decided that burger soup with this broth would be really good instead.

6) I froze a few cups of broth in a solid block, to pull out later for a beef stew.

7) A few more cups were frozen, to sell in our Old World Kitchen store so that others that don’t have access at the moment to our great organic, pastured beef bones or don’t want to make broth – can buy it here and have it in your own kitchen.

8) Hmm – oh yea – soup – any soup – tomorrow I will make soup

9) I froze some in ice cube trays – to take out and make a cup a stock or add to anything else that needs beef flavor and nutrition

10) After using most of the stock I added more water, because all the goodness is nowhere near out of all my big bones still in the pot.  It will go in my crock pot overnight with veggies pieces, and bay leaf-  if I remember!

Everyone Should have a Brothel in Their Home

A Kitchen Brothel – it’s for your Family’s Health!   Even Grandma would approve of this forgotten “science” – and it is as simple and cost effective as it can be.

Some people spend money on drugs and substitutes to get the same desired effects!  OK , now get your mind out of the gutter and into the soup pot!

When did the simple get so forgotten?

Everyone knows that chicken soup is good for the soul as well as those pesky winter colds. Today we buy individual steaks, fish filets, boneless chicken breasts, or grab fast food on the run. And although stocks played a major role in all traditional cuisines, it has all but disappeared from the daily cuisine.

We need to be reminded that a REAL stock has more healthy properties than we remember – or ever knew– and is easiest and most cost effective part of a meal that we can offer.

If you are lucky enough to know some local farmers – ask for the bones – most are thrown out and these are full of wonderful minerals and gelatin. Stock contains minerals in a form the body can absorb easily-not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. We have deleted them from our diet and try to get them back via a pill.

Not to mention stocks are good for your digestion – so a topic that is front and center in current healthy articles .

Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water.

For beef and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the result of a fusion of amino acids with sugars, called the Maillard reaction. (This is the method that – once learned to be done synthetically – became the additive MSG) Then all goes in the pot–meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add a little vinegar to the broth to help extract calcium. Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers – this helps keep the gel in the stock – it is what you are vying for.

There may be some foam will rise to the surface. This is a different kind of substance and these “fluffy” impurities should be removed.

Remove the bones and strain out the vegetables. You can use the stock as is, or chill to remove the fat that congeals on the top. The stock may be kept in the refrigerator for several days or in the freezer for several months.”

Of course, you can use your stocks to make soups or stews. Make a sauté, by thickening a bit of stock slightly, adding meat and veggies of choice and serve that flavorful combo over pasta or rice. Kind of like a slow cooked sir fry! You can even add a bit of concentrated beef broth to your spaghetti sauce. So as we are thinking of maybe going out less – think how easy and cost effective good food can be. Traditional food preparations can be a healthy and easy addition to your weekly meals. Think nutrient dense!

 

See www.westonaprice.org for even more reasons why stock is good.

The Importance of the use of Broths to destress your body ecosystem

Sadly, broth seems gone from the American tradition even as science validates what grandmother knew – rich homemade bone broths can regenerate a weakened system, keep a healthy one strong and even help with keeping bone loss at bay.

Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances.

The Old World Kitchen specializes in appetizing Soups and Entrees made with nourishing and easy to digest Bone Broths – delivering rich food value for those that choose carry-in meals regularly or on occasion.

Chef Cathy produces real stock created from hormone-free NYS farm-raised produce as it is available. Beef, chicken and fish creations alternate according to seasonal supplies of fresh and natural ingredients.

If you haven’t the time or resources to make enough broth in your own kitchen, and if you have the need or desire to get the nutrition and taste benefits of rich bone broth in your meals – call Cathy for the help you need! Store some in the freezer for emergency health support or take it for supper to ‘grandmother’s’ house.

A simple broth soup may start a meal well.

Add vegetables, grain and/or legumes,

It becomes a sustaining main course

SOUP & SOURDOUGH take-away is available from the online store at http://www.OldWorldKitchen.net.

Choose from a menu of simple broth for a convalescent to a hearty, easy supper stew for the family

ALL made with traditional bone broth stock base

& a sprouted grain, sourdough, or gluten-free bisquit

SOUP & SOURDOUGH SUPPERS are perfect for:

* the nutritional requirements of housebound seniors
* busy and dedicated caregivers of elderly relatives
* tempting aroma & authentic taste for the sensitive palate
* tasty, nutrient-dense suppers for picky eaters
* satisfying, low-calorie comfort for those with special dietary needs
* quick pick me up or early suppers to sustain after-work activities
* comforting, easy to digest late suppers after a long day
* recovery support from illness or for weakened or stressed systems, as well as to maintain healthy systems
Broth-based soup does more than please the taste buds as convalescent care has proven.

When stock is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. As supplements and medicines occupy center-stage in health research today, so two hundred years ago gelatin held a position in the forefront of food therapy.

Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, its protein is immediately ready for use in tissue building making it particularly nourishing for children,  the convalescent and the elderly. Gelatin, heritage from the French and probably the first functional food, is easily digested and tolerated well by all systems. Gelatin is a hydrophilic colloid, which means that it attracts and holds liquids so crucial in diets of those on medications that cause dehydration. It helps digestion in everyone by naturally attracting digestive juices for assimilation of food.

Gelatin has been researched and used continuously for the three centuries that diet was a major form of therapy for all illness. Babies had fewer digestive problems when gelatin was added to their milk. It was found useful in patient convalescence from a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer and early cookbooks dedicated whole chapters to its proper preparation.

Only stock made from bones and dairy products provides calcium in a form that the body can easily assimilate. Do your research on calcium supplements – we have been “putting sand in our gears” according to David Wolfe, a respected nutritionist and good foods advocate.

Broth is important because gelatin in properly made bone broth helps the body use protein in an efficient way – a rare protein-sparing nutriment when meat is a luxury item. For the malnourished, those with a limited food budget, caregivers and senior homes, this is an important dietary consideration because quality protein is as essential as it is costly.

An important source of minerals disappeared from the American diet when homemade stocks were pushed out by easier and cheaper imitations. This has provided enormous opportunities for long-term profit for all industrialized food processors.

The protein in food has receptors on the tongue called glutamates that the human body has recognized as the meat taste since Paleo times. In the 1950’s General Foods and other food conglomerates discovered that hydrolyzed proteins could mimic this meat taste naturally pursued for eons by humans as a nutrient-dense food source. Because these fake molecules artificially satisfied the tongue, soup became popular as a powdered base from a package or can – which are likely to contain the disrupting chemical we all know as MSG.

The food industry has worked for decades to conceal from the public that MSG causes a wide range of reaction, from temporary headaches to permanent brain damage. As early as 1957, scientists found mice blind and obese when MSG was administered; in 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Decades of studies all point to MSG as toxic to the nervous system.

Order your nutrient rich foods from http://www.OldWorldKitchen.net

Lynn Cameron  is a guest writer for OldWorldKitchen.net, thanks for the article Lynn

Intro To Traditional Foods – Listen In!

Got 11 minutes to listen in on what and how truly Healthy people eat?  Click here.

Listen in to find out a little about “What Healthy People around the World eat and how they prepare basic foods like grains, dairy and more…”

I’ll tell you a little about traditional food preparations and why you need to re-learn this for today – for the health of generations of your family.  We CAN reverse degenerative types of diseases and diet can play a big part.  Learn the basics to teach your family – for healthy generations to come.