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Natural Awakenings Washington DC Metro

Recipes for Rethinking Cancer

Jul 24, 2013 03:33AM

Fruit Compote Recipe – A tasty, easy-to-digest way to get your daily dose of fruit, with aromatic spices to help soothe nausea and aid digestion. Add to oatmeal, yogurt or eat all by itself.

Ingredients:

  • 6 cups of any organic stone fruit, chopped (apples, pears, peaches, apricots, plums, nectarines) 
  • 2 cups of organic fresh or frozen berries (blueberries, raspberries, blackberries, cranberries)
  • 1/3 cup of dried rose hips (optional)  
  • 2 tablespoons ginger
  • 1 tsp of allspice or pumpkin/apple pie spice 
  • 1 tsp cinnamon 
  • 1/2 teaspoon nutmeg 
  • 1/4 teaspoon cloves 

Instructions:

  1. Start by coring and cutting up the stone fruit. To peel or not to peel, is a question of taste.  If organic, the peel offers a lot of fiber and nutrients but will certainly change the texture.
  2. Put all of the ingredients in a pot with any aromatic spice you can think of and enjoy.  The recipe offers suggestions, however, feel free to get creative.
  3. You can add a splash of water if the fruit is really ripe but it is generally not necessary.
  4. Simmer on very low, covered for about three hours.

 

Chicken Bone Broth – Rich in vitamins and minerals that are easy for our bodies to absorb and necessary for nourishing and healing people through any illness. The gelatin part of the broth is especially nourishing and allows all food to be more easily absorbed. Add to cooking rice, beans, as the base of any soup, etc.

Ingredients:

  • Whole organic farm-raised, free range chicken
  • 2-4 organic chicken feet (optional but important if you can get them)
  • 4 quarts cold filtered water
  • 2 tablespoons apple cider or white vinegar
  • 4+ cloves of garlic, peeled and chopped
  • 1 large onion, coarsely chopped
  • 3 organic celery stalks including the leafy tops, chopped
  • 2 organic carrots, chopped
  • 1 bay leaf
  • 4-5 peppercorns (green or black)
  • 4 sprigs of fresh thyme
  • 1 bunch parsley, including stems

Instructions:

  1. Season and bake chicken and serve it as a meal first, but you can also start broth from the whole raw chicken.
  2. Place chicken, chicken feet, water, vinegar, garlic, peppercorns and all vegetable (except the parsley and thyme) in a 10-12 quart stock pot. Cutting up the neck and wings helps the broth get more gelatinous, which is what you want.
  3. Cook on high heat just until water boils, then turn down to a medium-low heat to keep it at a low simmer for the rest of the cooking time.
  4. In the beginning, scum and fat will rise to the top. If left, it will make the stock bitter.  Skim the scum from the stock with a spoon or fine mesh strainer every 10-15 minutes for the first hour and approximated twice an hour for the next two hours. 
  5. Cover and simmer for anywhere from six hours to two days. The more it cooks, the more the ingredients infuse into the broth. Add hot water as necessary to keep chicken and vegetables covered.
  6. In the last 15 minutes of cooking, add the parsley and thyme. This adds to the flavor and nutritional value.
  7. Using a slotted spoon, remove chicken and vegetables from the stock. Compost vegetables. Remove meat from chicken (depending on how long you cooked the stock, there will be almost nothing left except meat and bone) and set aside to be added to a chicken soup or made into chicken salad or another recipe.
  8. Using a strainer with a few layers of cheesecloth, strain the broth into another large pot, put it into containers and place in refrigerator overnight. Fat will rise to the top and solidify overnight. Broth should become gelatinous after a night in the refrigerator. This is desired.
  9. Take fat off the top and freeze any extra stock you will not be immediately using.  

 

Beef Bone Broth – All the important nutrients of the end product are completely and easily absorbable by the body. The gelatin part of the broth is especially nourishing and allows all food to be more easily absorbed.  Add to cooking rice, beans, as the base of any soup, etc.

Ingredients:

  • 4 lbs organic meaty beef stock bones and knuckles
  • 1 organic calves foot or veal bones or 1 pigs foot (Calves feet are difficult to find in the U.S. Include at least one of these ingredients to get the nutritious gelatin into the stock.)
  • 1 lb of organic stew meat or 2-3 lbs of meaty rib or neck bones
  • Olive oil
  • 4 quarts cold filtered water (or enough to cover bones and vegetables)
  • 2 tablespoons apple cider or white vinegar
  • 2-3 medium onions, peeled and quartered
  • 2 large organic carrots, chopped
  • 3 stalk of celery, including tops and leaves
  • 4+ cloves of garlic, peeled and chopped
  • 1 large onion, peeled and quartered
  • 3 organic celery stalks including the leafy tops, chopped
  • 2 organic carrots, chopped
  • 1 bay leaf
  • 10 peppercorns (green or black)
  • 4 sprigs of fresh thyme
  • 1 bunch parsley, including stems

Instructions:

 

  1. Preheat oven to 400 degrees. Rub a little olive oil on the stew meat and meaty parts of the bones. Place stock bones, and all meat in a shallow roasting pan. Roast in oven for about 45 minutes, turning once in the middle of the roasting time. Bones and meat should be browned, not burnt.
  2. When browned, remove them from oven and place them in a large stock pot (10-16 quart).  
  3. Place the roasting pan on the stove-top over low heat, add ½ cup of hot filtered water and scrape up all of the brown drippings from the bottom of the pan using a metal spatula.  Add water to stock pot.
  4. Add water, vinegar, garlic, peppercorns and all vegetables except the parsley and thyme.
  5. Cook on high heat just until water boils, then turn down to a medium-low heat to keep it at a low simmer for the rest of the cooking time.
  6. In the beginning, scum and fat will rise to the top. If left, it will make the stock bitter.  Skim the scum from the stock with a spoon or fine mesh strainer every 10-15 minutes for the first hour and approximated twice an hour for the next two hours. 
  7. Cover and simmer for anywhere from six hours to two days. The more it cooks, the more the ingredients infuse into the broth. Add hot water as necessary to keep bones and vegetables covered.
  8. In the last 15 minutes of cooking, add the parsley and thyme. This adds to the flavor and nutritional value.
  9. Using a slotted spoon, remove the bones, meat and vegetables from the stock. Compost vegetables. Separate meat and set aside to be added to a beef stew or soup or used in another recipe.
  10. Using a strainer with a few layers of cheesecloth, strain the broth into another large pot, put it into containers and place in refrigerator overnight. Fat will rise to the top and solidify overnight. Broth should become gelatinous after a night in the refrigerator. This is desired.
  11. Take fat off the top and freeze any extra stock you will not be immediately using. 
 

 

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