We’re still in Sweden and having the most wonderful time. We love these trainings confirming the value we all have in this world —just the way we are — and how much mental and emotional stability is growing in our lives as a result.
What I want to talk about in this blog is something you may find unusual, but I’ve found it to be a valuable piece to have in my repertoire of “healing” meals. When I studied Macrobiotic cooking 25 years ago, they spoke about using animal foods to help heal the body when people were weak and frail. With certain clients, I’ve suggested they make bone soup with vegetables to increase their energy and add nutrients to their diet.
I love making bison bone soup in the Winter months. I don’t make it often, just when my body signals me it would like it. It is so easy to make and completely delicious.
In Oriental philosophy, you eat from the animal what you want to strengthen in your own body. So the theory is that by eating bone soup we are getting healthy bone marrow that can help build bone marrow in our bodies. Bone marrow produces 500 billion red blood cells per day, and it is also a key component of the lymph system, producing the lymphocytes that support our immune system. So you can see how essential and important healthy bone marrow is.
Also a nutritionist friend from Australia told me how they use bone soup with veggies to help people heal leaky gut syndrome and improve digestion. Leaky gut syndrome is often created from use of strong medications, high levels of Candida yeast in the body or eating lots of processed food. The intestinal lining becomes porous and particles of food slip into the blood stream which cause inflammation and the cascade of problems that arises from that. Look leaky gut up on the web if you would like to see how adversely it can affect our health.
More and more people seem to be dealing with leaky gut syndrome and poor digestion these days and are at a loss as to what to do about it. So I decided it was time to share the value of bone soup with everyone. It contains many nutrients that will support your health whether or not you have a particular health concern.
My choice for making bone soup is organic bison bones. You can also use organic beef bones or boil up a whole organic chicken. Bill and I seldom feel drawn to chicken or beef, so bison bones are what we use. We are lucky in Edmonton to have a supplier of organic bison bones at the Farmers’ Market in Strathcona, and also Sun Works has organic chicken at the Farmers’ Market. We love buying from local suppliers.
Organic is key when you buy bones for soup. Animals that aren’t raised organically are injected with antibiotics and their feed contains things that won’t support your health like being GMO with pesticide and herbicide residues. Organic bones are very inexpensive, so take the time to find a really good source.
I buy $5.00 worth of bison bones and add them to a large soup pot. I prefer smaller bones over the very large ones. I add homemade stock from organic vegetables or purified water and start adding vegetables like onion, garlic, ginger, celery, red skin potato, carrots, parsnips, rutabaga, daikon radish, cauliflower or any vegetables you love. I cook it until all the vegetables are soft, approximately 45 minutes. Then I take the bones out, scoop out the marrow, if it’s still inside the bones, and add it back to the soup. Next I add lots of dark leafy greens: kale, collards, dandelion, bok choy, or cabbage. I cut it fine so it softens just by being added to the hot broth. Or if you feel you need to cook it, give it 5 minutes and then turn the heat off.
There is almost no meat on these bones and often there is soft tissue around the joints. I have always loved eating this gristle around the joints and eat it with delight. I feel it strengthens the cartilage around my joints. I encourage you to do the same if you’re drawn to it. The soft tissue and cartilage have many nutrients and taste delicious, even though it may take a bit of chewing. Another thing you can do is cut the cartilage into small pieces and add it back to the soup. I just love chewing it right off the bones. Next discard the bones and we’ll season the soup.
Now all you need do is add sea salt, black pepper and fresh or dried herbs to season it. It is really delicious and flavourful with only sea salt and black pepper. However, fresh or dried herbs have lots of anti-oxidants and nutrients, so I love using dried rosemary, thyme or dill from the garden. The full recipe for this soup is at the end of this blog post.
So there you have it, a new addition to an already wonderful eating plan of vegetables, fruits, lentils, beans, wild fish, organic chicken and gluten free grains. If you haven’t read the posts on Breakfast, Lunch and Dinner with lots of recipes, click on the months of March, April and May at the end of this blog.
Also, I wanted to share a report from a lovely artist in Holland I worked with here 2 weeks ago and the results she is having from changing her diet:
“Here is life back to normal, with work and everything. But your food program is still doing its work.
Connie I am so totally happy with what you gave us with your advices, also the cook book is great, simple and very clear written. Also for myself I am very motivated to follow this food advice, I see that I feel better in the body.” Anneke.
To your Amazing Health Effortlessly,
BONE VEGETABLE SOUP RECIPE
5 or 6 organic bison or beef bones with lots of marrow
1 large onion, diced
6 cloves garlic, minced
3 inch piece of fresh ginger, peeled and minced
4 stalks celery, diced
6 carrots, cut in diagonals
1 head green cabbage, cut in small pieces
3 beets, cut in cubes
3 turnips, cut in cubes
1 bunch of kale, collards, chard, bok choy or parsley, wash and cut fine
fresh dill, cut fine
sea salt and black pepper to taste
Put the bones in a large soup pan and add homemade vegetable stock or purified water to yield the soup quantity you wish. Add onion, garlic, celery and ginger. Bring to a boil, cover and simmer for 20 minutes. Add carrots, beets, celery and turnips and continue cooking another 25 minutes. Remove bones and scoop out marrow to add back to soup. Also, cut tender parts away from joints and add to soup. Season with sea salt and black pepper. Add dill and greens. Cook an additional 5 minutes. Stir well and serve.