and I’m sorry! I truly am.
Since I’ve been focusing more on my music career (which is taking off by the way), I’ve been neglecting you guys, and again: I’m truly sorry! I know, I know: it’s not right… to quote the late great Whitney Houston, “… but it’s OK!”
So because of you guys, (and my undying love for all things food), I’ve decided to make a resolution. Here goes: I vow to post at least once a month from now on. Yes, that’s it. Ok, yeah, I know, I KNOW! Not as grand a gesture as you would have imagined, but it’s something. I know I used to post once a week and am sure a lot of you were happily awaiting those culinary tidbits in you inbox every 7-10 days. But the truth is, writing about food has kinda taken a back seat to music these days. And since I kinda fell into the blogosphere via my passion for great food (& unforeseen food allergy… “Hello gluten!”), and music is what I REALLY do for a living, I have to scale back and focus. But hey, once a month is a great (re)start, yah? Think of if as a way for me to get back into your good graces, if you will. It’s my chance to redeem myself, and make things right. Right! So I promise to give you quality over quantity this time around. And dammit it’s gonna be GOOD! I will do everything in my power to be more consistent and not go all M.I.A. on you (if I can help it).
Also, I invite you guys to inbox, Facebook or tweet me anytime you’d like with food questions, suggestions, recipes of your own for a feature or even just to chat all things food. My (virtual) door is always open, and I welcome everyone to reach out. I love hearing from you guys & gals!
Having said all that, I have a yummy paleo friendly treat for you guys and it’s not for the feint of heart. Oh no, no my foodie friends! This one’s a doozie, but it’s super easy to make, really great for you (nutritionally) and comforting (emotionally?). At least I think so. “What is it?”, you might ask… “What’s is this beautiful liquid golden jar of goodness I see before me?” Well, It’s homemade, organic beef broth… and it’s sooo yummy!
You might also be asking, “Why beef broth?… Seems so random!” However, anyone who knows me knows that I LOVE soup. So when my doctor told me I needed to ramp up on the vitamins and minerals, I wanted to supplement my diet somehow without having to pop a million extra pills. I decided to do some research, and found out that making homemade (grass fed) beef broth was the perfect solution! Also, having delectable soup on deck, in the thick of winter is pretty nice too.
As it turns out, this is kind of a new trend these days, with places popping up in NYC that serve broth on-the-go, in (coffee) cups with different aromatics for added flavor. Some folks are even opting for the broth alternative to coffee and boosting their immunity and complexions at the same time. It’s actually quite comforting, and the flavors can be so amazing, depending up on what you add to the slow cooked broth. You might give it a try and be surprised to find yourself switching out some of your regular cups of tea, or Joe for this off the cuff beverage instead. Just make sure you use organic grass fed beef bones (fresh or frozen will do).
SO why use organic, grass fed beef bones??? Lemme break it down. Welp, it goes a little something like this: cows are supposed to eat grass. Naturally, cows are supposed to be pasture raised and not be solely fed on grains.This is a little something called, nature. Only in recent decades has man decided to start feeding cows grains (namely GMO’d corn) which is: a) cheaper, b) fattens the animals up faster! So the cattle industry can breed and sell cattle/beef at a much higher rate and make more money. But this doesn’t make it good for you as cows are ruminants (grass eaters) and not really designed to live a short life being stuffed with tampered (dare I say bad) corn! And we all know, you are what you eat, right?! SO, when you eat a cow that has been fed GMO’d grains and speed raised to go to slaughter while being unnaturally fattened up.. well, you can do the math. Something like that cannot be good for you. Especially over time.
Organic, grass fed, beef is raised naturally and allowed to graze in pastures without unnatural pesticides. So it’s a cleaner, more humane, more natural choice. Also, think of it this way: grass needs soil, water and sun to grow… the cows come along and eat this and are allowed to live out their lives more naturally (happily?) before being sent to The Big House for us to eat. So we are inadvertently eating sunshine! Plus, staying more true to the natural process of how it should be which is just a healthier choice.
Also, the grass fed bones will yield a purer more nutrient dense broth which, let’s face it, is well worth it if you’re gonna be drinking it often. All you need are some quality bones, some awesome aromatics, spices and veggies and a trusty slow cooker aka crock pot… and VOILÉ! You’ve got yourself some delicious broth! I like to strain mine mine, and pour it into ready to go mason jars, which I seal, and leave at room temperature to cool, before storing in the fridge until I need one.
Another cool thing about this is the benefits of drinking this stuff. It’ actually quite amazing! For starters, the collagen from the bones and marrow that are infused into the broth as it slow cooks are extremely good for your hair, skin, nails & bones. It’s calcium, phosphorous, magnesium rich, and easily absorbable when ingested in liquid form. It also helps to boost your immune system as well… and just feels so damn good going down!
Yet another bonus: you can also cook with this yummy stuff! Use it as a soup stock on standby, or add it to gravies and sauces. I mean, it’s not just for drinking. So go on, give it a try and let me know how it goes. I’m sure you’ll be pleasantly surprised.
HOMEMADE (ORGANIC GRASS FED) BEEF BROTH
- 1lb organic, grass feed beef bones with marrow (fresh or frozen)
- 6 cups water
- 4 star anise pods
- 1 cinnamon stick
- 4-6 pimento seeds
- 1 whole onion (rough chopped)
- handful of ginger (sliced or crushed)
- few stalks celery (rough chopped)
- 1 bulb fennel (rough chopped)
- few carrots (rough chopped)
- half head of cabbage (rough chopped)*
- few cloves garlic (whole)
- 4-5 bay leaves
- 1 tsp turmeric*
- 1 tsp cumin*
- dash of cayenne pepper
- sea salt (to taste)
- few sprigs of fresh herbs of choice
Throw all ingredients into a medium/large crock pot on high, and cook for 2 hours. Stir and turn to low then continue to cook for another 3 hours, stirring occasionally. Remove from heat and let stand to cool for about an hour. Strain broth into air tight container(s). Let cool all the way until they each reach room temperature and store in a cool dry place (preferably the fridge). Reheat as needed.**
*Optional… You can opt to just use spices, salt and aromatics if you’re so inclined as too many veggies can make the broth a bit earthy and/or slightly more bitter. Also, PLEASE DO NOT add potatoes as they will only breakdown and thicken the broth.
**Please note the collagen/fat will rise to the top and solidify at room temp and cooler. Heat and stir to dissipate.