Happy Transformation Tuesday, y’all! Today we head into my home kitchen for the first time to make a couple of simple, nourishing recipes inspired by chapters 25 and 26 in my book, The Nourishment Mindset. The first is the bone broth recipe I forgot to link in the show notes last week, and the second is a simple Huey family ranch dressing made by my son, Fletcher. Most commercial ranch dressings of course have seed/veg oils, so are best avoided given their inflammatory nature. This batch we made will last for a couple of weeks and took all of five minutes.
Fletch with our favorite full family cookbook, The Complete CookBook for Young Chefs, mentioned in this show. This photo features its nacho recipe and accompanying tortilla chips are homemade.
Bone Broth Recipe: super delicious sipped on its own or as an addition to soups and sauces. Free collagen, y’all!
Save your meat bones and freeze them if it will be more than a few days before you’re making the recipe. You’ll want bone mass to be between the size of a cantaloupe and small watermelon.
Cover just the bones with water in a crock pot or stove top pot — you don’t want water above the bones as it will lead to weaker broth.
Add in half a lemon plus half cup of apple cider vinegar and/or dry wine of any kind. Toss in any fresh or dried herbs you’d like. (This acidity helps draw the nutrients out of the bones.) And feel free to add any left over cheese rinds you’ve saved to add more flavor and texture.
Bring to a boil then turn to low for a minimum of 12 hours. I like to leave mine on for 48 hours and mash the bones down with a kitchen tool every 12 hours.
Strain the broth into another pot so that the bones, etc. are left behind (toss ‘em). Once the liquid cools, pour it into a glass jar or other container. Label with the date — it will keep for 5-7 days. Another option is to freeze smaller amounts in an ice cube tray for future use.
Enjoy warmed and sipped with some added sea salt and/or use in soups and sauces. Voila!
PS - refrigerate the bone broth and scoop the fat that rises to the top off out of the jar before warming it to use.
Fletcher’s Ranch Dressing: I’m a big fan of eye balling ingredients; this doesn’t need to be complicated.
Base: In a medium bowl, combine half cup each of sour cream, whole milk yogurt, and avocado mayo (we love Primal Kitchen and Sir Kensington Avocado as neither have stinky seed oils). Stir to blend.
Spices: A few shakes of garlic powder, onion powder, dill weed (or a chopped handful of fresh dill) and salt. Optional minced garlic or fermented garlic (details in podcast). Optional turmeric powder shake. And optional zesty garlic Pluck, a blend including super nourishing organ meats! Stir to blend.
Taste and you’ll likely want to add more spices — we always do!
Pour into a jar, refrigerate and enjoy as a dip, dressing or marinade.
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Let's Cook!