Category Archives: bone broth

Happy Easter, and Happy Birthday, Linda! Here’s Her Liver.

Wait.

What?

If you’re reading this, and you don’t like liver, I have no idea why you’re here. Liver is a powerhouse of nutrients. It’s especially good fried in butter, onions, garlic, and bacon. You don’t know what you’re missing! What’s especially important is not to overcook it. I love calves liver, but any will do. Experiment, if you wish.

I used to love liver growing up. But then somewhere along the lines of adolescence, I decided it was disgusting. Years later, a friend asked for fried liver for his birthday. I cringed as I sliced the organ into pieces. I wanted to vomit.

I am so happy I am a reformed liver lover.

Recently, I also discovered the benefits of l-glutamine. L-glutamine is an amino acid which helps rebuild the intestinal lining. This is important if you have leaky gut, which have given you food intolerances.

Enter moi.

I have recently stopped taking any anti-candida supplements (including Candex which I blogged about recently), and am solely focusing on rebuilding my intestinal lining. This means drinking bone broth first thing in the morning, and taking somewhere between 5,000 and 10,000mg of l-glutamine. I have noticed a dramatic difference in my dermatitis on my chin. It’s very nearly GONE!

I also pigged out on Haagen Daz last night, which should have led my skin to erupting in an awful red rash.

Nada.

Zip.

Zilch.

It’s a miracle!

However, I also discovered what happens if you take too much l-glutamine in one day. Severe abdominal cramping, back spasms. Holy-cow-I-haven’t-been-in-this-much-pain-since-I-had-a-gallbladder…THAT kind of pain. Crawling into a popular yoga pose known as Childs Pose, and deep breathing stopped the debilitating pain. Guess what I’m *not* taking today. Yup.

Edited March 27th, 2015. L-glutamine is overrated and not a cure-all. I broke out in dermatitis only two months after my son was born, and no amount of glutamine helped. I finally broke down and went to my doctor who prescribed me EBIL ANTIBIOTICS!!1!1!1!!1!!one and THEY WORKED. BOOM.

This morning, I helped myself to two generous servings of 40 hour bone broth. How I love using a crock pot for bone broth. It’s brilliant!

Not only is it Good Friday, it’s also wifey’s birthday 😀 She was sleeping from coming in from a night shift. So, at around 12:45pm, I greeted her with a cup of freshly made coffee, and a Blu-Ray copy of “Monty Python and the Quest for the Holy Grail”. That put a grin on her face.

Upon moving into the kitchen, I whipped up a large batch of liver and onions. So, let’s get to it, no?

Linda’s Liver and Onions with Butternut Squash

1.5 lb calves liver
2 slices pastured bacon, sliced into pieces
1 medium onion, sliced
2 large garlic cloves, chopped
1 tablespoon balsamic vinegar
2.5 tablespoons lard, or butter
1.5 teaspoons dried marjoram
.5 teaspoon dried rosemary
.5 teaspoon Italian seasoning
Sea salt to taste

Butternut Squash

2 – 3 lb butternut squash
1 – 2 teaspoons marjoram
.5 teaspoon cinnamon
Sea salt to taste

Slice the butternut squash in half lengthwise and place it face down in a baking dish filled nearly half way with hot water. Place in an oven preheat to 400 degrees on convection, if you’ve got it. If you don’t, no worries. This should be done in about 35 – 40 minutes or when a knife slices into it easily and smoothly. Remove flesh with a spoon, and mash with a fork, or potato masher, and add in your marjoram, cinnamon and sea salt. Try not to eat this to your face.

Add one tablespoon of your FOC (that’s fat-of-choice, Health-Bent.com readers know what I’m talking about!) to a large frying pan on medium high, and add in your bacon. Allow it to brown slightly, about 2 – 3 minutes. Add in your sliced onions and some sea salt. Let these guys cook until translucent and dark golden brown, about 10 – 15 minutes. Add your marjoram, rosemary, garlic and splash of of balsamic. Cook for about 1 – 2 minutes. Remove this yummy concoction of onions and garlic, and transfer to a bowl.

Take your remaining 1.5 tablespoons of fat, add it to your frying pan still on medium high heat. Add in your liver. Sprinkle your Italian seasoning over the liver, and some sea salt. Flip after about 2 minutes. The other side should have a beautiful dark crust. Once flipped, add in your onions and garlic on top. Cover with a lid for about 3 – 4 minutes, depending on the thickness of your liver slices. Remove from heat

Serve with squash to your lovely wife on her lovely birthday 😀 Happy birthday, beautiful!

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Spaghetti and Vivacious Veal Meatballs

Yes, I used the word ‘vivacious’ to describe food. That’s just how it’s going to be, ok?

Meatballs require a little bit of time and effort. They should also be small. My mom used to make these large honkin’ meatballs in gravy. They were delicious, but huge. Ma! Why’d you gotta make ’em so huge? Don’t ask your Mama questions like that. She’ll shoot daggers, spit some venomous one-liner, or smack you.

I am so full, I’m having trouble typing this post. Not kidding.

Linda ran some errands yesterday, so I asked her to pick up some ground chicken. The supermarket she went to (Cousins in Port Credit) had no ground chicken! She picked up veal instead. Way better choice. Smart woman. She also picked me up a spaghetti squash.

If you’ve read my previous blog postings, you’ll know how to prepare spaghetti squash. I’m going to skip the prep instructions for this. So, don’t be lazy…go do some reading.

On to some foooooooooood!

Spaghetti and Vivacious Veal Meatballs

The Vivacious Veal Meatballs

2.5 lbs of ground veal
1.5 tablespoons each of fresh sage and thyme, finely chopped
2 cloves garlic, chopped
1.5 tablespoons butter
Two pinches of red pepper flakes
Sea salt

Melt butter in a small frying pan over medium heat; add your chopped garlic and stir constantly for about 1 minute. The butter will bubble and toil! Remove from heat, but keep stirring, otherwise your garlic may very well burn. The garlic by this time will turn a light golden brown. This is good. Let this mixture cool.

In a large bowl, combine the veal, garlic ‘n butter, sage, thyme, sea salt (about .5 teaspoon), and red pepper flakes. Really mix this through with your hands to get everything well distributed.

Now, get to work. Start rolling this meat mixture into the size of a plum. Set these up on a baking sheet lined with parchment paper. You should have about 26 meatballs.

Da Base for Da Sauce

1/2 large white onion, diced
1 zucchini, cut into quarter pieces, about 1/4″ thick
1 teaspoon Italian seasoning
Butter and lard for frying, about 1/2 tablespoon each
Sea salt
1/2 cup water for deglazing

Melt your fat in a large pot over medium heat. Add in your onions first, and let ’em sweat it out for a minute or two. Add in your zucchini, plus Italian seasoning and sea salt. Let these veggies hang out until they’ve achieved a rich golden brown. Move ’em out of the way for your water, and deglaze your pan, scraping up all those tasty brown bits in the process. A wooden spoon does the job nicely.

Remove from heat onto a plate.

Now you’ll need 2 tablespoons of lard to fry your meatballs. Heat your pot to about medium heat again, and add your lard. Add in your meatballs slowly, one by one, into the fat. Don’t overcrowd them, or else they won’t brown nicely. After about 4 minutes, carefully flip ’em. After another 3 – 4 minutes, remove from heat. You’ll do these in two batches. Remove and place onto a plate.

Da Sauce

4 ladles of bone broth
2 large cloves garlic, chopped
1 small can tomato paste
1.5 teaspoons Italian seasoning
Sea salt to taste

Increase heat to medium-high, and add in your rich, beautiful bone broth. Using a wooden spoon, be sure to scrape up the yummy stuff from the bottom. As this starts to simmer, add in your garlic, tomato paste, sea salt and seasoning. Simmer for about 5 minutes, then turn the heat way down to low. Add in your meatballs carefully. Get ’em all in there, all happy to be hanging out with this rich brothy sauce. Let these guys cook for about 20 – 25 minutes, or until your spaghetti squash is done cooking in the microwave.

Serve over top hot steaming spaghetti squash. You may need a knife, fork and a spoon to eat this. Whatever utensils you use, please enjoy 😀

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Hot Shrimp Salad and Buttery Roasted Cauliflower Soup

You guys get a two-for-one dealie again, since I’ve been kind of sickly and away. I missed you!

My digestion isn’t perfect yet, but it’s getting better. I’m currently watching Risky Business and Tom Cruise looks like such a BABY. How old was he when he did this movie? Hold on a second.

*googles*

He was 21! My god! He looks like he’s 16, and barely hit puberty, with his voice still being a pitch too high for a 21-year. Oh, Tom. So cute. I want to pinch your cheeks.

Now, on to some fooooooood.

I love leftovers. You can use them in a whole new fashion, and blow your tastebuds away. I had some leftover collard greens that I’d cooked in some wild boar lard (I still have it!), and just purchased some organic mixed salad greens. I also had some frozen cooked shrimp.

Oh my God, BALKI IS IN THIS MOVIE!?!?! Perfect Strangers was a major part of my childhood!

Sorry. Still watching Risky Business.

I like to change up my food sources, and to be honest, I’m not a shrimp kind of gal. In fact, I don’t eat a lot of seafood. But I’d like to change all that. So I bought a bag of frozen cooked shrimp from Metro, and had it in broth a few times. Yum! But this time, I needed something different. This was my breakfast.

Hot Shrimp Salad

Serves one.

6 frozen (but cooked) shrimp, with the tail still on
2 tablespoons organic butter
1 large garlic clove, chopped roughly
3 tablespoons bone broth
Leftover cooked collard greens, about 1.5 – 2 cups
1 big handful of organic mixed salad greens
1 pinch red pepper flakes
Sea salt

Heat your frying pan to medium high and melt your butter. When sizzling, add your shrimp. Leave your shrimp to brown slightly, about 1 – 2 minutes. Add in your 3 tablespoons bone bone and cover. This keeps the shrimp cooking through, and the broth adds some nice steam to do so. Leave this for about another 2 – 3 minutes. Lift up your lid, and add your garlic. Ahhhh. Butter, garlic and shrimp! Your kitchen smells awesome now, doesn’t it? Stir to mingle, making sure not to burn your garlic. Add in your collard greens, and handful of mixed salad greens. Toss and stir for about 1 minute longer. Add in your red pepper flakes, and a dash of sea salt at the end.

You’re right. This really isn’t a salad. But the butter, and broth, and fresh greens at the end…shut up. It’s a salad. Deal. Now, eat it!

Ok, now that you’re done stuffing your face on Hot Shrimp Salad, on to some creamy, buttery cauliflower soup.

One day, I was torturing myself looking at amazing, gluten-free sweets made by Elana at Elana’s Pantry. She is pretty well the gluten-free Goddess on the interwebs. I’m not crazy about her use of almond flour in baking (holy oxidized omega-6 fatty acids, Batman), and agave nectar (highly processed, fructose BOMB to your liver), however…her creativity is astounding. I ❤ you Elana! When my candida is fully destroyed, I will be making your unreal Coconut Key Lime Cupcakes. Oh my god. OH. MY. GOD.

Edited March 27th, 2015. Food elitism 101. Why didn’t anyone slap me?

Elana had a recipe for roasted cauliflower soup. I filed it somewhere deep in the recipe rolodex of my brain for later. A few days ago, while making some other dinner type of food, I roughly cut up a whole head of cauliflower, and chucked it in the oven at 425 degrees, slathered in olive oil and sea salt. I cooked it for about 25 minutes until golden brown.

I left it out overnight to cool. This was a bad idea. The cats got hungry and went after it. Bastard cats. Harry and Zoe are beautiful, special and loving. But sometimes…they are EVIL! I love them still. It made me laugh the next morning to find wee little pieces of golden roasted cauliflower half-eaten on the floor.

“MAMA! THIS AIN’T PROTEIN!!!!!!”

I should also note here that my cats love bone broth added to their soft food. Licking their chops afterwards something fierce. Harry also loves bulletproof tea. His pupils become huge when I sit down on the couch with a beer stein (yes, I use a beer stein for my bulletproof tea) full of tea. He’s all like “OMG MAMA WUT IS DAT?!” and his head kind of starts to bob towards me, his noise twitching and sniffing. I dip my finger into coconut oil and butter fat at the top, and he goes to town. What a pig.

Cats know what is good and delicious.

Edited March 27th, 2015. Bulletproof tea was fucking disgusting and I made myself drink it. Ew.

Now…onto some ZUPA!

Creamy, Buttery Cauliflower Soup

Serves 2, large portions.

3 tablespoons organic butter
1 whole medium sized onion cut into chunks
1 whole head cauliflower, cut up, roasted at 425 degrees until golden brown
2 large cloves of garlic, smashed and rough chopped
1.5 teaspoons dried rosemary
3/4 teaspoon white pepper
Sea salt
Approx. 2 cups bone broth
1 cup water
Bone marrow (I found some hiding in my broth!)
1/2 cup coconut milk
1 cup leftover cubed beef roast

Melt your butter in a medium sized pot over medium high heat. Add in your onions. Add a pinch of sea salt. Slowly increase the heat to really brown and beautifully caramelize the onions. Keep stirring furiously. Don’t worry about the brown bits forming on the bottom of the pan. We’ll deal with that shortly. Keep browning the onions for about 4 – 5 minutes. Add in a little bit of bone broth to the pot. Scrape the brown bits off the bottom of the pot, incorporating their browned goodness. Add cauliflower and garlic. Keep stirring. Add a dash of seal salt, your rosemary and white pepper. Turn the heat down to medium high at this point.

Carefully add your bone broth, bone marrow (did you find some in your crock pot too?!), 1 cup of water to the mix. Simmer for about 5 minutes. You should have a gorgeous, deep golden pot of luscious soup. But! We’re not done yet!
Add your half cup of coconut milk. I promise, your soup won’t taste like coconut. But it will be creamy!

You have a stick blender by now right? Good. If not, very, very carefully add this pot full of WIN to a food processor or blender, and blend until smooth. Using your stick blender, blitz and puree until smooth. Now, the most important part:

QUALITY CONTROL!

Have a taste. Oh man, that’s AMAZING! Does it need a wee bit more salt, more white pepper? Stir some in at the end.

Soup’s up! Toss in some of those cubed pieces of leftover beef for a seriously delicious meal.

YUM.

So, Joel/Tom Cruise gets in trouble for cracking his Mama’s artsy fartsy glass egg. After all that! Risky Business is good times 😀

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