And the winner is!! 21-Day Detox Day 18: Basic Bone Marrow Broth, Spicy Lamb & Vegetable Soup & Greek Lamb & Zucchini

So now I'm a on a warming and nourishing kick now. With this cleanse coming to an end, I've been brainstorming different ways I can add heat creating foods into my diet. One such food is bone marrow broth. Broths in general are extremely helpful with a variety of ailments. It provides minerals, especially calcium, magnesium and phosphorus. These minerals support bone, heart and muscle health. It's no coincidence that in the Jewish heritage, chicken soup is the ultimate panacea for colds, upset stomachs, and other complaints. Prior to my cleanse, I had been eating soups daily prepared with well cooked stock. A really good beef broth/stock should be cooked on a low heat for at least 24 hours, (chicken can be cooked less than that 6-12 hours). These way you get as much of the minerals from the bones and cartilage as possible. I'm going to be playing around with a variety of nourishing soups in the upcoming weeks, but today I made a very simple broth to start.

Basic Bone Marrow Broth

Ingredients:
1 lb grass-fed beef marrow bones
1tbsp Celtic Salt
2 bay leaves
1 leek stalk
5-10 peppercorns
3 in ginger root sliced lengthwise
1 tbsp raw apple cider vinegar

Process:
1. Set oven to 350, put bones on baking sheet covered with unbleached parchment paper

2. Roast bones for 20 minutes in oven

3. Remove bones and place in pot, fill with water and add remaining ingredients

4. Let stock boil, reduce to low heat
5. Simmer for at least 24 hours. I cooked mine from 12pm until 8am the following morning

While my stock was cooking, I also put another soup on for dinner. I made sure to include a variety of warming ingredients like leeks, ginger and lamb.

Spicy Lamb & Vegetable Soup

Ingredients:
1/8 lb lamb stew meat
1/2 delicata squash
2 small leeks
1 celery stalk
2 small carrots
2 inch ginger
5-10 peppercorns
2-3 bay leavea
3 tsp Celtic Salt

Process:
1. Place all ingredients in a pot
2. Bring to boil
3. Simmer for 4-6 hours on low heat
4. Enjoy!

And finally, once dinner was cooking, I made myself some lunch! I bought over 1lb of lamb stew at my favorite butchery in San Francisco, Olivier's, so I've been using it all day to make up my 4 oz quota. For lunch, I sauteed a small piece of the meat with zucchini.

Greek Lamb & Zucchini

Ingredients:
1 tbsp Ghee
1 small piece of lamb stew (it's really mostly for flavor)
2 tsp Spice House Greek Islands Seasoning
2 tsp salt
3 small zucchini
Juice from 1/2 a lemon

Process:
1. Using peel, shave zucchini into noodle shaped strings
2. Heat ghee in pan, once hot, add lamb

3. Add spices and salt

3. Saute for 5 minutes
4. Add zucchini, saute for 10 minutes
5. Toss everything with lemon juice
6. Enjoy!

 

So finally what you've all been waiting for, the announcement of the winner of the Fabrikator's gloves! The winner is Irina Newbold! Please email me your address at Gaby@acraftygourmet.com and I will get them sent to you! Thank you to everyone who participated!