Bone Broth Anyone?

On bitter bitter cold nights one sure way of warming up is a delicious bowl of bone broth. as the temperatures dropped so did my tolerance for the cold. So I bought a pound of beef bones from my neighborhood hunting based organic butcher.

With a friends help I set out to make bone broth. It is one of the best and easiest things to make. Besides being good for your health it becomes a great base for many soups, rice, and other dishes.
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Let’s get started: a pound of bones, 2 carrots, 1 large onion, a bunch of parsley, 2 bay leaves, 5 whole all spice pieces, 2 stalks of celery, half a cup of apple cider vinegar, water to cover.

You will need a pressure cooker!!
Yes, without it you might be boiling this for days.

Roast the bones in the Owen for 30-40 minutes, then put them in the pressure cooker, coarsely chop and add the veggies and cider vinegar. Then add the spice and bay leaves. By the way you can improvise and add other spices if you like – but remember if you want to use this in cooking other meals having it plain is best. And yes… there is no salt added for the same reason.
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Once you have everything in the pressure cooker add water to cover the bones. You are now ready to cook!!! it will take roughly 4-5 hours and the aroma will fill your kitchen. This will make 2 large tubs of broth and I recommend you freeze them so you can keep on using the broth without spoiling it.

You are probably wondering why vinegar?? It helps bleach the nutrients and the marrow out of the bones more easily. Helps make the broth richer. You can adjust the quantity of how much you use as long as you use some.  IMG_3357We watched a romantic comedy, laughed, and had couple of glasses of Champaigne while the pressure cooker did all the job! Result was just yummy and its a gift that keeps on giving on these cold cold nights. Hope you give it a try! Cheers!!

IMG_3363  Umm yes.. this is how we chilled the Champaigne 😉
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Vegan Reddish bean & Avocado

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IMG_1068Last week I realized for very long time I didn’t use my dried beans and that wasn’t good because always when I was thinking to make them but the long time to prepare them causes easily to giving up without even thinking further. One day while I was thinking how to solve this dried bean problem a great idea light up immediately to rescue! Yessss, Soaking! boiling! and freezing! dried beans.

While soaking the reddish beans to save energy and time I diced to soak all of the dried beans, chickpeas and green lentils I didn’t boil the chickpeas and green lentils ( but if you like you can) just drain them well and freeze them but I boiled the reddish beans and beans they are  super short-cut to your meal after long working/tired day. Just de-freeze how much you need and boil them with little water and salt about 5-10 min.

Enjoy  it over your salad, in mazza or main dishes.

Let’s start up to something quicker&healthier!

1 medium organic onion thinly sliced

1 cup cooked organic reddish beans

1 small organic avocado

1-2 tbs extra virgin olive oil

1 tsp sea salt

1 tsp sumac

1 tbs pomegranate sour or lemon juice

2 tbs of finely diced organic parsley (optional)

Soak reddish beans in 4-5 cups boiled water over night

Rinse them well

Cook them 30-40 min. or more or less until you can taste to mash them with back of spoon on a plate easily this shows they are done.

Drain them if there is excess water.

Add half tsp of salt and mix the beans.

Mix half tsp of salt and sumac with diced onions.

Mix onions, beans and parsley add pomegranate sour and olive oil.

Put it into one side of serving plate.

With help of spoon remove the skin of avocado and cut into chunks.

Put it beside the beans.

Enjoy this delicious healthy dish over special dried bread called baqisma or tacos or favorite choice of your bread.

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