Roast Chicken Stock

Rich in vital minerals, glucosamine, chondroitin and gelatin, bone broths are nutritional powerhouses.   They’re inexpensive to make, richly nutritive and deeply flavorful.   We try to incorporate broth into our daily diet for its many benefits.   The cider vinegar used in this recipes helps to release more minerals from the bones. This version… 

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The Chicken Soup Cure

This is part of 2009’s series The Traditional Foods Primer. January focused on sweeteners, and February’s focus is on the nutritive power of bone broths.   Earlier this month we addressed the Benefits of Bone Broth. Chicken soup is known for its curative properties.   And anyone who has ever been tucked away in bed,… 

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The Benefits of Bone Broth

This is part 5 in the year-long series on Traditional Foods.   January focused on sweeteners, and February focuses on homemade, old-fashioned, nutrient-dense bone broth.   And, my apologies for posting this section of the Traditional Foods Primer   a touch late, There is nothing like a homemade broth – rich, fragrant and glistening with… 

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Chicken Nuggets with Almonds

Everyone needs some comfort food from time to time.   On those occasions, I like to make my version of chicken nuggets or chicken tenders.   Using wholesome ingredients like pastured organic chicken breasts, sprouted grain flour, almonds, herbs and spices can improve upon this fast-food classic.   While we sometimes serve them with homemade… 

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Chicken Nuggets – The Real Food Way

When I heard that Real Food Wednesdays was going to focus on fast food, I considered posting about our favorite pseudo-fast food stop.   Of course, there truly isn’t any fast food in our town.   You’d literally have to drive 58 miles roundtrip to find a nationwide fast food chain like McDonald’s, Sonic or… 

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Morrocan-spiced Roast Chicken

Roast chicken is a staple in our home, but herb-roasted chicken – as delicious as it is – can become dull from week to week.   The recipe for this chicken is my interpretation of the classic roast chicken frequently served in Morocco with lacto-fermented lemons and olives.   I spent quite a while in… 

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