Our kitchen here in the Sequoia National Forest is HOT. It is hot with summer air and it is HOT with soups and sauces.
Mom and I are creating an online video course and we want you to take it. We could ask you line up and pull out the change in your pocket to get a peek, but we’re going to keep it simple and post the entire course on Facebook this summer for free. If you use Facebook, you just have to stretch out your index finger and “like” the page to get access. (Like Traditional Foods on Facebook now.)
We’ll be rolling out the course throughout the summer to give you plenty of time to watch the videos that interest you.
Focus On The Process
This course focused on the process of soup-making, from making bone broth itself to adding vegetables and meat to your soups. You can use this information to create your own recipes with left-overs in your refrigerator or to tweak your current favorites.
Great Recipes Too
To reinforce the “how-to” portion of the course, we have a number of great recipe videos for you as well. We are pretty excited about them and discovered a really great use for some of that fat you skim off the top of your broth. In fact, we used bison fat left from stewing bison bones to make the best soup I have tasted in a while. You will discover that video in the course.
To get started, check out this amazing broth we made here just a few weeks ago detailed in the video below. We got twelve days of gelatin from the same batch of bones. Shazam!
Watch the bone broth video on YouTube (and “like” it while you’re there — who wouldn’t like twelve days of gelatin broth?) or watch it below.
Click “Like” On Facebook
I know that your index finger is very tired, working on the computer all day. Click through this link to our Facebook page and then just click “like.” BOOM. Free video course.
This post is posted at:
Fight Back Friday, Monday Mania, Traditional Tuesday, and Real Food Wednesday.
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I’m kind of illiterate when it comes to Facebook. I have followed directions and tried every which-way, but still am not able to find the free course. When I click on like all I get is a page that starts, “Welcome!” and mentions the course, but that’s it. I have tried to click on everything to get it started or find it. Please help.
Thanks,
Kay
Kay,
Try this link:
https://www.facebook.com/pages/Traditional-Foods/128980120516964?sk=app_192229990808929
Wow love the site and I’m getting into this broth thing after reading Nourishing Traditions. Im also 10 weeks pregnant and I want to make sure I give my baby the best nutrition possible! Im going to watch/read all your info and wish you had classes (I live in Socal but the drive would be worth it). My biggest concern and something thats kept me from starting thus far is the question of organic or non organic bones. In LA its easy to find them but I relocated to the OC and its been hard to find. I think maybe the importance of getting the gelatin/nutrients from the broth may outweigh the negatives of non organic bones but Im not 100. Any thoughts?? Thanks so much.
Amanda — I definitely think some broth is better than no broth. On my Facebook page, I wrote a note about buying bones. Check it out: http://www.facebook.com/note.php?note_id=136066899808286
As a person who has tried to figure out how I got cancer, I found I had malabsorption: I was eating healthy and starving to death. With the addition of pancreatin at meals and bone broths with lots of vegetables, meat and beans, I’m not starving anymore and 12 years cancer-free. Keep telling this valuable information. Thank you for your video. Bone broths provide the building blocks for cartilage, bone, and skin, hydrates the body AND is a free source of glucosamine, lubricating one’s joints. 14 days of bone broths is your gift for good health to all of us.
Silly question,
Do I keep the lid on or off of the crockpot? I’m not sure how all of the water would evaporate with the lid on to get you down to just a quart of gelatinous broth.
I have tried a few atempts at bone broth thus far (before discovering this video)and am ending up with just lots of liquid, no gelatin.
Just got some bones from the butcher and am ready to try again. Thank you for the information.
Diane — I keep my lid slightly tilted so it doesn’t boil but that’s really because I don’t like my broth cloudy (but it ends up so anyway and it’s great that way too).
You can boil your broth down just to see how much gelatin is in it, but I would just use it as is and not worry about it. You’ll get the most gelatin out of beef feet but if you have a gallon of broth from two pounds of beef feet, you may not notice the gelatin
Amanda
I have some raw soup bones from the meat processor…do i need to roast them first? Or is it all good to just put in the crock pot? Thank you for all your helpful info!
Judi — Roasting will give you a better flavor but it’s not necessary. I don’t roast the bones when I’m really busy
I’m really impressed with the recipes you provide. Think it’s time to subscribe to your rss feed!
Thanks again for the info
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