Healthy Thanksgiving!


Did you have turkey or some other main course involving meat for Thanksgiving dinner?  Don't just throw out the bones or carcass.  Use it to boost your immunity, heal your gut, and support other tissues to stay healthy over the winter season.  In Chinese Medicine, the winter is the time for nourishing and storing the Qi, to build health and vitality to avoid illness and injury, and build a reserve for times of stress.  Bone broth has recently created a buzz as a healthful food for everything from the common cold to joint and bone health, and even for nutritional support in cancer. 

Despite it's recent flash in the media, bone broth isn't anything too mysterious, but rather a traditional food that's been around for thousands of years.  It's an economical way to stretch your budget and get great nutrition in the process, and is likely full of more minerals and healthful components than store bought, pre-processed broths. It's easy to make, but it does take a little bit of time to cook.  You can add other great winter ingredients to aid in immune and digestive support, such as garlic, ginger, and other root vegetables.

3 or more pounds of turkey, beef, or other bones with marrow, including marrow
(Optional chicken feet or pig's foot)
2-4 pounds of meaty bones, like drumsticks or short ribs
1/4-1/2 cup of raw apple cider vinegar (to help pull nutrients out of the bones)
Purified water, just enough to cover the bones and meat in the pot
2-4 Carrots, including the greens, chopped
3-4 celery stalks, including the greens, chopped
1 large onion, chopped
1/2-1 bunch parsley, chopped
Ginger and/or Garlic peeled and chopped

Place the bones into crock pot or stock pot with enough water to just cover the bones, and add the apple cider vinegar on low heat to simmer for an hour to pull the minerals from the bones.(2 hours in crock pot)

Add vegetables, except parsley, and bring to a boil.  Skim any film off the top, and continue to cook on simmer for anywhere from 8-72 hours.  (The longer the better).  In the last 10-20 minutes or so of cooking, add the parsley.  Strain the broth from the solid items. 

Use the broth alone or as a base for soups.  Add Himalayan or sea salt and other spices as desired.  Refrigerate for 5-7 days, or partition and freeze for up to 6 months. 

Help feed the hungry this holiday season and feel great doing it!
Bring in 5 non-perishable items, canned or boxed foods (no glass) and/or hygiene items such as toothpaste, shampoo and soap and get half off any massage or other service.  We've partnered up with the Oregon Food Bank, good through December 22nd.