how to make traditional bone broth and why its so good for you.

http://nourishedkitchen.com/bone-broth/

It sounds delicious and very good for you. I am going to go to my meat market, get some bones, and make some bone broth to have after my sleeve. Thanks for sharing!

I was planning on filing the freezer with stock reductions. I have just about every fresh herb in my garden and a good relationship with my local organic butcher.

I ordered plenty of powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury unflavored Protein powder and a nice warm (140 degrees) cup of home made Soup fortified with 20 grams of protein should be great in the fall. Much better than an artificially flavored, sweet shake.

just go easy on the seasonings, i found i wasnt great with my usual amount of aromatics post op. i wanted way less.

What a wonderful idea, thanks for sharing! I wonder if this is similar to pho? I know a lot of my friends are pho fanatics and it is so good on a cool or wintry day (hey, we have snow today in the upper mountains, whoa). Here at least in utah (where we are 5 years behind) you can get it on almost any street... its very popular. Often these restaurants are 'known' by the quality of their broth. They provide you various things to put in the broth, but you certainly don't have to. Maybe next time you are downtown and don't want to make your own, you can try pho and let us know how it works with the sleeve/bypass/band. I am pre op and benefitting by all the wisdom shared here.

Edited August 23, 201411 yr by utahgirll

I have already started making homemade broths and freezing them in ice cube trays. Once they are frozen I store them in labelled freezer bags. I am trying to make a good variety so I don't get bored as quickly.

Thanks for the share! I will be trying this recipe when I am post-op.

pho can be made with either beef or chicken stock.

http://www.lovingpho.com/pho-corner-everything-pho/pho-broth-soup-stock-vietnamese-pho/

this is a great article.

You can also add a couple chicken feet (I know it sounds weird) to the broth while it's cooking. It adds a boost of natural Gelatin which is chockfull of Vitamin E, amino acids, glycine, lycine, and all kinds of awesome stuff. There is some gelatin naturally present in bones, but when you use really cartilaginous parts like veal knuckles, chicken feet, or pork trotters you get a huge boost in gelatin content. It also makes the broth a bit "stickier" which gives it a rich mouthfeel and enhanced flavor.

(I used to be a butcher - and pork trotters were hoarded by all the great chefs in Napa Valley.)

yeah, the first link has a recipe that uses chicken feet. ????

What is dde1c mean?

What is dde1c mean?

.

i think thats what happens to my smilies.