From Dr. Dan's Kitchen: Bone Broth in the News & Treat Your VALENTINE to Dark Chocolate Peanut Butter Cups!
In recent weeks, many of you have seen Bone Broth in the news. Below we have linked the article 'Bone Broth Evolves From Prehistoric Food to Paleo Drink' from the Food Section of the NY Times. It's exciting to see this in mainstream media and also to see a nod to The Weston A. Price Foundation's President and author of Nourishing Traditions, Sally Fallon!
The article quotes Sally and mentions her newest book, Nourishing Broth.
Nourishing Broth by Sally Fallon Morell and Kaayla T. Daniel, PhD is available now at Dr. Dan's!
New York Times: "Bones, Broth, Bliss"
Bone Broth Evolves From Prehistoric Food to Paleo Drink
Click to read article . . .
The benefits of bone broth are so great, we can envision a day in the near future when bone broth cafes will dot the landscape in a similar way coffee shops do now!
Inspired? Here's a link to Dr. Dan's recipe for bone broth.
Doesn't everyone love Soup on a cold winter day?
Here's what we did this past week using nourishing bone broth as a base.
Days 1 & 2: Vegetable Soup...After having family guests this past weekend we had some leftovers from dinner in the fridge. To a base of bone broth in a sauce pan, we added our leftover steamed sweet potatoes, onions, carrots, broccoli and tomatoes. We added 2 heaping Tbsps. organic tomato paste, marjoram, thyme, basil, sea salt & pepper...and this was our lunch for Monday and Tuesday.
Day 3: Onion Soup...We sautéed 3 large sliced onions with 1 tsp. minced garlic in butter and bacon fat. Then we added 3 cups bone broth and seasoned it with salt, pepper, marjoram & thyme for a beautiful and hearty onion soup for lunch.
Day 4: Onion Soup with Potatoes au gratin...To 2 cups of the leftover onion soup, we added 2 cups of cooked potato slices and seasoned it with parsley, cumin, salt, & pepper. We topped the soup with leftover cheddar cheese for lunch.
Day 5: We started the day early and with only a cup or two of broth leftover, we poached our pastured eggs in the steaming broth for a hearty and soul-warming breakfast.
Join the NOURISHING BROTH Blog with Sally Fallon Morell and Kaayla T. Daniel, PhD authors of the book Nourishing Broth... by clicking this link:
Enter your first name an email address, and you can immediately download their FREE eBooks on the subject. Plus...get tips and info with a free subscription to their newsletter "Sips and Tips".
Say HAPPY VALENTINE'S DAY
with a Special Treat!
Sara's Dark Chocolate Peanut Butter Cups
Makes 18-24 peanut butter cups
*14 ounces of dark chocolate (70% or higher, or enjoy life brand chocolate chips)
*2 tbsp. coconut oil
*Teddy organic peanut butter or your favorite brand of nut butter
*Flaky sea salt or Celtic Sea Salt, course grind
Begin by heating about 2 inches of water in the base of your double boiler. If you are using a large bar of dark chocolate, break into 1-2" pieces so it can melt easily.
Once water in double boiler has come to a boil, lower heat to medium and then add chocolate, stirring a bit to help it melt evenly. Once the chocolate is almost melted, add the 2 tablespoons of coconut oil and mix thoroughly.
Turn off the heat and begin spooning melted chocolate into silicone muffin cups. Add about 2 tablespoons of chocolate per muffin cup, enough to completely cover bottom of cup.
Once all muffin cup bottoms are filled with the chocolate, now gently add 1 tsp. of peanut butter or nut butter to the center of each cup on top of the base layer of chocolate(just eye-ball it using a small spoon).
After the peanut butter is added to all of the cups, spoon the remaining melted chocolate onto the top of each muffin cup. Usually it takes 1-2 tablespoons to cover the peanut butter, and it depends on how think you like your peanut butter cups.
Sprinkle tops of cups with flaky sea salt to finish. (*An alternative option is to add a few grains of the course sea salt on top of the peanut butter just before the top layer of chocolate goes on.)
Place on a baking sheet in the fridge for 1 hour to cool. Then remove the finished peanut butter cups from the silicone molds to store.
Package for gifts and store in fridge.