Thursday, August 27, 2015

Self-Reliance Tip of the Week - Bulldoze That Old Bouillon!

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Look! It even has parsley on the top :) 

There is nothing like an old fashioned Chicken Noodle Soup! The stuff in the cans doesn't even touch the nutrition found from a recipe passed down for generations of REAL DEAL Chicken Noodle Soup. I read a book once (Nourishing Traditions by Sally Fallon)  that was LOADED with great information on why this rare, home-made from scratch, dripping with all the greatness of lovin' from mama's kitchen was so nutritious. It was all in the marrow from the chicken. Whaaaat? Yep. When it is mixed with carrots, celery, parsley, some salt and the fingerlickin' chicken, you can't go wrong! Today many people try to make "from scratch" broths and soups with commercial bouillon ( slight gagging sound). Ok, maybe I'm being a little dramatic here, but lets take a closer look at what is in bouillon and why we should find a healthier alternative. 

Lets take a look at the ingredients....shall we? Here goes: 

Salt, sugar, partially hydrogenated palm oil, monosodium glutamate (MSG)...

Ok, STOP... MSG. Who cares if it has MSG in it? Well, many people are sensitive to MSG without even knowing it because they often get headaches. MSG is a NEUROTOXIN, or brain "neuron" cell toxicity. Not good...moving on...

Chances are, we won't always have a fresh chicken to slaughter and dress for chicken noodle soup. It is most nutritional this way, but I have another idea that also has lots of nutrition, easy to make, no fillers or chemical additives and tastes really great. 

I came across this recipe recently and I've started using it and I love it! I found it on (here is the link to this recipe 

Veggie Chicken Broth Mix
2 C. Nutritional Yeast
1/2 C real salt
2 T turmeric
2 tsp dried dill weed
2 tsp marjoram (optional)
2 tsp dried powdered lemon peel (optional)
1 tsp celery seed
1 tsp basil
1 tsp powdered thyme
1 T dried parsley

Place all, except parsley, in a blender in the listed order. Blend until powdered together. Add parsley and pulse to chop. Store in an airtight container indefinitely in the cupboard. To make veggie broth, add 1 T to every quart of water 
Mix in ingredients in blender and then store broth mix in an air-tight container. Add 1 T. of mix per cup of water and use as chicken or veggie broth in recipes.

I have been using this recipe a lot lately and my hubby has even said, "This is good stuff."

Now for the nutritional side of this kind of're gonna love this :). We are going to take each ingredient and see what their nutritional components are - 

  • Nutritional Yeast ( very similar to Brewers Yeast but better) : Chromium, selenium, magnesium, Vitamin B's, protein (and it can also be used in making ethanol to fuel your car :) ).
  • Real Salt : This is different than your table salt from the store. This has NATURAL iodine in it and is so much better for your body (Pink Himalayan salt can also be used). It helps to balance the pH of the body and balance electrolytes. More info here:
  • Turmeric: balances blood (like cayenne) , reduces inflammation (like arthritis), antibacterial for stomach bugs like Ecoli, 
  • Dill: Can be used for insomnia
  • Marjoram: relaxing and pain relieving
  • Celery seed: benefits the kidneys and relieves bloating
  • Basil: LOADED with Vitamin K, antibacterial, anti-inflammatory, good for the heart
  • Thyme: beneficial for respiratory, stomach, uterine and bowel problems 
  • Parsley: arthritis, kidneys, bladder and edema (water retention)

When these whole food ingredients are taken individually at higher concentration, you'll see better results than just as a flavor for your soup broth, but it sure kicks the stuff out of the old junk doesn't it? So, grab your bulldozer and get rid of the other stuff! Your body will thank you sooner than you might think. 

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