So, this happened to my bone broth after freezing…Ugh!

What a bummer. Well, at least it only happened to the two large bottles. I still have the four small ones I froze, two small jars in the lower fridge and a cup I drank yesterday. I threw these two out. I know what happened too. I did cool the liquid first, then bottle and cool further in the lower fridge before transferring to the freezer. I had filled the smaller bottles first, taking care to leave an inch of space at the top of each jar to allow for expansion when freezing. I forgot to do the same for the last two larger jars. This is what happens when you don’t leave space. Without the room to expand, the bottles broke. Oh well, lesson learned.

I am working my way back to Wahls level III (nutritional Ketosis). As I’ve said, there was a difference for me with level III as compared to the other levels. I had a greater result in healing, although, I have had healing on all three levels, but it was significant on level III, especially cognitively. I have some foods left over from the other levels, throwing away good food is not something I can afford. I am finishing off the Gluten free flour, dried whole cranberries and baby potatoes. That’s all I have left, once those go, I’ll begin level III again. Right now, I’m getting ready for it psychologically and physically. Some people can jump right into things, I have to prepare myself, which takes time. When I do this, whatever it is I am working towards has a far better success rate.

I am still hearing almost daily, people’s astonishment over my continued transformation. With the Protocol, it is dramatic and its fast. It’s only been nine months. I don’t look sick anymore. My gate, my sense of balance and my cognitive abilities have all significantly improved. However, I still have a lot of healing to do yet, hence level III. From what I understand, level III, over time replaces cellular structure with new cells, seven to ten years for complete replacement, to then be sustained by continuing the good habits I am learning and working on implementing into my life in a second nature way.

I am still stubborn about eating organ meat and seaweed. I have to find a way to include them. What worked best for me was taking desiccated liver and spirulina pills. But, I can not afford them. I need to research further ways to cook with organ meat, which can effectively hide them and the taste. I have looked into it here and there. What I need to do is compile a list of recipes, which I have been doing with notebook on my computer. I need to take the time, look at them again, compile them into one category and begin testing the recipes till I find the ones that work best. I am rebuilding my resolve to not settle for less. These are my upcoming goals.

In the mean time, I am still exercising four days a week and have two more physio appointments for my leg. The physio social worker asked if I wanted them to apply for more physio, but I said no. I said no for a couple of reasons. One, I don’t want to inundate myself with appointments, I am satisfied with what I’ve been taught and have been incorporating the exercises into my workouts with great success. The second reason is that it was made clear that I was allowed a max of $800 that could be spent on physio from disability. I don’t want to aggravate my worker, I’m going to further need her help with career counseling and my readiness to work. I am going to make an appointment with her around mid February. The end of this month, I have my appointment with the MS psychiatrist and the MS social worker to counsel about my goal to go back to work.

Whew! A lot to prepare for. There, now we’ll let that go, get ready for my workout tomorrow and take it a day at a time.

 

Bonne Sante

I Made Bone Broth!!!!

I realize it is ridiculous that this is a big deal to me, but it is. I have waxed and waned over this for months. Each time I must learn a new eating lesson (cooking, budgeting to afford it, tools to make it, overcoming my fear of, “is it going to be gross?”, etc), that when I finally do it, I find that most of the time, it wasn’t that big of a deal. I spotted a recipe that was the simplest I’ve seen. One of the reason’s I dragged my feet on this, here are reason’s (excuses):

  • I don’t have a crock pot and can’t afford to buy one
  • I can’t afford grass fed chicken bones and chicken feet
  • I’m afraid to let anything cook on my stove top for twelve hours or more
  • It’s complicated
  • What if its disgusting with all that dissolved bone marrow, “bleh!”

Reason’s why this recipe worked for me:

  • Timing was right, I just baked a whole chicken (unusual for me, I live alone)
  • The directions were for on the stove with a second option for the crock pot
  • It was specifically for a whole roasted chicken carcass (something I can better afford, because I get the meat from it too for other meals)
  • Simply and directly written
  • I had the suggested tools on hand (for a change)
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My Tools

Simple everyday stuff. Stainless pot, fine mesh strainer, large strainer, large bowl, ladle, glass jars (as you can see, mine are recycled).

See below for the recipe:

 

 

 

 

 

 

 

 

 

Recipe from: www.amynewnostalgia.com

Tips For Making Bone Broth:

~Do not boil. Boiling can destroy collagen molecules. A slow simmer is best.

~Use vinegar when possible to pull out the trace minerals & collagen from the bones.

~Use an organic chicken, one with no hormones & no antibiotics. Whole Foods has organic rotisserie chickens.

~Celebrate if you see that the broth become gelatinous when refrigerated. That is a great sign that you extracted all the good stuff from the bones. That is liquid gold!

~Want to pull even more health benefits from the bones? Soak the bones in cold water with the vinegar & vegetables for 15 minutes to an hour before turning on the heat.

~Oftentimes, there will be wonderful gelatin left in the bottom of the rotisserie container if you have refrigerated the chicken before preparing the broth. Don’t let that go to waste! Dump it right into your broth or save it with your chicken to add later to the soup or whatever dish you are making. You can see it in the picture below.

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~Make your own rotisserie chicken in the slow cooker with a Trader Joes Organic whole chicken. {instructions here}

~Bone Broth keeps fresh in refrigerator for up to 5 days.

~Can freeze in mason jars or ice-cube trays.

~Not ready to make bone broth but have leftover bones? Freeze them in a ziplock.

~Not gonna be home for hours? Use a slow cooker instead of the stove. Instructions below.

Bone Broth Plain & Simple

Rotisserie Chicken Bones & Skin

2 Tablespoons apple cider vinegar

3 organic carrots, halved

3 stalks organic celery, halved

1 organic onion, halved

6-10 cups water

Kosher salt & pepper

Instructions:

Take all meat off a rotisserie chicken. Save the meat and set aside.

Place the carcass & skin in large pan.

Cut up 2 organic carrots, add to the pan.

Cut up 2 organic celery stalks, add to the pan.

Cut an organic onion in half, add to the pan. If organic, can leave skin on.

Add water to the pan, until it comes a few inches above the chicken bones. I never measure the water. It all depends on the size of your pan and the amount of bones you have.

Add the vinegar & pepper.

Optional: Let all soak for 15-1 hour to bring even more gelatin out of the bones.

Bring to a simmer and remove any scum that rises to the top. Remove the scum, but keep the fat.

Reduce the heat to the lowest setting and let simmer for 12-24 hours.

Remove bones from the broth using a slotted spoon, & strain the rest using a mesh strainer until to remove any bone fragments.

Let broth cool, strain, add salt to taste, & store in mason jars. Freezes beautifully!

Slow Cooker Instructions:

Rotisserie Chicken Bones & Skin

2 Tablespoons apple cider vinegar

3 organic carrots, halved

3 stalks organic celery, halved

1 organic onion, halved

6-10 cups water (or enough to cover chicken bones & vegetables by a couple of inches)

Kosher salt & Pepper

Combine all ingredients in your slow cooker. Cook on low for 15 hours. (I do overnight.)

Let broth cool, strain, add salt to taste, & store in mason jars. Freezes beautifully!

From <http://www.amynewnostalgia.com/rotisserie-chicken-bone-broth-plain-simple/>

 

Great recipe!

 

Bonne Sante

Pictures of my results