Podcasts about broths

In this special Earth Month episode, Anna Hammond, founder and CEO of Matriark Foods, discusses the sustainable focus of her brand of upcycled specialty pasta sauces, broths, and stews made from farm surplus and fresh-cut food scraps, and previews the Summer Fancy Food Show panel discussion, “Discover the Future of Food: Sustainably Specialty With Food Tank.” In this podcast episode, she discusses how sustainability will drive food industry innovation and other topics to be covered during the event.Spill & Dish is Powered by Simplecast.

Buckle up, my friends, for a heartwarming episode of 'Pot Luck Food Talks' featuring your culinary comrades, Phil and Eric. Today, we're diving headfirst into the world of soups, broths, purees, stocks, and culinary mysteries that will challenge your kitchen wisdom.Ever wondered where that elusive line between a soul-soothing soup and a velvety puree is drawn? Together, they'll decode the enigma of mushroom cappuccinos. Is it an obsolete culinary trend, an inventive twist, or just an exquisite curiosity? Get ready to sip, savor, and learn.In the realm of soups, is there a sacred rulebook that chefs follow, or is it a wild west of creativity? Our hosts will unravel the unspoken laws, introduce you to the rebels of the culinary world, and explore the delightful chaos that ensues when chefs play by their own rules.So, whether you're a seasoned chef, a soup aficionado, or simply curious about the magic that happens in a simmering pot, this episode promises to serve up a hearty helping of insights, a pinch of inspiration, and the unmistakable flair of 'Pot Luck Food Talks.'

A fan-favourite and friend of the pod returns for a festive finale: our penultimate guest before Christmas is Olga Koch! We get into Aussie Tattoo-gate, relive Olga's recent whistle-stop Disney trip, and tackle queer life in less liberal countries...FOLLOW OLGA: @Kolga300Thank you so much for listening!Support us at https://www.patreon.com/TrustyHogs for exclusive bonus content, merch, and more!Trust us with your own problems and questions... TrustyHogs@gmail.comPlease give us a follow @TrustyHogs on all socialsBe sure to subscribe and rate us (unless you don't like these little piggies - 5 Stars only!)Thank you to our Patreon supporters...EXECUTIVE PRODUCERS: Guy Goodman / Simon Moores / Mary Fox / Annie Tonner / Sarah Deakin / Oliver Jago / Anthony Conway / Matthew Thomas / Madeline QuinnePRODUCERS: Richard Bicknell / Elle / Richard Bald / Neil Redmond / Victoria Hutchison / Harald van Dijk / Tim & Dom / David Walker / Rachel R / Sadie Cashmore / Claire Owen-Jones / Jess & Nick / Zoë / Sarah & Molly / Raia Fink / Cordelia / Rachel Page / Helen A / Tina Linsey / Graham Marsh / Amy O'Riordan / Abbie Worf / Kie Web / Matt Sims / Luke Bright / Leah / Kate Spencer / Tristin / Liz Fort / Taz / Anthony / Klo / Becky Fox / Emily Gee / Dean Michael / Glenys Wood / Stefanie Catracchia / Sophie Chivers / Marc / Carey Seuthe / Charley A / KC / Hayley WorfWith Helen Bauer (Daddy Look at Me, Live at the Apollo) & Catherine Bohart (Roast Battle, Mock the Week, 8 Out of 10 Cats)FOLLOW HELEN, CATHERINE & ANDREW...@HelenBaBauer@CatherineBohart@StandUpAndrew Hosted on Acast. See acast.com/privacy for more information.

I chat with Justin Townsend from Harvesting Nature all about braising techniques and some of the sweet nectar braising creates...broths and stocks.    Cooking wild game  Cooking shanks Cooking Ribs *If you enjoyed today's episode please subscribe/follow now to not miss the next episode. I would also appreciate a 5 star review on apple podcasts. Thank you all for listening Wilderness Athlete Promo code: huntinghub Ridge Patrol: Clint10 Outdoor Call Radio App: https://www.theoutdoorcallradio.com/ Connect with Clint Whitley Instagram @westernhuntinghub Facebook @thewesternhuntinghubpodcast Email: clint.a.whitley@gmail.com This podcast is a part of the Waypoint TV Podcast Network. Waypoint is the ultimate outdoor network featuring streaming of full-length fishing and hunting television shows, short films and instructional content, a social media network, Podcast Network. Waypoint is available on Roku, Samsung Smart TV, Amazon Fire TV, Apple TV, Chromecast, Android TV, IoS devices, Android Devices and at www.waypointtv.com  all for FREE! Join the Waypoint Army by following them on Instagram at the following accounts @waypointtv @waypointfish @waypointhunt @waypointpodcasts Thank you to @ben.j.photo for the use of his elk photo for the podcast cover Learn more about your ad choices. Visit megaphone.fm/adchoices

Better Broths and Healing Tonics is a book that blew us away when we found it earlier this year. It is so thorough, so accessible and so creative – sharing many ways to make broths, and make them easy, plus incredible healing recipes for broth tonics, infusions, blends and meals.In this episode, Andrea interviews half of the pair that created the book, Jill Sheppard Davenport. They talk about healing with nutrition and how Jill, as an experienced practitioner, approaches it. Jill shares her broth tips and tricks and also talks about the revelation to me in the book – sweet broth.As Jill says early in the episode, “there's so much healing possible in your kitchen”. Listen into Andrea's chat with this expert and get playing with broth!We have a copy of the book to giveaway!! Stay to the end, and we'll explain how you can win your own copy of Better Broths and Healing Tonics. And if you're a patreon, check out the treasure trove where you'll find two of our favourite recipes from the book.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Pressure or thermal cook meat and or bones Filter particulates  Fridge Cool and remove fat Freeze or get started Total time one hour for the machine 15 minutes hands on  Fill canner for jar heating Wash lids Fill half jars hot water Dump, fill jars and seal Remove and let cool Check lids and mark  Store    Thank you for being here today.    If you like this sort of thing check us out on  www.upandinit.com     Facebook https://www.facebook.com/groups/565360640644752/ Instagram https://www.instagram.com/upandinit/ YouTube https://www.youtube.com/channel/UCgxQFBYhxvea6sQ8JWLBFeg?view_as=subscriber TikToc Spotify  Apple podcast Contact  Www.upandinitshow@gmail.com Adrian Babashoff     Biodegradable Container Gardening  https://www.youtube.com/account   Facebook Biodegradable Container Gardening  https://www.facebook.com/groups/195952678473613   Instagram bcgardeningguy   Link to BCG youtube   https://youtu.be/jGv3UiMUqj4

Although a good diet has been widely regarded as essential for good health, the role of foods in DNA methylation has not been as fully appreciated. On this episode, Jill Sheppard Davenport discussed her book, Better Broths and Healing Tonics.

I am always excited to share new and practical ways to bring Younger You principles to your dinner table and/or clinical practice. And this podcast is especially exciting where Jill Sheppard Davenport and I dive into using broths and tonics as health-promoting and healing foods. Yes, these have been part of our natural medicine toolbox for eons, but we discuss a new spin on this ancient medicine and turn up the volume on superfood and epinutrient ingredients for their myriad health benefits, including bio age reversal properties. We also address important concerns around the potential for bone to harness lead and other toxic metals – so important, we actually researched this very question ourselves, cooking broth from various bone sources and sending it all to the lab for thorough testing. You'll be relieved by what we discovered (we were!). If you're intrigued to learn more and start cooking up your own amazing combinations, preorder your copy of our new book, Better Broths and Healing Tonics today! We have some gifts for you if you do – check the show notes for more info. ~DrKF

In this episode the Dudes talk about Brats, or is it Broths? We also talk about the first college football game we have seen in what feels like forever. We also talk high school football and the main topic of the episode is who benefited from the pre-season and who did not benefit at all! Let's go!

Animal-free bone broths are the new health craze for humans and pets alike. If you'd like to know more about them, Ecco Bella has a comprehensive report you should read. Learn more by visiting https://blog.eccobella.com/why-boon-broth-is-great-for-pets (https://blog.eccobella.com/why-boon-broth-is-great-for-pets)

Sometimes all we need is a warm hug. And by hug, we mean soup. In the episode, Chris and Phil discuss the 5 basic steps in making soup from scratch. Follow Dad's Kitchen: @DadsKitchenCo

How Sue and Paul's canal is making a difference. Jordan North, East Lancashire Railway's boost, Blackpool's RSC visit, Morecambe views The Bay and Our Lancashire Farm

Welcome to PLANTSTRONG Snackables, a bite-sized podcast where host, Rip Esselstyn dishes on all things plants! Today's guest is Brenda Reed, longtime PLANTSTRONG Team Member and in-house culinary expert for PLANTSTRONG foods and events. Brenda is responsible for many of the recipes at our live events and on the PLANTSTRONG Meal Planner. Today, she and Rip talk soups and, specifically, how to elevate your own cooking and flavor profile with our new broths and soups.  Key Takeaways: Origins of the word, “soup” 3 Principles of Building Your Soups Brenda and Rip's Go-To Soups for Family and Friends How Chef Brenda Used our new PLANTSTRONG Broths to Create Recipes for Every Taste and Cuisine How to Download Free Recipes on All of our Broth Boxes with the QR Code Some of Brenda's Favorite "Sparks" to Level Up the Health and Flavor Profile Through November — $1.00 'Tis the season for soups and PLANTSTRONG is here to help you create tasty, nutritious, and filling meals for you and your loved ones. Episode Resources Watch the Episode on YouTube Visit the Episode Page at plantstrongpodcast.com Register for our November 14th Rip's Rescue - all about Men's Health - "Have a Change of Heart" with Dr. Aaron Spitz and Dr. Brian Asbill Get the FREE Recipes from Today's Episode - including Bangin' Bok Choy, Veggie Paella, and more Now Available! PLANTSTRONG Broths and Soups Delivered Directly to You!  PLANTSTRONGFOODS.com  Click here for all PLANTSTRONG Resources, including books, recipes, and Rescue 10x Program Join the PLANTSTRONG Community

Frol has some fun at Broths expense, and they are ambushed by something in the jungle. -- Watch live at https://www.twitch.tv/laughoutlore

Welcome to Episode six of our new PLANTSTRONG Snackables podcast series, a bite-sized podcast where host, Rip Esselstyn, and co-host, Jess Hegarty, dish on all things plants! Jessica leads product innovation for the PlantStrong food line and, together with Rip, provides a peek behind the curtain on plant-based food headlines, market research, ingredients, and cooking inspiration. Plus, you'll always walk away with a recipe or two to share with your friends and family. In Episode 6, Rip and Jess talk about sauteing and roasting with BROTHS, recommended utensils, our take on natural ingredients, and a look at the all-new PLANTSTRONG broths available now at Whole Foods Market. Here are Some Tasty Bites from Today's Episode: What in the world is lye and why should I be “in the know?” The best PLANTSTRONG method of sauteing and roasting your veggies — without using oil! What's in Rip's Kitchen? He lets you know his favorite pans and utensils for roasting and sauteing veggies in the Esselstyn house. Why PLANTSTRONG is so proud of our unsalted broths and why you should be proud to have them in your kitchen. Leftover broth and don't want to pitch it? Find out Rip's creative tip for saving leftover broth! Get a history lesson from Rip and Jess on the inspiration behind this new line of broths — and great ways to use them in your own home cooking. Natural ingredients - of course, it can be confusing when you see that listed as an ingredient in your food, but what does that really mean? Jess goes “behind the scenes” (and we mean the word, “behind” in this case). Jess answers an audience question about yeast and MSG. Recommended Products from Rip and Jess: GreenPan Cast Iron Skillet Parchment Paper Silicone Baking Mats Download our PLANTSTRONG Broth Recipes Opium, rat hair, beaver anal secretions – and other surprising things you might find in food Whole Foods Article on Myths and Misconceptions of MSG For all PLANTSTRONG Resources, visit plantstrong.com  Shop PlantStrong Foods Now 

GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/bonebroth 2:00 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group At Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 2:10 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! @MelanieAvalon 3:50 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! 4:35 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At melanieavalon.com/cleanbeauty! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz 9:10 - Melissa's Personal Story 12:30 - Feeling Unwell On Set 13:15 - Hot Broth On The Go 14:00 - Seeing Improvements In Skin, Hair, And Digestion 15:15 - Building A Business 17:40 - Where To Start? 20:05 - Inventing The Recipes 23:40 - SUNLIGHTEN: Get Up To $200 Off AND $99 Shipping (Regularly $598) With The Code MelanieAvalon At melanieavalon.com/sunlighten! Forward Your Proof Of Purchase To Podcast@MelanieAvalon.com, To Receive A Signed Copy Of What When Wine! The Melanie Avalon Biohacking Podcast Episode #38 - Connie Zack The Science Of Sauna: Heat Shock Proteins, Heart Health, Chronic Pain, Detox, Weight Loss, Immunity, Traditional Vs. Infrared, And More! 26:15 - Finding A Balance For Your Creative Driven Projects 30:30 - Creating The Bone Broth 31:30 - Sourcing And Quality 34:30 - Sodium Content 35:15 - Concentrated And Shelf Stable Without Preservatives 38:25 - Preparation Recommendation 40:30 - How Does The Cooking Method Effect Nutrition And Taste? 43:10 - FEALS: Feals Makes CBD Oil Which Satisfies ALL Of Melanie's Stringent Criteria - It's Premium, Full Spectrum, Organic, Tested, Pure CBD In MCT Oil! It's Delivered Directly To Your Doorstep. CBD Supports The Body's Natural Cannabinoid System, And Can Address An Array Of Issues, From Sleep To Stress To Chronic Pain, And More! Go To Feals.com/melanieavalon To Become A Member And Get 50% Off Your First Order, With Free Shipping! 46:00 - Does Pressure Cooking Decrease Nutrients? 46:45 - What Kind Of Bones? 47:15 - What About The Release Of Toxins? 50:25 - How Much To You Recommend Daily? 51:30 - Working For Yourself 54:05 - Vegan Options 55:00 - Collagen 56:45 - The Future Of The Company 57:00 - Flavor Bombs 57:50 - What Benefit Is There From Each Kind Of Animal Broth? 59:00 - The Female Perspective In Business 1:03:15 - Gut Health And The Microbiome 1:04:45 - How To Buy? Go To thebeautyandthebroth.com And Use The Code MelanieAvalon For A 15% Discount!

The Whole View, Episode 450: Spices on the AIP? What’s In, What's Out, and Why. Welcome back to episode 450! (0:28) Stacy and Sarah both have sensitivities to nightshades due to inflammation-driven health issues.  Nightshades are common trigger foods and can be super problematic to autoimmune diseases and chronic illnesses as well. This is because the immune system is already in overdrive. Adding an immune stimulant (such as nightshades) to the equation can cause symptom flare-ups. The logic that goes into the autoimmune protocol requires a little bit of reasoning about how best to apply it to your day-to-day choices. When writing her book on AIP, Sarah's research really focused on how the immune system works and how it intersects with nutrients, lifestyle, hormones, etc. Understanding how foods can be problematic for some people is never irrelevant. Even if you're perfectly healthy, the science behind AIP can be applied to optimize diet and troubleshoot any future health issues. In this episode, Stacy and Sarah plan to do a deep dive into what herbs and spices are awesome when on AIP, which are considered early reintroductions, and which ones are best avoided until the very end of the healing process. For more references, please see: When Do We Re-Do the Elimination Phase of the AIP? Can Food Intolerances Be Fixed? Food Allergy, Sensitivity, and Intolerance: What’s the Difference?   What Do I Do After a Bad Reaction? Listener Question This episode was inspired by this listener question from Jeff. (10:30) Hello, I'm a chef of 20 years and as most of us in the hospitality industry have experienced, things are not good. During my temporary retirement I've decided to help out a family who has started an AIP diet. I haven't cooked specifically for a person who has said they are specifically AIP, but I have had plenty of experience with similar dietary needs. It will no doubt be a challenge, but it will be a fantastic learning experience and chance to change a persons experience while on their path to recovery. In my journey I'm looking for ways to infuse the flavors which I like to use in ways that will be in line with the protocol. My inquiry has to do mainly with flavor infusion. Take for example a brine for pork. I use products like whole black peppercorn, whole coriander seed, mustard seed, etc. to add layers of flavor to the brine. Is the main issue with these spices the pieces of the seeds? Are the extracted oils also off limits? My main concern is around spices. I would venture to believe that nightshade oils are the problem (i.e. dried chilies, capsicum, etc). - Jeff Stacy reflects on how much she enjoy's Jeff looking at it from a chemistry perspective in the cooking. Alternatively, people who find out they can't eat raw tomatoes might discover they can have cooked ones as they reintroduce foods back into their diet. It's very bioindivideal, meaning Stacy and Sarah can't answer what foods will affect you and why. AIP is a way to isolate triggers for you personally to optimize your health. Overall Philosophy Spices on the AIP Sarah believes the most helpful place to start is taking a step back and looking at herbs and spices in general. (13:30) The autoimmune protocol first tries to flood the body with nutrients- both essential and nonessential. Sarah references this show for more information on nutrient toxicity. Another thing AIP tries to do is remove inflammatory properties from the diet. Herbs are derived from the leaves of fragrant plants and sometimes flowers.  They are safe to use whole, fresh or dried. It's actually very beneficial to include them since the same phytonutrients that provide the flavor tend to be awesome antioxidants and anti-inflammatory.  Other properties they often have are anti-cancer, liver protective, neuroprotective, and more. See our Essential Oil show for more on extracts, though.  These can be more complex and don't get an automatic pass. TPV Podcast, Episode 272: What's the Deal with Essential Oils? Spices often derive from non-reproductive plant parts like barks, roots, styles, and arils, but it's not always the case.  Herbs don't generally need to be ground before using in a recipe, whereas spices often need to be ground before using. Why Spices on the AIP Are Eliminated They are eliminated on AIP if they derive from seeds, berries, fruit, or the nightshade family. (21:20) This is due to their unusually high food allergy and intolerance rates.  Seed spices should be avoided at first, even though many seed-based spices haven't been specifically studied.  Spices that derive from berries and fruits of plants typically contain more seed than fruit. You are still consuming the ground seed. Depending on your individual autoimmune challenges, some people tolerate the very small doses of seed-based spices used in cooking. This happens during Phase 1 Reintroductions.  As a result, seeds are often early reintroductions because they aren't something that necessarily will show up on an allergy test. However, something can cause inflammation or stomach issues without being an actual allergy. In that case, passing a test doesn't mean you're in the clear to eat it without complications. Proteins that are unique to seeds as a reproductive part of the plant cause complications.  Also, the nightshade family causes problems for most people with autoimmune disease.   Nightshades are restricted on the Autoimmune Protocol due to high glycoalkaloid content and agglutinin content. They increase gut permeability and act as an adjuvant, exaggerating immune responses. Spices from the nightshade family (mainly peppers) also contain capsaicin (one of the chemicals that give them heat), a mucus membrane and gut irritant. Safe Herbs and Spices on the AIP There are plenty of safe spices to have while on the AIP. (29:35) However, extracts are not an automatic pass because you're not necessarily getting everything from a plant. Some compounds might be concentrated and or skewed into being unbalanced. When Sarah talks about "safe spices" she's talking about the whole leaf, flower, root, or bark: Balm (lemon balm): Leaf of Melissa officinalis L. Basil Leaves (Sweet): Leaf of Ocimum basilicum Bay Leaves (Laurel): Leaf of Laurus nobilis Chamomile: Flower of Anthemisnobilis L. or Matricaria chamomilla L. Chervil : Leaf of Anthriscus cerefolium Chives: Leaf of Allium schoenoprasum Cilantro (Coriander): Leaf of Coriandrum sativum Cinnamon/Cassia: Bark of Cinnamomum spp. Cloves: Bud of Syzygium aromaticum Dill Weed: Leaf of Anethum graveolens/Anethum sowa Garlic: Bulb of Allium sativum Ginger: Root of Zingiber officinale Horseradish: Root of Armoracialapathfolia Gilib.  *(Read ingredients for horseradish sauce!) Lavender: Flower of Lavandula officinalis Chaix. Mace: Aril of Myristica fragrans Marjoram Leaves: Leaf of Majorana hortensis Moench Onion Powder: Bulb of Allium cepa Oregano Leaves: Leaf of Origanum vulgare/Lippia spp. Parsley: Leaf of Petroselinum crispum Peppermint:  Leaf of Mentha piperita Rosemary: Leaf of Rosmarinusofficinalis Saffron: Stigma of Crocus sativus Sage: Leaf of Salvia officinalis/Salvia triloba Salt: Mineral - moderation is important! Savory Leaves: Leaf of Satureia montana/Satureia hortensis Spearmint: Leaf of Menthaspicata Tarragon: Leaf of Artemisia dracunculus Thyme: Leaf of Thymus vulgaris/Thymus serpyllum/Thymus satureioides Turmeric: Root of Curcuma longa Vanilla Bean*: Fruit of Vanilla planifolia/Vanilla tahitensis Moore *Vanilla gets a pass because the seeds are so small that they are intact when you consume them, putting vanilla bean (which is not a legume) in the same category as berries. Moreover, Vanilla and vanilla extract is also okay, provided it's certified gluten-free (often grain alcohol is used). If it's not a nightshade and comes from bark, root, leaf, or flower, you're good to go!   What to Avoid There is also a list of spices to avoid altogether, and some you should reintroduce at different stages in the AIP. (59:03) Early Reintroduction Spices (Berries & Fruit) Allspice: Berry of Pimenta officinalis Star Anise: Fruit of Illicium verum Hook Caraway: Fruit or Carum carvi Maton. Cardamom: Fruit of Elettariacardamomum Juniper: Berry of Juniperus communis Black Pepper: Berry of Piper nigrum White Pepper: Berry of Piper nigrum Green Peppercorns: Berry of Piper nigrum Pink Peppercorns: Berry of Schinus terebinthifolius Early Reintroduction Spices (Seeds) Anise Seed: Seed of Pimpinella anisum Annatto Seed: Seed of Bixa orellana Black Caraway (Russian Caraway, Black Cumin): Seed of Nigella sativa Celery Seed: Seed of Apium graveolens Coriander Seed: Seed of Coriandrum sativum Cumin Seed: Seed of Cuminum cyminum Dill Seed: Seed of Anethum graveolens/Anethum sowa Fennel Seed: Seed of Foeniculum vulgare Fenugreek: Seed of Trigonellafoenum-graecum Mustard Seed: Seed of Brassica juncea/B. hirta/B. nigra Nutmeg: Seed of Myristica fragrans Poppy Seed: Seed of Papaver somniferum Sesame Seed: Seed of Sesamum indicum Avoid (Nightshades) Capsicums: Seed of Capsicum spp. Cayenne: Fruit of Capsicum annuum Chili Pepper Flakes: Many Varieties, fruit of Capsicum genus Chili Powder: Blend of fruit of Capsicum genus Curry: A spice mixture typically containing coriander, cumin, fenugreek, and red pepper. Paprika: Fruit of Capsicum spp. Red Pepper: Fruit of Capsicum   Common Spice Blends To Watch Out For In general, Sarah doesn't recommend against using any spice blends because the ingredients list often doesn't actually say everything in it. Sarah has no idea where it became okay to say "spices" or "natural flavors" on the labels. But, here are some common spice blends you might have in your kitchen with components to worry about: Curry Powder: Mixture typically containing coriander, cumin, fenugreek, and red pepper. Chinese 5-Spice: Contains Star Anise, Peppercorns, and Fennel Seed Garam Masala: Contains peppercorns, cumin seeds and cardamom pods Poultry Seasoning: Often contains pepper, nutmeg Steak Seasoning: Usually contains pepper, chili, cumin, and cayenne What About Brines, Broths and Oils? For brines, broths, and oils, it really comes down to why we're eliminating this food. And is the thing we're eliminating fat or water-soluble. (1:08:05) Proteins are water-soluble, so yes, you can get this in broth or brine. For seed and berry/fruit-based spices, the concern is common food intolerance. However, you can use these in flavored oils because little to no protein is imparted. Also, with nightshades, avoid brines, broths, and oils. Glycoalkaloids have a detergent structure and help water and oil mix.   Final Thoughts When it comes to nightshades, Sarah has not met very many people who have gone all the way through AIP and have successfully reintroduced all nightshades. (1:11:35) Stacy has met a lot of people who are in denial that nightshades are an issue for them.  She adds that she was at the stage where, like Sarah, she could have a little nightshade spice every so often.  Then she got Covid and is a long-hauler. That, mixed with the stress of a pandemic and virtual school, she's been very strict with avoiding nightshades. She doesn't want to risk undoing all the work she's done by consuming nightshades when her body isn't operating optimally due to her current stress. But just because nightshades might be an issue for you, that doesn't mean you can never have them ever again. If eating your mother's curry is an act of self-love and comfort, go ahead and eat it if that's what you want to do. Just know and prepare yourself for a possible flare-up. If you want to hear what Stacy and Sarah really think about today's show, be sure to join the family on Patreon for some bonus behind the scenes content.  Thanks so much for listening, and we'll see you next week!

The winter months are long and cold, but there is plenty to enjoy this time of year. Chef James Rigato shares his recipe for an aromatic sipping broth and talks with Ann Delisi talk a few comfort foods that anyone can make at home: soups, stocks, and broths. Using ingredients that are easy to find at your local supermarket, you can create a broth or stock that will provide a welcome warm-up in Michigan’s cold weather months.

Josh and Alex discuss about a subject of utmost importance in the kitchen : Stock ! Sorry I meant Broth. Hold on, I think I meant Consommé... See ? That's the problem. Stocks and Broths are at the very core of cooking as we know it. These liquid flavour extractions, for a lack of better term, are foundations to so many Techniques and Cuisines in the world, and yet they never get the attention they deserve ! Until now that is.

Welcome back friends, this is Flavors and Knowledge I am Chef Walter. This episode is about stocks and broths. And so what is a stock? If you are French-trained, you’ll know that chefs put a lot of stock in their stocks. In the business of cooking, if you don’t have a grip on making an excellent stock, you won’t further your career. What is broth? Broths are cooking liquid mostly for soups and light sauces. I make broths by simmering meat in water, to extract flavors from the fat of the meat, enhanced by the additions of seasonings. Sponsored by Chef Walters Cooking School Rhode Island the USA News you can Eat 24 Video-Cast on YouTube Subscribe to our Newsletter HERE --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support

This winter has been a tough one at the checkout for the cost of veggies, so Megan May from Little Bird Organics has been getting creative.

Welcome to the first episode of “Quirky Cooking Chats”! 2020 has been a year of changes, and as Jo nestled in to her home during lockdown and shared her everyday cooking via videos on social media, she found that her listeners were excited to have practical help with cooking for good health – not just Listen In The post QCC 156: Meat Stocks & Bone Broths – How & Why appeared first on The Wellness Couch.

What constitutes a fast? Water or Air, No calories (black coffee and tea okay but water is best) Green Juice- for newer fasters you can have a green juice (no apple) and black coffee or tea. Or use this as a time to not have coffee, give adrenals a break. No stimulants will help with hunger.   We Discussed   The Benefits of Fasting What we both experience anecdotally More mental clarity Pure joy and zest for life Energy When you fast, some of your fat gets turned into ketone bodies that appear to reactivate these genes, leading to lowered inflammation and stress resistance in the brain NAD+ rises without food, creating new mitochondria (the power-generating factories of your cells (NAD is a coenzyme found in the body and helps your body function better on a molecular level, helps with DNA repair, mitochondrial function (protect brain cells) and possibly safeguard you from future diseases)  Ketones, also produced during fasting, turn on genes related to antioxidant processes and damage repair. When you are fasting, ketone bodies generated by your liver partly replace glucose as fuel for your brain as well as other organs. This ketone usage by your brain is one of the reasons that fasting is often claimed to promote mental clarity and positive mood  ketones produce less inflammatory products as they are being metabolized than does glucose, and they can even kick-start production of the brain growth factor BDNF! Ketones have also been shown to reduce cellular damage and cell death in neurons and can also reduce inflammation in other cell types.  Within 24 hours, your cells are recycling old cells and breaking down misfolded proteins linked to Alzheimer's and other diseases, called autophagy.  Autophagy is an important process for cellular and tissue rejuvenation – it removes damaged cellular  Other Balance blood sugar (lowering insulin, further activating autophagy and reducing inflammation) Increase IGF1 Spiritual reset Increased intuition Heightens all senses Hormone and Temperature regulation How to do a 36-Hour Fast   Best Lengths of time?  Example Schedule for a 36-Hour Fast: Last meal - 6-8 PM - try not to make it too carb-heavy as this will make you feel hungrier the next morning. Next morning:  Lemon water + 3-5 Reconstructive Enzymes  Green Juice or green powder in water like this one Warm Herbal Tea Enema of Coffee enema if you choose  Throughout the day (unless doing only water) Broths (veggie or high-quality bone broth) Saltwater 2nd Green Juice Chamomile tea or other herbal tea   Before bed Water with magnesium (we love this one) 3-5 Reconstructive Enzymes Next day Lemon water + 3-5 Reconstructive Enzymes  Green Juice or green powder in water like this one Herbal Tea Enema of Coffee enema if you choose  First meal Options: whenever you get hungry (after 6-8 AM): Elixir, blended coffee, golden milk Smoothie or light blended soup   Regular meal for lunch/dinner (try to stay vegan for the first day to optimize digestion)   QUESTIONS   How often should you do it? When do you know it's time to do a longer fast?   STAY  IN TOUCH Facebook: https://www.facebook.com/PureJoyAcademy/ Instagram https://www.instagram.com/elaina_loves_pure_joy_planet/ Website: http://purejoyplanet.com/ YOUTUBE: https://www.youtube.com/user/PureJoyPlanet Twitter - https://twitter.com/ElainaLove Online Superfood & Health Store -https://store.purejoyplanet.com/ Join our anytime KETO Lovecamp -https://online.purejoyplanet.com/p/vegan-keto-diet-program-anytime   If you like this episode and want to hear more, please head to iTunes, subscribe, rate, and review this podcast. If you'd like us to explore more on any of the topics above, right to us! We'd love to hear from you. Subscribe here:  http://bit.ly/purejoypodcast Do you have questions, thoughts, or feedback for us? Leave your comments below and one of us will reply!    Our Website: http://purejoyplanet.com/   If you like this episode and want to hear more, please head to iTunes, subscribe, rate, and review this podcast. If you'd like us to explore more on any of the topics above, right to us! We'd love to hear from you. Subscribe here:  http://bit.ly/purejoypodcast   RESOURCES

This Week In Wellness traditional recipes provided by the families of London schoolchildren and derived from traditional family recipes originating in Europe, Africa and the Middle East have in some cases been shown to be as effective as malarial medications. Researchers from Imperial College London helped the schoolchildren test their family soup broths for activity Listen In The post TWIW 54: Soup broths may help curb malaria appeared first on The Wellness Couch.

1211 Korean Delicacy : Stocks & Broths

Eric and Jessie discuss stock, broth, and jus in detail. Eric makes the argument for why these should be made at home vs. purchased at the store. The episode wraps up by taking a listener question about cheese sauces.

Weekend Snoozing Fast Food Foes & Vegan "Bone" Broths! by Honest To Goodness

Stocks and broths are important ingredients in any home cook's pantry. What exactly are they and how do you make them? For complete show notes on this episode, visit http://kitchencounterpodcast.com/124 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music

Weekend Snoozing Fast Food Foes & Vegan "Bone" Broths! by Honest To Goodness

The Mayor is joined by real-life movie critic and Christmas film expert Alonso Duralde to discuss Scrooge, which is certainly not the worst thing Leslie Bricusse has ever done. We discuss why people keep putting Albert Finney in musicals, we are charmed by 70s movie lighting, we examine the state of Albert Finney's fingernails, we identify every single actor as being in ten thousand other British movies from the 70s, and of course, we discuss the fine soups and broths offered by Tom Jenkins.

Join in the Domsmas festivities, as the Jerks try and convince you why “Tim the Toolman’s still COOL man,” spell some traditional Norwegian treats, and maybe even give you an Alaskan Chore… Please check out our other pod, “Have a Good Night Court” on Apple Podcasts and Google Play, visit us on Facebook @jerkpracticepod AND read our blog at jerkpractice.comArt (including a sweet Harold T. Stone) by Henning KO available at Society6.com “Yum! Krumkake! Hitler’s favorite.”#NudeolphTheRedRumpedReindeer

We're celebrating Scottish classics on The Kitchen Café, with dishes which have nourished our collective history and unite us through time and geography. Neil Forbes and Sue Lawrence prepare a classic Scotch broth and a barley 'risotto', while Ghillie Basan and chef Kirsten Gilmour experiment with soups from around the world. Plus, Simon Preston meets barley farmer John Weir to find out more about this key ingredient.

Are you up on the latest beverage trends? Subscribe to Imbibe at www.imbibeinc.com to learn about food and beverage flavors, ingredients and beverage categories. This podcast is about savory beverages, since vegetables continue to be in the limelight.

This week on Eat Your Words, Cathy is joined in the studio by Rachael Mamane, the chef and owner of Brooklyn Bouillon, a value-added product company that explores ways to minimize agricultural food waste while providing a staple product to home cooks across New York State. She is also the author of Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods, a comprehensive culinary guide to this foundation of good cooking.

Now that the weather is getting colder, more people are making soup to keep warm. However, soup has been consumed year round by health enthusiasts to stay fit and heal the body. Soup cleanses have come a long way, especially since the days of the Cabbage Soup Diet. Soup is a great way to nourish the body, cleanse it from toxins and allow you to enjoy foods that you love!  In this segment of The Organic View, host, June Stoyer talks to Soup Guru, Elina Fuhrman, about her best-selling book, Soupelina's Soup Cleanse: Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life. These delicious, easy to make, plant-based recipes will jump start your health using the power of soup! Tune in to The Organic View Radio Show, Monday through Friday at 6pm Eastern and visit our contest section at www.theorganicview.com/contests to win one of our monthly prizes! Today's show is sponsored by Eden Foods the most trusted name in certified organic clean food! When you shop online at EdenFoods.com enter the coupon code “ORGVIEW” to receive 20% OFF any regularly priced items (excluding cases). For other promotional offers, please visit TheOrganicView.com's website.  

In this episode of The Functional Medicine Radio Show, Dr. Carri's special guest Ariane Resnick explains how you can use soup bones to make healing broths and reap all of their health benefits. Ariane is a private chef and certified nutritionist who specializes in organic farm-to-table cuisine and creates indulgent, seemingly “normal” foods out of […] The post Using Soup Bones to Make Healing Broths with Ariane Resnick appeared first on The Functional Medicine Radio Show With Dr. Carri.

Soup cleanses have come a long way, especially since the days of the Cabbage Soup Diet. Soup is a great way to nourish the body, cleanse it from toxins and allow you to enjoy foods that you love!  In this segment of The Organic View, host, June Stoyer talks to Soup Guru, Elina Fuhrman, about her best-selling book, Soupelina's Soup Cleanse: Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life. These delicious, easy to make, plant-based recipes will jump start your health using the power of soup! Today's show is sponsored by Eden Foods the most trusted name in certified organic clean food! When you shop online at EdenFoods.com enter the coupon code “ORGVIEW” to receive 20% OFF any regularly priced items (excluding cases). For other promotional offers, please visit TheOrganicView.com's website. Do you like FREE stuff? Tune in to The Organic View Radio Show, Monday through Friday @6pm Eastern and visit our contest section at www.theorganicview.com/contests to win one of our monthly prizes!

In this episode, learn about natural and organic farming, advocating for a child with illness and healing with whole foods including bone broths with guest Elaine Boland of Fields of Athenry Farm. Find the show notes for each episode, with links to products, articles and websites mentioned or submit a question for us to answer on the podcast at www.realfoodwholehealth.com/podcast Enter your email here to get free goodies, discounts, info and more.Connect with us on Facebook, Instagram and Twitter The post RFWH07: Food, Farm and Healing, Bone Broths, Health Advocate, Raising Animals Naturally with Guest, Elaine Boland appeared first on Real Food Whole Health.

Broth Broth. Has the world gone mad for the stuff? What’s so good about it? This week on A Quirky Journey we share the art of preparing bone broth – also known as stock – and how it can help with both healing the gut, and adding deliciousness to your meals! We discuss the history of broth making, the Listen In The post AQJ 14: Bone Broths: How and why to make them appeared first on The Wellness Couch.

Paul Jaminet, PhD, talks with me about the foundations of his Paleo-based Perfect Health Diet. He and his wife, a cancer reseacher, spent seven years developing and researching the tenets of this diet.  Transcript Click here to view the full transcript for #14 The Perfect Health Diet with Dr. Paul Jaminet. Both have successfully healed their own “middle-age” and chronic health problems with this diet and have learned a great deal about the benefits – and pitfalls – of the Paleo diet that they would like to share. Learn more about it on Perfecthealthdiet.com. Their Beliefs Disease, premature aging, and impaired health have four primary causes: malnutrition, food toxicity, evolutionarily discordant lifestyles, and chronic infections by bacteria, viruses, fungi, and protozoa. These causes go together. People who eat toxic, nutrient-poor diets are more likely to contract chronic infections and do not easily recover from them. Yet the body has amazing powers of recovery. On a healthy diet, the immune system can tackle and defeat most infections, especially with the aid of antimicrobial drugs. A diet like the Perfect Health Diet should be the first treatment option in most diseases and an adjunct to therapy in all. Paul and Shou-Ching Recommendations About 3 pounds [1.4 kg] of plant foods per day, including: About 1 pound [0.45 kg] of safe starches, such as white rice, potatoes, sweet potatoes, and taro; About 1 pound [0.45 kg] of sugary in-ground vegetables (such as beets or carrots), fruits, and berries; Low-calorie vegetables to taste, including fermented vegetables and green leafy vegetables. One-half to one pound [0.25 to 0.5 kg] per day of meat or fish, which should include organ meats, and should be drawn primarily from: ruminants (beef, lamb, goat); birds (especially duck and wild or naturally raised birds); Shellfish and freshwater and marine fish. Low omega-6 fats and oils from animal or tropical plant sources, to taste. Good sources include: butter, sour cream, beef tallow, duck fat; coconut milk or oil palm oil, palm kernel oil, olive oil, avocado oil, macadamia nut butter, almond butter, cashew butter Acids to taste, especially citric acid (lemon juice, lime juice, orange juice, grapefruit juice), lactic acid from fermented or pickled vegetables, vinegars, tannic acids from wine, and tomatoes. Broths or stocks made from animal bones and joints. Snacks or desserts from our pleasure foods: fruits and berries, nuts, alcohol, chocolate, cream, and fructose-free sweeteners like dextrose or rice syrup. By weight, the diet works out to about 3/4 plant foods, 1/4 animal foods. By calories, it works out to about 600 carb calories, primarily from starches; around 300 protein calories; and fats supply a majority (50-60%) of daily calories. In the shadow of the apple are foods forbidden because of their high toxin content. Notably: Do not eat cereal grains — wheat, barley, oats, corn — or foods made from them — bread, pasta, breakfast cereals, oatmeal. The exception is white rice, which we count among our “safe starches.” Rice noodles, rice crackers, and the like are fine, as are gluten-free foods made from a mix of rice flour, potato starch, and tapioca starch. Do not eat calorie-rich legumes. Peas and green beans are fine. Soy and peanuts should be absolutely excluded. Beans might be acceptable with suitable preparation, but we recommend avoiding them. Do not eat foods with added sugar or high-fructose corn syrup. Do not drink anything that contains sugar: healthy drinks are water, tea, and coffee. Polyunsaturated fats should be a small fraction of the diet (~4% of total calories). To achieve this, do not eat seed oils such as soybean oil, corn oil, safflower oil, sunflower oil, canola oil, or the like. We highly recommend certain foods for their micronutrients. These include liver, kidney, egg yolks, seaweeds, shellfish, Are toxic metals causing your fatigue and health issues? Find out by taking Wendy’s Heavy Metals Quiz at