MY CANCER STORY UPDATE Interview with Anthony Anderson aka The Raw Model !!

GREETINGs Friends !
It has been sssooooooooooooooooooooooo long since I updated that I need to share this interview so you can figure out what the heck I have been up to!
Many exciting things are happening for me and my quest for the best food on earth to share with you all!
Thanks so much to my bro Anthony Anderson who is an amazing man and a super good friend of mine.
Find out how Anthony is replanting Paradise at his blog The Raw Model
I love you all!!!!!!!!

A Very Special Annoucement! SweetPeas Interview ME! WOWWWEE!

ttention Love Bugs!

I know I have not posted here in many moons but TODAY is a very special day!

The amazing team of James, Lisa Marie and Morgan Lindenschmidt, the very same Mead Crafters and Rite Chocolate creators are interveiwing ME!

The Lindenschmidts have a super fun and informative podcast called The SweetPeas Podcast. And I am a huge fan! Amazing people like Daniel Vitalis, Anthony Anderson, Heather Pace, Frank Giglio and his lovely Goji, Arthur Haines and so many more have graced the airwaves at The SweetPeas headqaarters in the beautiful state of Maine.

Please look on itunes and find the SweetPeas. My interview should show up this week sometime.

I am thrilled and honored to talk about my food journey and how I did it with my family etc etc.

LOVE YOU ALL

peas out

deb

We Interrupt The Chicken Raising post for MEAD!

Have you ever tried Mead?  Think it's too hard to make?

                                  James, Lisa Marie and Mo aka The Sweet Peas Crew!

Poppycock I say! 

Let James Lindenschmidt of the Sweet Peas Podcast show you how!

Weighed down with information overload? 

This 16-page mead-making guide gives you the concise information you need right now to make your first batch a success, as well as a powerful 6-step method framework that will grow with you for years to come! 

This guide also includes a historical look at the lore of mead and a breakdown of the nutrition of fermentation. Advanced MeadCrafting techniques are also introduced every step of the way as signposts for when you take your meadmaking to the next level. Available as a PDF download.

I can't wait to make my first batch! Stay tuned for more info on that project.

LOVE and SWEET PEAS!

deb

Grass Fed Momma: A Tasty Beef Stock Recipe that I Stole From Gordon...

Grass Fed Momma: A Tasty Beef Stock Recipe that I Stole From Gordon...: "Yes, it's true. I have no permission to write this post and share this recipe. However, since I was able to get it off Amazon with t..."

A Tasty Beef Stock Recipe that I Stole From Gordon Ramsay

Yes, it's true. I have no permission to write this post and share this recipe.

 However, since I was able to get it off Amazon with the greatest of ease, I feel much less guilty.  


So let's begin. 


First off, get yourself some incredible grass fed beef marrow bones like the ones from Novy Ranch that Darla sent me. Yes, I still have some left!

You need about 3 lbs total.   I also used a few lbs of Dey Dey Ranch grass fed beef neck bones.

 Not good for doggies but darn good for stock!


I took the bones, added a bit of beef tallow, also from Dey Dey Farms and roasted them in a 425 degree oven for one hour, turning them at thirty minutes.

                                       Dem Bones, Dem Bones dem grass fed bones!


after roasting they look like so:

Meanwhile, back at the cutting board, you need to chop up your veggies. You will need two stalks of celery, two carrots, a fennel bulb, two onions ( I used some amazing onions with the green shoots on top from the farmers market but any old onion will do). Cut them all into 2 inch chunks, be sure to get rid of the fennel tops!  

They should look somewhat like this when you are done:

 Now get out the Olive oil, tomato paste, thyme (mine is from my herb garden) and the always popular bay leaf!  I threw in some crimini mushrooms too, he says 3 1/2 oz's I say, who's measuring?

But if you must measure, you need 2 Tbls olive oil, one bay leaf, a sprig or two of fresh thyme, 3 1/2 oz of mushrooms, 1 tsp of pepper and 1 Tbls of tomato paste.

Now take the oil and  start browning the veggies in the stock pot, just the first veg (carrots, onions, celery and fennel) on  high heat till it starts to brown. Then add the tomato paste and cook for 2 minutes.

You get the idea...now all the bones and enough water to cover the lot.. about 2 liters. 

Please, in the name of all things Holy and good, use SPRING WATER!!!  

This stock used up the last of the Sedona Spring water we brought back from Arizona. Water quality is KEY to a good stock!

Ok, rant over.

Bring to a simmer and skim off any odd looking scrum on the top. I never have much but still, it's what Gordon would do.

Now add your shrooms, your thyme and bay leaf along with the pepper. Let it simmer, covered.

Now here is where Mr. Ramsay and I part ways. 

No offense but he only asks for 6-8 hours of simmer time.

Oh no, really?

This bad boy sat on the simmer burner for 36 hours and some of my finest go for three days.

To each his own. Sorry Old Chap, but the longer the stronger in my opinion.

Here is the gorgeous patina of a good rich stock.

When you have simmered it as long as you are able to stand waiting, let it cool a bit.

Then get your fine larger size strainer out and strain out all the lumpy bits and bones.

After carefully removing all the bones, esp the neck bones which had to go in the trash as they were splintery, save the rest for your best friend.

Malcolm eats the strained out meat and veg like it is Manna from heaven.

The strained and then cooled in the fridge stock will develop a nice fatty layer. I leave  mine on although some say to take it off and cook with it. I use bone broth to cook eggs and sausage etc in and I love the fat in there it melts right down into nectar. 

Give humble thanks to our friends the cows as you pour your precious stock into glass jars. 

I like to keep a few cups in the fridge and freeze the rest. It will keep for many months frozen and about a week after thawing out.  Some use ice cube trays to freeze it in small portions, or you can use smaller jars. 

  DO NOT fill  your jar to the top or you will have a nice shattered jar with frozen gold in it to get out without cutting yourself. Yeah, I did that.

Warmed up stock, just aching for you to sip it, add it to soup, put some veggies, eggs or meat in there or whatever floats your boat.  


So there you have it. I hope you don't feel differently about me now that you know I am a recipe thief.
It's for a good cause, I swear.

Enjoy! 
 The Youngs: Malcolm, Warner, Sam and Deb


Next Post: How to Raise Chickens in your own darn yard!

For Heathy: Grass Fed Bone Broth

                                                         Sam and Heathy last summer

My dear friend Heathy of Sweetly Raw is coming to visit.. she is healing her body using certain items that are impossible for her to bring with her. So I made Heathy a nourishing traditions style bone broth using grass fed marrow bones from Novy Ranch and a grass fed beef shank steak..

My Fabulous Le Crueset Pot!

This is how we do it baby...

Get a large stockpot, if you are lucky, one like my pal AnnMarie had a drawing for at Cheeseslave ! Yep, I won!  Go visit her and tell her Debbie sent you!

Add some amazing grass fed marrow bones ( a gift from my dear buddy Darla), I used around 5-6 lbs of them... add 1/2 cup Braggs cider vinegar and some water to cover, let sit for 30 minutes or so...

Then I roasted a grass fed shank steak from Whole Foods for about 45 mins at 400 degrees..

Start:

Finish:

Make sure you keep a sharp eye on certain family members.

Cover the bones and shank with water.. add the veggies which are

*3 carrots chopped

*1 red onion chopped

*3 celery stalks chopped

*one bunch of parsley (I messed up and added this now.. you are supposed to add it at the last ten minutes of cooking.. oh well.)

*3 sprigs of fresh thyme

* cracked black pepper

Add the veggies to the water and bones..

Make sure you leave about an inch at the top of the pot.

Bring it to a boil....um yeah, mine was full to the top :)

Then lower to a simmer.. and let her sit. 

I leave mine for three days, gotta get all that marrowy goodness out!

I kept stirring it.. about 3 times a day or so..

and Voila'! 

Take the bones out with a slotted spoon or tongs....and any meaty chunks.. for your best friend.

Ok boy, you can eat now!

Strain out the chunky stuff like so:

And you will be rewarded with this golden nectar of the bone..

No, there is not a tree in the broth, it's the reflection from my kitchen window!

Pop this in the fridge, let the fat gather on the top and scoop it off.. then store it in containers in the fridge or freezer.

I plan to give Heathy four jars of this bone broth.. and plan to make some bison broth Weds night.. it will be ready when I see her Friday night!

Malcolm trying to restrain himself..

all that is left is the bones.. which will no doubt be buried in our yard..

Heathy's Bone Broth jars, waiting to be filled.

May your kitchen be warmed by your stock pot simmering and your heart be full of love for your friends, furry and otherwise. <3

love 

deb

From the Genius Mind of Matt Stone: 180 Degree Health Spicy Shrimp Veggie Dinner

Shrimp in Spicy Tomato Broth from 180 Degree Kitchen

I am not afraid to admit to being a bit of a food geek. Meaning I read everything I can get my hands on and try to figure out what the optimal diet is and what to avoid. Like most folks who get the old expiration date stamp, I have struggled with eating foods that were 'healthy' but not tasty. Those days are over my friends, thanks in part to my good pal Matt Stone of 180 Degree Health! As the name implies, Matt does not cotton to the usual FDA Government food pyramid, calories in calories out hoo hah, he flips all that over and reveals the true reasons we get fat and how to get your body to behave. The nice thing is, he's pretty funny and handsome to boot. So that's the kind of guy I like to get all food geeky with!

Check out the video Matt made for Shrimp in Spicy Tomato Broth (the pics are from my doubled batch I made for dinner, I love it with Trader Joes fresh Roasted salsa, OLE!)




Here's how to make it your own self!

Ingredients:

• 10 frozen shrimp
• 1/4 cup salsa
• Splash of water
• Handful of spinach
• 1 cup frozen corn
• 1/4 cup frozen peas
• Salt
• 1-2T butter

Directions… Throw it all in a pot and cook it until it’s done – except for the butter that is. Stir that in at the very end.  Takes 5-7 minutes. 

Want a closer look at mine?

Please do visit Matt and tell him Debbie sent you, he may give you a smart ass reply but know that deep in  his heart he is smiling. 

 Thanks Matt for all you do, I love my new audio set, I can listen to your dulcet tones any old time I want to geek out on food and health.  You can get your own 180 degree health weight-loss metabolism boosting audio/ebook here.

It's a steal for all the valuable and cutting edge info Matt provides. And he has a nice voice.

One last thing, want a yummy dessert? Try this!

I made this one up....

Take about 1/2 cup plain yogurt

add 1 Tbls or so of Coconut Manna by Nutiva (you can use coconut oil but it won't taste quite as sweet)

handful of fresh raspberries,

Throw it a bowl and call it dessert!!

Sweet and Spicy Dreams!

deb xo