Cannabis Medicinal Properties: Website link

This is a great and very informative website I have used for my assignment B Critical Enquiry traditional medicine paper.  I truly think Cannabis should be de-criminalized around the world and is really the plant that can do anything!  Check out this website link to learn more and get informed:  http://hashmuseum.com/medicinal-cannabis <— click the link

Thanks for reading!

Be aware and eat with care 🙂

 

SCBB (Simple Chicken Bone Broth)

chicken broth

 

Simple Bone Broth: **organic or free range chickens if possible!

-3 chicken carcases (as little meat left on as possible, can be uncooked or from previously roasted chickens)

-6 large brown onions, skins on, cut in quarters

-3 whole garlic bulbs, skins on, cut in half through all cloves (width of bulb)

-6 large carrots, untrimmed at the ends and peel on, cut in chunks

-4 bay leaves

Chicken carcass prep:

Roast chicken bones, raw or cooked previously, under an oven broiler (about 250 degrees Celcius) until golden brown in colour (all-over without burning, watch this to make sure it only browns!!!).  Take the carcases out of the oven and carefully, using heat resistant gloves or a sharp knife, break the chicken bones as much as possible. This releases the bone marrow which makes for an extremely healthy and rich tasting broth.

Stove top prep:

On high heat using a large pot or stock pot, if you have one, add the onions, garlic bulbs, carrots and bay leaves.  Now transfer the chicken bones to the pot and squash down on top of veggies.  Add cold water to just about an inch over the top of the chicken bones.  Add a lid to the pot and let it come to a boil. When it has reached a boil lower temperature to a simmer with lid slightly off, as to let some water evaporate.  Simmer for minimum 4 hours, or until liquid is reduced by half.

Finish broth:

Let the broth stand with no heat for an hour if possible to cool.  Pour liquid and solids through a colander, catching the liquid in a bowl underneath.  Use a smaller-holed colander or cheese cloth to strain liquid again for a clearer broth (add salt to desired taste or keep unsalted).  Keep in the broth in a bowl in the fridge over night and skim off the fat layer that separates when cold. Transfer to small batches  and put into the freezer for later use, freeze in an ice-cube tray, or keep in the fridge and make soup of any kind by just adding you favourite veggies and meat!

Chicken bone broth is high in nutrients and minerals like calcium, magnesium, phosphorous and many more.  Its great for helping clear a cold and to maintain immune strength! I like to add whatever veggies I have laying around, cut in small pieces, simmered in broth, and then adding a touch of lime or lemon to make a light and zesty snack.  Hope you enjoy this recipe! Be aware and eat with care 🙂

chicken veg soup bone broth

 

 

 

Kale and Sundried Tomato Pesto, yum!

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Kale and Sundried Tomato Pesto, yum! 

-1/2 cup of sundried tomatoes in olive oil (jarred or from local deli)

-3 cups of organic kale (any type as long as it is fresh)

-3 cloves of garlic

-salt (season to taste)

-1/4 cup organic olive oil or rice bran oil (any oil tasting oil will do)

De-stem your kale of choice, wash, dry and chop kale roughly.  Peel garlic and leave cloves whole.  Add sundried tomatoes, kale, garlic, olive oil into food processor and process together.  Add salt and taste, season to your taste.  I like to keep some in the freezer in small batches to use later on through the week, but use this nutritious and flavourful pesto on anything!  Morning eggs, pasta dishes, add to chicken or fish dishes as a sauce, its so versatile!

Here is a picture of this pesto mixed into Mung bean (no grain) pasta with peas, seriously good for you and tastes awesome.

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Hope you enjoyed this recipe, be aware and eat with care 🙂