Chicken Stock
1 whole organic chicken or just the carcus.
Filtered water to cover the meat.
1 carrot
2 Sticks of celery
1 Onion
2 tablespoons of white vinegar
1 bunch of parsely
Method
Place the meat and roughly chopped vegtables to a large stock pot. Cover with water and bring to the boi. Skim off foam and reduce to a simmer for 6-12 hours.
The longer you simmer the more nutritious your stock will be.
One hour befor completion add the roughly chopped parsley.
Remove meat and add when ready to eat .
Strain the stock and cool to skim the fat from the top. Keep refrigerated for several days or freeze into ice cub trays for small amounts for up to three months.
Congee
1 cup of orgnic white rice
10 cups of filtered water
Method
Bring to the boil and slowly cook into a soup consistency over several hours.
Add dates, berries, yoghurt, milk, nuts or meat depending on your requirements on the day.
Organic Oats Porridge
1 cup organic rolled oats
2 cups filtered water
2 tbs whey/yoghurt
1 tsp salt
1/4 tsp cinnamon
Method
Add 1 cup of warm water and the whey/yoghurt to oats, cover and leave over night. Add another cup of water, add salt and cinnamon and slowly simmer for approximately 5 mins.
Serve with: giji frut, dates, sultanas, yoghurt, nuts and sunflower seeds.
Basic Brown Rice by Sally Fallon
2 Cups organic Brown rice
2 tbs whey or plain yoghurt
2 lt filtered water
1 tsp mineral salt
Method
Cover rice with water and add whey or yoghurt and soak for 7 hours to release essential B vitamins.
Add mineral salt and bring to the boil.
Skim off foam and replace lid tighly and simmer for several hours.
