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Bone Broth

We have received a few requests for a Bone Broth Recipe as we head into the winter season.  This is a more labor intensive recipe, as you need to skim the broth over the course of cooking.  This is a great recipe to prepare before your little one makes their debut! You can add it to your freezer meal stash.


It's also a great energy boost during labor, when your appetite is low.

Broths and stocks have been used in Europe and Asia for centuries and they are essential in gourmet kitchens. I often have a cup of warm broth as a snack, and it is great to keep in the freezer for those "under-the-weather" days.  You can use broth as a substitute for water when cooking rice or quinoa, or use it to make a quick homemade gravy

Additionally, the soaking of the bones in an acidic water draws out the calcium, magnesium, phosphorus and other trace minerals, making them more readily absorbed by our body. It is more budget-friendly than buying glucosamine-chondroitin and mineral supplements at your local Vitamin store. 



Prep: 5-15 minutes 
(See Cook times below)


Ingredients
  • 2 pounds (or more) of bones from a healthy source
  • 2 tablespoons Apple Cider Vinegar
  • Water

Optional additions***
  • 2 chicken feet for extra gelatin
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 1 bunch parsley
  • 2 cloves of garlic for last 30 minutes of cook time
  • Salt/Pepper/Herbs for flavor

You will need a large stock pot (or crock pot) to cook the broth and a strainer to remove the pieces when it is done.

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.

The first step in preparing is to gather high quality bones. Many butchers will sell bones; mine saves me “chicken backs” which is just the frame after he has removed the breasts, wings, and drumsticks. 

***I also keep a large zip lock bag in my freezer and put all the bones in it when I roast a chicken at home. This usually works out to 2-3 full chicken carcasses. If possible I’ll also add 2 chicken feet per gallon of water, this is only if you can find them and can tolerate them in the pot (optional!). 

***You can also add some organic vegetables for flavor. These are optional but will add extra flavor and nutrition. Again, I have a large zip lock in my freezer where I save all my onion ends, onion skins, carrot tops, leafy parts of the celery, and any bits that would get tossed otherwise.  1 onion, 2 carrots, and 2 celery stalks can be used if you do not have a scrap bag in your freezer.

Instructions
Place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water to cover the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available. This can also be done in a crock pot.

***Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until for the following cooking times: 

Beef broth/stock: 48 hours
Chicken or poultry broth/stock: 24-36 hours
Fish broth: 8 hours

During the first few hours of simmering, you’ll need to remove the foam that floats to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. 

***During the last 30 minutes, add the garlic and parsley, if using.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.  


For more info on making broths, or the health benefits visit The Nourished Kitchen or 
Traditional Cooking School.

Todays recipe was submitted by the Fabulous WBC Doula Shea Coffey.  Shea can be reached at shannon@wisebirthchoices.com

 
 
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Cranberry Nut Muffins

Last week, the staff of Wise Birth Choices had a information table at the Princeton Holistic Family Expo. Being the doula I am, I made muffins for us to enjoy while we set up our booth.  

I wanted to do something seasonal and festive but also easy to eat.  I adapted a cranberry nut bread recipe into muffins.   They were a huge hit with the gals and with Dr. Kyle Klim, of Integrative Wellness Group in Belmar NJ, who may have done a couple of muffin drive-bys, while also tabling at the same expo.  

Well I had a few leftover from the fair and have been grabbing one each morning on my way out.  I normally skip breakfast but these are so convenient and delicious to grab and eat on the go!  I am making it a point to make a batch of muffins every weekend for myself for an easy breakfast and snack.  

Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cup cranberries
  • 1/2 cup chopped walnuts
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3/4 cup orange juice

Directions
Preheat oven to 350 degrees.  Spray or line muffin tin.

Combine the flour, sugar, salt, baking powder, and baking soda. 
Add the cranberries and walnuts, and stir to coat with flour.  
In a separate bowl whisk together the egg, oil and orange juice.  
Pour the liquid mixture into the flour mixture, and stir until just blended. 
Spoon the batter into the prepared tin.  
Bake for 25- 30 minutes.   

I stored the leftovers in a ziplock in the fridge.  This will make 12 muffins.
Todays recipe is submitted by the Fabulous WBC Doula Sara Sandstrom. 

Adapted from-

http://allrecipes.com/recipe/13566/cranberry-nut-bread-i/


 
 
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Placentas are a hot topic again, as Kim Kardashian announced she will consume her placenta from second baby, Saint North's birth.

While we know this idea isn't going to be for everyone, we have been getting calls asking for a smoothie recipe, so here goes. (Keep in mind you can make this recipe WITHOUT the placenta!)

If you have your placenta in your freezer, this is how you can use it!  This recipe is from Code Name Mama's Blog. Visit her blog for more smoothie recipes.

Vanilla Yogurt Smoothie

1 cup yogurt (greek or regular)
1 banana
3 frozen strawberries
1 tsp vanilla
1 tbsp flax seed meal (for Omega-3’s)
1 tbsp dry quinoa (whole or ground for protein)
Placenta
Dollop of honey (optional)


If you want to know more about the benefits of consuming your placenta as pills or tinctures, connect with us by calling 732-754-9551 or visiting our website NJPlacenta.com. You can also check out our digital information guide here.

 
 
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Kim Kardashian has just announced the birth of baby number 2, Saint West, and she will also consume her placenta, as she did with first baby, North West.  

In her app, Kim posts, "“I really didn't want the baby blues and thought I can't go wrong with taking a pill made of my own hormones--made by me, for me.  I started researching and read about so many moms who felt the same way and said the overall healing process was so much easier.  I had great results and felt so energized and didn't have any signs of depression!  I definitely had to do it again.  Every time I take a pill, I feel a surge of energy and feel really healthy and good.  I totally recommend it for anyone considering it!"

People eating their placentas is not new. It just isn't common practice in the US. For thousands of years, people around the world have consumed placenta as postpartum medicine. Placentophagy is the act of people eating the placenta after childbirth.

It's rise in popularity in the US has been heavily influenced by Hollywood celebrities who consumed their placentas. Below is a short list of celebrity moms who consumed their placentas.

Kourtney Kardashian - This mother of three has been very open about consuming her placentas. On January 10th 2015, Kourtney posted this picture of her encapsulated placenta on instagram and wrote, “Yummy…PLACENTA pills! No joke…I will be sad when my placenta pills run out. They are life changing! #benefits #lookitup." 

Alicia Silverstone - Encapsulated her placenta. "Someone gifted me my (dehydrated) placenta in the form of pills. And I have to tell you that I really loved it!  I got to the point that my husband said, 'Did you have your happy pills today?'  And I was really sad when they were gone. It really helped me."

Mayim Bialik - This Big Bang Theory actress and attachment parenting activist wrote a blog post called ‘You’re Not Gross’ that defended fellow Hollywood actresses Alicia Silverstone and January Jones’ decisions to encapsulate their placentas. In the blog post Mayim admitted she, too, had eaten her placenta in capsule form.  "It's good for mammals to eat the placenta and we evolved for that purpose," she wrote.

Tamera Mowry - Tamera Mowry tinctured her placenta after the birth of her son, Aiden. Liquified placenta, mixed with brandy, and administered through a dropper. Tamera, along with her twin sister, Tia, pulled a bizarre stunt for the season finale of the Tia & Tamera reality show. Tamera dropped some of her ‘placenta cocktail’ onto her sister Tias tongue. 'I was really, really surprised that it tasted pretty good mixed with a little bit of alcohol,' Tia wrote on her blog. 'It was definitely Tamera paying me back for making her taste my breast milk.'

Placentophagy has proven to be tremendously beneficial to our clients. While our clients are not as famous as the gals listed above, they mean the world to us!  The staff of Wise Birth Choices want you to have the best experience possible in birth & postpartum. We would love to speak with you to see if this amazing service is right for you.  Call us at 732-754-9551 or visit NJPlacenta.com to book your services.


 
 
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Bell Pepper Birds Nest

A great breakfast alternative for folks who are avoiding the extra bread!  


Fresh, sweet bell peppers lighten up the usual "birds-nest" by using bell peppers in place of the fried bread slices.  Leafy greens on the side provide vitamins and minerals that are so important to postpartum wellness.


This is definitely one of those anytime meals....like 3:00am when your little one is wide awake.....










INGREDIENTS
  • 2 teaspoons olive oil
  • 1 bell pepper (any color), cut into four 1/2-inch-thick rings
  • 4 large eggs
  • Coarse salt and ground pepper
  • 2 teaspoons grated Parmesan
  • 8 cups mixed salad greens

DIRECTIONS
  1. In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. 
  2. Add bell pepper, then crack 1 egg into the middle of each pepper ring. 
  3. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. 
  4. Gently flip and cook 1 minute more for over easy. 
  5. Sprinkle with Parmesan and plate. 
  6. Toss salad greens with 1 teaspoon oil and season with salt and pepper and serve alongside eggs.

Today's recipe is submitted by the fabulous WBC doula and Placenta Encapsulation Instructor Renee Hennings.  Renee can be reached at renee@wisebirthchoices.com

The original version of recipe can be found in EVERYDAY FOOD, JUNE 2010

 
 
Found this on social media today!  I could seriously watch him do this all day.  Thanks for the tip Dr. Bob....whoever you are.
And now we are seeing the follow-up videos.  From NJ 101.5 FM radio personality Jeff Deminski....OMG it works!