Thanksgiving is about indulging, and Black Friday is about shopping, right? To me Black Friday should be about helping your digestive system recover!
My simple Digestive Salad here is made with bitter Asian greens, to stimulate your liver and help it detoxify. Greens are high in chlorophylls, which help neutralize toxins and the bitter flavor stimulates bile flow within the liver
Unfortunately you might not find these ingredients easily in a regular supermarket. A much likelier place would be you local Farmers Market, where many farmers grow specialty greens, like the Pak Choi or Mizuna.
Have you noticed I am on a soup trip here? When is cold all I want is soup! Warm, steaming, comforting, like an Apple Pumpkin soup!
This soup is REALLY easy to make, but it’s so good you are going to want it all the time! I used Cardamom as my main spice, but you can experiment with Cumin, or Cinnamon, or Nutmeg…or all of them mixed together!
It’s a bit like an Apple pie and a Pumpkin pie made into a soup!!
As you know I use fresh ingredients from the Farmers Market as much as I can, and the good news is most farmers offer their pumpkins already peeled and cubed, so you do not have to do any work at all.
For the choice of pumpkin I would also be creative. I love Kabocha, because of the extra sweetness and dry texture, that makes it so good to cook with.
This is an improvised Korean Fusion Soup, which was inspired by my Korean-Argentinian friend Natalia, who is staying at my house for a few days. She is an awesome cook and yesterday we made Daikon Pickle together.
The sauce for the Pickle was so very good that I put some in the chicken stock I was sipping, as I was feeling pretty crabby with a runny nose and a sore throat. Trhat made me fell a bit better. But the real breakthrough with the Korean Fusion Soup came this morning when I was feeling even worse and really wanted something hot, spicy and nourishing for breakfast. I do not have a problem eating soup for breakfast, I think I was definitively Japanese or Korean in my last life!!
I looked in the fridge and saw a bunch of kale form the Farmers Market staring at me and winking! It was a done deal.
I hope you will enjoy this nourishing soup as much as I did. My guest tried it for lunch and she loved it. Whew! I got the real Korean seal of approval!
This soup just really helped me to kick a cold. Fragrant with the aroma of garlic and ginger and healing with the nourishment of homemade chicken stock! I hope it will nurse you back to health and delight your senses as well.
For a long time I refused to make chicken feet stock. We raised a few batches of our own meat chicken and as they slowly disappeared form the freezer they left few lonely bags of feet behind.
This time, after some back and forth discussion with a friend about the benefits of the chicken feet stock, I braced myself and decided to go for it.
By the way I am the kind of person that will process a whole cow liver into sliced portions in 1/2 hour without blinking…but the chicken feet…they always creeped me out. Oh and I did eat chicken feet before, long time ago in a Dim Sum restaurant…but somehow that particular taste got lost somewhere on the way…
So I did it. And the result was surprisingly delicious. BUT I had to add some herbs and flavors because I was terrified it would stink like crazy while cooking and I would have to give it to the dogs.
Oh and what are the health benefits of chicken feet broth? Meaning, why should I go through all this trouble, really?!
Chicken feet broth like all bone broth contains some very important nutrients: Trace minerals,to support healthy organ function, glucosamine for healthy joints and cartilage, and collagen which is made of gelatin, to keep skin supple and improve digestion! All this the a super-digestible, hydration enhancing, easily absorbed form of broth!
So give it a try, if I managed it, it’s easier than you think.
In a stock pot heat water to about 150 degrees, Now dip the feet a couple at the time and leave for about a minute. Remove form the water, let cool for a moment then peel off the thick yellow skin. nails might come off with it! (I honestly did not bother removing them).
Now fill a large stock pot with 3 quarts of cold water.
Add the bouquet garni, the peeled garlic and a few pinches of sea salt.
Let cook on a very low flame for at least 10 hours.
I use my wood stove in winter, and just leave the pot on overnight, sometimes for a whole 24 hours!
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