I am a little obsessed with The Paleo Way on Netflix. My gut flora insisted that I watch. I was mesmerized by the woman who was diagnosed with MS. She decided to try the Paleo Diet. She recognized that food was playing a negative role in her recovery. By changing her diet, her symptoms were mitigated. I was blown away. Many patients with MS can expect to be wheelchair-bound at some point in their lives. But she was vibrant and funny and alive. I wanted to feel like that. Eating better was the key. The problem is that I loathe cooking. What’s a girl to do?
It really came down to self-love. I want to be here. I am looking forward to spoiling my grandchildren, growing old gracefully, and shaking a few things up in D.C. So thanks to my fav lady farmers, Mary and Emma Kingsley, who introduced me to Mary Fallon, I’ve left the starting gate and dived into the deep end of Nourishing Traditions, The Cookbook that Challenges Political Correct Nutrition and the Diet Dictocrats. Just when I thought I knew a few things. I realized that I don’t know Jack.
Like Fast Fashion, our diets have increasing relied on quick, cheap food to sustain us. The almighty USDA steers us towards veggies, low-fat foods, low cholesterol foods with low sodium. But the USDA hasn’t called out the dangerous fast food industry or the GMO monster at Monsanto or the profitable grain growers who all are poisoning us one seedless grape at a time. They’re all strange bedfellows. Fallon calls them out. She diagnoses the problems with the food industry while steering us into the Force.
So I decided to make her Chicken Stock. It was appealing because I could just throw everything in a pot and leave it simmering for 14–24 hours. The best part is that I now have stock and gelatin, both are excellent for your gut flora.
Here’s the recipe:
2 to 3 pounds of bony chicken parts (necks, backs, breastbones, wings) Side note: I used chicken gizzards and chicken feet, thyme, one bay leaf, salt, and peppercorns (ground).
4 quarts of filtered water
2 tablespoons of vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery sticks, coarsely chopped
1 bunch of parsley