At PUAKAI Healing Foods we focus on the ancient foods and recipes which supported the wellbeing of our Ancestors - Organic, whole, unrefined nourishment. In these foods we are able to see clearly the purity and vitality of Mother Earth and her intention of giving to us the vitamins and minerals from the soil that is her body to ours.
This past week I returned home from a month long spiritual journey in the Sacred Valley of Peru. I visited many sacred sites, performing ceremony and receiving the healing and wisdom of my ancestors and teachers. My intention for visiting the lands of Peru was for spiritual growth, "to see and feel more deeply how to live in harmony with Mother Earth, to remember these native ways of being in Ayni (right relationship) with all beings and to bring this medicine back to my home."
A large part of my journey was connecting with the Chamánas, the medicine women and healers, who by day blessed Pachamama, her bounty that nourished loved ones, and by night entered the mystical world of Spirit through ceremony. I saw the beauty coming together in front of my eyes. The interwoven rituals of nourishment & ceremony supporting the existence of a community. I was amazed at the healing I felt in my soul as I visited many remote villages and experienced their culture and 'way of being' through the open-air markets. My favorite market was in the tiny village of Chinchero, about 30 km North of Cusco.
Here Quechua women sat on blankets spread out on the Earth, often times with their little ones wrapped closely around them in beautifully woven rainbow blankets, the sun and rain dancing above as they sold fruits, vegetables and herbs straight from the land where they live. Women specialized in certain areas, for example: a few women offered fruit, a few offered vegetables, a few more offered medicinal herbs & flowers, some offered dairy and a handful of women offered various animals.
Then there was another group of women, the Elders. Who sat nestled on the Earth with huge, steaming clay pots; a sacred caldron of healing foods they had been cooking all day and night. These pots were filled to the brim with various types of rice, beans, boiled potatoes, vegetable stews, herbal infusions and especially vegetable and bone broths.
I was taken back to vivid memories I've had of my ancestors, the ancient ones - men intimately farming the land and women coming together in the kitchen. It filled my heart with Munay, loving compassion, to watch these natives still living in harmony and so close to our Mother Earth. Women gathering together sharing their beauty and supporting their community (men, women, children, animals) with offerings of loving nourishment. Here I stood, thousands of miles away from home, yet a part of me felt truly at home for the first time in my life.
To inspire your health and wellbeing and to honor my ancestors, I share 2 recipes for healing broth - a Bone Broth from Weston A. Price and a Vegetarian Broth from Dr. Max Gerson. While we cannot recreate the bone broth and its intestinal healing properties from the naturally formed gelatin and collagen of bones, we can use certain root and sea vegetables to create an alkaline, mineral rich broth to replenish your cells.
Medicinal broth contains minerals in a form the body can easily absorb - not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals to nourish our bones. It contains chondroitin sulphates and glucosamine from the broken down material of cartilage and roots that grow deep below Earth's surface. Healing broth provides nutrients that help build healthy joints, aid the body in detoxification, nourish tissues and cells and assist the body in digesting food. All over the world, human beings use bones and left-over vegetable pieces to make nourishing broth, often using this medicine to create other healing dishes such as pureed soups, grains, sauces and stews. It is my honor to share with you the wisdom and nourishment contained within these healing recipes.
bone broth by Weston A. Price
1 whole free-range chicken or 2 pounds of bony chicken parts, such as legs, thighs, wings*
4 quarts cold pure spring water
2 tablespoons of raw, unfiltered apple cider vinegar
1 large onion, coarsely chopped
2 carrots, coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Organic, farm-raised, or free-range chicken give the best results
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove any film that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered, glass containers in your refrigerator.
(Recipe adapted by PUAKAI HEALING)
vegetarian broth by dr. max gerson
1 medium celery root/celeriac, or 3-4 ribs celery, coarsely chopped
1 pound of tomatoes, coarsely chopped
2 medium onions, coarsely chopped
1 handful string beans
2-4 carrots, coarsely chopped
2 zucchini, coarsely chopped
1 pound of potatoes, coarsely chopped
2 small leeks, coarsely chopped
1 strip of dehydrated kombu (sea vegetable)
4 cloves garlic
1 bunch parsley
All produce should be organic or from your local farm. Thoroughly wash, but do not peel the vegetables. Gently cut them into chunks and place all vegetables into a large stainless steel pot. Cover with pure spring water and cook for 2 to 4 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove vegetable pieces with a slotted spoon and reserve for other uses. Strain the stock into a large bowl and reserve the stock in covered, glass containers in your refrigerator.
(Recipe adapted by PUAKAI HEALING)
The Weston A. Price Foundation is an independent, non-profit, nutrition education foundation that provides accurate, science-based information on diet and health.
The Gerson Institute is a non-profit organization in San Diego, California, dedicated to providing education and training in the Gerson Therapy, an alternative, non-toxic treatment for cancer and other chronic degenerative diseases.