I have not blogged in a good minute. When the weather hit 80 a month and a half ago, I took the opportunity to go buck wild hella happy crazy. I’ve been out and about and I’ve been hitting the gym especially hard. In the past three weeks, I’ve also gone completely grain-free, actually leaning towards an AutoImmune Modified Paleo protocol. The transition has been rough. I still eat carbs but in the form of tubers, i.e. what we call ground provisions in the land of my birth. I do not eat cassava / tapioca / yucca (whatever you want to call it) because of its potential cross-reactivity with gluten. However I do eat yams and eddoes (the Spanish market near me calls them “malangas” but I recognize an eddoe when I see one!) – things my grandmother has been pleading with me to eat since childhood. I am even trying to locate some breadfruit. Kind of a difficult thing to do in North Carolina.
I am proud of myself, not having touched a grain of rice or a white potato (the AIP excludes nightshades) in weeks. Those were my two hold-outs. I never thought I could do this. I am not strict AIP as I use all kinds of spices liberally, but then again I do not have an autoimmune disease 🙂 I’m doing this for other health reasons that I plan to report on in another 4-8 weeks.
Anyway, as you may or may not know, I am a pescatarian, which makes the diet a little harder BUT I try to eat as many different kinds of fish as possible. I get wild salmon and mahi mahi (known as dolphin in Barbados) from Trader Joes, tilapia from Whole Foods (and I’m talking hella expensive 8.99 a pound tilapia that was raised on a high omerga 3 diet), and wild snapper, trout and other random goodies from the fish market a mile from my house.
The one non-fish animal product I allow myself (well I also would eat dairy and eggs were they not excluded on the protocol) is bone broth. Or at least I sure would if I could find a way to make it palatable. Paleo dictates that you MUST make your broth from scratch. No supermarkets. No shortcuts. All well and good except for the STENCH of simmering beef bone broth. I tried it twice earlier this year and then gave up. I don’t know how to describe it. It’s a tangy, meaty smell that takes over the entire ozone layer above one’s place of abode. And heaven forbid you try to hide the broth in a soup or sauce instead of downing it in a mug like the hardcore among us. There’s no hiding that smell!
But recognizing the benefits of a good broth, I did some digging and found I am not the only one who cannot stomach the odor of beef bone broth. There were a couple of major takeaways.
1) Roast the bones before simmering them. I was a little apprehensive about this but it turns out that the broth will still gel even if you subject the bones to high temperatures: http://ohlardy.com/homemade-bone-broth-a-lost-art
2) Use lemon juice instead of apple cider vinegar.
I incorporated both these techniques into a broth that has been simmering for two hours now and HAS NO SMELL, thank the heavens.