Preparation of food is a disappearing art. Knowing how to cook is part of that, but it’s much more about knowing how to parlay multiple meals out of a dish, or being able to use a chicken to your full advantage. We’re all about thrice-cooked chicken. Take a look at what you can do with just one bird:
- Start by roasting a chicken with plenty of garlic, onions and whatever seasonal vegetables are available.
- Save all bones, fat, gristle and uneaten parts from the meal. If you roast in a deep pan you’ll get a super, high quality chicken stock you can jar for a soup base.
- Strip the remaining meat off the carcass for chicken salad or make a chicken, onions and greens stir fry.
- Put the bones, cartilage and any other pieces into a soup-pot with garlic and onions and slow simmer for a day. Strain off your nutrient-dense chicken stock and consume it regularly for better health, hydration and vitamin/nutrient supplementation.
We think of chicken soup as something for when we’re sick, but if we think of it as something for when we’re healthy, we won’t be sick nearly as much.
The leftover strainings will have meat in them, depending upon how well you broke down the carcass after the first picking. I’ll separate out the bones and then fry up the whole remaining mess with garlic, onions and greens, making sure to brown the meat. Eat up all of the cartilage, fat, etc. It’s the best thing you can do for your body.
Now we’ve gotten three, possible four meals out of one bird (depending on how many people are eating). This is the beauty of kitchen knowledge.
Getting the Most From Your Food Like Grandma Did
You can parlay what most folks would throw out (a chicken carcass after folks have dined on it) into at least one if not multiple extra meals. We used to use all parts of the animal because it all flowed together in one happy cultural exchange.
Our great-grandmothers would be aghast at the general condition of pantries and larders in this country.
Our divorce from the sources of our food has enabled this throw-away, no-worry culture that results in much poorer quality food overall. Chicken soup is a super-food, and the fact that the chicken carcass is a bonus you would have thrown out just makes it even more beautiful. I always think about that children’s story Stone Soup. It doesn’t take much to make some magic, and that’s what traditional food culture was all about.
Knowing how to stretch food dollars by preparing multiple meals brings down the cost of quality foods so that they’re more accessible to people with limited resources. If we focus on growing our own vegetables, raising our eggs and some of our meat, and processing and preserving what we can’t eat immediately, we return to a more food-secure reality. Cannabis cultivators can grow some veggies and greens along side their reefer crop, even if it’s just for personal consumption.
Our great-grandmothers would be aghast at the general condition of pantries and larders in this country. They put away food for lean times because they knew that food is the primary, foundational, fundamental key to life. We’ve subcontracted our food supply and we’re a more impoverished society as a result. We allowed processors and distributors to water down and adulterate everything that was honest, clean and good about the traditional diet. We’re in the midst of a vast epidemic of obesity, diabetes, heart disease etc and it’s because we’ve moved away from our traditional patterns of consumption.
Real (slow) food has been replaced by quick, instant, processed, reconstituted crap. The reason they fortify everything with vitamins is because processing strips everything good out of grains and leaves the flour worthless. Eating this “food” laced with sugar, dyes and preservatives is literally killing our people. We’re so addicted to the highs that we get from sugar-norepinephrine-dopamine roller coasters, and so altered by the dyes and preservatives that most of us only vaguely know who we are.
Going Grain-Free & Preservative-Free Ain’t Easy (But Worth It!)
This is the first time in my life that I’ve been grain-free, preservative-free, crap-processed-food free. I’ve been eating meat and vegetables for six months, and I feel incredible. It took a few months of detoxing, cravings, withdrawals from the morphine-like grain addiction that we all suffer from. I’d be walking around feeling like I wanted to punch through a wall for no particular reason, and craving sugar-snacks like an addict.
Now though, I feel like I’ve walked around my whole life looking at the world through a filthy window and someone just let me go outside. The world is bright and clear, and my brain operates in ways that I never thought possible. I’m able to look at a task and think to myself “How should I innovate this to make it more efficient/ergonomic?” and my brain will throw me an answer.
The world is bright and clear, and my brain operates in ways that I never thought possible.
I’m really enjoying this new feeling of mental acuity, as though I’ve been running on the beach in deep sand forever and I just hit the track and started really making moves. Sticking to the diet was, and is, extremely difficult because we’re so inundated with grains in this culture. It’s totally worth it but it takes serious dedication.
It’s one of those worse-before-better kind of things where you literally have to break an addiction to a substance that reacts in the brain just like an opiate. You crave sugary, starchy, floury substances and you feel angry, like you’re being deprived.
I remember a year ago thinking to myself, “This is totally hopeless. The idea that I’d ever not eat sugar and grains is impossible.” But now, I won’t ever go back to eating like I used to. We’re always in a feedback loop, and it’s either positive or negative. By making slow, positive changes in our diets, routines and plans, we move forward into a new, positive reality.
Small Steps and Accepting Slip Ups
Life is one-day-at-a-time: we all know this to be true yet get bogged down and overwhelmed by large changes. It’s a simple one-food-in-front-of-the-other, and know that sometimes it’s a two-step-forward-one-step-back situation. Life is a struggle, and we just have to try to do better each day.
The mind loves to dwell in the future and the past because it serves as your perceptual filter to the world.
I don’t get down on myself if I’m all stoned and eat something I shouldn’t have, I just try not to do it again. Each day is a new day, and worrying or thinking about the past is totally detrimental to self. The mind loves to dwell in the future and the past because it serves as your perceptual filter to the world.
If you push the off-button on the perceptual filter and work on really seeing, smelling, hearing, tasting, perceiving the world, you’ll find a much more fundamental sense of being. I’ve been working on this lately, reading Eckhart Tolle and trying to learn to shut off the chattering of my mind.
There is a fundamental, total enjoyment of being that comes from full imersion in the stream of life. See, be, and observe, don’t think!