Recipe for Meat Soup or Juice

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Dear All,

 

There are many herbs that can be added to such preparations to

increase the nourishing properties of the broth. One should also

carefully note the different qualities of the meat to determine the

ultimate effects of this medicinal food. Regardless of the type of

meat my general preference would be for meat that still has the bone

on, and especially marrow in those bones, since there are many

valuable nutrients contained therein including essential trace

minerals. To yield the greatest benefit for these bone broths,

always take care to add in a little vinegar or another acid to the

broth during preparation, and this will help dissolve the calcified

nutrients into the broth.

 

There are many different traditions that prepare medicinal meat

broths, and so there are a great many flavors and herbs that can be

used. For example, the Chinese regularly use herbs such as Dang gui,

Peony, Astragalus, Jujube date, Ginseng and Goji berry to add to

these broths, enhancing the flavor by using herbs such as Five Spice

powder (e.g. cassia, sichuan pepper, cloves, ginger, fennel),

fermented black beans, shitake mushrooms, ginger and garlic. In

fact, the Chinese have a dizzying array of medicinal meat broths,

suitable for different conditions, genders and ages. As per a strict

interpretation of Ayurveda, this tradition is nowhere near as complex

in India as in China, but one can still add in mild tasting, rasayana

herbs such as Ashwagandha and Shatavari to these broths to enhance

their effects. Of course, Ayurveda and Indian cuisine does recommend

many different herbs, but these to have more culinary effects, which

in turn have a positive effect on digestion. In the Western herbal

tradition, herbs such as Nettle and Seaweed are used to dramatically

boost nutrient content, as well as their typical culinary herbs such

as Rosemary, Garlic, Oregano, Thyme, Bay leaf etc.

 

The following is an example of a recipe that approximates what I

might do when preparing a medicinal meat broth:

 

In a skillet saute 1-2 tsp cumin seed, 1 tsp black mustard seed, 1/2

tsp crushed fenugreek and 1/4 tsp crushed asafoetida (hing) in

several generous tablespoons of ghee over a medium heat. As the

mustard seed begins to pop add in 2-3 tsp coriander seed powder,

1/2-1 tsp turmeric, 1/2 tsp ground black pepper and 1/2 tsp pink

himalayan salt. Add in 6-8 chopped garlic cloves, 5-6 slices of

ginger, and three pounds of chopped goat meat. Brown the meat in the

spices and ghee for 5 minutes or so and then add one finely chopped

onion, several stalks of chopped celery, 2-3 chopped carrots, 1-2

chopped zucchini (or lauki) and cooked until the vegies begin to get

a little soft. Add in enough stock to cover, bring to a boil, reduce

to a simmer and cook at low heat for 3-4 hours. 10-15 minutes before

serving throw in a small handful of fresh curry leaves and a little

chopped tomato, another couple pinches of saindhava and some fresh

ground pepper. Instead of curry leaves kasturi methi is tasty and of

course cilantro is an easy find, but the former should added with the

stock and the latter should only be added at the very end. Flavor-

wise, use either curry leaves or cilantro, but not both.

 

To this basic recipe, you can easily add in any of the above herbs I

mentioned to enhance the medicinal properties of this broth.

 

A pressure cooker is a useful way to speed up the cooking process,

and adds a more intense, heating energy to the food.

 

best wishes.... Todd Caldecott

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

web: http//:www.toddcaldecott.com

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> " If a meat soup is to be prepared,then in one prastha(640 ml) of

> water,15 palas ( 1 pala-48 gms) of meat should be added.if a thin

> soup is to be prepared,then six palas of meat should be

> taken.salt,blak marich,piper nigrum added as u like.

> meat soup be prescribed in apropriate dose.