Curing autism with food?

BROCOLLI AND BUTTERNUP SQUASH SOUP WITH FERMENTED CHICKEN STOCK

What You Need:

• 3 bags of frozen butternut Squash
  
• 1 bag of frozen broccoli
  
• 4 Chopped Caramelized Onion (recipe below)
• 1 Jar of fermented Chicken stock (recipe below)
  

Preparation:

1. Add both bags of chopped frozen butternut squash and broccoli to a large pan.
   
2. Add caramelized onions to the pan. Mix it well.
3. Add fermented chicken stock. Mix it well and cover.
4. Simmer it on high for 15-20 minutes until vegetables are soft.
5. Pour mix into a blender. Blend it well and serve.
   

FERMENTED CHICKEN STOCK

What You Need:

• 2 to 3 pounds of chicken parts & bones (necks and leftover bones — you can also use bones from ducks, turkeys, geese, or Cornish game hens)
  
• Gizzards (if you have some — optional)
  
• 2-4 chicken feet (optional, but preferable if you can find them — they add a lot of gelatin)
• 4 quarts filtered water (please do not use tap water — it’s full of chemicals)
• 2 tablespoons vinegar (white or apple cider vinegar)
• 1 large yellow or white onion, quartered
• 2 carrots, cut into large pieces
• 3 celery stalks, cut into large pieces
  
• 1 bunch parsley (optional — I always forget to add this)
• Equipment:
• Stock pot (enamel or stainless steel — not aluminum)
• 1 2-gallon glass jar
• 1 mesh strainer
• Slotted spoon
  

Preparation:

1. Place chicken (or duck, goose, turkey, or Cornish game hen) parts and bones into stock pot with water, vinegar and all vegetables except parsley.
   
2. Let stand 30 minutes to 1 hour.
3. Bring to a boil, and remove any scum that rises to the top
4. Reduce heat, cover and simmer for a minimum of 6 to 8 hours. The longer you cook the stock, the more flavor and nutrition it will have.
   
5. 10 minutes before finishing the stock, add parsley for extra minerals.
6. Remove bones and vegetables with a slotted spoon. Discard. (Some people grind them up and use them in pet food.)
7. Strain the stock into the 2-gallon glass jar and let cool to touch on the counter. You can also use large glass bowls but I have found that they take up far too much valuable space in the fridge. If you want a clear stock (with no bits & pieces), use some cheesecloth in your strainer. I usually cannot be bothered with this.
   
8. Store in the refrigerator for a few hours or overnight, until the fat rises to the top and congeals
   

FERMENTED ONION

What You Need:

• 4 chopped onions
  
• 2 Tablespoons of Olive Oil
• 2 Tbsp unrefined sea salt
  

Preparation:

1. Finely chop all four onions
   
2. In a pot or bowl, add sea salt and olive oil. Mix well.
3. Place onions into a quart-sized jar.
4. Seal it tight and let it ferment for up to 5 hours in room temperature
   
   

BANANA PANCAKES

What You Need:

• 6 bananas
  
• 12 eggs
  
• Vanilla extract to taste
• 1 tablespoon of organic butter
• 1 Cup of blueberries
  

Preparation:

1. Peel all six bananas into a bowl
   
2. Add two eggs for every banana into the same bowl. Mix it well.
3. Add vanilla to taste. Mix it well.
4. Get your skilled hot. Add the butter. After is melted, add a scoop of the pancake mix to the skillet.
5. After the side browns, flip it over.
6. Serve with blueberries.