Curing autism with food?

A mom shares what she calls her healing recipes

BROCOLLI AND BUTTERNUP SQUASH SOUP WITH FERMENTED CHICKEN STOCK

What You Need:

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  • 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:

  • Add both bags of chopped frozen butternut squash and broccoli to a large pan.
  • Add caramelized onions to the pan. Mix it well.
  • Add fermented chicken stock. Mix it well and cover.
  • Simmer it on high for 15-20 minutes until vegetables are soft.
  • 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:

  • Place chicken (or duck, goose, turkey, or Cornish game hen) parts and bones into stock pot with water, vinegar and all vegetables except parsley.
  • Let stand 30 minutes to 1 hour.
  • Bring to a boil, and remove any scum that rises to the top
  • 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.
  • 10 minutes before finishing the stock, add parsley for extra minerals.
  • Remove bones and vegetables with a slotted spoon. Discard. (Some people grind them up and use them in pet food.)
  • 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.
  • 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:

  • Finely chop all four onions
  • In a pot or bowl, add sea salt and olive oil. Mix well.
  • Place onions into a quart-sized jar.
  • 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:

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


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