One of the keystones of a traditional diet, and especially the gut-healing GAPS diet, is nourishing stock (or broth). We should have some every day. I have to admit, now that it is summer, I have slacked off on this. I’m determined to get back on the stock wagon!
Fellow blogger Mindy, from Too Many Jars In My Kitchen!, helped me compile a list of ideas for getting stock into the daily routine (without drinking it straight). I’m feeling inspired and hope you will be, too.
You may not be on the GAPS diet, but remember — stock is nourishing and healthy for everyone. Try some of our ideas today and see if your digestion and satiation doesn’t improve dramatically and quickly.
Next week, I’m going to share my method for making and keeping perpetual stock always around, but in the meantime check out Roxanne’s Healing Homemade Broth. I want to caution you, though. If you’re on GAPS, sometimes a 12- to 24-hour simmered stock is too strong for the sensitive digestive system. In this case, simmer for fewer hours rather than more.
How Much Stock?
Before we get to those using-up-stock ideas, first things first. How much stock should one consume on the GAPS diet? Mindy says,
While it adds variety to use stock in other ways besides soup or just drinking a cup of it, it is an important part of GAPS to have at least one cup of soup or stock each day. During my year on GAPS, I’ve come to really enjoy having soup or stock at most meals. It provides gelatin for healing the gut, is an extremely nourishing food, and makes you feel very satisfied! I love to add ghee or butter (those further along with dairy could do sour cream, too) and an egg yolk or two. It also makes a wonderful snack between meals.
I agree! During the cool spring months when we were on the Intro diet, I found nothing more enjoyable than drinking a salty cup of chicken or beef broth with each meal. It was easy to get in and I enjoyed it very much.
However, *some* members of my family did not enjoy drinking a cup of broth, no matter what. To make up for what they wouldn’t consume in a cup, I cooked with stock in just about every main dish, using the ideas listed below. I’m pretty sure it added up to at least a cup a day for everyone.
While they resisted drinking the stock straight up, they had no idea how much they were consuming in each and every meal.
8 Ways to Use Stock in Meals
And now, just see if some of these ideas don’t inspire you to use more broth in your daily cooking!
- After soaking in water, cook lentils or white (navy) beans in stock. (Mindy: I love the Nourishing Traditions Basic Lentil recipe!)
- Cook roast beef in 1 to 2 cups of beef stock along with some veggies; strain out stock and boil to make a reduction sauce. Spoon over meat and veggies when serving.
- Make GAPS sausage or meatballs with extra fat (to prevent drying out). Then after frying, simmer in a bit of stock and serve au jus.
- Add a cup or two of chicken stock to your roasting pan when roasting a chicken.
- Especially while on Intro, boil meats in stock.
- Add a cup or two of stock when reheating cooked meats or after stir-frying vegetables. Serve with the juice.
- Cook vegetables in stock instead of water; especially during GAPS Intro. You can save the stock to use again for other veggies, if desired.
- Make a wide variety of soups using stock as the base. (Wardee: I love to do this with creamed vegetable soups, like squash, cauliflower, broccoli, etc.)
What ideas would you add? Please share in the comments!
About Mindy: Mindy Hurd is the author of Too Many Jars in My Kitchen! She writes about her journey to regain her health through traditional foods. Mindy would love it if you would stop by and share your own journey with her.
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