When it's cold, dress and EAT warm.
During the Winter months, it is best to eat and dress for the season. This is the time to eat nutritious dense food. Winter is the time to nourish, build and fill our body with nourishment. It is not the time to eliminate or cleanse. One of the most nutritious foods is bone broth soup. It is loaded with minerals and very it is nourishing.
Here is a recipe for bone broth from Three Stone Hearth in Berkeley. If you don't have time to make it you can pick it up from them at 1581 University in Berkeley, they provide nutritious dense food from their kitchen. And this bone broth is amazing.
Ingredients:
6 quarter-sized slices of fresh ginger root
1 large clove of garlic
1 qt. Three Stone Hearth beef bone broth
1 Tbsp. tamari (or other soy sauce)
1 Tbsp. mirin (rice cooking wine) or cooking sherry
¾ lb. grass-fed flank steak
8 oz. buckwheat soba noodles
salt and pepper
1 Tbsp. toasted sesame oil
1/3 (or more) cups Three Stone Hearth Spicy Kimchi
Procedure:
In a small pot, combine the ginger, garlic, beef broth, tamari, and mirin. Bring to a simmer, covered, and cook over low heat while continuing to prepare the soup.
Bring a large pot of salted water to a boil for the soba noodles.
Sprinkle the steak with salt and pepper on both sides.
Heat a cast iron or stainless steel skillet over medium-high heat. Add a bit of olive oil or other oil to the pan, and when the oil is hot, add the steak.
Sear until the underside is just browned (about 3 minutes) and then turn over and cook on the other side another 3 minutes. The idea is to sear and brown the outside of the steak while keeping it pink (rare) in the middle, as grass-fed meat becomes tough when overcooked (it will cook a bit more when you pour the hot broth over it). You can also grill or broil the steak if you prefer-just don’t overcook it!
Remove the steak to a cutting board and allow it to rest while you finish cooking.
Add the soba noodles to the salted boiling water and cook, stirring occasionally, until just al dente, about 7 minutes.
When the soba noodles are cooked, pour them through a colander and rinse with cool water to remove excess starch. Toss the noodles with the toasted sesame oil.
Remove the ginger slices from the ginger-garlic broth and taste it. Add salt and pepper to taste.
Slice the steak across the grain into thin strips, about 1/8 inch thick and 2-4 inches long.
In a large bowl, put a generous portion of soba noodles, then put strips of steak over the noodles, and ladle plenty of hot broth over it.
I like to put my Kimchi right in the soup, my partner prefers to eat the Kimchi on the side.
Serve with chopsticks and a large spoon.
Thank you Stone Hearth!
