How does Thanksgiving dinner prepare us to fast? When you are cooking, what do you throw away?
Thanksgiving dinner and extended fasting
How does Thanksgiving dinner prepare us to fast?
When you are cooking, what do you throw away? Do you think about how much nutrients your trashcan absorbs?
When looking upon my old lifestyle, I remember the day when I threw all my skins of vegetables and meat carcasses into the trash. I would find myself buying chicken broth for soups or even buying soup in a can. Can you relate?
We are in the season of meal preparation in a big way. Thanksgiving for instance, is a huge meal prep day that we can find reserve for additional meals to come. Maybe even preparing a compost of items to help us prepare for a fast. What do you think of when you hear the term fast? Many think starvation… fasting is actually the complete opposite of starvation! It is the difference between recreational running and running because a lion is chasing you, as Dr. Jason Fung would describe in his book The Complete Guide to Fasting.
Here are a benefits of what fasting can have on your health…
(according to the scientific research of Pub Med)
What benefits do you see listed above that could make a difference in your life?
Have you ever done an extended fast? The first fast that I ever did was a great success and the difference I experienced in my overall mental and physical health was priceless. I began with setting my goal to do a Bone Broth fast over a period of 72 hours. Bone Broth has the highest satiety rating among food and can give your mind the thoughts that you are eating. Reversing the thoughts of “I’m starving!”
Below you will my recipe for my Thanksgiving Bone Broth. This will give you the comfort of Thanksgiving dinner in your cup to give you the boost you need when doing an extended fast, especially if it is your first rodeo into the fasting world.
This recipe is for an 8 qt insta-pot, however you may make this on the stove in a stainless steel pot as well over a 72 hour period.
Thanksgiving Bone Broth
1 Organic Turkey carcass, remove skin
All vegetable scraps reserved from your your meal preparation (celery stumps, skins of onions, carrot peelings, turnip skins, parsnip skins, kale/greens stalks)
1 Tbsp. Kosher salt
1 tsp. Peppercorns
4 Tbsp. Braggs Apple Cider Vinegar
1 Bay leaf
½ tsp. Sage
dash of nutmeg
1 bunch of fresh parsley
6-8 quarts of water
Place all the ingredients above into insta-pot. Fill pot with water to the fill line, 6-8qts.
Secure lid and assure the vent is closed. Press the soup/broth setting, increase time to 4 hours. Keep watch to assure vent is closed once pressure is maximized.
Once the 4 hours has completed, allow to rest in pot for another 6-8 hours on low. The pressure will decrease in that time and broth will simmer.
Tip: Beginning this process during clean up after Thanksgiving dinner in the evening is perfect to put it all together and just walk away till morning.
Strain broth in a fine strainer to gather all the particles of food, with only broth remaining. Place broth in pan in the refrigerator to harden fat at the top, this will give ability to remove the fat easily once broth is cooled.
Place broth in quart jars, ¾ full and seal or freezer containers. Store in freezer till ready to use.