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Healing Chicken Soup Recipe

General, Recipes, Soup
Healing Chicken Soup Recipe

This is just your basic chicken soup recipe, but when each component is carefully prepared from the roasting of the chicken, to the making of the stock, to the preparation and addition of other ingredients like the soaked barley, it is truly a masterpiece. I like to make some sort of soup every other week or so (especially during the cold months) because it makes a great “go to” lunch, dinner, breakfast, or snack. Whenever I am too busy to prepare a meal or feel hungry and tempted to eat a pile of cookies or go to McDonalds, I just put my soup on the stove and minutes later I have a nice, delicious, healthy, and nourishing meal.

Ingredients

  • 1 whole roasted chicken (4-5 pounds, preferably pastured)
  • Bone broth (If you’re in a pinch, you could also use bullion cubes and water.)
  • 2 cups soaked barley -or-
    • 1½ cups basmati rice
    • 3 8 oz cans garbanzo and butter beans (or 3 cups dry beans, soak overnight)
  • 2 carrots (cut in half then sliced in ¼ chunks)
  • 4 celery stalks (sliced in ¼ chunks)
  • 1 medium onion (sliced and diced)
  • 3 teaspoons Real Salt (add to taste)
  • ½ teaspoon pepper (add to taste)
  • Optional: I like to add variety to my soup, so sometimes I’ll add a few garlic cloves, 1 cup chopped leeks, 1 cup chopped bok choy, and/or whatever else is leftover in my fridge that could be chopped up and sounds like it would be good in soup  like zucchini, broccoli, parsley, or green beans.

Directions

  1. Bake the chicken. Check out my roasted chicken recipe here, but basically, you’re going to season your 4-5 pound chicken (I use garlic powder, onion powder, oregano, basil, salt, pepper, and throw a stick of butter in the cavity) and bake at 350° F for 1.5 hours.

    roast chicken

    Roast Chicken

  2. Cut it up. Let the chicken cool, cut it off the bone, and leave to soak in its own juices.
  3. Make your bone broth. Read more about making bone broth here, but basically, you’re going to low boil your bones, skin, etc. with cold filtered water and a dash of apple cider vinegar (to draw out the minerals) for 24-36 hours (or at least overnight). Then, drain the broth and use it for your stock. I like using a large 7 quart pot for making my broth so that I can use half for my soup and freeze the other half for later use.

    straining the broth

    Straining the Bone Broth

  4. *Pre-cook the veggies. This is an optional step because you can certainly just cook the veggies in the soup, but it adds a TON of flavor. In a large wok, melt some butter then add minced garlic and diced onion, then add whatever vegetables you are using. Season with a bit of Bragg Liquid Aminos, Real Salt, pepper, garlic powder, onion powder, oregano powder, and basil powder and cook (covered and stirring often) until wilted but still firm (about 8 minutes).
  5. Add the veggies and chicken, then pour the broth over. By adding the veggies and chicken first, you ensure that you don’t add too much broth!

    Chicken Soup with Carrots, Celery, Bok Choy, and Leeks

    Chicken Soup with Carrots, Celery, Bok Choy, and Leeks

  6. Add your starch. If you’re trying to eliminate starches, you don’t have to add them, but I think it makes the soup taste more complete. If you’re going to soak your barley (which gets rid of phytic acid), make sure you do it properly, especially by rinsing and draining it enough (otherwise your soup will be really cloudy). If you’re in a hurry, you can just go with some quick barley. Barley is the healthiest option, but to mix it up, I like to either add beans (like butter beans and garbanzo beans) or some basmati rice (which has the least amount of arsenic and no phytic acid).

    chicken soup over rice

    Chicken Soup Over Rice

  7. Bring to a low boil. If all of your ingredients are pre-cooked, you’ll just want to bring it to a slow boil (keep it at about a 3-4, low-medium heat) until it boils, then turn it off and leave it covered. If you need to cook your veggies, turn it down to a rolling boil (keep at about a 3) for about 10 minutes or until the veggies are soft but still firm and the starch is tender.
  8. Salt and pepper to taste. I like to wait until all of the flavors have had a chance to simmer together before adding my salt and pepper. Then, I’ll add a bit at a time, stir, taste, and repeat until the flavor is just right!
  9. Enjoy! When everything is just right, get out your bowls and enjoy some soup! It’s also really good to serve some piping hot sourdough muffins with this meal.

    Chicken Soup with Carrots, Celery, Bok Choy, and Leeks

    Chicken Soup with Carrots, Celery, Bok Choy, and Leeks

In Conclusion

Chicken soup make with organic, pasture raised chickens using properly prepared broth and grains is just about one of the healthiest meals you can eat. I love making a pot whether it’s summer or winter for a nourishing go to meal that can last my family through the week. Read more of my soup recipes here or my chicken recipes here.

August 23, 2016/0 Comments/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2016/08/chicken-soup.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2016-08-23 13:10:292020-11-20 14:42:42Healing Chicken Soup Recipe

How to Make the Best Roasted Chicken

Chicken, General
How to Make the Best Roasted Chicken

This is a very basic recipe for roasted chicken, but sometimes the best meals stem from simplicity. I like to make a roasted chicken about once a week. My kids love eating it cut up into bite size chunks when it’s fresh out of the oven, and my husband always gets first dibs on the legs! After I pick all of the meat off, I’ll boil the bones to make chicken stock and the extra chicken will either go into a pot of soup, or I’ll use it for some other meal.

Ingredients

  • 1 4-5 pound chicken (Organic and pastured is best, look for a local farmer, or check it our here.)
  • 1 stick butter (Pastured butter like Kerrygold is the best!)
  • 1 teaspoon Real Salt
  • ½ teaspoon pepper
  • 1 teaspoon oregano powder
  • 1 teaspoon basil powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder 

Directions

  1. Thaw the chicken. If the chicken is frozen, try to remember to put it in the fridge for a day or two until it thaws out. If you’re in a pinch, fill the sink up with warm water and let it soak for an hour. (Don’t try to cook the chicken frozen!)
  2. Get the oven ready. Preheat the oven to 350˚F.
  3. Prepare the chicken. Once the chicken is thawed, pull out the giblets (I throw them away), rinse with cold water, pat dry with a paper towel, and place in a roasting pan. (I like using a glass pan).
  4. Season. Sprinkle the seasonings generously all over the chicken, especially inside the cavity. I actually never measure my seasonings, I just try to coat the chicken evenly.
  5. Butter. Put the stick of butter inside the cavity of the chicken. (You could also rub some of the butter into the skin of the chicken. Just do it before you add the seasonings.) *Butter is not to be feared as we have so previously and erroneously thought. Read more here.)

    raw chicken with seasonings stuffed with butter in glass pan ready to be cooked

    Seasoned Whole Chicken Ready to be Cooked

  6. Bake. Bake at 350˚F for 1½ hours.

    roast chicken

    Roasted Chicken

  7. Let cool. Let cool for 15-20 minutes before cutting. (This gives the juices a chance to settle in.) If you notice that the juice is really pink or that the chicken is still pink, cook for another 20 minutes and check again. If you’re the type who likes to check the internal temperature, it should read 165˚F.
  8. Cut into pieces. Peal the skin back and cut horizontal lines in the breast followed by vertical lines. (Save the skin for your bone broth!) Then cut down at an angle until you get big chunks of breast meat falling off the bone.

    pre-cut chicken breast on a cooked roasted chicken in a glass pan

    Pre-Cut Chicken Breast from a Roasted Chicken

  9. Soak the meat in the juice. Let these chunks of meat soak in the juice of the chicken. Cut the rest of the meat off the bones as much as possible. (To remove the chicken legs, find where the two bones connect and gently saw through the cartilage.) Leave the legs and wings intact if it suits your fancy. (My chicken legs never make it past my husband; they’re his favorite part!) Let all of the meat soak in the juice, sprinkle with a fresh bit of salt, and serve!

    roasted chicken breast meat cut up and soaking in juices legs cut off

    Roasted Chicken Meat Cut and Ready to Serve

  10. Save the scraps. Save the bones, skin, and all other remnants to make a healing chicken broth and/or use the chicken (and all of the juice of course) to make some delicious chicken soup!

Variations:

You can use any combination of the following variations. Try a few things out. See what you like and don’t like. Get creative and try something new!

  • Cut a lemon in half, gently squeeze both halves into the cavity of the chicken, and place both halves in there as well.
  • Peel some garlic cloves (about 4-6 nice sized ones) and place them in the cavity of the chicken.
  • Use rosemary, salt, and pepper only.
  • Chop up some big chunks of onion and place them around the chicken.
  • Cut up some potatoes (or leave them whole) and place them around the chicken.
  • Cut up some carrots and celery into big chunks and place them around the chicken.
August 23, 2016/0 Comments/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/Roast-Chicken-Recipe.jpg 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2016-08-23 13:10:212020-11-18 15:52:21How to Make the Best Roasted Chicken

How to Make a Nourishing Chicken Bone Broth

General, Soup
How to Make a Nourishing Chicken Bone Broth2018

Making a good chicken bone broth (or chicken stock as it is also called) is one of the simplest and most nourishing things you can make. You can use it immediately to make some chicken soup, put it in a Ziploc bag and freeze it to use later, freeze it in ice cube trays to have little bursts of “bullion” to use whenever you need it, or you can simply sip a nice hot mug of it instead of coffee or as a snack/meal replacement.

Health Benefits of Chicken Broth

I love making soup of any kind because it provides a nice complete meal that can feed my family at a moment’s notice for the week, but I especially like making any kind of soup with chicken bone broth because it is pretty much the most healing and most nutritious food there is.

Chicken bone broth is easy to both digest and metabolize (two things that are very different yet people think are the same…I’ll be exploring this in more depth at a later time). This makes it perfect the perfect food when you are trying to heal from any chronic illness or are sick with the flu or the common cold.

During digestion, the gelatin found in bone broth is a hydrophilic colloid that attracts and holds liquids, including digestive juices, which helps to support proper digestion. In her book, Nourishing Traditions, Sally Fallon also states that chicken soup,

“Has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning or ending of the nervous system. It is easily pulled away from the intestine through too many laxatives, too many additives…and parasites.”

Chicken broth also contains valuable minerals including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals that are in a form your body can easily absorb. When your body is healing, you NEED these nutrients from nutrient dense food to heal.

Another cool thing about bone broth is that because of the anti-inflammatory acids such as arginine, it helps to inhibit infection caused by cold and flu viruses. In her article, Broth is Beautiful, Sally Fallon explains,

“Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.”

My Recipe

Ok, so are you ready to make some broth? For such a simple meal, there sure are a lot of different recipes for bone broth. With four young children underfoot, I like to cook food that’s as nutritious as possible as simply as possible. This is why I don’t add anything (except apple cider vinegar, which helps to draw out the minerals) to my bone broth. You can surely get creative and add whatever you’d like, but if you’re looking for simple, you’ve come to the right place!

Ingredients

  • 1 4-5 pound whole roasted chicken (Preferably organic and pastured, the stock will not gel properly with a battery-raised chicken.)
  • One large pot
  • Cold filtered water
  • 1 tablespoon Apple Cider Vinegar (This pulls the minerals, especially calcium, out of the chicken bones.)
  • *Optional: Carrot tops and pieces, celery stalks and leaves, onion skins and onion, parsley, and salt (I usually don’t add any of these ingredients except the salt, and I wait to add that at then end so that I can salt it to my taste preference. If you’re going to add parsley, wait until the very end.)
  • Advanced: Chicken feet (Provides a more gelatinous broth.)

Directions

  1. Roast your chicken. You can read more about my roasted chicken here, but basically, I stuff mine with a stick of butter and season with salt, pepper, onion powder, garlic powder, oregano powder, basil powder, and bake at 350° F for 1.5 hours.

    roast chicken

    Roast Chicken

  2. Pick off the meat. I like to cut my breasts into cubes before cutting off the bone. Then I methodically pick off all usable pieces of meat, cut into bite size pieces, leave all pieces to soak in the remaining chicken juice, cover, and store in the refrigerator until the next day.

    Pick the Meat Off the Bones

    Pick the Meat Off the Bones

  3. Save all skin, bones, and other parts. I do typically discard the giblets (unless my cats want to eat them), but other than that, every last little scrap goes into my pot including the carcass, bones, skin, and any other little tidbits. I also like to leave just a titch of meat on the bones for extra flavor.

    Save ALL of Your Chicken Scraps

    Save ALL of Your Chicken Scraps

  4. Cover with water. After filling the pot with your chicken scraps, fill to just about the brim with cold filtered water.

    Chicken Bits Covered with Water

    Chicken Bits Covered with Water

  5. Add the apple cider vinegar. You have to be careful that you don’t add too much or you will really taste it. You might want to start with just a teaspoon and adjust to taste. Even though 2 tablespoons would be most effective, I usually only add about a teaspoon because that’s the flavor I like.
  6. Slow boil. Bring the water to a slow boil and skim any scum that comes to the top. (These are impurities.)
  7. Cover and simmer. Cover and reduce to a low rolling boil. (On my stove, this usually hovers around a 2 or 3.) Ideally, you’ll want it to simmer for a good 24-36 hours for the maximum benefit, but at the very least, just let it simmer overnight.

    bone broth cooling

    Bone Broth Cooling

  8. Cool and strain. Turn off the burner, let it cool, then strain into a separate bowl through a colander. You’ll notice that the bones will be soft and break apart easily. *Do not feed them to any animals, it will tear up their insides.

    straining the broth

    Straining the Broth

  9. Enjoy! Time to put your broth to use.
    • Chicken Soup: Add some chicken, celery, carrots, and soaked barely to make a simple chicken soup.

      Chicken Soup Bowl

      Chicken Soup

    • Egg Drop Soup: Bring it to a boil, add some Bragg Liquid Aminos, Sriracha, and eggs to make an egg drop soup to die for.

      egg drop soup

      Egg Drop Soup

    • Store in the Freezer: Store your stock in Ziploc bags in the freezer. (Just be sure to lay them flat instead of plopping them on a rack where they will freeze while seeping through the cracks and then rip open when you try to take it out later….um, personal experience!)
    • Freeze into Cubes: Freeze in ice cube trays to save for smaller size portions to use instead of those MSG laden “bullion cubes”.
    • Sip It: Pour into a mug to sip on. Sometimes, I like adding some Bragg Liquid Aminos and Sriracha for a spicy oriental flavor!

      Bone Broth in a Mug

      Bone Broth in a Mug

In Conclusion

If there is one food that you could add to your family’s meal plan that would make the most difference, I would say that bone broth is in the top ten for sure! If you’re not much of a cook, don’t worry! You can hardly get this recipe wrong! If you are, there are certainly a lot of variations you could try to make this a gourmet dish. As we enter another cold winter season full of viruses, I’m sure that I’ll be finding ways to incorporate this bone broth into our diets on a regular basis.

See more ideas for what to make with this broth in my soup section.

August 23, 2016/0 Comments/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2016/08/bone-broth.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2016-08-23 10:10:262020-11-20 14:44:52How to Make a Nourishing Chicken Bone Broth

Egg Drop Soup Recipe

General, Recipes, Soup
Embracing Motherhood Egg Drop Soup Recipe

As we approach colder days and sicker days (The two always go hand in hand don’t they?), I love making a nourishing chicken bone broth and using it in as many different recipes as I can. I was looking for something different than my standard chicken soup recipe and came across this. Here is my version. I love this soup so much that I want to eat it (or drink it) for every meal! It’s also really great if you’re trying to do a low carb or keto diet.

Embracing Motherhood Egg Drop Soup Recipe

Egg Drop Soup Recipe

Ingredients

  • 6 c. Bone Broth (Check out my simple recipe here.)
  • 2 Eggs (Pastured or organic would be best.)
  • 1 T. Bragg Liquid Aminos (Get some here.)
  • 1 t. Sriracha (Get some here.)
  • ½ t. Cornstarch (or Arrowroot powder)
  • Salt and Pepper

Directions

  1. Boil some chicken bones and get yourself some bone broth. If you roast and boil and entire chicken, it will make way more than 6 cups, but this recipe is best to eat right away. So I recommend saving the rest of the broth to make more egg drop soup later, turn it into a standard chicken soup, or freeze it for later.

    Bone Broth

    Bone Broth

  2. Add the Bragg Liquid Aminos, Sriracha, salt, and pepper. *With the salt and pepper, I just add it to my taste preference.
  3. Bring the broth to a slow rolling boil. (Set the dial to about a 6, stir occasionally until it boils, then turn it down to a 3 and let it continue to boil.)
  4. Mix the cornstarch into a cup of water (so it won’t be clumpy) and add to the boiling water. (You can add a little bit to the eggs to make them creamier too.)
  5. Beat the two eggs, add a bit of salt and pepper, and slowly drizzle into the boiling water.
  6. Turn off the heat, let it cool a bit, and serve right away! Sprinkle some scallions on top for a nice little touch or add some chicken to make this more of a meal. I like pouring mine into a mug and just sipping on it!

    Egg Drop Soup

    Egg Drop Soup

November 3, 2015/0 Comments/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/11/egg-drop-soup.jpg 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-11-03 11:36:472020-11-20 15:44:36Egg Drop Soup Recipe

Tomato Cabbage Soup Recipe with Chicken or Ground Beef

General, Recipes, Soup
Tomato Cabbage Soup Recipe with Chicken

On a cold winter night, or a hot summer day, this soup is good anytime! Filled with fresh, nutrient dense, and delicious ingredients, this soup will help you stay slim, energized, and full. Fresh cabbage is an amazing vegetable filled with beta-carotene, vitamin C, and glucosinolates (that protect against cancer). Fresh tomatoes are also an excellent source of nutrients including potassium and the powerful antioxidant lycopene. So what are you waiting for? Let’s make some soup!

Cabbage, Chicken, and Tomato Soup with Barley Added

Cabbage, Chicken, and Tomato Soup with Barley Added

Ingredients

  • 1 Head of Cabbage (cabbage is on the “Clean 15” list)
  • 1 Bag of My Tomato Purée (or 2 16 oz. home canned jars, or organic BPA free jars from the store)
  • 2 c. Chopped Celery (or whatever other vegetables you have lying around)
  • 1 Whole Chicken or 1 lb Ground Beef (See my Roasted Chicken Recipe or Ground Beef Recipe)
  • *Optional: 4 c. Properly Prepared Barley
  • *Seasonings: I add most of my seasonings to my tomato purée, but if you’re used canned tomatoes without any seasonings, I would add the following:
    • 3 pods of Chopped Garlic
    • ½ c. Chopped Parsley (super duper healthy)
    • ½ c. Chopped Cilantro
    • 2 T. Real Salt (salt to taste)
    • 1 t. Pepper

Directions

  1. Tomato Purée: Add the tomato purée to a large pot and start to warm it up at a low-medium heat.

    tomato purée

    Tomato Purée

  2. Add the Vegetables: Cut up the cabbage (shredding it is even better), chop the celery, and really go ahead and chop up any other vegetable you have in your fridge that sounds good like carrots, bok choy, leeks, green onion, etc. and throw them all in the pot.
  3. Add the Meat (or not): Cut up the cooked chicken into bite sized pieces and add it to the pot. Or, if you’re going the ground beef way, add that to the pot. Or, just keep this a vegetarian dish, it will still taste great! (I have actually always used this recipe with ground beef until I just happened to have some extra chicken around, and it was simply amazing!)

    Roasted Chicken

    Roasted Chicken

  4. Add the Seasonings: If you’re using my tomato purée recipe, you’ll already have most of your seasonings added, but if you’re using unseasoned tomatoes, add the garlic, cilantro, parsley, maybe a little dill, oregano, thyme, sage, or whatever other fresh herbs you might have lying around. Then add salt and pepper to suit your taste.

    Chopping Up Some Fresh Herbs

    Chopping Up Some Fresh Herbs

  5. Simmer: Bring all of the ingredients to a slow boil, then turn down the heat to a low 2 or 3, cover, and let everything simmer for about 30 minutes. If I know that I’m going to be eating my soup for many days, I like to cook things really lightly at first so that every time I reheat it, all of the nutrients aren’t lost from over-cooking it.

    Cabbage Soup Simmering

    Cabbage Soup Simmering

  6. Barley: I love adding barley to just about every soup because it’s so healthy and filling, but sometimes it can kind of take over the soup and then no one else wants to eat it but me! So, sometimes I’ll just cook the barley and leave it separate so that anyone who wants can go ahead and add a scoopful. See my recipe for properly preparing organic barley to get rid of the phytic acid here.

    Serve the Barley on the Side with Cabbage Soup

    Serve the Barley on the Side

  7. Enjoy! This soup is good hot or cold. I really like eating mine with a toasted sourdough muffin with butter on the side.

    Cabbage Soup with Barley Added

    Cabbage Soup with Barley Added

Toasted Sourdough Muffins with Butter

Toasted Sourdough Muffins with Butter

May 20, 2015/1 Comment/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/05/cabbage-soup1.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-05-20 10:04:412020-11-20 18:13:20Tomato Cabbage Soup Recipe with Chicken or Ground Beef

Why I Base My Health Philosophy on Weston A. Price

Food Science, General, Health

weston priceEvery time I have looked on the Internet for a resource to answer a question about health, nutrition, or diet, I seem to find a thousand different answers. These days, a google search seems to bring up more message boards with “the most popular answer” rising to the top as the expert opinion rather than an actual expert opinion. Or worse yet, I’ll stumble across a government funded website that is simply perpetuating misinformation (See my post: The Truth About Fats or read anything by Gary Taubes to learn how the government has deceived us about the most important health topics.) But after learning about the work of Cleveland dentist, Dr. Weston A. Price (1870-1948) and The Weston A. Price Foundation founded by Sally Fallon and Mary Enig, I finally have a resource that I can trust.

Why do I trust Weston Price? His research makes sense to me. It’s simple, straightforward, and sums up everything I believe in a nutshell. Dr. Price traveled the world doing field work in the 1920s and 1930s for his 1939 book, Nutritional and Physical Degeneration. His original goal was to record and study the dental health of pre-industrial populations including tribal Africans and Pacific Islanders, Inuit, North and South American Natives, and Australian aborigines. His findings led him to the belief that dental deformities were merely a sign of physical degeneration resulting from what he suspected were nutritional deficiencies. When Dr. Price analyzed the foods used by these people, he found that they provided four times the calcium and other minerals and at least ten times the fat-soluble vitamins from animal foods such as butter, fish, eggs, shellfish, and organ meats. Further research by Dr. Price showed that these primitive people valued not only the nutrition of the pregnant and lactating mother, but the nutrition of both parents preconception along with child spacing so that the mother could regain her full health and nutrition. Their diets were VERY rich in fat soluble vitamins A and D (nutrients ONLY found in animal fats).

weston teethThe people that Dr. Price studied all had beautiful straight teeth that were free from decay, healthy lean bodies, emotional stability, and they were free from the modern illnesses of obesity, diabetes, heart disease, and cancer. When their diets were “modernized” with sugar, white flour, pasteurized milk and convenience foods filled with extenders and additives, they quickly succumbed to deformed dental arches resulting in crowded, crooked teeth, narrowed face, and a reduced immunity to disease.

napd-seminole1napd-seminole2

Photos Copyright © Price-Pottenger Nutrition Foundation®, All Rights Reserved, www.ppnf.org
The “primitive” Seminole girl (left) has a wide, handsome face with plenty of room for the dental arches. The “modernized” Seminole girl (right) born to parents who had abandoned their traditional diets, has a narrowed face, crowded teeth, and a reduced immunity to disease.

The Weston A. Price Foundation has literally been my FOUNDATION for everything I am learning about health. Whenever I have a question about something like, “Should women take statins?” or “What should we do about high blood pressure?” I type in my question along with the name “Weston Price” and when I do, I don’t find advice about what drugs to take, I find advice that shows me how food can be our medicine and that makes sense to me!

October 21, 2014/0 Comments/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2013/10/weston-teeth-e1425732010646.jpg 344 598 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-21 15:45:472018-01-26 15:52:44Why I Base My Health Philosophy on Weston A. Price

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Stacey Maaser

Stacey Maaser author of Embracing Motherhood

Author of Embracing Motherhood

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