Marrrow...the food of winter

Marrow

Marrow is a great food to nourish the kidneys. Kidney nourishing recipes include Osso Bucco, kidney organ itself, seaweed, fungus family and walnuts. Soups and stews are particularly good cooking methods for winter, as they cook meats by adding water resulting in tender and moisture-rich foods. 

I made this kidney-tonic stew which only takes about 15 minutes to prepare and it’s also gluten-free, Paleo and a great winter tonic! 

Ingredients:

• 10-15 mushrooms, cut in half
• 1 piece of Wood Ears fungus, cut or rip into small pieces.
• 1 or 2 pieces of Osso Bucco
• 1 “soup pack” of vegetables – Turnip,parsnip,onion,2-3 sticks of celery, carrot. Cut into a rough soup cut.
• 1 handful of seaweed strips or 3 pieces of nori sheets, cut up. 

Method:

1. Place all ingredients into a slow cooker and cover with water. 
2. Cook on low heat for 6-8 hours (or overnight) OR cook on high for 2-3 hours first, then reducing heat to low for another few hours. 
3. Make sure there is plenty of water to cover ingredients throughout cooking. 
4. Season if needed with Pepper, and if your diet allows, salt.