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My story with food is a very long one so here is a shorter version of it.

After nearly fifteen vegetarian and another two vegan years I slowly started introducing meat into my diet last year. I was severely anemic with several health issues and my reproductive system was completely shut down.

Given that I have always been a health nut, it was very hard for me to admit that my diet might be partially responsible for my health issues.

I LOVE animals so eating them has been a big adjustment. Well, eighteen months later my body is mostly back in balance and I have come to the conclusion that eating meat is part of being human.

However there is a balance in this as well as we share a space with six billion people. It’s not sustainable to consume meat all the time ESPECIALLY when the animals need to be raised in a holistic and nonviolent manner. Buying organic meat from a farm and eating the entire animal is an absolute must for me.

My body seems to be happy with two or three servings of animal protein a week. Being conscious and grateful for the sacrifice is part of the deal.

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INGREDIENTS

1 whole organic chicken

2 small carrots

1/2 celeriac

1 onion

3 bayleafs

1/2 l of water (if cooking in a pressure cooker - top up your pot throughout the day if using a regular pot)

METHOD

Wash your chicken under running water and chop up vegetables.

Bring water to boil, add bones, vegetables and simmer for up to 24 hours until done. I use a pressure cooker so it takes 2 hrs.

Strain when finished and use fresh for any soup or store in fridge for up to five days. You can also freeze for later use.

I like to add fresh vegetables and some of the poached chicken and serve hot.