Bone Broth

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Why is bone broth so healthy?? Answer:

1. Heal and seal your gut. The gelatin in bone broth protects the gut by supporting mucosal lining, and by providing proteins that support the immune system.

2. Protect your joints. Taking glucosamine supplements to help with joint pain has been common knowledge for years, but it turns out that bone broth has glucosamine too. But unlike pills, the broth also includes a host of other goodies that help keep your joints happy, healthy, and pain-free. The chondroitin sulfate in bone broth has been shown to help prevent osteoarthritis.

3. Look younger. Bone broth is a rich source of collagen. You can find collagen in all kinds of “plumping” products these days, but why stick it on the outside when you can drink it? Not only is drinking it cheaper, but it can make your skin, hair, and nails look just as radiant.

4. Sleep better, and feel better. The glycine in bone broth has been shown in several studies to help people sleep better and improve memory by supporting neurotransmitter formation.

5. Immune support. Mark Sisson, author of The Primal Blueprint, actually calls bone broth a “superfood” thanks to the high concentration of minerals. He says that the bone marrow can help strengthen your immune system. (Something that won’t surprise your grandma who always made you her famous chicken soup when you got sick!) A Harvard study even showed that some people with auto-immune disorders experienced a relief of symptoms when drinking bone broth, with some achieving a complete remission.

6. Stronger bones. The phosphorus, magnesium, and calcium in the bones seeps out into the broth leaving you with the essential building blocks for healthy bones.

7. It’s very economical! What else were you going to do with those chicken carcasses, soup bones, and veggies going bad in your fridge?

Bone Broth

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Course Drinks, Soup
Servings 8

Ingredients
  

  • 4 lb Bones free range chicken bones, beef marrow/ any organic bones labelled 'soup'- may even use fish heads
  • 1/2 cup apple cider vinegar
  • 4 quarts water
  • 3 stalks celery
  • 3 medium carrots halved
  • 3 medium onions quartered
  • 1 bunch parsley
  • 1 tbsp sea salt

Instructions
 

  • 1. Place bones, vinegar, and water in large stew pot. Let sit for one hour. Add more water if needed to cover bones.
  • 2. Transfer pot to stove top. On medium heat, add celery, carrots, and onions. Bring to boil, and skim any film from top; discard.
  • 3. Reduce to simmer. Cover and cook for 24-72 hours (can turn off burner overnight, put pot in fridge, and restart in morning if you prefer)
  • 4. For the last 10 minutes, add the parsley.
  • 5. Cool broth in refrigerator for 30 minutes to 1 hour. Strain broth and discard bones and vegetable remnants.
  • 6. May store in fridge for up to 7 days. May freeze broth in ice cube trays, or freezer safe containers for up to 6 months.
  • Use in soups, stews, smoothies, or drink on it's own.

Moroccan Carrot Lentil Soup

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Recipe adapted from http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

Moroaccan Carrot Lentil Soup

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1 med sweet onion
  • 3 cloves Garlic, minced
  • 7 med carrots, peeled, chopped
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tsp coriander
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 2 cups Lentils
  • 1 15-oz can Diced Tomatoes
  • 6 cups vegetable broths
  • Salt and Pepper to taste

Instructions
 

  • Heat 2 tablespoons in a large pot over medium heat. Saute the onion and garlic until soft. Add the carrots and saute until carrots are tender. About 10-12 mins.
  • Add the spices and saute for an additional 2 mins.
  • Add the vegetable broth, diced tomatoes, and lentils and stir to combine. Simmer on low heat for about 20 mins, or until lentils are tender.
  • To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
  • Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.

Healing Chicken Ginger Soup

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ginger soup

Adapted from www.NourishingMeals.com

Healing Chicken Ginger Soup

Enjoy this recipe featuring a wonderful blend of flavors.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

For the Broth

  • 2 pounds Organic chicken breast
  • 8 cups water
  • 1 large Onion, chopped
  • 3 stalks Celery, chopped
  • 1 large Carrot, chopped
  • 1 head of garlic Whole, cut in half cross-wise
  • 1/4-1/2 cup Ginger, finely chopped
  • 1 tsp crushed red chili flakes
  • 2 cups Shiitake mushrooms, chopped
  • 1 stalk Lemongrass, fresh, chopped
  • 1 tsp Black peppercorns, whole
  • 3 tsp Sea Salt

For the Soup

  • 1 medium Onion, chopped
  • 3-4 stalks Celery, chopped
  • 3 medium Carrots, chopped
  • 2-3 cups Shiitake mushrooms
  • Cooked chicken pulled away from bone and chopped
  • Salt and Pepper to taste

Instructions
 

  • For the broth: Place all ingredients for broth into a 6-quart pot. Cover and bring to a boil, reduce heat to med-low and simmer for 1.5 hours. Strain broth into a large bowl. Place chicken breasts onto a plate to cool. Pour the broth back into the pot. Once chicken is cooled, remove the skin, pull the meat from the bones and chop the chicken into bite size pieces.
  • Place all of the veggies for the soup (onion, carrot, celery, and shiitake mushrooms) into the pot with the broth. Cover and simmer for about 15-20 mins. Add the chicken. Season with salt and pepper to taste. Simmer a minute or two more until the veggies are soft. Enjoy!

Divine Broth

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Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Divine Broth

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Course Soup

Ingredients
  

  • 5 cups water RO or purified
  • 1 organic carrot sliced
  • 1 organic stalk celery diced
  • 1/2 cup parsley chopped
  • 1 organic green onion finely sliced
  • 1/4 cup burdock root chopped
  • 1 tbsp lemon juice freshly squeezed
  • sprinkle Sea Salt

Instructions
 

  • Boil water and add all ingredients listed. Gently simmer for 30 minutes. Serve warm.

Morel Bisque

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Morel Bisque

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Cook Time 50 minutes
Total Time 50 minutes
Course Soup
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 4 tbsp butter or ghee
  • 8 ounces morel mushrooms can use dried and rehydrate
  • 1 small onion minced
  • 2 tbsp flour
  • 3 cups low sodium vegetable broth
  • 2 cups half and half
  • 2 tbsp dry sherry
  • 2 tbsp parsley or chives minced
  • dash salt and pepper

Instructions
 

  • In skillet, melt butter and saute onions and whole morels for about 10 minutes. Stir in flour and cook 2 to 3 more minutes. Stir in broth until well blended. Add half and half. Simmer for 20 minutes- do not let boil. Cool 5 minutes. Blend in food processor or blender. Add the sherry, salt, and pepper to taste. Sprinkle chives or parsley on top.

Pineapple Pumpkin Spice Soup

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Pineapple Pumpkin Spice Soup

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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10

Ingredients
  

  • 29 oz pumpkin solid pack
  • 1 cup pumpkin fresh, cubes
  • 1 each pineapple fresh
  • 32 oz vegetable broth
  • 5 each garlic cloves
  • 3 tsp serrano pepper fresh, chopped
  • 2 tbsp ginger root fresh
  • 1/2 tsp allspice ground
  • 1 tsp nutmeg ground
  • 1 tsp cinnamon ground
  • 1/4 cup butter light, salted
  • 1/2 cup pumpkin seeds roasted, unsalted

Instructions
 

  • Turn oven on to 375 degrees. 1. Hollow out a whole pumpkin and save at least 1 cup of the meat (to make this soup easier, you can skip this step and just use the canned pumpkin). 2. Chop up whole pineapple, peel garlic to whole cloves, and peel ginger root/chop into 1-2 inch chunks. 3. In baking casserole pan, add 1 to 2 cups pumpkin meat, 1 to 2 cups of pineapple, cinnamon, serrano chili, garlic, ginger,and 1 cup vegetable broth. Bake for 30 minutes covered. 4. Let pumpkin and pineapple cool slightly. Add to food processor or blender and blend until smooth/ add in vegetablebroth as needed. If room, add some of canned pumpkin puree and blend until smooth. 5. If serving in carved out pumpkin, put the carved out pumpkin in the oven at 200 to warm up. 6. Transfer puree to a stock pot. Add the rest of the vegetable broth and pumpkin puree to a consistency of your liking. Add in the butter if you feel the flavor needs more richness. Simmer 20 minutes. Stir in nutmeg and allspice, Add salt and pepper to taste. 7. Transfer to hollowed out pumpkin. Sprinkle pumpkin seeds on top and serve!

Notes

complete nutrition notes

Asparagus, Spinach, and Quinoa Soup

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Asparagus, Spinach, and Quinoa Soup

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Prep Time 1 hour
Total Time 1 hour
Servings 8

Ingredients
  

  • 2 tbsp Extra Virgin Olive Oil
  • 3 cups onion yellow, fresh, chopped
  • 10 each asparagus fresh, spears
  • 1 tsp salt table
  • 3 cups water
  • 1/4 cup quinoa dry
  • 1 lb swiss chard fresh
  • 14 cups spinach baby, fresh
  • 4 cups vegetable broth
  • 1 tsp cayenne papper dried, ground
  • 1 tbsp lemon juice fresh

Instructions
 

  • 1. Heat oil in large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water, and cover. Cook, stirring frequently, always covering the pan again, until the onions are reduced and have a deep caramel color, 25-30 minutes.
  • 2. While onions cook, combine 3 cups water and 3/4 teaspoon salt in a soup pot. Add quinoa. Bring to boil. Reduce heat to maintain a simmer, cover, and cook 10 minutes (will look very soupy). Chop asparagus. Add to quinoa, and cook another 5 to 10 minutes, making sure quinoa does not over-cook; may need to add some vegetable broth or water to pan.
  • 3. Coarsely chop the swiss chard and spinach. Add to quinoa and asparagus. Continue to simmer, covered, for 5 minutes.
  • 4. When the onions are caramelized, stir a little of the vegetable broth, making sure to get all the brown bits deglazed. Add the onions to the quinoa. Add vegetable broth and cayenne. Return to a simmer, cover, and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
  • 5. Puree the soup - either in a food processor, blender, or immersion blender in the pot. Stir in lemon juice. Enjoy!

Notes

complete nutrition notes