Next Level Bone Broth

Next Level Bone Broth

Ingredients:

1-2 lbs pasture-raised beef marrow bones or ham hocks

2 pasture-raised chicken livers

2 chicken feet (for extra gelatin)

2 egg shells (for extra minerals)

1 Tbsp raw apple cider vinegar

1 Tbsp Redmond real salt or Celtic sea salt

1 tsp dried oregano

1 tsp dried rosemary

1 tsp dried thyme

1.5 tsp black cumin seeds

1 tsp minced garlic

1 inch sliced ginger, or 1.5 tsp ginger powder

1 inch sliced turmeric, or 1.5 tsp turmeric powder

1/2 tsp cayenne

3 whole cloves

1 cup chopped stinging nettles (or 2 Tbsp dried)

1 cup chopped dandelion greens

Directions:

If you are using raw bones, especially beef bones, it improves flavour to roast them in the oven first. Place them in a roasting pan and roast for 30 minutes at 350

Then, place the bones in a large slow cooker

Pour filtered water (roughly a gallon/16 cups) over the bones and add the vinegar

Let sit for 20-30 minutes in the cool water

Add the rest of the ingredients, then turn the slow cooker on high for 45 mins - 1 hour

Once it’s bubbling, reduce to low for 24-36 hours

During the first few hours, you may need to remove impurities that float to the surface. A frothy/foamy layer can form and be easily scooped off with a large spoon. Throw this part away. Check it every 30 minutes for the first 2 hours to remove this

After 24-36 hours, remove from heat and let cool slightly

Strain into a large pot

When cool enough, store in glass jars in the fridge for up to 5 days, or freeze for later use

Serve in a mug or bowl, or use as a base in soups/stews

Carrot and Sweet Potato Chili

Ingredients:

2 Tbsp coconut oil

1 onion, chopped

8 cloves garlic, minced

1 Tbsp fresh thyme

2 cups carrots, cut into large chunks

4 cups sweet potatoes, cut into large chunks

4 cups bone broth

1 tsp Redmond real salt or Celtic sea salt

2 pounds grass-fed ground beef or wild game

1-2 avocados, sliced

cilantro or parsley for garnish

Directions:

Heat coconut oil in a large pot.

Add the onion and cook for a few minutes, until translucent.

Add the garlic and thyme and cook for another couple of minutes, stirring.

Add the carrots and sweet potatoes and cook for 5 minutes, or until gently browned.

Add the bone broth and sea salt and bring to a boil, cover and then simmer for 20 minutes, until the vegetables are soft.

Meanwhile, cook the ground meat in a skillet until thoroughly cooked throughout and browned. Set aside.

When the vegetables are finished, add the ground beef and stir to combine.

Continue cooking for another 15 minutes covered at a simmer.

Serve each bowl garnished with avocado slices and fresh cilantro or parsley.

Nourishing Bone Broth

Ingredients:

2 pounds of bones from a pasture-raised source - use a mixture of cartilage-rich connective tissue bones and marrow bones

1 onion

2 carrots

2 stalks of celery

2 Tbsp raw apple cider vinegar

1 Tbsp Redmond real salt or Celtic sea salt

1 tsp peppercorns

Optional: 1 bunch of additional herbs and 2 cloves of garlic for the last 30 minutes of cooking

Directions:

Aim for 2 pounds of bones per gallon of water

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. Place them in a roasting pan and roast for 30 minutes at 350.

Then, place the bones in a large stock pot or crock pot.

Pour filtered water over the bones and add the vinegar.

Let sit for 20-30 minutes in the cool water. The vinegar helps make the nutrients in the bones more available.

Roughly chop and add the vegetables (except the herbs and garlic, if using) to the pot. Add salt and pepper.

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the simmer times:

Beef broth: Up to 48 hours

Chicken broth: Up to 24 hours

Fish broth: Up to 8 hours

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 20 minutes for the first 2 hours to remove this.

During the last 30 minutes, add the garlic and herbs, if using.

Remove from heat and let cool slightly.

Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in glass jars in the fridge for up to 5 days, or freeze for later use.

It also comes in handy to pour some of the broth into ice cub trays and freeze them in the freezer for single portion use

Sweet Squash Soup

Ingredients:

2 Tbsp coconut oil

1 medium onion, diced

1 medium butternut squash, peeled, seeded and diced into 2 inch cubes

2 apples, peeled, cored and sliced

1 sweet potato

4-6 carrots or parsnips

1 tsp ceylon cinnamon

4 cups bone broth

2 garlic cloves

1 tsp turmeric

2 tsp curry powder

1⁄2 cup coconut milk

pumpkin seeds and hemp seeds to garnish

Directions:

In a large pot warm coconut oil

Carmelize onion and garlic, sautéing 10-15 minutes until golden brown

Add squash cubes, apple slices and cinnamon and cook for 10 minutes

Pour broth into pot and bring mixture to a boil

Reduce heat and simmer for 30 minutes

In a high powered blender, puree soup in small batches, or use an immersion blender

Serve hot and enjoy!

Mexican Chicken Soup

Ingredients:

For The Chicken:

2.5 lbs of pasture-raised chicken breasts or chicken thighs

1 Tbsp cumin

2 tsp cayenne pepper

2 tsp garlic powder

1 Tbsp coconut oil

Redmond real salt or Celtic sea salt, to taste

For The Soup:

2 Tbsp coconut oil

2 garlic cloves, minced

1 yellow onion, diced

1 red bell pepper, diced

1 poblano pepper, diced

1 jalapeño, finely diced

4oz diced green chiles

1 14oz can of fire roasted tomatoes

2 tsp cumin

1 tsp chili powder

1 tsp garlic powder

32oz chicken bone broth

2 limes, juiced

1 handful of chopped cilantro to garnish

sliced avocado to garnish

Directions:

Preheat oven to 375 degrees.

Place chicken on a parchment lined baking sheet. Rub with coconut oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.

Bake for 20-30 minutes (depending on the thickness of the chicken). Once your chicken is done baking, use two fork to shred the chicken.

While your chicken is baking, get your soup ready.

Heat 2 Tbsp of coconut oil in a large pot over medium heat then add your minced garlic.

Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.

Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.

Then add your shredded chicken and chicken stock to the pot.

Simmer on low heat for 30 minutes.

When your soup has simmered, add in your lime juice and a bit more salt and pepper.

Add your soup to a bowl and garnish with avocado slices and cilantro

Gorgeous Green Soup

Ingredients:

2 Tbsp coconut oil

1 large leek, diced

2 medium sweet potato, cubed

3 cups filtered water

3 Tbsp fresh sage leaves chopped

1 bunch kale

1 bunch green chard

1 head of broccoli

8 cloves garlic

3 cups bone broth

Redmond real salt or Celtic sea salt, to taste

Directions:

Heat coconut oil in large pot over medium/low heat.

Mince garlic and allow it to sit for 5-10 minutes to bring out all the health benefits of it.

Add leek to pot and let simmer for 5 minutes then add garlic in.

Add sweet potatoes and 1 cup of broth and cook for about 10 minutes until potatoes are soft.

Add the remainder of the liquids, the greens, broccoli, and spices.

Bring to a boil then let simmer for 10 minutes before pureeing with a hand blender.

Serve with sprinkled nuts/seeds and avocado slices on top.

Broccoli Leek Soup

Ingredients:

4 sweet potatoes, peeled and cubed

1 head of broccoli, cut into florets

1 bunch of fresh spinach

1 leek, diced

2 small onions, finely chopped

4 cloves garlic, finely chopped

2 Tbsp coconut oil, melted

2 tsp cumin

1 tsp coriander

1 tsp turmeric

1 tsp raw apple cider vinegar

4 to 5 cups bone broth

Redmond real salt or Celtic sea salt, to taste

Directions:

Warm coconut oil in pot. Add leeks, onion, and garlic and heat until softened. Add potatoes, broccoli, spices and broth.

Simmer until potatoes are soft, approximately 20 minutes.

Remove from heat and puree with hand blender.

Serve topped with avocado slices and enjoy!