Broth or stock is an infusion-rich in mineral that is made from the bones of healthy animals that are boiled in water with herbs, spices, and veggies. Bone broth is what is known as a traditional or healing food that was made by our grandparents, great grandparents, and so on. Bone broth is nutrient dense and inexpensive to make. It’s a win-win because it helps to heal leaky gut. This highly nutritious broth is high in phosphorous, magnesium and calcium so it’s amazing for anyone who needs to heal their digestive system, joints, hair, nails and skin. I have seen this get rid of cellulite in my own body.
My Recipe for Bone Broth
I eat a roasted chicken or turkey every week. I save that carcass in the freezer if I am not planning on making broth right away. Sometimes I will save up 2 chicken carcasses to make my broth so I get twice as much in one session and then freeze it.
You can also go to your local butcher to get bones.
- Chicken or turkey carcass or 2 pounds of
- 2-3 carrots
- 1 yam or sweet potato
- 3 garlic cloves
- 1 onion
- 2-3 celery stalks
- 2 TBSP Apple Cider Vinegar
- Herbs: 1 TBSP sea salt, 2 tsp black pepper,
1 bunch of parsley, 2 tsp rosemary.
Add the bones to a stock pot with the water and add the
vinegar. Let them soak for 30 minutes. Then add your veggies and herbs and simmer for the following times for each kind of bones:
- Beef: 48 hours
- Chicken or poultry: 24 hours
- Fish: 8 hours
When finished, remove from heat and allow to cool somewhat. Strain using a metal strainer to remove the bones and veggie chunks.
Store in glass jars for 4-5 days or freeze for later.
Paleo Tomato Soup
- 6 organic red bell peppers sliced
- 6 organic tomatoes sliced
- 2 cups bone broth
- 1 cup sun dried tomatoes
- 1 chopped onion
- Sea salt to taste
- 1 TBSP rosemary
- 1 TBSP basil
- 1/2 tsp black pepper1
- ¼ c olive oil
Turn oven on to broil. Roast the sliced tomatoes and red bell peppers on a large baking sheet with olive oil, rosemary, basil, pepper and salt until edges singed.
Place the vegetables and herbs in your Vitamix or other blender with bone broth in batches until all liquefied. Enjoy!
Dr. Keesha’s Favorite Chicken Vegetable Soup
- 2 quarts bone broth
- 1 onion diced
- 1 clove of garlic minced
- 6 organic carrots, sliced
- 2 organic yams peeled and diced
- 1 head of organic broccoli chopped
- 1 head of organic cauliflower chopped
- 1 head of kale chopped
- 2 cooked rotisserie chickens with the meat shredded (save the carcasses for more bone broth)
- 1 tsp rosemary
- 1 tsp basil
- 1 tsp thyme
- sea salt & pepper
- 2 TBSP ghee
Saute the onion, garlic and other spices in ghee until just browning. Place all of the ingredients, except the kale and the chicken in a large pot over med heat and cook for about 45 mins or until the veggies are tender. Stir in the kale and chicken and heat until warm. Enjoy!
Paleo Butternut Squash Soup
- 1 whole Butternut Squash, peeled and chopped
- 1 onion, chopped
- 1 clove garlic minced
- 1 quart bone broth
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp sea salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cumin
- 2 Tbsp organic ghee
- Pine nuts or pumpkin seeds
- Sprig of parsley
Sauté chopped onion and minced garlic in ghee in a large pot. Add the spices, chopped butternut squash and broth. Boil the butternut squash in the broth until tender. Puree soup in your Vitamix or high-speed blender until smooth. Garnish a few pine nuts or pumpkin seeds and a sprig of parsley and enjoy!
Happy Autumn Everyone!
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