Bone broth has become somewhat of a buzz word lately but it has some merit.  Bone broth is simple to make and packs a lot of immune boosting power.  The constituents of animal bones are left in the broth that does amazing things for healing the gut. Healthy gut (lining of the stomach and intestines) means better immunity from illness and viruses, as well as better digestion and nutrient absorption.

Ingredients:

• 1-2 lbs chicken or turkey bones* (I use leftover carcass from a turkey breast or a whole chicken) *optional
• 8 large carrots, peeled and cut into pieces
• 6 celery stalks, trimmed
• 1 large onion, rough chopped
• 5 garlic cloves, peeled and cut in half
• 3 fresh sprigs of rosemary
• 1 bunch fresh parsley
• 1 small piece of ginger, chopped
• 1 tbsp turmeric
• 1 tsp coconut oil
• 1 tbsp sea salt
• 1 tsp black pepper
• 8 cups of clean water

Directions:

1. Add all ingredients into a slow cooker and cook on low heat  for 6-8 hours, making sure water covers the contents.
2. Strain broth and toss the vegetables and bones.
3. Drink a warm bowl to boost immunity or combat colds.
4. Store remainder in the fridge or freeze until ready to use.

Stove Top method:

1. Boil bones in water (low boil, or simmer) for 8-10 minutes.  Drain.
2. All all ingredients to a large stock pot, cover with water and simmer for 2-6 hours.  The longer you simmer the better the broth.
3. Strain and enjoy.

A gluten free, dairy free, healthier option for your holiday dinners.

Ingredients:

Fruit Base

• 1 cup blueberries
• 1 cup raspberries
• 1 cup cranberries
• 1 cup apple or pear, cut into small cubes
• 1/4 cup honey or maple syrup
• 1 tbsp arrowroot starch (or tapioca starch)
• orange zest

• 2/3 cup brown rice flour or oat flour
• 2/3 cup rolled oats
• 1/2 cup chopped or slivered almonds (pecans would be good too)
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp chia seeds (optional)

Ingredients:

• 1 tbsp coconut oil
• 1 large white onion, chopped
• 3 cups bone broth or low sodium chicken stock
• 1 lb carrots, cut into coins
• 1 tbsp grated fresh ginger
• 1 tsp turmeric
• ½ tsp cinnamon
• sea salt and black pepper to taste
• 2 tbsp green onion, for garnish
• Shredded chicken (optional)

Directions:

1. In a large pot add coconut oil and heat until dissolved
2. Add onions and cook until they are soft and translucent.
3. Add bone broth, carrot coins, hemp seeds, turmeric, cinnamon and grated ginger; stir, cover and bring to a boil.
4. Reduce heat, simmer until carrot coins are tender. Will take about 20-30 minutes so keep an eye on it.
5. Once carrots are tender, remove half of the soup and blend (or use an immersion blender). Add blended soup back into mixture.  You can also blend the entire soup until creamy if preferred.
6. Add sea salt and black pepper to taste.
7. Serve and garnish with fresh green onions, black pepper. Also wonderful with plain greek yogurt on top or if you’re dairy free try blending up equal parts raw cashews and water until creamy.

This is also great with shredded chicken added in.  Makes 4 servings.

Ingredients:

• ½ large banana
• ¾ cup almond milk
• 1 30g scoop of vanilla protein powder (chocolate works too)
• 1 ½ cups raw spinach
• ¼ ripe avocado
• 1 tbsp raw cocoa powder
• 1 tbsp chia seeds (soaked or ground)
• 1 tsp ground cinnamon
• ¼ tsp fresh ground nutmeg
• ¼ tsp cayenne pepper
• 1 tsp cacao nibs (garnish)

Place all ingredients except cayenne pepper and cacao nibs in a high-speed blender and blend until smooth.  Garnish with cayenne and cacao nibs! Makes 2 servings.