BENEFITS: Bone broth is a great base for soups or for sipping like a tea. It’s considered one of the healthiest beverages to drink. Your hair , bones and skin will thank you and reward you with a youthful vitality. Bone marrow is a high-performance shot of healthy animal fats, loaded with dense nutrition. Easy to make, digest, and budget friendly. I prefer to keep my broth simple l but that should not prevent anyone from being creative and turning a plain broth into a magnificent delicious combo of flavors. Use your imagination!
3 medium carrots, cut into rough chunks
3 medium celery stalks, cut into rough chunks
2 ½ pounds assorted beef marrow bones from grass-fed beef
1 bouquet garnish : your choice. I like thyme , bay leaf, sage
1 to 2 T apple cider vinegar
Use a large stock pot , slow cooker, or the latest INSTA POT (Amazon.com).
Lightly sauté carrots and celery for a few minutes until translucent.
Add beef bones, 1 to 2 T apple cider vinegar and bouquet garnish and cover with cold water.
Let sit for about 4 hours. Simmer over low heat for 8 to 14 hours or up to 24 hours. Do not boil.
Strain and add sea salt to taste.
Store in mason jars in fridge for future use.
Drink 1 or 2 cups a day.
8 oz Bulletproof Coffee
2 Tbls Grass Fed Butter
1 Tbls Brain Octain Oil
Blend in blender, drink, and enjoy!
Ingredients 1 TB. coconut oil /2 cups leek, rinsed and diced. 2 tsp. garlic, minced (about 2 cloves). 4 cups cauliflower, roughly chopped. 5 cups purified water. ⅛ tsp. salt. ⅛ tsp. pepper. 1 tsp. truffle oil.
In a medium stockpot, heat coconut oil over medium heat for 2 minutes. Add leek and garlic and cook until onion is translucent, about 5 minutes. Add cauliflower and water or bone broth to pot. Increase heat and bring to a boil. Reduce heat and simmer for 10 minutes or until cauliflower is cooked through. Remove from heat.
Transfer contents of pot to blender. Purée for 30 seconds or until well combined.
Season with salt and pepper and blend briefly. Drizzle with truffle oil before serving.
For a more complex flavor, if not allergic to dairy, add a Parmesan rind to the pot while cauliflower cooks. Remove prior to blending, and finish soup with a sprinkling of chopped chives.
Cauliflower Truffle Soup
BENEFITS: This recipe is a rich, nutritious, and dense meal that is great as a comfort soup for those cold winter days. I prefer to use home made grassfed bone broth instead of water. The velvety texture of cauliflower and rich flavor of truffle oil give this healthy soup an indulgent feel. Leeks lend a savory note and deliver vitamin K for heart and bone health.