Many of us have heard about the healing properties of bone broth. I personally drink 3 mugs of broth every day, or bone broth soup, with my meals.
But this approach is not practical or appealing for everyone wishing to incorporate the ancient brew.
That’s why I’m sharing two other ways for how to use bone broth, with a bonus recipe just right for the holidays!
If you aren’t already familiar with bone broth and why it’s being recommended by so many health advocates, read Eat Beautiful’s article entitled Meg’s Bone Broth. This recipe outlines its many health benefits and gives you the best method for making powerful, healthful broth, saving you from two common mistakes along the way.
RECIPE 1: BONE BROTH TOMATO SAUCE
Making tomato sauce has never been so easy or nutritious. The result is a classic red sauce, great for topping pasta or layering in lasagna.
I’ve included a photo of our family’s favorite way to eat pasta, on grain-free zucchini noodles. Recipes abound for this technique, and this is the spiralizer that I use and recommend.
I find that veggie noodles are more satisfying than grain-based noodles. They sit in the belly well, digesting easily and yet are every bit as hedonistic a culinary experience.
Here’s the simple tomato sauce recipe:
- 2 cup bone broth (where to buy bone broth from pastured chickens)
- 2 cans or jars organic tomato paste, 6-7 oz each (where to find organic tomato paste in BPA-free glass jars)
- 2 T. fat of choice- lard, tallow, or extra-virgin olive oil (your olive oil is probably fake; where to find REAL olive oil)
- 2 cloves garlic, crushed or minced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/4 tsp. sea salt
- 4-5 turns of freshly ground black pepper
- Place all the ingredients in a medium size saucepan and whisk them together thoroughly.
- Heat over medium heat for 3-5 minutes, stirring occasionally to avoid sputtering.
- Reduce the heat to low and cover, allowing the sauce to simmer for 5 minutes longer, just enough to soften the bite of raw garlic and bring out the perfume of dried herbs.
- Turn off the heat.
- Keep the lid on the pot to maintain its heat and steeping, while you prepare your noodles or other accompaniments.
- That’s it! Easy. It’s ready to serve. 🙂
- We like ours topped with sustainably-sourced sauteed sausage!
Serves 4-6, depending on portion sizes
BONE BROTH ELECTROLYTE SMOOTHIE WITH SPIRULINA?
Yes, as wild and crazy as it may sound, bone broth can be used to make a startling healthy smoothie.
Think of homemade electrolyte beverages, designed to maintain proper fluid levels. Great for digestion, adrenals and maintaining blood volume in your body, the celtic sea salt that went into making your bone broth will also be a great flavor twist on the ever-evolving, catchall health food: your smoothie.
A wink salty, with a zing of lemon juice, your green smoothie now has the added boost of being rich in calcium and gut-healing properties. Sea salt, lemon juice and bone broth are all excellent for creating the proper gut ph. How can you lose?
Powerhouses blueberries (do you have some in your freezer?) and spirulina join the act for a body benediction of antioxidants and protein.
Regarding spirulina, it is an algae that is high in easy-to-assimilate protein, containing all the essential amino acids. It is considered a super-food for its many attributes:
- It helps to detoxify the body due to its high level of chlorophyll (think leafy greens magnified).
- It’s high in omega-3’s, and if consumed at the same time with fermented cod liver oil, has excellent anti-inflammatory properties.
- Spirulina contains many other vitamins and minerals, most notably iron, vitamin K and selenium.
It is important to get your spirulina from a reputable source, to be sure of its purity and absence of toxins.
RECIPE 2: The Smoothie
- 2 1/2 cups frozen blueberries
- 2 cups bone broth
- 1/4 cup local raw honey or stevia, to taste
- 2 T. fresh lemon juice
- 1 cube liver, sliced (Woohoo! What’s this? See my awesome trick for getting more raw liver into your diet here.)
- 1 tsp. spirulina
- 1 tsp. vanilla extract (optional)
- Place all the ingredients into a high-powered blender, including the slices of liver.
- Blend on high for 30-50 seconds, until the liver and blueberries are pureed smooth.
- Serve and enjoy!
Where’s one more place we’re all accustomed to seeing broth? Stuffing! I remember during my teenage years fondly making stuffing with my mom, every Thanksgiving, adding a whole cube of melted butter and a cup of chicken broth. Moist, spiced bread cubes. Yum. (Try using bone broth to make your gravy this year, too.)
Now on a grain-free, sugar-free diet, I’ve adapted that classic stuffing. Therefore, the final bone broth recipe to share today is my Grain-free Stuffing with Sausage. It’s suitable for healing diets and is fabulous. Click on over to Eat Beautiful for that recipe.
For More on Bone Broth, I recommend reading:
- Why Your Bone Broth Doesn’t Gel
- America Needs More “Brothals”
- How to Make Beef Broth and Use it Well
- Pressure Cooker Bone Broth