Bone Broth+

The thing about bone broth… is that there are a lot of things. All of the things in fact. It’s delicious on its own. Ridiculously versatile. Simple to cook, but it has its nuances, which make it a liiiiitle tricky. And it has a whole host of immune boosting, gut healing benefits that I’ll take <and give my kids> any day.

I make a very simple bone broth version because I use it in so many things. I even put it in oatmeal for the kids, so I don’t want it to be too too savory. Plus I find that the more I add to the broth pot, the more annoying it is to strain. And ain’t nobody got time for that!

My favorite type of bone broth is grass fed beef bones, but more often than not, I end up making chicken bone broth because it’s what I have on had from what I cooked- we do whole roasted chickens here probably once a week 👍🤤

Anyhow. For bone broth, you just take your bones from the meat- I usually use about 8 cups of water for 1 whole chicken. And I only use the larger bones/pieces. The smaller bones get really tough to strain. Place the bones and your water into a pot and add your seasonings. I typically use about a tsp of kosher salt, a tsp of ground turmeric, a 1″ knob of ginger, a bay leaf and a dash of pepper. That’s it!

I know a lot of people use carrots and celery etc, but like I said- it gets tough to strain and I like to keep mine very simple.

HERE’S THE TRICK TO BONE BROTH: once it starts gently boiling, you have to add about 1 tbsp of ACV and immediately reduce it to a gentle simmer. The ACV is what draws the collagen out of the bones and of you boil it, you’ll kill it!

Then, you just let it simmer for about 8 hours, strain it and pour it into glass containers and store in the fridge! Or you can also put it in bags and freeze it. It never lasts long enough here to freeze!

I usually reheat this in individual servings and add more of what I cooked it with- ie salt, turmeric, pepper and sometimes some crushed red pepper to make it nice and spicy 🤗. Whatever I’m feeling like really. I’ll even do a savory version sometimes and add honey, ginger and cinnamon! Add milk and it’s a bone broth turmeric latte! Sounds weird, but it’s sooooo yummy.

I also use this for immune boosters in soups, stocks, recipes and even oatmeal for the kids! I could go on forever, but that could get realllly boring… maybe some other time 🤣

Browdgies


What else do you call a dense chocolatey morsel that's half fudge/half brownie?! I couldn't think of anything so Browdgie it is! They definitely started off trying to be just a brownie though 😬😬. C'est la vie

Ok. So for these,
Preheat oven to 375
Then, you will need:
1/2 baked butternut squash, cooled (probably around 2full cups)
2 eggs
1/4c honey
1/2c milk of choice (I've used whole, raw, unpasteurized and coconut)
3/4c 100% organic cacao powder
2tbsp coconut manna (could also use grassfed butter, coconut oil or could omit altogether)
1/4c oat flour

Optional add-ins that I used:
2 scoops chocolate protein of choice
1 tbsp chlorella
1tsp psyllium husk
1 scoop collagen Peptides
1 scoop beef gelatin

Blend first 5 ingredients until well incorporated. Add oat flour and any add ins.
*Note: seeds/nuts will NOT make good add ins for these. The texture really doesn't lend itself to that. Try these out and you'll see what I mean
**Note 2: if not using chocolate protein add in, add 1/4c more cacao and 1/4c more honey

Pour into a brownie dish (8X8 square pan). Bake at 375 for 45 min. Allow to cool. Once cool you can eat them, but definitely store these in the fridge! These are definitely better COLD! Trust me.