Spring and summer may be the best times of year for detoxification (from processed foods, sugar, dairy, gluten and standard American toxic eating) — if your body has the strength to cleanse. Chinese medicine tells us that the warm weather supports the natural release. During the warmer seasons, we crave lighter, more cooling foods and liquids that help push out poisons and relieve our liver from all of its filtering work. But, if we follow Chinese medicine correctly, we would also set a time for building our core strength to handle this season of release.
I find that even if we still have toxic build-up, many of our kids with autism as well as my clients with very sensitive systems need more energy to do that. Often their organs for detoxification are a bit sluggish. This has definitely been the case for my family.
This bone broth is amazingly mineralized, and can help strengthen us at the core.
This makes a huge pot you can store leftovers in glass jars.
- 3 lbs bones ( I used chicken that was already roasted.. you could use raw)
- coconut oil
- handful cloves
- handful fennel seeds
- 1 1lb bag baby carrots
- 4 bulbs garlic, peeled
- 4 onions, chopped or sliced
- 1 bunch parsley, whole or chopped 1
- bunch cilantro, whole or chopped
- 1 bunch celery, whole or chopped
- 1 cup dulse flakes
- 1 knot kombu whole
- 3 inch burdock root,whole or chopped
- 8 inch ginger root, whole
- 1/4 lb shitake mushrooms (anti-candida), whole or chopped
- 1 cup raw apple cider vinegar
- 2 cups lemongrass dried or 3 large lemongrass sticks
- cumin, garlic powder, turmeric, sea salt
+ Raw Mineral Soup
- coconut meat and water (about 1 for every 2 people)
- cilantro, chopped
- chili flakes
- Begin by lightly sauteing onion, fennel, cloves and garlic with chicken bones in bottom of soup pot with butter and coconut oil. (or steam with water)
- Add bones and 1/2 the raw apple cider vinegar throw in root veggies (carrots, ginger, burdock)
- Fill pot with water and let simmer for a few mins
- Add in celery, dulse, kombu, cilantro, parsley, lemongrass
- Cook on low/med for 6 hours covered, adding water as you go
- Season with sea salt, cumin, turmeric, garlic powder, more acv
- Add your mushrooms cook for 6 more hours on low/med, adding water to keep it from evaporating
- Simmer this soup for 24 hours
- When done, let cool and then skim out any bone fragments
- In your blender, blend up the rest of the bits and pieces of veggies and spices with broth, then strain so that you are left with a clear brown broth.
- Taste the broth and season to your liking
- You may add more garlic.. (that’s what I do)
- You can jar this broth and you can even freeze it
- It will be good for about a week in the fridge
For a Delish Raw+ Cooked soup:
Blend 1 cup broth with water and meat from 2 coconuts and add cilantro and chili flakes + other seasonings to taste to create a crazily amazingly mineralicious dinner.
Huge Yummy UPDATE: I just made this broth with elk bones from the Chicago Farmer’s Market in the crock pot.. The onions and veggies melted into the soup. I simply skimmed the bits off the top. Then, added more fresh herbs (cilantro, garlic, ginger, onion, tarragon, cumin, curry and lime juice) for Flavor, Salted, and drank that broth like there was no tomorrow. My body just loves this stuff. You can blend this with rice, raw or steamed veggies or my fave coconut option above.