Bone Broth Recipe For Reluctant Vegans

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.

Ingredients:

Broth Base

  • 3 lbs bones ( I used chicken that was already roasted.. you could use raw)
  • Butter
  • 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 shiitake 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

Process:

  • 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 apple cider vinegar
  •  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 and cooked soup

Blend 1 cup broth with water and meat from 2 coconuts and add cilantro and chilli flakes + other seasonings to taste to create an amazing 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.

Enjoy brothing!

Lot’s of love,

Gina


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

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I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

Midnight Mushroom Wraps: Vegan Hallelujia

mush1These things are so delish – I had to have another as a midnight snack while I worked. I don’t know if you eat mushrooms. I’ve always loved them but grew a distaste for them since Body Ecology kind of put the yuck stamp on them when I was all candida’d out. Now that I’ve gone and done the raw thing, my body can handle many more foods. And, I don’t have a problem (that I know of) with mushrooms. Especially when wrapped up in all of this goodness

Marinate 4 sliced portabella mushrooms and 2 small shaved onions in wheat-free tamari, red wine, garlic, marjoram, thyme, oregano, black pepper, cayenne, and a bit of basil and extra virgin olive oil.. for a good long time. Overnight would be good


Then, choose one of these nut cheese methods:


Quick Cashew Cheese:

1 bag raw cashews, 1/4 cup rejuvelac, juice of 1 lemon, 2 cloves garlic, 1/4 cup fresh chopped dill, chives, 1/4 of a red pepper, sea salt and blend in high power blender until creamy (add water if necessary)

Slow Cashew Cheese:

same as above, except skip the rejuvelac, and ferment with a controlled starter and let sit in a closed jar at room temp. for 24 hours. You can then use cheesecloth over a bowl to drain out liquid in the fridge. I do it this way to ensure I am getting some good probugs for digestion and to avoid contamination by bad bacteria. I also add digestive enzymes to my nut cheeses for extra help in the gut.

Wrap it up

When you’re ready to make wrap — use marinade to soften a raw sprouted tortilla, pile in mushrooms, cashew cheese, fancy gluten free mustard, romaine lettuce, tomato, cucumber, red pepper slices, and nappa cabbage.

You can easily warm this up in oven or dehydrator before u add in mustard, cheese and toppings if you are serving people who are craving warm food.

image credit: Portabella by mj*laflaca