Basic Bone Broth
The recipe that follows calls for beef bones, but you can also make bone broth using whole organic chicken, whole fish (including the head) or fish bones, or pork. Each will render a different flavor. Most people start with chicken because it has the mildest flavor (beef tends to be more overpowering). If you’re using chicken, simply place the entire chicken, raw, into the pot in place of the beef bones and proceed with the recipe as follows.
One note, if cooking a whole chicken, the meat should start separating from the bone after about 2 hours. Simply remove the chicken from the pot and separate the meat from the bones. Then place the bones back in and continue to simmer. You can even use bones from a roasted chicken or turkey carcass to make bone broth, which is incredibly cost effective since you would otherwise throw them away.
- 3-4 pounds beef marrow and knuckle bones
- 1/2 cup raw apple cider vinegar
- 4 quarts filtered water
- 3 celery stalks, halved
- 3 carrots, halved
- 3 onions, quartered
- Handful of fresh parsley
- Sea salt
- Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones. Add more water if needed to cover the bones. Add the vegetables bring to a boil and skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 12 – 24 hours (if you’re not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day). During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
Cheddar Chickpea Slaw
The following dish is the perfect sidekick to burgers, ribs, and more, combining crumbled aged cheddar and a whole bunch of goodness. It’s easy, quick, and you can whip it up in bulk to pack with your lunch throughout the week.
You’re probably wondering why we’ve recommended something that sounds too good to be healthy – but this cheddar chickpea slaw is loaded with nutritious ingredients, so it’s sure to hit the spot!
Cook Time: 5 minutes
Yield: 10 to 12 servings
- 4 cups canned chickpeas
- ½ cup extra virgin olive oil
- 1 tablespoon sea salt
- ⅓ cup apple cider vinegar
- 1 tsp cracked black pepper
- 2 cups sliced apples
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced endive (optional)
- 1 cup crushed hazelnuts
- 2 cups shredded aged cheddar cheese
- Optional: Add in a cup of green peas and edamame.
- Rinse and slice green cabbage, endives and apples into ¼ inch thin pieces. Shred your aged cheddar cheese. Set these ingredients aside for combining at the end. Remove chickpeas from cans, and rinse using a strainer. With a spoonful of coconut oil, add chickpeas and crushed hazelnuts to a stove top pan, on medium-high heat. Stir until chickpeas are warm and hazelnuts are toasted. Place warm chickpeas and hazelnuts in a large bowl. Add oil, vinegar, salt and pepper. Toss to coat. Stir in fruit, cabbage, endive, and cheese; toss to coat.
- This dish is best served warm and is also a fantastic recipe made ahead of time and chilled for brunch, lunch, or a simple snack on the go!