WOW! We had more people sign up to receive this recipe than any other so far in the history of my healthy food business — a decade! I’m thrilled to see everyone so eager to support your health and vitality.
I hope I don’t fully disappoint my raw vegan following by saying this broth has both a vegan and a “very NOT” vegetarian option. I do what works best for my body and my family’s specific health needs.
Broths are a yummy, warm wholesome ways to simmer down potent ingredients that work wonders in the body. The main medicinal ingredients of my broths are always onion, garlic, — and turmeric (for inflammation). I pack as much in as my children’s taste buds will tolerate. It is mostly an onion/garlic tonic. Cayenne is also great to include but I can only get away with so much of this with my “littles”.
ROASTED VEGGIE BROTH
This broth is packed full of nutrients and minerals and tastes soooo freaking delicious that you’ll want to lick the pan!
Preheat oven to 400 degrees F (200 C)
Take your pick of veggies. Any combo will do as long as you have room for a single layer in your pan. Coat them well in olive oil and arrange them in a 9×13 baking dish. They can touch but not overlap. This will give you that coveted crispy roasted edge. MMmmmm…. I suggest carrots, celery, onion, golden beets and garlic — LOTS of garlic . Season with salt, pepper and thyme.
You’ll want to roast them until their all tender and slightly brown. This takes about an hour. You’ll need to turn them about every twenty minutes.
In a large stock pot over medium-high heat, bring 8 cups of water to a boil. Add in any herbs of seasonings that you love. I love adding turmeric for combatting inflammation.
Remove the veggies from the oven, add a cup of the hot water from your pot into the 9×13 baking dish with the veggies. This will clean up any remaining oil and flavor that would otherwise be lost in the pan. Pour everything, water and veggies into your pot of water.
Bring the water back to a boil; reduce heat to low, cover and simmer for 1 1/2 hours; strain and cool.
BONE BROTH BENEFITS
I have been super impressed with the benefits of bone broth. I branched out and started making this a few years ago after some internal injuries resulting from the birth of my daughter. The restorative results for me have been incredible. I actually healed an injury that I was told would require surgery. It was difficult for me to cook down “bones” at first so I get it if this isn’t your “thing”. For years I searched for gelatin-free everything and now I’m simmering down bones to get it. Never would I have predicted this for myself…. I do credit this fairly new addition of bone broth to my already high raw vegan diet as a winning combination for the issues I healed.
The Autism community is very supportive of bone broths due to the GAPS diet awareness of healing leaky gut. You’ll find folks raving about this being a miracle cure for a myriad of health issues from digestion and joint pain, to even cellulite! CLICK HERE to learn more about HEALING THE GUT.
Below is how I make it…
Bones from 1 chicken carcass (Organic is SUPER important!)
splash of Apple Cider Vinegar (From a glass bottle not plastic)
Gallon of water
*Add chicken bones and ACV to gallon of water in a stock pot and bring to a rapid boil. Then, lower heat and add the following:
2 onions, chopped
1 entire bulb of garlic, peeled and crushed
6 or so ribs of celery, cut in quarters
finger length nub of turmeric, peeled and chopped
3 or more carrots, chopped
Fresh Cracked Pepper
Let simmer on med-low heat for several hours on stove top *or overnight in a crock pot on low.
Once the flavor is as savory and dark as you’d love it to be, strain off the broth. Sprinkle in mineral salt. You may save the bones for round two but fresh new veggies will be needed.
This broth can be consumed as is or as the base for soups or even rice dishes.
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