Magical Mushroom Veggie Broth

Heating things up this morning in the Wellness potion kitchen, with this grounding, warming magical mushroom veggie broth.  This is a delicious alternative to making bone broth for anyone who is looking to consume fewer animal products.  It offers incredible healing properties from the Chaga, Reishi, Wakame, as well as the stunning line up of vegetables.  Enjoy this broth on its own, as a base to soup,  to cook your grains in and or to sauteed veggies with.

Ingredients:
1 small head of Bok Choy
1 small leek
2 celery stalks
2 -3 carrots *tops included*
3 cloves of garlic
1 – 2 stalks of lemongrass
1 medium size Chaga mushroom chunk or 1 tablespoon Chaga mushroom powder
1 medium to large Reishi mushroom slice
1 small bunch cilantro
1 small bunch parsley
Few sprigs rosemary
1 medium size piece of fresh ginger
1 piece fresh turmeric
1 bay leaf
Wakame or dulse flakes *optional*
1 tablespoon Burdock root *optional*
1 teaspoon pink Himalayan sea salt
The juice of half a small lemon
1 tablespoon of love

Directions:

Roughly chop all your ingredients and add them to a 10-quart crockpot or large sauce pot.  Cover all ingredients with water and allow to slowly simmers for 8 hours.  Adjust the flavor if need be and enjoy!

Xoxo,
Maria

Chicken Bone Broth

Bone broth has become the new trendy superfood elixir, rich in minerals that support the immune system, and healing gut compounds like collagen to help intestinal inflammation.  Bone Broth was my go to after being diagnosed with leaky gut syndrome.  I started feeling more like my self within 3 months of introducing foods such as bone broth and removing foods like dairy, sugar, alcohol and caffeine.  Bone broth is uncomplicated to prepare and offers many amazing health benefits.

1 chicken carcass *pasture raised*
3 carrots *tops included*
2 stalks celery, with leaves
1 onion, peel on
1/2 leek
1 piece fresh ginger
1 piece fresh turmeric * if you can’t find fresh you can use powder*
1.5 tbsp apple cider vinegar
1.5 tbsp fresh lemon juice
3 garlic cloves, smashed
8 sprigs parsley
8 sprigs cilantro
small bunch of rosemary
1 bay leaf
1 tsp Himalayan sea salt

Directions:

Preheat oven to 400 degrees

Roast chicken carcass for 30 minutes * try to remove most of the meat from the bones*

Roughly chop all your veggies and add them to a large sauce pot or 10 quart crockpot.  Add remaining ingredients. Once your chicken carcass is ready, add to the sauce pot.  Cover all ingredients with water, and bring to a boil.  Once your broth is boiling, adjust the heat and allow bone broth to simmer for a minimum 8 hours and a maximum of 24 hours.  I suggest using a 10 quart crockpot if you would like your broth to simmer for the maximum time.  The longer your bone broth simmers the better!

Once bone broth as reached your preferred simmer time, strain and store in glass jars in the fridge for 5 days.  Your can freeze your bone broth for 1 year.

Enjoy!

 

 

 

 

 

 

 

 

 

Butternut Squash Soup

With Thanksgiving coming up, I thought it was about time that I finally share my famous Butternut Squash soup with y’all!!  I’ve been making this soup with my mother and sisters for over 20 years.  It’s now pretty much a staple around my home all fall and winter long.

It’s creamy, hearty, and wonderfully healthy. You won’t be disappointed!

Ingredients:
1 butternut squash, peeled, seeded, and cut into small pieces
2 carrots, peeled and chopped
1 celery stalk, cut into pieces
1 medium onion, diced
2 cloves garlic, chopped
1 apple, such as Granny Smith, peeled and chopped
1 pear, peeled and chopped
1 inch piece fresh ginger, grated
1 tablespoon of coconut oil
1 can organic full fat coconut milk (400 ml)
1 tsp pink Himalayan sea salt
1/2 tsp turmeric
1/8 tsp nutmeg
1/8 tsp cinnamon

Directions:
1. Heat coconut oil in a medium saucepan over medium heat.  Add onions and garlic and cook for about 8 minutes.

2. Add in ginger, turmeric, nutmeg, and cinnamon and cook for another minute or until the spices become fragrant.  Add carrots, celery, apple, pear, and squash, add in can of full fat coconut milk and 2 cups of filtered water.  Depending on the size of your squash and other veggies you may need to adjust the liquid.  Bring to a boil, cover partially and reduce to a simmer.

3. Cook until vegetables are tender, about 30 minutes.  Allow soup to cool before pureeing in a blender.  If necessary adjust the seasoning.

Enjoy!

 

 

 

 

Nourishing Bone Broth

Soothing, anti-inflammatory, rich in minerals that support the immune system, bone broth supports digestion by healing the digestive tract.  The collagen in bone broth heals your gut lining.  The longer you simmer this bone broth the better it will be!  You can also roast your veggies to give it extra flavour.

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I love drinking bone broth on its own, but it tastes amazing with a tablespoon of miso paste and a squeeze of lemon.   My all time favourite miso paste is South River’s aduzki and brown rice miso.  It’s delicious as a base for cooking quinoa, chicken, and anything you want to add a little depth of flavour to.  You can purchase South River’s miso paste here:  You can check out their website here

I’ve been making bone broth on Sundays, as part of my meal prep, and it has truly been such a huge part of my healing process.

Yield: Makes about 8 cups of broth, depending on how long you allow the broth to simmer.
Prep Time: 50 – 60 minutes
Total time: 9 – 24 hours

Ingredients:
2 pounds of beef bones ( I use a mix of marrow bones and bones with some meat on them)
12 cups of filtered water
2 carrots
2 celery stalks
1 whole leek
3 cloves garlic
2 tablespoons organic unpasteurized apple cider vinegar
Juice of 1/2 a lemon
1 tablespoon coconut oil
1/2 bunch Italian parsley
1/2 bunch cilantro
1 inch piece of fresh ginger
1 bay leaf
Pink Himaylan sea salt to taste
1/4 – 1/2 tsp of turmeric powder

Directions:

The trick to getting a dark, amber coloured broth is all in the technique.  What you’ll want to do first is blanch your beef bones.  Place the bones in a sauce pan, cover the bones with water, cook them at a medium to high simmer for 30 minutes.  Drain, then roast the bones at 450 degrees for 50 minutes.  Don’t worry if the bones look overdone – that’s what you want.  I like to sprinkle some pink Himalayan sea salt over the bones before I pop then in the oven.

It’s always best to use bones from pasture raised cattle,  with non GMO feed,  that are antibiotic and pesticide free.  Also I like to use all organic produce in my broth; the higher quality ingredients the better to help heal and seal your gut. Once the beef bones have been blanched and roasted, you are ready to go.

Heat a large sauce pan with your coconut oil and sauté the leeks until tender and starting to brown, then add the carrots and celery, stirring occasionally, until vegetables are tender and starting to brown.  (If you don’t have leeks you can use onions.) Add the bones, the apple cider vinegar, and the lemon.   Cook for a few more minutes,  add your garlic, ginger, turmeric, parsley and cilantro.  Cover with filtered water and bring to a boil,  reduce the heat to a low simmer for 8 hours up to 24, checking from time to time and adding more water if necessary.  Its best to use a 10 quart crockpot if you would like to simmer broth for the maximum time.

Once the broth has reached the desired simmer time, strain your broth and place back into your large pot.  Taste your broth to make sure that the seasoning is perfect and  is satisfying to you.  You can add more sea salt plus a squeeze more of fresh lemon juice.

If you allow the broth to cool slowly this can cause bacteria in your broth.  I like to strain my broth and cool it in an ice bath in the kitchen sink.  You can store your broth in mason jars in the fridge for 3-4 days and it will keep in the freezer for 1 year.

Enjoy!

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