Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
1/2 kg of bones (bone marrow, bones with meat)
2 small carrots
1/2 l of water (if cooking in a pressure cooker - top up your pot throughout the day if using a regular pot)
Wash your bones under running water and chop up vegetables.
Bring water to boil, add bones, vegetables and simmer until done.
A rough indication for cooking times are:
Beef broth - up to 48 hours
Poultry broth - up to 24 hours
Fish broth - up to 8 hours
Remove impurities that float on the surface of the soup (froth) during the first hours of cooking.
Strain when finished and use fresh for any soup or store in fridge for up to five days. You can also freeze for later use.
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