RECIPES

BONE BROTH WITH VEGETABLES

Savory

Beetroot Carpaccio

Beetroot & Egg Salad

BBQ & Lentil Muffins

Blackbean Spaghetti

Buckwheat Sushi

Carrot Pancakes

Cauliflower Pizza

Cauliflower Rice

Celeriac Stack

Coconut & Pumpkin Soup

Creamy Vegan Potato Salad

Doppelgänger Pasta

Eggplant Mini Pizzas

Fennel & Apple Salad (RAW)

Greens Bowl

Green Soup

Grilled Eggplant Salad

Kohlrabi Carpaccio (RAW)

Leafy Green Salad (RAW)

Monday Salad Bowl

Miso Soup and Vegetables

Moroccan Miso Soup

Mushroom & Celeriac Soup

Pad Thai (RAW)

Red Lentil Curry

Rice Paper Rolls (RAW)

Roasted Veggie Salad
Roasted Veggie Special

Satay Cashew Balls (RAW)

Stuffed Aubergine

Stuffed Capsicum

Sushi Burrito

Spaghetti Squash

Spiced Indian Tempeh

Sweet Potato Pizza

Quinoa Sushi w/ Paw Paw

Zuccini Pasta (RAW)

 

Sweet

Apfelstrudel
Avocado Mousse (RAW)

Banana Coconut Pie (RAW)

Baked Oatmeal

Beetroot Cake (RAW)

Black Bean Brownies

Blue & Acai Raw Cake

Carrot Banana Cake

Carrot Cake (RAW)

Chai & Apple Bircher

Chia Pudding (RAW)

Cherry Clafoutis

Chocolate Cream (RAW)

Choc Macaroons (RAW)

Chocolate Tart (RAW)

Cocoberry Popsicles

Coconut Shortbread

Date & Ginger Cake

Granola

Heart Chocolates (RAW)

Lemon Tarts (RAW)

Millet Bake

Muesli Bars (RAW)

Orange & Almond Cake

Peanut Butter Cups (RAW)

Poppy & Prune Cake

Poppy Seed & Apple Cake

Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)

 

Basics

Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte

 

Holidays

Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)

Lebkuchen

Watermelon (RAW)

 

 

 

Paleo, Gluten Free, Healthy Eating, Organic
Recipe for Bone Broth

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

My childhood village doctor would always try and encourage us to make a traditional bone broth once a week.
Dr Pollinger would go to the butcher and get some bones for the dog... and some for the soup!
 
Broth (or stock), made from the bones of healthy animals, has been consumed as a source of nourishment for humankind throughout the ages. It is known as traditional, nourishing remedy across cultures. Stock is also a staple in professional and gourmet cuisine, due to its unsurpassed flavor and rich body.
 
Besides it’s amazing taste and culinary uses, broth is an excellent source of minerals and is known to boost the immune system (chicken soup when you are sick anyone?) and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content.
 
Sooooo, the only downside of making this inexpensive, highly nourishing  soup is the cooking/simmering time. We are talking at 24 hours-plus...
 
I know it's so 70's but I finally invested in a shinny new pressure cooker and it reduces the cooking time to tiny three hours with the meat falling off the bone. (Also great for reducing your energy bill to one third of what you would normally use.)
 
 
 
 

 

INGREDIENTS

 

1/2 kg of bones (bone marrow, bones with meat)

2 small carrots

1 onion

3 bayleafs

1/2 l of water (if cooking in a pressure cooker - top up your pot throughout the day if using a regular pot)

 

 

METHOD

 

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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