I used to love eating chicken noodle soup and couldn’t imagine it without noodles, but I came up with this simple and easy to make recipe that really hits the spot! And it has bone broth so there are endless health benefits! Check out my post on bone broth for more info, but I would suggest googling ‘health benefits of bone broth’ or something similar to learn more. There is tons of info out there!
6-8 cups bone broth (or gluten/sugar/yeast free packaged broth)
1 sweet or white onion, chopped
2 garlic cloves, minced
1.5 cups carrots, peeled and chopped
3/4 cup celery, chopped
1-2 cups baby spinach
1/8 cup green onions, diced
1/8 cup chives, diced
1 tsp parsley
1 tsp thyme
Salt and pepper to taste
Cooked chicken breast or thighs, roughly 2 cups diced
Bring bone broth, onion and carrots to a boil. Add all remaining ingredients and reduce to simmer until all ingredients are soft. Let cool and store in the fridge or freezer. Or eat it right away!
My eczema actually cleared up a bit after eating this soup two days in a row at lunch!
When I was down in Vancouver last week, I went to eat at Gorilla Food (raw food restaurant created by Aaron Ash) and picked up his recipe book.
I looked through it and went out and bought all the ingredients to make wicked raw desserts and smoothies/shakes!
This morning I came up with the recipe for this smoothie on the fly and it turned out awesome! I didn’t get a picture (how could i forget?!) but here it is!
1 large banana
1/2 cup frozen strawberries
2 tbsp raw cashew butter
2 tsp raw maca powder
1 – 2 tsp vanilla powder (you could also use organic vanilla extract, no sugar added)
1-2 cups of water (depending how thin/thick you like it)
This is inspired by a recipe from Everyday Paleo and discovered by a friend!
I really like this one because the cinnamon and spices makes me think I’m eating something sweet even though I’m on a sugar free diet.
It is really good for breakfast food too!
2 acorn squashes (but you could use any kind you like)
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
2 tbsp coconut oil
Dash of good quality vanilla extract
Preheat oven to 400 F
Peel and cut up squash into small cubes. Cover large baking pan with tin foil or parchment paper. Coat and toss squash cubes in coconut oil and spices, spread out on pan and bake for roughly 20-30 minutes or until desired consistency. Check often and flip half way through. Top with sea salt.
Add more cinnamon and pumpkin pie spice if you feel like it needs more flavour. I know I do!
As I was searching around for homemade broth recipes, I came cross a lot of good health benefits about bone broth. When you boil the bones for an extended amount of time, important minerals and nutrients are extracted into the broth. It has glucosamine which is good for your joints. The collagen makes your nails, hair and skin look good. The gelatin can help to heal a leaky gut. Glysine helps your body rid toxins.
Anytime you buy meat from now on, make sure to get cuts with the bones in. After your meals, save the bones instead of throwing them out. Or sometimes you can even buy soup bones from your local farm.
In slow cooker, combine 8-10 cups filtered or distilled water, 1 tbsp raw apple cider vinegar (helps extracts minerals and nutrients from bones) and the bones of course. I like to stick to one type of meat bone each time, but you could mix if you like!
Put slow cooker on high until boiling, then reduce to low and cook for 12-48 hours. It takes a while to get all the good stuff out! I usually slow cook mine for 48 hours.
Afterwards, let it cool, strain it into glass containers and store in the fridge, freezer or make some soup!
You will know you have a good bone broth when it gels in the fridge. When you take it out of the fridge to use it, you can literally hold it upside down and it won’t even budge. It is almost like the consistency of jello.
Put can of coconut milk in the fridge overnight or in the freezer for 20 minutes or so. This will thicken up the coconut milk like cream. In a blender, mix frozen fruit and just the thick coconut milk at the top of the can (about 1/2 – 3/4 cup). Leave the runny stuff on the bottom, and keep for other uses. Blend until smooth. Serve immediately while still cold!
You could also add real organic vanilla extract, cinnamon, cacao powder, or anything you like to make it even more delicious!
I personally enjoyed mango the best, from what I’ve tried!
1 large pack of raw plain chicken wings
Himalayan crystal salt (or sea salt)
Cover large pan with tin foil, and spread roughly 2-3 tbsp melted butter to cover pan. Place chicken wings on pan and top with salt and pepper (however much you like). Bake at 400 F for 40 minutes. Adjust bake time based on your oven and how crispy you like them. Check and flip half way through. Squeeze fresh lemon juice over wings before serving.
1-2 eggs at room temperature (2 eggs will produce a thicker mayo)
2 garlic cloves
Juice of 1 lemon
1 tsp mustard powder (make sure gluten free)
1/3 cup avocado oil
2/3 cup olive oil
In a blender on low, mix eggs, garlic, lemon juice and mustard for a few minutes (until frothy). Slowly start adding the oil a few drops at a time while still blending on low until a few tablespoons in, then slowly drizzle the rest into the blender. The texture will start to become creamy. If its not creamy enough, you can blend on high for a couple minutes to thicken. Be careful not to add the oil too fast or the texture will come out looking like scrambled eggs! Add salt to taste.
6-7 pieces of bacon (make sure it’s sugar free, and as natural as you can find)
3 tbsp bacon fat (save when you fry the bacon)
1 beef roast (google for cooking time by weight/cut. Add extra water to the roasting pan to make homemade broth)
1 white or sweet onion
3 cloves garlic
1 large sweet potato
2 cups peeled/chopped carrots
5 cups bone broth or drippings from roast
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp oregano
2 bay leaves
2-3 tbsp chives
1/8 cup green onions
salt and pepper to taste
I cooked the roast before hand, but you could also cut it up raw and add to the soup at the beginning.
Fry bacon until crisp. Save 3 tbsp bacon fat. Use bacon fat to fry onions on low heat for a few minutes. I used a slow cooker which worked great but you can also use a large pot. Add minced garlic, cut up sweet potato chunks, chopped carrots, broth and seasonings. Cook on low for at least a couple hours, up to 4-5 depending on temperature. Keep checking and when everything gets as soft as you like, add cut up beef roast chunks, crumbled bacon and green onions. Cook for another 15 minutes or so.
2 tbsp butter
1 white or sweet onion
3 garlic cloves
3 broccoli stocks
1 tbsp fresh ginger
6-8 cups bone broth (or gluten free/sugar free soup broth)
1 lemongrass stock
Juice of 1 lime
1/4 cup fresh green onion
1/8 cup fresh chives
1/8 cup fresh cilantro
2-4 tbsp red curry paste (make sure gluten free)
1-2 cans coconut milk
salt and pepper to taste
3 cups shrimp (optional)
Fry onions in butter in a large pot for a few minutes on low-medium heat. Add minced garlic, leeks, broccoli, zucchini and ginger and fry for about 5 minutes. Add all broth along with lemongrass, lime juice, green onion, chives, cilantro, curry paste, salt and pepper and boil covered at medium-high until everything is soft. Remove the lemongrass. Add 1-2 cans coconut milk (depending how creamy you like it!) and shrimp and cook on medium – low until shrimp is cooked. Top with more cilantro if you desire!
This one is great to make on Sunday for lunches all week!