SPONSORED POST: I’ve partnered with Milk & Eggs, an amazing farm direct grocery delivery service, to bring you guys some delicious, super seasonal, and always healthy recipes a few times a month. I’m so excited to share some of my favorite dishes with you!
After years of maintaining a mostly vegetarian (or at most, pescatarian) diet, I struggled with the concept of incorporating bone broth into my eating. But after tons of research, discussions with my colleagues in holistic healthcare, and seeing the benefits in my own body, I’m sold.
I started adding Brothee Organic Bone Broths, made locally here in Southern California, to my weekly Milk & Eggs grocery delivery orders a few months ago, and I’ve never looked back. Here are just some of the many health benefits of using organic bone broth:
- It promotes and supports strong immunity
- It helps to treat and overcome digestive issues like leaky gut and IBS
- It supports the body in overcoming food intolerances and allergies
- It improves joint health and mobility
- It supports healthy skin, hair, and nails
- It fights inflammation in the body
Crazy, right?! So basically, this humble broth, made simply by simmering beef or chicken bones (though duck or fish bone broth is a thing too) with some vinegar and spices, is pretty much the world’s most perfect health and beauty food.
The easiest way to enjoy bone broth’s many benefits are to simply heat it up and sip it. When I feel like I’m coming down with a cold or when my stomach is acting up, this is my go-to. BUT, bone broth definitely has a meaty flavor to it, which can be difficult for non-meat-eaters to get accustomed to. Personally, I enjoy a really well seasoned bone broth straight, but if it’s a simpler recipe, without as many herbs or seasonings, I, too can find its bit unpalatable. So it’s great to know what other preparations and recipes bone broth can be added to!
Basically, you can use bone broth anywhere you would use broth (like in soups), and in many places you can use it instead of water as well (like in boiling vegetables, cooking pasta or rice, or making baby food). It’s an amazing source of protein to boot (with about 15g per serving!), so it increases the protein content of anything you cook with it substantially — which is a big deal if you don’t eat much animal protein.
Below are three of my favorite ways to use bone broth — in a soup and a healthy pasta dish with some bone broth boiled veggies — all made with organic California produce, dairy and bone broth, most of which I get in my weekly Milk & Eggs grocery delivery! So easy, so yummy, and oh so good for bodies big and small!
Since my forte is vegan cooking and I’m certainly not going to let you down on that front, both of the recipes can be made vegan (obviously without the bone broth) or dairy-free as well.
In the Mac and Cheese recipe, I used Organic Pastures grass-fed, raw cheddar since I was giving it to my toddler (who is a dairy fiend). I only ever use (or recommend) organic, grass-fed dairy, and with cheeses, much more benefit is derived from the dairy being raw as well. BUT, of course, I’ve included a recipe to make super yummy, totally vegan cheese sauce as well.
| Prep Time | 3 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1 large head celery chopped
- 1 medium onion chopped
- 1 large potato chopped
- 3 tbsp organic grass-fed unsalted butter
- 3 tbsp organic virgin coconut oil
- 4 cups organic bone broth (I used chicken)
- 1/2 - 1 cup organic coconut cream or milk (the thick, canned kind is best)
- 1/4 cup fresh dill
- sea salt to taste
Ingredients
|
|
- Add chopped celery, onion, and potato to a soup pot with the butter, coconut oil and a pinch of sea salt, and cook over medium heat until the onion is tender, about 10 minutes. Do not allow the vegetables to brown.
- Add bone broth and simmer until the potatoes are tender, another 15 minutes or so.
- Transfer to a high speed blender, add fresh dill and coconut milk and blend on high until creamy, adding a bit more milk if needed. Add more salt to taste.
- Serve garnished with a splash of coconut milk, and either a sprig of fresh dill or some celery leaves.
Notes:
- If you'd prefer, you can omit the butter and just use 6 tbsp coconut oil
- If you want to make the recipe vegan, just use vegetable broth instead!
- This soup is a hit with babies and kids! Make it a little thicker to use as a baby food.
| Prep Time | 3 minutes |
| Cook Time | 20 minutes |
| Servings |
toddlers
|
- 2 cups uncooked organic elbow macaroni (I use gluten-free green lentil macaroni)
- 1 small butternut squash peeled and cubed
- 5 cups organic bone broth
- 3/4 cup organic coconut milk
- 1 tsp sea salt
- 2/3 cup organic, grass-fed cheese (I used raw cheddar), shredded
- 3/4 cup organic frozen peas (optional), defrosted in hot water
Ingredients
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- Cook the pasta according to package instructions. Then drain and set aside. You can add bone broth to the pasta water (I like to dilute 50/50) to get even more bone broth goodness into this recipe.
- While the pasta is cooking, bring the 5 cups of bone broth to a boil and add the cubed squash. Cook for about 7 minutes, or until fork tender. Drain and reserve all the bone broth. You'll use some in this recipe, and the rest can be reused in a different recipe or just enjoyed sipped from a mug.
- Transfer the squash to a high speed blender, with 1/2 cup of the reserved bone broth, the coconut milk, and the salt. Blend on high until completely smooth and creamy.
- Pour the sauce over the macaroni, and add the shredded cheese and peas, if using. Mix until the cheese is melted, adding a bit more of the reserved bone broth if necessary to reach your desired creaminess.
- Wait for the oohs and aaahs from your littles!
To make vegan cheese sauce:
- Boil the squash in water instead of bone broth, or drizzle with olive oil and roast it in the oven at 400º for about 50 minutes.
- Add the squash, 1/4 tsp black pepper, 3 Tbsp nutritional yeast, 1/2 tsp paprika, 1/4 tsp sea salt, 1/4 tsp onion powder, 1/2 tsp dried herbs of choice (herbs de Provence or Italian herbs work nicely here), and 2 1/2 cups organic coconut milk to your blender. Blend until smooth and creamy.
- Pour over macaroni and add peas.
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