By now you have probably heard about the health benefits of bone broth and perhaps you have a recipe that you like to make.
Here are some new, some quick and some easy bone broth recipes and ingredients to add to your recipe to spice things up a bit!
Have you considered bone broth for breakfast or how about a cocktail made from both?!
Ingredients to Add:
Fresh squeezed lemon, sea salt and fresh black pepper
Add 1/4 teaspoon turmeric, 1 clove minced garlic, 1 teaspoon fresh grated ginger, pinch cayenne, juice of 1/2 lemon
Carefully blend broth with 1 cup fresh kale or chard until smooth. Finish green broth with the juice of half a lemon
Add a teaspoon or so of either organic, grass-fed ghee, grass-fed butter or coconut oil
Simmer your broth with a sache of Herbs De Provence for at least 15 minutes. Finish with 1 teaspoon of organic, grass fed ghee, sea salt and fresh black pepper
Freshly grated ginger, lime, sriracha and some finely chopped green onion
Add 1/4 cup coconut milk, juice of 1/2 lime and fresh cilantro
Other Ingredient Combinations to Try:
Add 1/4 teaspoon kelp, kombu or dulse granules to your broth for an extra dose of iodine.
Chili butter, fennel pollen, ground Sichuan peppercorns and spicy togarashi
Nutritional yeast, miso and dried shiitake mushrooms
Lemongrass, horseradish and seaweed snacks
Juices from tomatoes, ginger, yuzu, lemon and parsley
Recipes for Breakfast
Basic Eggs in Broth
The Healthy Home Economist
Ingredients
- 1-2 cups broth of choice – chicken, beef, fish, pork, etc.
- 1-2 eggs
- Grated parmesan cheese
- Several sprigs parsley, chopped
- Salt and pepper, to taste
Directions
1. Bring broth to a simmer.
2. Add in eggs and simmer a few minutes until whites are cooked but yolks are still soft and runny.
3. Top with parmesan cheese, parsley and salt and pepper, to taste.
Eggs in a Tomato-Basil Broth with Sausage
The Healthy Home Economist
Ingredients
- 1-2 cups chicken or beef broth
- 1-2 eggs
- 1 tsp tomato paste
- ¼ – ½ link sausage, crumbled or chopped into rounds
- 3-4 basil leaves, chopped
- Salt and pepper, to taste
Directions
1. Bring broth to simmer. Remove about a ½ cup to a bowl, mix in tomato paste and return to the broth, thoroughly mixing. Add a little more or less tomato paste, to your liking.
2. Add sausage and cook about a minute. Alternatively, if you have time, saute the sausage separately in oil for more flavor and then add it to the broth at the end. Add in eggs and poach a few minutes.
3. Top with basil and season to taste with salt and pepper.
Breakfast Soup
Big Girls Small Kitchen
- 2 cups homemade chicken stock
- Squeeze or two of fresh lemon juice
- Salt
- Pepper
- 1 egg
- 1 slice good bread, stale or toasted
- About ¼ cup grated Parmesan cheese
- Good olive oil
- Heat the stock and lemon juice with a pinch of salt and some ground pepper, covered, until it comes to a boil. Remove the lid and turn the heat to very low, so the pot just barely simmers. Crack an egg into a little prep bowl. Salt it. Lower it carefully into the simmering soup. Use a spoon to fold the whites back in if they seem to spread. Simmer until whites are set, 3 to 4 minutes.
- Meanwhile, put the toasted bread in the bottom of a wide bowl. Sprinkle with most of the Parmesan and drizzle with olive oil. Gently pour the soup out over the bread, using a spoon to keep the egg from breaking. Sprinkle with more Parm, olive oil, and salt, then eat (breaking the yolk to help thicken things).
Cocktails
For those who like to try something new these restaurants offer broth cocktails:
1.Wit & Wisdom Tavern in Baltimore offers a cocktail called Savory Moments made from mushroom stock
2. Green River in Chicago offers Peaceful Frog made from mushroom stock
3. Midnight Rambler in Dallas makes Pho-King Champ made from bone broth
4. 132 Bar Vintage in Montreal makes La Galvaude Caesar from chicken stock
4. The Clock Tower in NYC makes Los Pollos Hermanos with chicken stock
6. Three Degrees in Portland makes TD’s Bloody Mary with beef consomme
7. Belcampo Meat Co in San Fransisco makes Bony Mary with Bone broth
8. Bookstore Bar & Cafe in Seattle makes Take Stock with chicken sotck
9. Poste Moderne Brasserie in DC makes Turkey Tibler from turkey dripping bourbon
