Simple Bone Broth

One of the core “ingredients” to most of the recipes for promoting healing include bone broth. Unfortunately most of the broths in the stores have sugar or other flavorings which can hinder our progress. Making broth is rather simple and something we can make in batches to freeze for later use. I make broth out of any type of bones – we save the carcasses from turkey, chicken and any beef we eat. I freeze the bones until I am ready to make a big batch and follow the following process:

Simple Bone Broth

Simple Bone Broth

  • Servings: varies
  • Difficulty: easy
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Simple Bone Broth


Ingredients

  • Bones – roasted – (if not see below)
  • Filtered or distilled water
  • 1 -2 tsp. Salt
  • 1 Bunch of Celery – diced
  • 1 small Onion – diced
  • 4-6 cloves of Garlic – minced
  • Oil – Butter – Ghee (choice) for sauteing
  • Parsley (Optional garnish)

Directions

  1. Pre-heat oven to 375
  2. Roast uncooked bones for about 30 minutes (if bones are already roasted such as leftovers from a whole chicken previously baked/roasted)
  3. Add bones to large pot or slow cooker and add water until bones are completely covered – then add about 50% more water
  4. If using a pot on the stove bring to a boil , then turn down on a low simmer and simmer for 12-24 hours
  5. If using a slow cooker turn on high for 2-3 hours then on low for 24 hours (can also leave on low the entire time)
  6. After the broth is made I then saute the veggies & garlic in a large stock pot
  7. When the veggies are almost done I strain the broth into this pot with the veggies and cook on low for 6-12 hours
  8. After this round of “cooking” I will either strain out the veggies and add them to a “stir-fry” and save the broth for later recipes or a mixture of straining out some of the broth for later use and some broth with the veggies for later.

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Celeriac Surprise Soup

We really enjoyed the Celeriac Creamy (or Not) soup that I made last week and decided to try our hand at another celeriac combination! So, I looked in our refrigerator to see what I could throw together and thus I present:

 Tasty combination of cerleriac, leeks, asparagus and mushrooms

Celeriac Surprise Soup

  • Servings: 4-6
  • Difficulty: easy
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Tasty combination of celeriac, leeks, asparagus and mushrooms.


Ingredients

  • 1 Celeriac Root
  • 10-12 stalks of Asparagus
  • 1 small Leek
  • 5 ounces Shiitake Mushrooms
  • 1 tsp salt (I use Himalayan or Real Salt)
  • 1 TB Coconut Oil or Grass-fed Butter
  • 1 TB of Olive Oil
  • 6 cups Water
  • Optional: 1-2 cups homemade beef or chicken broth (I used some beef broth, a little over a cup)
  • Optional garnishes: Spoonful of Chilled Coconut Milk, Roasted Pumpkin Seeds, Parsley or other Herbs

Directions

  1. Rinse, peel and chop Celeriac
  2. Melt oils, on medium heat, in large stock pot and add Celeriac
  3. While Celeriac is sauteing rinse and chop Leek, Asparagus and mushrooms.  Occasionally stirring Celeriac.
  4. Add Leeks, Asparagus and Mushrooms.  Saute and stir about 3-4 minutes.
  5. Add water and bring to a boil. Then cover and turn down to a low boil/simmer for about 2 hours
  6. After almost two hours add optional broth and simmer another 10 minutes
  7. Garnish with spoonful of coconut milk, parsley, pumpkin seeds or other favorite garnishes!
  8. TIPS – I will often add a cup or two of beef or chicken broth during the remaining 10 min – especially the broth that is saved from a roast.

Super easy, delicious Leek & Spinach stew

Scrumptious Leek & Spinach Stew

If you saw my post yesterday we made a fabulous leek dish which proved to be a hit with the family! I had a few more leeks and decided to see what I could come up with in the soup department… So with a few modifications I present Leek & Spinach Stew

Scrumptious Leek & Spinach Stew- theFunctionalPerspective.com

Scrumptious Leek & Spinach Stew

  • Servings: 3
  • Difficulty: easy
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Flavor packed soup that warms the tummy and satisfies the taste buds.


Ingredients

  • 3 Large Leeks
  • 3-4 cups Baby Spinach
  • 3 Cloves Garlic
  • 1 tsp salt (I use Pink Himalayan or Real Salt)
  • 3-4 cups Broth (I used homemade beef 3 cups plus 1-2 cups of water)
  • 1 TB Coconut Oil or Grass-fed Butter
  • 2 TB of Olive Oil
  • Optional garnishes: Parsley, Yogurt spice blend(Parsley, Oregano, Marjoram and Salt)

Directions

  1. Rinse and slice Leeks
  2. Melt Butter & Oil in stock pot, add in Leeks.
  3. Lightly saute while chopping up Spinach and Garlic
  4. Add Spinach, Garlic and Salt – continue to saute about 3-4 min
  5. Add broth, bring to boil then simmer for approximately 30-40 minutes
  6. Serve as is or garish individual servings with spices of choice or plain yogurt with spices.
  7. TIPS – I purchase big containers of fresh baby spinach and put the container directly in the freezer. The spinach freezes without sticking together and is very easy to crumble when I am ready to use it.

Fantastic Kale & Veggie Soup

For some reason I have been craving soup lately and the one I made today was absolutely delicious!  SO here is my attempt to post a “real” recipe.  Hope you enjoy!

Fabulous Fall Kale Soup - The Functional Perspective

Fantastic Fall Kale & Veggie Soup

  • Servings: 4-6
  • Difficulty: easy
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A flavorful comforting soup for those brisk fall days.


Ingredients

  • 1 bunch of Celery
  • 1-1 ½ lbs Carrots
  • 2 – 3 Zucchini
  • ¼ cup chopped fresh Kale
  • 1 tsp salt (I use Himilayan or Real Salt)
  • 1 TB Coconut Oil or Grass-fed Butter
  • 1 TB of Olive Oil (Optional)
  • Parsley (Optional garnish)
  • Roasted Pumpkin Seeds (Optional garnish)
  • approx 3 qts. of water (May also use beef or chicken broth as well as a mixture of water and broth)

Directions

  1. Rinse and chop Celery
  2. Rinse and chop zucchini (optional to peel first)
  3. Peel and chop Carrots
  4. Melt Butter or Oil in stock pot, add in celery. Lightly saute until celery begins to turn soft, the color will begin to appear translucent. The celery does not need to be completely translucent, just when it starts to turn.
  5. Add chopped Zucchini and lightly saute
  6. Add Carrots, Salt and water
  7. Bring to a boil then turn down to a simmer or very low boil for approximately 2 hours.
  8. If using the Olive Oil, add at this time, and stir
  9. Add Kale and simmer approximately 10 min.
  10. Garnish with parsley, pumpkin seeds or other favorite garnishes!
  11. TIPS – I will chop the celery first and get it sauteing while prepping the remaining ingredients. As I chop the zucchini I add it to the celery. IF it looks as though the celery is getting done too quickly I will turn off the pan and just add the remaining ingredients.
  12. I will often add a cup or two of beef or chicken broth during the remaining 10 min – especially the broth that is saved from a roast.