Your SEO optimized title page contents
Comfort by the Cup

Comfort by the Cup

by Health & Wellness Retailer Magazine, pages 17-18

Soup has long been considered a comfort food. In fact, many people rely on broths, bisques, and bouillabaisses to help them get through a bout of a cold or the chilliest winter months. It warms from the inside out and is the perfect accompaniment to a salad or your favourite sandwich. Alone or as a side dish, with a good book or a slice of homemade bread, soup is a staple in many people’s lives for both comfort and wellness.

Hot liquids, in general, help to keep the body hydrated, soothe a sore throat and can relieve nasal congestion. In fact, chicken soup, in particular, is notoriously associated with cold and flu recovery because chicken contains an amino acid called cysteine, which is released when made into broth. Dr. Christian Brix of BONED Broth says, “Cysteine is an amino acid that helps improve communication in our immune cells, which aids in the body’s healing process.”

According to The Dieticians of Canada, “Many foods in our diet can be filled with sodium, and too much salt can raise your blood pressure, as sodium draws water from the body to the veins, leaving your body vulnerable to dehydration. Dehydration can lead to unclear thinking, mood changes, digestive issues, and other health issues.”

In other words, consuming soup is not only beneficial for a person’s emotional state; it’s good for the body too.

Dieticians of Canada advise, “Not only is soup perfect for staying cozy and healthy, but soup made with bone broth is rich in minerals that support the immune system and feature collagen, which has been shown to help heal the gut lining from damage; in addition, bone broth has been known to help to make your skin glow and reduce joint pain as well as support digestive health.”

BONED Broth has recently undergone a rebranding, coming back to market as the only federally certified organic brand of bone broth in Canada. BONED Broth was born from co-owner grandma Marie’s Slovakian family recipes, brought over from the old country. She and Dr. Christian Brix along with board member, Dr. Jennifer Dyck, naturopathic doctor remain committed to not only producing the freshest, and most nutrient-packed broths, but also to share the education about the benefits of broth. And, with a new kitchen in Vancouver’s lower mainland, supply demands will not be an issue. “Our greatest challenge was getting the best quality bones. But we have found them,” he says, “and we are more prepared than ever to deliver the best possible bone broth.”

He goes on, “One of the most popular movements in the world of nutrition these days is to follow a Keto or Paleo diet. Bone broth is a superstar for anyone wanting to adhere to a Keto/Paleo program.”

Dr. Brix and Dr. Dyck lecture together, spreading the word about the health benefits and medical upside to regularly consuming bone broth.

Read the whole article in this Fall 2018 edition of Health & Wellness Retailer Magazine, pages 17-18

Lemon Chicken

Wow, this was tasty!
🍋Lemon Chicken🍋
Pan Cook Chicken Breasts in a little Ghee or Butter with Salt and Pepper.
Remove the Chicken and place it on a bed of Arugula.
Next, place Lemon Slices in that same pan to brown them on each side. Set them aside when done. 
Then, add a little more Ghee, Butter, or Oil to the same pan and add 1/4 CUP Chicken BONE Broth of your choice
2 Fresh Cloves Minced Garlic, the Juice of 1/2 a large Lemon and 1 TBS Honey.
Cook it down on medium heat for about 3 minutes stirring often.
Generously spoon the Sauce over the Chicken and then place the Lemon Slices on top.
For the Asparagus, I just cooked it in a pan with a little oil, salt and pepper. Garnish your dish with Parsley and Microgreens.

Serves 2

📷 @bechtold.fit.lif

Smoked Teriyaki Jackfruit Pho

Smoked Teriyaki Jackfruit Pho

Want something different in your Pho? Here’s a different take on the classic pho.
A bowl of delicious healthy rich goodness!

Smoked Teriyaki Jackfruit Pho!

Several ounces of bone broth, brought to a boil, adding in snow peas, baby bella mushrooms, onion, and white yam noodles, fresh cilantro, fresh basil, and that smoked teriyaki jackfruit and a lime wedge!

What’s the Smoked Teryaki Jackfruit you ask? Here’s the recipe by creative Stacy Lynn @chinaecho8 on IG

Teriyaki Pulled Jackfruit! 

Ingredients:

  • 4 cups of chopped jackfruit
  • 1 T. avocado oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • ¼ cup vegetable broth
  • 1 T. smoked paprika
  • 1/2 T. Traeger Veggie Rub
  • 1 T. soy sauce
  • 1 T. sesame oil
  • 1/2 cup teriyaki sauceDirections:
    Preheat your grill to 400° then add the oil in a large frying pan, add the onion and garlic and stir-fry for about 5 minutes until it starts to clarify. Add the jackfruit, broth, paprika, veggie rub, soy sauce, sesame oil and teriyaki sauce and continue cooking, covered, for an additional 10 minutes or more until jackfruit can be easily shredded using a couple of forks. At this point your teriyaki pulled jackfruit is ready to serve, however, you can spread it out on a baking sheet and continue to bake for an additional 10 minutes to get a crisper, meatier texture.

View this post on Instagram

Teriyaki Pulled Jackfruit! I'm still entertaining my husband's curiosity with vegetarian food…but don't worry I am not converting, I'm a carnivore for life! @traegergrills Ingredients: 4 cups of chopped jackfruit 1 T. avocado oil 1 onion, diced 3 cloves of garlic, minced ¼ cup vegetable broth 1 T. smoked paprika 1/2 T. Traeger Veggie Rub 1 T. soy sauce 1 T. sesame oil 1/2 cup teriyaki sauce Directions: Preheat your grill to 400° then add the oil in a large frying pan, add the onion and garlic and stir-fry for about 5 minutes until it starts to clarify. Add the jackfruit, broth, paprika, veggie rub, soy sauce, sesame oil and teriyaki sauce and continue cooking, covered, for an additional 10 minutes or more until jackfruit can be easily shredded using a couple of forks. At this point your teriyaki pulled jackfruit is ready to serve, however, you can spread it out on a baking sheet and continue to bake for an additional 10 minutes to get a crisper, meatier texture. . 🔥🔥🔥🔥🔥 . #Traeger #TraegerNation #TraegerGrills #TraegerBBQ #TraegerCulinary #TraegerRecipes #TraegerOutdoors #Smoked #Barbecue #BBQ #Grilled #Eeeeeats #RealFood #ChefsOfInstagram #TrueCooks  #EatFamous #YouGottaEatThis #Foodstagram #FoodPhotography #BuzzFeedFood #FoodForFoodies #HuffPostTaste #BuzzFeast #Jackfruit #Vegetarian #Yummy

A post shared by Stacy Lynn (@chinaecho8) on

Grandma Maria’s Thanksgiving Turkey

Grandma Maria’s Thanksgiving Turkey

TURKEY

Clean and rub turkey on the outside with salt.  Stuff the turkey and preheat oven to 375. Before you put the turkey in the pan, rub the pan with little butter. Put the turkey in, add little water, not too much just to cover the bottom of the pan and then cover with tin foil.

After 1 1/2 hours, start basting the turkey with melted butter and turkey juices from the pan. Repeat the basting with butter every 40 minutes. Make sure you watch that the bottom of the pan has juices from the turkey.

I usually get an 8 or 10 lb turkey and I bake it around 3 1/2 hours.

GRAVY

Take the drippings from the turkey and add 1 container/pouch of Chicken BONED broth or about 1 1/2 cup. Bring to boil. Add more salt and pepper if needed.

In 3/4 cup of water mix flour about 2 full tablespoons or more if needed. Keep mixing into drippings until done.

STUFFING

  • 8 or 10 buns (Kaiser or sourdough) cut in cubes.
  • 3 or 4 spoon olive oil
  • 1 large onion, chopped
  • 2 stick finely chopped celery
  • 2 garlic cloves

In frying pan sauté onion, celery. Add Italian seasoning and garlic. Let cool off.

Add warm milk about 1 1/2 or 2 cups to the cubes of buns. Let it cool and add the remaining mixture from the frying pan.

Add salt, pepper, and 4 beaten eggs. Mix and stuff the turkey.

Turkey must be not frozen so you can see the cavity 😀

 

NO-BEAN MINESTRONE SOUP

NO-BEAN MINESTRONE SOUP

The beauty of this dish is that is can easily be spruced up to fit anyone’s dietary habits, likes, and restrictions.
Hers: bean-free minestrone with brown basmati rice and sweet potato 🍠 topped with parsley
His: bean-free minestrone with gluten O’s and parsley

NO-BEAN MINESTRONE SOUP [LOW FODMAP OPTION]
📷 No Whey Lady
Ingredients // Pantry items:

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 yellow onion – diced
1 garlic clove – minced
2 cups chopped leeks
3 large sprigs of celery – chopped
1/2 a red bell pepper – diced
3 zucchini or summer squash (or both!) – largely diced
2 Roma tomatoes – largely diced
2 cups of green beans – cut into 1-inch pieces
1/2 cup parsley – chopped
Chicken stock or bone broth (or sub veg broth for a plant-based option)
2 dried bay leaves
1/2 teaspoon dried thyme
Salt and pepper to taste

Instructions:
Heat 1 tablespoon of olive oil in a soup pot on medium-high heat
Add onion, garlic, leeks, celery, and red pepper to the pot. Stir occasionally until soft (but not brown) – about 10 minutes
Add 3 cups of broth and 3 cups of water along with 1/2 teaspoon salt, 1/2 teaspoon thyme, bay leaves, and pepper as you please and bring the pot to a simmer
Then add zucchini, tomatoes, and green beans and let it all cook together for about 10 minutes
Take off heat, add 1 tablespoon of balsamic vinegar, taste test for salt and pepper, and serve with fresh parsley // any extra fixings you desire

A True Beauty Soup from Naomi Whittel

A True Beauty Soup from Naomi Whittel

You can enjoy it any time of year and reap the immune-boosting benefits of the probiotic-rich miso paste and mineral dense dulse flakes. Dulse is an edible seaweed that contains your daily requirement of iodine, along with other minerals such as calcium, magnesium and iron. This is a true beauty soup since its nutrients support your thyroid, which you need for glowing skin, radiant hair, and a functioning metabolism. The collagen in the bone broth contains protein that will satisfy you and contribute to your beauty as well!
.
INGREDIENTS:
1 tablespoon coconut oil
1 yellow onion, diced
1 tablespoon grated ginger
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons cumin
sea salt
black pepper
8 ounces (about 3 cups) shiitake mushrooms, sliced
2 large carrots, diced
2 cups broccoli florets
1 bunch large bok choy, shredded
4 cups bone broth or vegetable broth
1/4 cup miso paste
1/4 cup dulse flakes
.
PREPARATION:
1. Melt the oil in a large saucepan over medium heat. Sauté the onion for about 5 minutes or until translucent. Stir in the ginger and garlic, stir to combine.
2. Add turmeric, cumin, salt and pepper and cook for about 2 minutes, stirring constantly to prevent burning. Mix in the vegetables and cook for another 2 minutes.
3. Add in the broth, lower the heat to a gentle simmer and cook for about 5 – 10 minutes. Remove from heat.
4. Gently mix in the miso, and dulse flakes and stir to combine. Divide amongst 4 bowls. Great as a snack or a make it a meal by serving it alongside a mixed greens salad.
5. Store leftovers in an airtight glass container in the refrigerator for up to 3 days.
.

Easy-Peasy Vietnamese Pho Recipe

Easy-Peasy Vietnamese Pho Recipe

By Jen Reviews

There’s two things you should know about Pho. Firstly, it’s actually pronounced as “fuh” instead of the commonly mispronounced “faux”. Secondly, a good bowl of authentic Vietnamese Pho typically takes hours upon hours to make. Here’s an easy-peasy way to make one 🙂

Servings 3
Ingredients

  • 1 litre beef bone broth
  • Flat rice noodles for 3 pax
  • One large white onion
  • 2 small old gingers
  • One stick of cinnamon
  • 3-4 star anise
  • 1 tbsp of cloves
  • 250 g of thinly sliced beef brisket / flank
  • 3 tbsp of fish sauce
  • 2 tbsp of yellow rock sugar

Garnishes:

  • Thai basil
  • Spearmint
  • Raw bean sprouts
  • Lime wedges


Instructions
Halve the white onion and gingers. Place them on an ungreased tray in the topmost rack of the oven to broil at 220 degrees celsius for 15-20 minutes or until you see the outer layer beginning to turn charred and black.

Soak noodles in water for 20-30 minutes until soft and bendable. Boil for 10 minutes till it reaches your desired consistency.

Pour stock into a stockpot. Bring to a boil then simmer it for 40 minutes. Remove any scum that floats to the top.

Prepare thinly sliced beef slices

Add fish sauce

Place garnish and enjoy.

Bone Broth Gazpacho

Bone Broth Gazpacho

Yield: 3½ cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes

INGREDIENTS
2 cups spinach
1 cup chicken bone broth
¼ cup olive oil
¼ cup almonds
2 tablespoons minced basil
2 tablespoons minced mint
1 medium Kirby cucumber, roughly chopped
¼ medium yellow onion, roughly chopped
¼ medium fennel bulb, roughly chopped
Kosher salt, to taste
Lemon wedges, for serving

DIRECTIONS
In a blender, combine all the gazpacho ingredients, except for the lemon, and purée until smooth. Refrigerate until chilled, 1 hour, then divide between bowls and serve with lemon wedges.

Recipe adapted from Marco Canora, Brodo Broth Co., New York, NY
Photo: Rachel Vanni/Tasting Table

Plant Based Quinoa Caprese with Sunflower Seed Pesto

Plant Based Quinoa Caprese with Sunflower Seed Pesto

Plant Based Quinoa Caprese with Sunflower Seed Pesto

Quinoa cooked in bone broth, then topped with ripe juicy tomatoes, fresh basil and dairy-free almond cheese.
Drizzled some Sunflower Seed Pesto with a heavy hand for added creaminess and flavor! 💫
.
🍃To make the pesto: combine 1/2 cup raw shelled sunflower seeds, a large bunch of basil, 2 garlic cloves, juice of a lemon, salt, pepper and avocado oil in a high speed blender. Continue adding oil until desired consistency is achieved!

📷All The Verdure