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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

Purple Sweet Potato Bone Broth Soup

Purple Sweet Potato Bone Broth Soup

Who doesn’t love looking at this bowl or soup? We know we do!

By RACHAEL’S GOOD EATS

 Servings 2 servings
 Author Rachael DeVaux

Ingredients

  • 2-3 cups bone broth (I use Bonafide Provision’s)
  • 1 cup filtered water
  • 1 medium purple sweet potato, skinned and diced
  • 1-2 tbsp avocado or olive oil
  • 1 organic chicken breast
  • 3 heaping cups swiss chard, chopped
  • 1 tbsp ghee (I use Fourth & Heart Himalayan Pink Salt)
  • pink salt and pepper, to taste

Instructions

  1. Chop chicken breast into 1-inch pieces and sauté in a skillet with oil, s + p until fully cooked.

  2. Meanwhile, in a medium pot, sauté diced purple sweet potato in oil, salt and pepper for about 8-10 minutes on medium heat, stirring constantly. Once sweet potato is slightly tender, add in remaining ingredients (broth, water, ghee, Swiss chard, s + p) + cooked chicken and let heat for 5-7 minutes, covered.

  3. Top with red chili flakes and diced avocado. Enjoy!

BONED® Broth Bull Shot

BONED® Broth Bull Shot

This drink is often drunk hot, poured from a Thermos on crisp winter walks but served over cracked ice it is a beast.

Meat and alcohol, in a glass with pepper and chili.

The bull shot has many variations. If you have it heated, it may need a little dry sherry in the mix to give it more body if you like. Some people add orange juice, as well as lemon, to the mix. It is also fantastic with Vodka or Tequilla.

Ingredients

  • 1 cup Beef Boned Broth
  • 1 shot Bourbon
  • 1/2 tsp Hot Sauce
  • 1 tbsp Tomato sauce or juice
  • 1 tsp Worcestershire Sauce
  • Dash of Fresh Lemon Juice
  • Pinch of Salt
  • 1 Celery Stalk, for garnish

In a blender, combine all ingredients except the celery and blend until smooth.

Alternatively, serve it hot by heating the mixture in a small saucepan over medium-high heat.

Serve immediately in a glass, garnished with the celery stalk.

 

 

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Paleo Poutine

Paleo Poutine

Oh Canada, do I ever love poutine! Fries. Good! Gravy. Good! Cheese curds. So GOOD! It had me thinking what better way to celebrate #NationalFrenchFryDay and Canada’s 150th with a little paleo palette pleasing poutine.

Where to begin such mouthful? Naturally, the easiest part is using our BONED Beef Broth for the gravy and a close second to that is using sweet potatoes for the fries. The biggest challenge? Cheese curds. Well, if you are in British Columbia and love local products you are going to LOVE my suggestion so much, you may never crave regular poutine again. I say that confidently having wolfed down two platefuls of poutine myself.

Sweet Potato Paleo Poutine, serves 2-4 as a side dish

Sweet Potato Fries
3 medium/large sweet potatoes
1 tablespoon tapioca flour
1 tablespoon of olive oil
salt, pepper to season

BONED Broth Paleo Gravy
2 tablespoons ghee
2-3 tablespoons tapioca flour
1 pint BONED, A Broth Company Ltd. Beef Broth
1 teaspoon dried Thyme
salt, pepper to season

“Cheese Curds”
Spread’em Cucumber and Garlic Fermented Cashew Cream-Cheese-Style Spread

 

First, peel the potatoes. Then cut them into matchsticks keeping them relatively the same thickness. This will help them cook evenly. (length doesn’t matter)

Soak the cut potatoes in water for 15-20 minutes.

Drain and pat dry. Add fries, tapioca flour, salt and pepper to a mixing bowl and mix well. Cover two baking sheets with aluminum foil and spread out fries evenly. They will turn out crispier if they aren’t crowded on the baking sheet.

Bake at 450°F for 12 minutes, flip fries and bake another 12 minutes. Turn the oven off, open the door just a little and allow the fries to sit in there for another 5-6 minutes.

Melt the ghee in a saucepan over medium-high heat. Add one tablespoon of the tapioca flour to start. Whisk to combine.

Add a pint of BONED. I added mine still partially frozen. Add Thyme and heat to till melted and a slight boil. Turn down to low and simmer. Continue to stir. If not reaching preferred thickness add another tablespoon of tapioca flour. Don’t add too much too quickly or it can come out a little gelatinous. Stir until thickened. Season to taste.

Plate fries, scoop dollops of Spread-em onto fries and drizzle with gravy. ENJOY!

To be honest, I take a lot of pleasure in mixing things up. Beef broth with a vegan, cashew cream cheese isn’t just ridiculously delicious, paleo and Whole30 friendly. It’s pure foodie fun! I will be extremely surprised if I even make it to making the gravy next time. Sweet potato fries and the Spread’em Cucumber & Garlic fermented cashew cream-cheese-style spread easily bring #NationalFrenchFryDay to a new level. Or for the vegans out there that are craving a plate of poutine, we offer the UNBONED Vegan Broth that could easily slip in a replace the BONED Beef Broth to create the ultimate plant-powered protein vegan poutine. Another mouthful that has me drooling!


Credits // Author and Photography: Suzanne Serwatuk

 

 

 

Maria’s SCALLOPED potatoes

Maria’s SCALLOPED potatoes

INGREDIENTS:
* 3 tablespoons butter
* 1 onion, peeled and thinly sliced
* 3 tablespoons all-purpose flour
* 1 container chicken boned broth
* 2 cups milk (I used whipping cream)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 4 pounds Gold Potatoes, sliced into 1/8-inch rounds
* 1 1/2 cups freshly-grated sharp cheddar
* or yellow and white cheese, divided
*
DIRECTIONS:
Preheat oven to 400 degrees F.
Melt butter in a large saute pan over medium-high heat. Add onion, and saute for 4-5 minutes until soft and translucent. Stir in the flour until it is evenly combined and saute for an additional 1-minute. Pour in the bone broth and whisk until combined. Add in the milk or whipping cream, salt, pepper, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens. Then remove from heat and set aside.
Meanwhile, grease a 9 x 13-inch baking dish with cooking spray or butter.  Then spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, the sprinkle evenly with the shredded cheddar cheese. Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheese.
Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.
Done.