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Pineapple Coconut BONED Brothsicles

Pineapple Coconut BONED Brothsicles

I have never been a soup person.  So getting my daily broth on is difficult enough as it is without adding the heat of the summer into the mix.  Insert popsicles here.  My magical solution for cooling off and getting my daily dose brothing beauty routine.

For my very first attempt at the Brothsicles, I kept things simple, used my favourite refreshing fruit combo, also known as anything that tastes like a pina colada, and mixed it with the BONED Chicken Broth.  I checked in for cooking guidance from Grandma Maria to make sure that things would be food safe and sure enough, my dog and I have been cooling and enjoying the pops.  (Sidenote: she also suggested I add rum).

Pineapple Coconut Chicken BONED Broth Pops

  • 1 pint BONED, A Broth Company Chicken Broth
  • 1 cup organic canned coconut milk
  • 2 cup chopped pineapple
  • 1 banana
  • 3 tablespoons honey
  • ice pop mold

First breakdown the frozen broth.  Turn heat up to high on your stovetop and cook down the frozen broth until totally melted and at a boil in a small pot.  Cut up your chunks of pineapple.  Feel free to reserve a few to throw in for additional chunks and goodness in the popsicle mold if you enjoy fresh fruit in ice pops.  It adds texture and is super yummy.

Add cooked down broth, pineapple, coconut milk, banana, and honey into a blender and blend until smooth.   If you prefer creamier popsicles I recommend only cooking half the broth and adding an extra cup of coconut milk.  Let the mixture come to a cool, about an hour and then fill up your pop molds.  My pop molds allowed me to make six plus have a refreshing pina brolada (did you see that coming).

Freeze until firm for 4-6 hours.  Run the mold under warm water to help loosen.  I went full Tiki with my pops.  I found this mold at Winners by Tovolo.

I think another great addition to these pops would have been a squeeze of lime or even some shredded coconut.  YUM!

So the real question that you are wondering is, did it taste like chicken?  There was an ever so slight hint of the herbs of the chicken broth but truly these just tasted like fruity popsicles.  Overall they were really simple to put together and are an effortless treat to make if you are looking to vamp up your brothing routine.  Next time I doubt I’ll get to the popsicles because I enjoyed the smoothie mix so much.  Next time I’ll add the perfect complimentary alcohol to the mix, according to Grandma Maria and then we’ll be ready for a full on Tiki Party.  I hope you enjoy these more than once this summer!


Credits // Author and Photography: Suzanne Serwatuk

Maria’s Red Lentil Soup

Maria’s Red Lentil Soup

Maria’s Red Lentil Soup

Red lentil with chicken BONED broth.
Clean 2 cups Red Lentil till nice and clean and without foam.
Start cooking.
Add 1 container chicken or beef BONED broth.

Sautéed in a large frying pan:

  • 1 tablespoon of oil
  • 1 chopped onion
  • 4 grated carrots
  • 4 stalks grated celery
  • 1 grated parsnip
  • 2 chopped garlic
  • Chopped parsley.

Add all to red lentil mix

  • 1 tsp salt
  • 1/2 tsp Italian Seasoning
  • 1/4 tsp Pepper

You can add different spices or veggies. Anything goes.

 

 

 

Canadian Entrepreneurs Bite into Bone Broth Trend by Mark Cardwell

Canadian Entrepreneurs Bite into Bone Broth Trend by Mark Cardwell

Kelowna-based Boned Broth aims to have Canadians sipping on more stock.

Two Canadian food entrepreneurs are hoping to hit it big with a new twist on an old product.

Christian Bix and Shane Whittle say they’re having a tough time keeping the shelves of some two dozen grocers across Western Canada stocked with the hand-filled containers of their homemade Boned Broth.

And they say the problem will only get worse (not that they’re complaining) when they start shipping to stores in Central and Eastern Canada later this month.

“We’re working like crazy,” Whittle said. “But it’s a price we’re happy to pay to make a new functional beverage for consumers.”

The duo make batches of broth using two 700-litre kettles in the commercial kitchen of their start-up venture’s partner, Vancouver celebrity chef Vikram Vij.

Made using what they call ethically-raised, grass-fed B.C. beef and free-range chicken bones that are boiled for up to 15 hours with herbs and spices according to a centuries-old Slovakian recipe provided by Bix’s mother in law, the beef and chicken broths respectively deliver 57 and 10 grams of collagen protein per container.

The 500-ml microwaveable containers carry a suggested retail price of $9.99.

They are currently sold at Whole Foods, Choices Markets, Overwaitea-owned Urban Fare, and independent health-food stores in B.C., the three Prairie provinces and the Yukon.

A deal with UNFI, a distributor of natural, organic, kosher, specialty and ethnic foods, will soon land the product on store shelves in the rest of Canada.

Read more on Canadian Grocer

Food trends to watch for in 2016 by Canadian Grocer

Food trends to watch for in 2016 by Canadian Grocer

Innovative vegetable dishes, sweet heat combos and bone broth will be big consumer hits.

Trend watchers, chefs and foodies alike stand united on vegetables — once lowly or overlooked as a side, they’re being elevated to a starring role.

Christine Couvelier says 2015 has been an amazing year for vegetables and the root-to-leaf movement will continue in 2016 with more creative preparations, from grilling and smoking to roasting and charring.

“We thought seeing whole roasted cauliflowers was a wow on some menus, but that’s just the tip of the iceberg,” says the Victoria-based Couvelier, whose Culinary Concierge company helps clients around North America keep ahead of market trends.

“I think it’s a continuation on understanding fresh and local and being very innovative and creative in the kitchen,” she says.

Read more on Canadian Grocer

— New Yorkers have been lining up to buy paper cups of flavourful bone broth from chef Marco Canora, who opened a takeout window at his restaurant Hearth. Because the bones are roasted and cooked longer than with stock, they release protein, minerals and nutrients. “You can put them in soups or stews. You can just drink them. Chefs are putting them on their menus and they can add things to them like coconut milk or beet juice or ginger juice. And just a couple of months ago, bone broth started showing up in the stock section of grocery stores,” Couvelier says.

 

The Return of Bone Broth

The Return of Bone Broth

Arriving home on a crisp fall day, an enhancing aroma drifts through the house.  The huge stockpot on the back of the stove is wafting out a delicious smell. Bone Broth has been simmering for hours releasing all the goodness from the organic pasteurized chicken bones.

Traditionally, Bone Broth was a staple in cultures around the world. Living off the land was a way of life and the way nature intended it to be. Being sustained by the best fuel possible people thrived and evolved on whole foods that were nourishing.

Today, homemade Bone Broth is making a comeback. The slow cooking culture may have had a hand in it. Or possibly people are returning to their kitchens determined to learn to cook from scratch again. Packaged, processed foods filled with preservatives, chemicals, artificial flavours and colours are the fast food culture of today. Many allergies, sensitivities, and illnesses are showing up in young and old.  Perhaps it is time to turn back the clock and have a look at the traditions of our ancestors.  Eating “food” that will sustain and nourish the body is the only way to remain healthy. By listening to the body you can become very aware of what the body needs in the way of food. The body has an innate ability to heal itself if given what it needs.

Bone Broth with its healing qualities is one way to change the way you eat. By using organic pasteurized bones and organic vegetables in a water filled stock pot a flavourful rich broth will emerge hours later. Strained, seasoned and cooled, it can be used in soups, stews, or in a stir fry or sipped as is.

Research continues on the health benefits of Bone Broth. Folk wisdom confirms that Bone Broth has many healing powers. Take chicken soup for example, it was and still is used when a cold or flu strikes. Nourishing chicken soup made from scratch was known as the “cure”. Bone Broth has been known to assist in healing digestive issues, arthritis, and skin problems.

Bone Broths can be made very inexpensively; a good way to cut down the food bill nourishing yourself and your wallet.

Helen Whittle RHN/CMI, Registered Holistic Nutritionist/Certified Medical Intuitive.
Through Helen’s innate intuitive abilities, clients have been helped with physical, emotional & relationship issues. info@askhelen.ca www.askhelen.ca 604-802-4495