- 1 heaping teaspoon matcha powder
- 2 ounces hot water (about 170ºF)
- 1/2 cup favorite non-dairy milk, heated
- 1 cup chicken bone broth, heated
- 1 tablespoon coconut butter
- 1 – 1 1/2 teaspoons honey to sweeten (optional)
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
This healing elixir is how easy it is to adapt to your needs and your tastes and it’s insanely delicious, to boot, the immune-boosting, inflammation-fighting, Healing Golden Bone Broth Latte!
It’s amazing support if you’re fighting a cold, working on healing your gut, dealing with an autoimmune flare up or just want a warm hug in a mug.
– 16 oz chicken or beef bone broth
– 2 tablespoons grass-fed ghee or grass-fed butter (you can also use coconut oil)
– ½ teaspoon ground turmeric
– ⅛ teaspoon garlic powder (optional)
– ⅛ teaspoon ground ginger (optional)
– ⅛ teaspoon freshly ground black pepper
– Sea salt, to taste
“The path to retail excellence begins at CHFA East. Discover the latest trends and new product offerings from 850 exhibiting companies. Enjoy big savings on show specials, sample product to your heart’s content and make new business connections. Whether you are sourcing natural health products or specialty foods like organic, vegetarian, vegan, gluten-free, kosher or halal – it’s all here at CHFA East!”.
If you are looking to see our products on the retail shelf near you in Eastern Canada, send a note to the local grocery buyers at your favourite grocery stores and let them know by including a link to this post! We’ll be in Booth #1100. We can’t wait to meet and greet all the fabulous health-preneurs and foodies representing the best in grocery and independent retail in your neck of the woods. We’ll be showing all our new and current retail suppliers how we sip it and soup it with some fun recipes featuring our Boned Broths.
Can’t wait? Check out our Store Locator here to see all the stores that are currently carrying Boned Broth products. You can also sign up for our Newsletter below for any updates, recipes, informative product write ups or new store location announcements!
See you soon Toronto!
Soup doesn’t get enough love from me, ever. I know. So lame, says all the soup eaters out there. On the one hand, I feel like eating soup is synonymous with healthy living. I like healthy living. On the other, it’s a comfort food. I like comfort food too. And yet, I’m over here in my corner, not eating it, wishing I did. This alone calls for a push in a new direction. Especially since those two times that I did eat soup and loved it, they were homemade, full of fresh produce and so yummy. It looks like it is time to rock the pot. Summer is the perfect time for a broth based soup filled with fresh produce and fish.
One thing that is super important for me personally to maintain in a new recipe is that it is Whole30 friendly. I did the Whole30 a few months ago and figured out that dairy, legumes, and wheat are my healthy living enemies. It was the best that I felt in years – more energy, better sleep, stuffy nose and chronic cough actually disappeared for the first time in years! Sometimes I feel like staying Whole30 is can be overly complicated. This recipe is not that. Plus it has Whole30 approved bacon. Bacon makes everything delicious.
Fish Chowder, makes 3 servings
2 strips bacon, finely chopped
2 tablespoons ghee
¼ cup minced shallots
¼ cup apple cider vinegar
2 ½ cups mini potatoes
1 pint of BONED Chicken Broth, frozen
1 cup clam juice
1 tablespoon dried thyme
salt and pepper to taste
1/3 cup coconut milk
1 ½ pounds skinless white fish like cod, bass or snapper cut into 1 ½ inch pieces
Cook bacon in a medium stockpot over medium-high heat, stirring frequently for about 5 minutes. Stir in ghee until melted. Add shallot, stirring occasionally for about 3 minutes. Add apple cider vinegar, stirring until almost no liquid remains, about 45 seconds.
Add potatoes, frozen BONED Broth, clam juice and thyme. Season with salt and pepper. Bring to a boil then reduce to a simmer. Cook until potatoes are tender, about 8 to 10 minutes. Increase heat to medium-high. Add fish and coconut milk. Season with salt. Heat until warmed through and fish is opaque. About 2 minutes. Season with salt and pepper and serve immediately.
This soup was good for a meal plus seconds and another lunch all on its own. Part of my aversion to soup is that I never feel full after. This was absolutely not the case with this soup. I was totally satisfied and full. I could eat this soup all the time. It was so delicious. Soup convert? Mission accomplished.
Credits // Author and Photography: Suzanne Serwatuk