1 medium carrot
1 small orange, peeled
1 tablespoon grated fresh turmeric
½ a mango
⅓ of a banana
1 tablespoon grated fresh ginger
1 tablespoon flaxseed
2 teaspoons coconut oil
7 ounces chicken bone broth
Add all ingredients to a blender and blend until smooth.
📷 Magalie de Preux
Why not get the #GutHealth goods in a chilled ceviche version? It’s bone broth on a whole new level📈
Perfect for summer!
Bone broth isn’t just for soups and sipping! Ever experienced it in a chilled ceviche? Gut health on fleek yo! The flavors are poppin’, and the protein content just went up a notch in this one!
❤️ By @lilsipper
1 1/2 quarts water
2 cups Bone broth
2 Tbsp pink Himalayan salt
1/2 cup @firecider_ (code: lilsipper)
Juice of 2 limes
1/2 cup fresh tomato juice
3-4 radishes, thinly sliced
3/4 cup chopped mango
1/2 cup chopped onion
2 serrano chiles, chopped
3/4 cup diced tomatos
1 large avocado, chopped
Fresh cilantro to taste
Cooked shrimp to taste
✏️Mix all ingredients in a large bowl. DONE!
We just love love love this recipe ❤️❤️❤️ from @helloglowblog
Can you guess what the secret ingredient in this skin firming smoothie is?
Hint: it helps promote stronger hair and nails, skin that feels firmer, better gut health and less joint pain!
If you guessed Bone Broth, you’re right!
Put the Lime in the Coconut Smoothie
- 8 ounces Chicken Bone Broth
- 1⁄4 cup coconut milk (liquid)
- 2 tablespoons coconut cream (the stiff part that separates in the coconut milk can)
- Juice of 1⁄2 lime
- Pinch Celtic sea salt
- Cilantro leaves, chopped
In a small saucepan over medium heat, warm the broth until it just begins to bubble.
Combine all the ingredients in a blender and blend until well mixed. Garnish with cilantro and serve immediately.
By Ashley Bare from brit.co
You’ll find this soup-er (get it?) easy to throw together, and you probably already have most of the eight ingredients in your pantry and freezer. Not to mention this soup ticks so many special diet boxes: vegan/vegetarian, gluten-free, dairy-free, paleo, and just plain ol’ healthy. If you’re more of a butter and chicken stock (or bone broth) kind of gal, by all means, replace the olive oil and vegetable stock. Garnish with some crispy bacon, while you’re at it. Another hack: Chill the soup down overnight and serve on a hotter day. Mind blown? Scroll on for this easy, yummy, and versatile soup.
MINTY PEA SOUP
- 3/4 cup extra virgin olive oil, divided
- 1 1/2 cups fresh or frozen sliced leek rounds, white and light green parts only
- 2 garlic cloves, crushed
- salt, to taste
- 4 cups fresh or frozen peas
- 4 cups vegetable or chicken stock
- 1/3 loosely packed cup fresh mint leaves
- 2-3 loosely packed cups baby spinach
- freshly ground pepper, to garnish
- Heat the 3 tablespoons of olive oil over medium-high heat in a soup pot.
- Add the leek rounds, crushed garlic, and a pinch of salt. Stirring occasionally, cook for about 10 minutes or until leeks are softened with a little caramelization.
- Add the peas and stock, stir to combine, bring to a boil then promptly reduce heat to medium. Cover with a lid and let cook for another 10 minutes, to ensure the leeks are completely softened.
- Depending on the size of your blender, ladle about half of the soup into the container (half veggies and half solids). Make sure not to fill more than halfway (to avoid blender explosion and burns!). Add about half of the mint and half of the spinach leaves to the container. Close the lid, hold it tightly (cover with a cloth napkin if needed), and blend until smooth. Optional: While soup is blending, carefully drizzle about 2 tablespoons olive oil (per batch) for an extra velvety texture.
- Transfer puréed soup to a clean soup pot. Repeat process with remaining soup, mint leaves, and spinach. Season with salt to taste, and heat over low heat until warmed through and ready to serve.
- Ladle soup into bowls, and garnish with a drizzle of olive oil, crack of freshly ground pepper, and a few mint leaves.
This Whole30 and paleo Turmeric Ginger Bone Broth Smoothie Bowl is low in sugar, packed with gut healing nutrients, and so thick and yummy.
By Jean Choi
1 cup bone broth (using BONED of course 😉)
1 cup coconut milk or any other non-dairy milk
1 medium sweet potato cooked, cooled, and peeled
1/2-1 inch fresh ginger depending on your spice level
1 tsp ground turmeric
1 tsp ground cinnamon
2 tsp or more raw honey (optional) Omit for sugar detox
1 tsp vanilla extract or 1/2 tsp vanilla powder for AIP
1 scoop grass-fed collagen optional
Optional toppings: Fruit, nuts, granola, nut butter, or coconut chips
Place all ingredients except the optional toppings in a blender and blend until smooth.
Pour into a bowl and sprinkle with your favorite toppings before serving!