Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3
cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)
Not exact matches
You can't get much quicker (or tastier) than a pan-fried piece of fish served up with an abundance of seasonal,
organic veggies, some fermented foods on the side, and a daily
cup of
bone broth.
3
organic onions, peeled and chopped 3 carrots, peeled and sliced 2 TBL butter 2 TBL extra virgin olive oil 2 quarts homemade stock (beef or chicken
broth, turkey
bone broth, pork
broth or rabbit
broth (half stock, half filtered water may be substituted) 1/2 tsp green peppercorns, ground 1/8 — 1/4
cup fresh lemon juice Sea salt to taste
6
cups of
bone broth or
organic store bought stock + 4
cups water (you want to cover all the veggies, maybe less, maybe more)
-- 1 densely packed plastic grocery bag filled with fresh nettle tops -1 tablespoon olive oil - 1/2 chopped onion - 1/2
cup chopped shallots - 1/2
cup chopped celery -1 pound russet potatoes, peeled and chopped -4
cups organic chicken
bone broth -2
cups of water -1 bay leaf -1 teaspoon fresh thyme -1 tablespoon fresh lemon juice
Broccoli or Cauliflower approx 2
cups 1 Hamburger Patty (
organic, grass fed) 3 Eggs 2 oz Butter (grass fed, preferrably)-- Gravy: 1.5
cups of beef
bone broth or bouillon 1 1/2
cup sliced mushrooms 2 large garlic cloves, minced Dash of Braggs Aminos 1 tsp Olive oil 2 Tbsp Chia seeds (ground as fine as you can get) 1/2 tsp xantham gum