- 1 Medium butternut squash
- 2 TBSP coconut oil
- 1 Qt (4 Cups) of chicken broth/stock
- 1 Medium onion chopped into slices
- 1 TBSP curry powder (optional)
- 1 Can full fat coconut milk
- Celtic Sea Salt and pepper
- Preheat oven to 400 degrees. Cut butternut squash in half, place cut side down on a cookie sheet and roast for about an hour.
- Sauté onion in coconut oil in stock pot for 5-7 minutes.
- Take the butternut squash, remove the seeds and scoop out the butternut flesh into stock pot.
- Add 1 quart of chicken stock/broth and curry powder and bring to a boil.
- Reduce soup to a simmer for 10 minutes.
- Add the can of coconut milk and turn stove off and let cool.
- Use either an emersion/hand blender or a blender to mix.
- Salt and pepper to taste!
*For an optional garnish, roast the butternut squash seeds in some coconut oil/butter/ghee and finish with salt, pepper, and cayenne!
- Homemade chicken broth (see our recipe)
- 1 pastured egg
- Pinch of sea salt
Heat homemade chicken broth in small sauce pan until it is steaming. Gently whisk in a pastured egg and a pinch of sea salt to taste. Enjoy for breakfast or anytime snack.
Bone broth is packed with vitamins and minerals. This recipe is easily done in the crock-pot, cooking it from 24 to 36 hours throughout the weekend. Drink it with meals and use it in recipes as a base for sauces, gravies, and soups.
- About 4 pounds beef bones with marrow, beef knuckle bones, & 2 to 3 oxtail pieces (or whatever you have!)
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold filtered water
- 3 Tbsp. Red Wine vinegar
- 3 to 4 onions, coarsely chopped
- 5 to 6 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped Several sprigs of fresh thyme
- 3 to 4 bay leaves
- 1 teaspoon dried black peppercorns
- 1 bunch crushed parsley
Place all bones, carrots & onions into a roasting pan and brown at 350 degrees in the oven for about 45 minutes. When well browned, place all of this into your large crock-pot with vinegar and cover with water. Let stand for 30 minutes, and then start crock-pot on HIGH. Meanwhile, pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot, along with the chopped celery. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. In the first hour of cooking, skim the gray foam off surface.
After stock cooks on “High” setting for about 4 hours, decrease crock-pot setting to Low and add the thyme, bay leaves, and crushed peppercorns. Cook on Low for the next 24 to 36 hours and enjoy the aroma. At the end of this time, shut off crock-pot and add parsley; allow broth to cool for about an hour.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl and you will have a delicious and nourishing clear broth to drink or use in soups and sauces. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer your stock to smaller containers for the fridge, and to the freezer for long-term storage. Reheat individual servings of broth on the stovetop each day and add a bit of sea salt to taste, or use in soups and gravies throughout the week. Enjoy!!
Bone broth can be used as a base for soups, stews, & sauces throughout the week. This recipe is easy because it’s made in your crock pot. You can make a large batch and freeze some to have on hand for later use in recipes, or just for a warm nutritious drink between meals. Store it in the fridge in a half gallon glass ball jar, and use it throughout the week to make soups for lunch…just reheat it each morning and add leftover veggies, meat & sea salt and take it to work in a thermos.
- 1.5 – 2 lbs. chicken bones (save bones and carcass whenever cooking a full chicken, legs or breasts. If you’re not ready to make a stock, freeze assorted bones and use when ready.)
- Chicken neck, feet (optional)
- Filtered water
- 1 Tbsp. Apple Cider Vinegar
- 1 bay leaf
- 1-2 onions, chopped in half or quarters, fine to leave skin on
- 3-4 celery stalks, chopped
- 2-3 carrots, chopped
- 3 cloves garlic
- 1 Tsp peppercorns
Add all ingredients to large crockpot; use enough water to cover all chicken bones. Allow ingredients sit for a half hour before turning on crock pot. Cook for 18-24 hours. Cool, drain through a thin strainer into a bowl. Discard everything in strainer. Store bone broth in refrigerator for up to 7 days or freeze for later in containers or ice cube trays. If storing in glass, make sure you leave 2-3 inches so glass doesn’t break. A mug of broth is a great way to start your day on a chilly morning; reheat on stovetop and add sea salt to taste. Or try this variation for a hearty breakfast: whisk an egg into your steaming broth, add sea salt and enjoy!