Italian Sausage Spice Blend

1 teaspoon sea salt

1 teaspoon fennel seeds (ground)

1/2 teaspoon ground sage

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried parsley (optional)

Pinch of white pepper

YIELD

4 1/2 tablespoons

CURRY SPICE BLEND

1 tablespoon curry powder

1 tablespoon onion powder

1 tablespoon paprika

1/2 tablespoon cinnamon

1 tablespoon sea salt

YIELD

5 1/2 tablespoons

SAVORY SPICE BLEND

2 tablespoons Rosemary-Sage Salt (recipe here)

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon paprika

1 teaspoon black pepper

YIELD

5 tablespoons

GREEK SPICE BLEND

2 tablespoons Lemon Salt (recipe here)

2 tablespoons dried oregano

1 tablespoon garlic powder

2 teaspoons black pepper

mineral-rich bone broth

There is nothing easier than making broth. It’s as simple as boiling water, and making your own allows you to avoid food additives. With this recipe, you’ll never buy boxed or canned broth/soup stock again.

PREP TIME

5 minutes

COOKING TIME

8-24 hours

YIELD

64 ounces of stock

4 quarts filtered water

1 1/2 -2 lbs of bones (beef knuckle bones, marrow bones, meaty bones, chicken or turkey necks, chicken or turkey carcass bones, or any bones you have around)

2 tablespoons apple cider vinegar (organic, unfiltered such as Bragg’s brand)

2 teaspoons (or to taste) unrefined sea salt (optional). I recommend Redmond Real Salt.

Cloves from 1 whole head of fresh garlic, peeled and smashed (optional)

SIDE NOTE

If you don’t have a slow-cooker, you can use an enameled cast iron pot in a 300^°F oven or simmer in a pot on the stovetop on the lowest possible flame that allows a tiny bubble to consistently appear in the broth after you have brought it to a boil.

FODMAP FREE?

Make yours without the garlic.

CHANGE IT UP

To make vegetable broth, combine 1 onion, 4 carrots, 2 stalks of celery, and 4 cloves of garlic chopped into ½-inch pieces, and boil, then simmer for 6 hours. Do not overcook vegetable broth, as it may become bitter.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Place all ingredients in a 6-quart slow-cooker and set heat to high. Bring the stock to a boil. Then, reduce the heat setting to low. Allow the stock to cook for a minimum of 8 hours and up to 24 hours. The longer it cooks, the better.

Turn off the crockpot and allow the stock to cool. Strain the stock through a fine mesh metal strainer or cheese cloth. Place the cooled stock into glass jars for storage in the refrigerator for a few days or the freezer for later use.

Before using the stock, chip away at the top and discard any fat that has solidified. You can drink the broth or use it as a base for soups, stews, or any recipe that calls for soup stock.

herbal tea-infused gelatin cubes

If you’re looking for some of the amazing gut-healing benefits of gelatin but want a change of pace from savory broth, make some herbal tea-infused gelatin. Use any tea you like with standard gelatin from the store, it’s quite simple!

PREP TIME

10 minutes

COOKING TIME

10 minutes + set time

YIELD

Will vary with your gelatin.

Water as noted on the package of your gelatin

1-2 tablespoons of herbal tea (or about 3-4 bags)

1 tablespoon honey (optional)

1 box of gelatin

Дата добавления: 2015-11-14