RECIPES

 

MISO SOUP AND BONE BROTH

 

SERVES 1 - 2
 

MISO SOUP
 

INGREDIENTS:

  • 2 cups filtered water
  • 2 tablespoons unpasteurized organic Miso
  • 1/4 cup green onions, chopped
  • 1/2 cup soft tofu chopped into cubes
  • 3/4 cup dulse (seaweed)
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1 cup raw spinach

 

DIRECTIONS:

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   Recipe by Laura Knoff, B.Sc.  /  Photo from www.cbc.ca


Recipe by Laura Knoff, B.Sc.  /  Photo from www.cbc.ca

Photo from vitalkidsmedicine.com


Photo from vitalkidsmedicine.com

Bring all the ingredients to a boil except the spinach.  Remove from stove, add spinach, and let stand for 5 minutes before serving.

 

MINERAL RICH BONE BROTH

Gluten free, dairy free.
Use to make soup or drink warm anytime to improve mineral intake.  Traditional people used bone broth to cure almost everything.  As a low calorie source of bone-building minerals and protein, broth is hard to beat.

EACH 1/2 CUP SERVING CONTAINS 23 CALORIES & 3 GRAMS PROTEIN

INGREDIENTS:

  • Large 3 - 5 gallon stockpot with a lid
  • Organic or free range only:
    -- Bones: turkey, beef, lamb or chicken
    -- Eggshells, cleaned (optional)
  • 1 - 2 quarts water to cover bones
  • 1 - 2 tablespoons vinegar or lemon juice
  • 1 - 4 tablespoons dulse (seaweed)
  • Vegetable pairings (optional)
     

DIRECTIONS:

  1. Save bones from roasts and freeze them along with the eggshells until you have 1/2 of a stockpot worth.
     
  2. Place all the bones and shells in the pot.  Cover with water.  Add the vinegar or lemon juice.
     
  3. Cover and simmer for 4 - 36 hours.  Skim off any foam from the top of the broth.
     
  4. Add vegetable pairings and scraps (cooked or raw) and simmer for an additional hour.
     
  5. Strain the stock into separate quart or pint containers and chill the stock.
     
  6. The stock may be frozen for future use.  The fat adds flavor, so do not discard it.  You can use the fat to sauté  eggs or vegetables.