INGREDRIENTS

• 1 cup cooked rice, white or brown
• 2 cups bone broth
• 1 tbsp soy sauce
• 1 clove soy sauce
• 1 tsp ginger, grated
• 1 cup steamed vegetables

INSTRUCTIONS

1. In a saucepan, combine the rice and both broth. Bring to a light boil.
2. Reduce heat and add soy sauce, garlic, and ginger
3. Simmer for 10 minutes
4. Stir in steamed vegetables and serve. 

INGREDRIENTS

• 1-2 tbsp olive oil
• 6 minced garlic cloves
• pinch of red pepper flakes
• 1.5 cups small pasta
• 1.5-2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1/3 cup parmesan
• salt & pepper to taste
• parsley for garnish

INSTRUCTIONS

1. Heat a pan on medium/low heat and add the olive oil. Then add the minced garlic and red pepper flakes. Cook this for 1-2 minutes, careful not to burn the garlic.
2. Add the small pasta to the pan and toast 1-2 minutes.
3. pour in the chicken broth and bring to a simmer. I used closer to 2 cups of chicken broth, but depending on your pasta shape you may need more or less. Keep simmering the pasta until it absorbs almost all the broth (about 10-15 minutes). Stir every couple minutes to ensure the pasta doesn’t stick to the bottom.
4. When the pasta is almost cooked and most of the chicken broth is absorbed add the heavy cream. Mix well and return to a simmer and continue cooking until pasta reaches al dente consistency. Add splashes of chicken broth as needed.
5. Add the butter, parmesan, and salt and pepper to taste. Mix well top with some parsley if desired and enjoy!

Give your mashed potatoes a wholesome upgrade with bone broth. By replacing milk or cream, the broth adds protein, richness, and a deep, savory flavor for a comforting side dish you’ll come back to again and again.

INGREDRIENTS

• 1 kg  potatoes washed and peeled
• 2 teaspoons sea salt
• 4 tablespoon grassfed butter or ghee
• ¼ cup chicken bone broth
• sea salt and black pepper to taste
• chopped chives for garnish

INSTRUCTIONS

1. Peel the potatoes and cut into ½-inch slices.
2. Add to a large pot with water and put over high heat. Boil potatoes until they are soft and break apart when poked with a fork, about 10 to 15 minutes.
3. Add the potatoes to a stand mixer fitted with the whisk attachment. Add in the butter and begin to mix to whisk the potatoes with the butter.
4. Add in the bone broth and mix to combine. You can add in more bone broth if necessary to get the consistency you like.
5. Whisk on high to whip the potatoes. Add salt and pepper to taste.
6. Serve with chopped chives on top.

Transform your stir fry sauce into a protein packed, lower sodium sauce that will turn any stir fry dish into a nutritional powerhouse. 

INGREDRIENTS

• ½ cup low sodium soy sauce
• ½ cup chicken bone broth
• 1 tsp sesame oil
• ½ Tbsp rice vinegar
• 2 cloves garlic, minced
• 1-2 tsp grated ginger
• 1 tbsp sugar or honey
• 1 tbsp corn starch
• Pinch of red pepper flakes

INSTRUCTIONS 

1. In a bowl or mason jar with a lid, combine all the ingredients and whisk or shake well until combined. 
2. Use immediately in a stir fry recipe, simmering it to thicken.
3. Store in an airtight container in the fridge for up to 1 week before using. This recipe yields approximately 1 1/4 cup of sauce. 

Start your day with a high protein, lemon ginger green smoothie. Its iron packed spinach, vitamin C from tropical fruits and immune boosting, protein rich bone broth support directions, immunity and overall health. Perfect way to start the day!

INGREDIENTS

• 1 cup bone broth (chicken or beef)
• 1 cup fresh or frozen spinach
• 1 cup frozen mango or frozen pineapple
• 1 tbsn fresh ginger
• Juice from ½ lemon
• ½ tbsp maple syrup (optional)

INSTRUCTIONS

Add all ingredients in a blender and blend until smooth.

Bone broth miso soup is a nutritious and flavorful soup that combines the gut-healing properties of bone broth with the probiotic benefits of miso paste. This soup is easy to make, and can be customized with various ingredients like tofu, seaweed, and vegetables.

INGREDIENTS

• 1 liter bone broth, chicken or beef
• 2 tbsp miso paste
• 1 tbsp tamaria or soy sauce
• 1 tbsp dry wakame
• 2 tbsp green onion
  

INSTRUCTIONS

1. Heat the bone broth in a pot
   Dissolve miso: in a separate bowl, whisk miso paste with a little warm broth until smooth.
2. Combine: add the miso mixture to the pot, ensuring its well combined
3. Add ingredients: Incorporate tofu, seaweed and any desired vegetables like mushrooms or bok choy.
4. Simmer and serve: Bring the soup to a simmer, then remove from heat and serve with green onions.

Lisan Asfour, or bird tongue soup, is a beloved Egyptian dish made with orzo in a warmly spiced broth. Simple, comforting, and full of flavor, it’s a classic you’ll want to make again and again.

INGREDIENTS

• 1 cup orzo (lisan asfour)
• 1 tbsp ghee
• 1 carrot, crated
• 1 small tomato, grated
• 4 cups chicken or beef bone broth
• ½ tsp black pepper
• Salt to taste
  

INSTRUCTIONS

1. Heat ghee in a large pot.
2. Add the orzo (lisan asfour) and sauté until it becomes golden brown. 
3. Add the grated carrots and continue to sauté for a couple of minutes.
4. Stir in the grated tomato and sauté for another minute until combined.
5. Pour in the bone broth and season with black pepper and salt.