Recipes
Bone Broth:
http://articles.mercola.com/sites/articles/archive/2014/10/05/bone-broth-recipe.aspx
Here’s a great recipe to follow if you have a slow cooker and more time to cook a whole chicken, instead of purchasing a Rotisserie Chicken.
http://www.100daysofrealfood.com/2011/02/25/recipe-the-best-whole-chicken-in-a-crock-pot/
Instant Pot Whole Chicken and Bone Broth:
- Place the rack inside the pot.
- Cut veggies (onion, carrot, celery, parsnips, turnips, whatever you like or have around, or use scraps saved from previous meal prep sessions) and place on bottom of Instant Pot on top of rack. Pour 1/2 Cup water over veggies.
- Season Chicken (Organic, or Pasture raised preferably) : you can play around with different dried herbs in the rub—I especially love herbs de Provence, Greek spice blend, or curry spice for its anti-inflammatory and antioxidant properties. I also put garlic cloves inside the skin, stuff fresh herbs inside the cavity, and throw the gizzards underneath the bird.
- Cook on Pressure Cook Setting for 25 minutes. Manually release the pressure.
- Once the chicken is cooked, discard the skin and debone the meat. Use cooked chicken for meals.
- For Bone Broth: Throw the bones back into the crock pot on top of all the yummy cooked veggies and juices, fill it with filtered water, and add 2 TBSP of Apple Cider Vinegar. Cook with Broth/Soup setting for 1.5-2 hours. Allow pressure to release naturally if you have time, otherwise you can manually release pressure.
- Remove bones and veggies with tongs and throw them in your compost bin, then pour the broth through a strainer to remove the rest of the bits.
- VOILA! You will have the most amazing broth, which you can use as a base for soup, or just heat some up and drink it straight out of a mug (I like to add a little pink Himalayan sea salt for flavor). Enjoy!
Gelatin Squares:
Ingredients:
3-4 cups frozen fruit, thawed (Our family favorite combo is Strawberry, Cherry, Mango)
Coconut Oil Spray
1/2 Cup Beef Gelatin Powder (http://www.greatlakesgelatin.com )
1/2 Lemon
2 Tbsp Maple Syrup
1 Bottle Kombucha (We love GT’s Trilogy flavor)
Directions:
- Thaw and Puree fruit (2-3 cups) with immersion blender. Our family favorite combo is organic strawberries, cherries and mango
- Heat the fruit in a saucepan until warm but not boiling. While pureed fruit is warming, prepare an 8x8 pyrex dish by spraying with coconut oil.
- When fruit is warn, use immersion blender to slowly mix in gelatin powder until fully combined
- Squeeze lemon, add Maple syrup, and blend again. Turn off the heat element.
- Slowly pour Kombucha into the saucepan. Once bubbles have settled a bit, use an immersion blender to combine.
- Pour into a greased pyrex dish, cover it, and place into the refrigerator to solidify.
- Once it solidifies, cut the gelatin into 2x2 inch squares. YUM!!
Homemade Hummus:
This is a great recipe and is easy to make at home, rather than purchasing store bought hummus made with nasty, processed seed oils. Enjoy!