Cauli Broth

Cauli Broth takes bone broth to a whole new level!  You get more minerals, antioxidants, vitamins, phytonutrients from energizing veggies, tasty aromatic herbs, and mineralizing sea salt plus all the goodies bone broth offers.

Cauli-Broth makes a great breakfast on the go on a chilly morning.  It is delicious in a thermos for your day or to sip in the evening while you are unwinding from your day.  Sip often and generously.

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Either make Cauli (bone) Broth all the way from scratch and brewing your own broth; or if you are pressed for time, there are a lot of good quality bone broths to purchase.  Using a purchased quality broth, your prep time around 30 minutes with Tam John’s recipe here…

INGREDIENTS:

About 32 ounces bone broth, maybe a little more.  I used homemade chicken bone broth (recipe below).  Or choose an organic chicken or grass fed beef bone broth.

Small onion – about ¼ cup – diced

4 red mini-bell peppers or about ½ a cup larger pepper diced

½ cup carrots sliced in thin coins

2 ½ cups steamed cauliflower  (about 5-6 large florets)

A couple pinches of sea or Himalayan salt

½ tsp turmeric (use fresh if you can)

½ tsp oregano

½ tsp thyme

¼ tsp garlic granules

2 Tbsp. avocado oil

Cauli (bone) Broth Directions: 

While cauliflower is steaming, saute veggies in large soup pot.

Add spices and stir, until veggies are slightly soft, about 8 – 10 minutes.

Add cauliflower when fork tender.  Add the cauli water too which will have great nutrient value.

Stir to combine, Add broth to cover the veggies.

Increase heat to gentle boil, Cover and reduce heat to simmer for about 15-20 minutes until veggies are tender.  Using an immersion hand blender, blend broth until desired consistency.   Serve piping hot!

Directions to make chicken bone broth:

A day ahead of making Cauli Broth, put a whole chicken in the slow cooker.  Season with salt, pepper.  Add what you have… carrots and onions with bay leaves.  Or stuff it with lemon and thyme sprigs.  Put a rub of olive oil and paprika, oregano and thyme in the cavity and all around it.  Sprinkle with Parmesan cheese, cook 8 hours and it will fall off the bone so juicy and moist.  This is a great meal for family dinner and leftovers. 

When cooled, take what remains off the bones. 

Replace the bones/carcass, skin and any juices in the crock pot. 

Cover with purified water to the top. 

Add bay leaves, any veggies like a carrot or onion or the lemons and a big couple of splashes of apple cider vinegar.  

Cover and let cook on longest setting (10 hours on my cooker) overnight.  In the morning remove the big pieces with a slotted spoon. 

Strain the remaining into a big glass bowl, let cool and then refrigerate. 

Once cool the discard the fat cap on top. The rest is my bone broth. 

Don’t use the very bottom sediment. Refrigerate and use in cauli broth or just heat up a cup or use for liquid in rice dishes.  It freezes well too.

Yum YUM !!!

with love,

Tam

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