Nourishing Herbal Bone Broth
This recipe is going to be different than what you are probably used to seeing. There are SO many broth recipes and tutorials online, but I feel like this one will give you maximum extraction of amazing constituents of all ingredients.
This can be adjusted for those who choose not to consume animal products, but the nutritional value of bones, connective tissues, and marrow is not to be ignored. So I definitely recommend considering them!
Part One.
Step One.
This is optional depending on time of year/environment. I like to go into the yard and harvest beneficial wild weeds and any herbs I have growing at the moment. Today we have cleavers, purple dead nettle, chickweed, henbit, dandelion leaf, yarrow, celery, thyme, oregano, and wood sorrel.
We will be making about two gallons of finished broth so gather as much as you can/would like.
Step Two.
Add in about a cup each of calendula and dried nettles. A whole onion. As much garlic as you want. Fresh and dried mushrooms (whatever you have available access to-preferably shiitake, maitake, reishi, turkey tail-but whatever you can personally access is fine). 1/2-1 cup of Apple cider vinegar-or if you have an herbal vinegar, use that! I'm using a lemon and garden herb vinegar from last summer.
Finally, add in 2 ounces (by weight) of dried astragalus root slices. These are a great addition to support your immune system (it's safe and beneficial for children, elderly, and those with autoimmune disorders).
If you have seaweed, add that too. I don't at the moment.
Step Three.
Place in a large stock pot and cover with two gallons plus one quart of filtered water. Cover and simmer for 5 hours.
Part Two.
Place either 4 pounds of beef bones or a whole chicken (with feet preferably) in a stock pot. Cover with 2 gallons of water and add a cup of apple cider vinegar. Cover and simmer for 5 hours.
*Regarding the bones, you will want to make sure you use good quality bones. Lots of marrow, connective tissues, etc. Finding marrow bones, ox tail, and neck bones are ideal. It's easier to find organic chickens at the grocery store if you don't have a local source.
Part Three.
Strain both broths. Return to pots. Bring to a low boil for one hour to concentrate.
Optional.
Once the bones are cool enough to handle, separate all the meat, marrow, connective tissue from the bones.
I just add it back in the broth immediately. It might take some getting used to but it’s so healing for your gut lining.
Part Four.
Combine both broths. Either allow to cool and jar up for freezing, or concentrate further to make 1 gallon or less even! I like to cook way down and add gelatin. Then I can just add a cube to a quart of hot water to reconstitute.
Herbal Smoothies
Herbal Smoothies are a delicious was to ensure everyone gets their daily herbs in. Kami McBride’s The Herbal Kitchen is what sparked the idea to start making these nutrient dense smoothies.
Smoothies are a way to really jam pack everything you could possibly want into a portable, convenient, and delicious beverage. It’s a quick and nourishing breakfast, snack, or something to sip on throughout the day. The possibilities are endless as far as flavors go. And truly, you don’t need a recipe, just go with where your tastebuds lead you.
Supplies Needed:
A Blender.
Ingredients:
Fresh Herbs: Fresh herbs like basil, mint, parsley, or lemon balm are not just flavor enhancers—they’re nutrient powerhouses. Rich in vitamins, antioxidants, and minerals, herbs can:
Support digestion (mint, fennel, ginger).
Calm the mind and body (lemon balm, chamomile, tulsi).
Strengthen immunity (thyme, sage).
Provide a detoxifying boost (cilantro, parsley).
Herbal Teas for Balance Herbal teas form the liquid base of your smoothie, bringing hydration and specific health benefits:
Chamomile or lavender tea for relaxation.
Nettle & oatstraw tea for mineral replenishment.
Hibiscus tea for heart health.
Green tea for a metabolism boost.
Herbal and Fruit Vinegars for Digestion A splash of herbal or fruit vinegar (such as apple cider vinegar infused with rosemary or berries) adds tangy brightness and aids digestion by stimulating gastric juices. These vinegars are also rich in probiotics, supporting a healthy gut microbiome.
Probiotics for Gut Health Probiotic foods like yogurt, kefir, or even a splash sauerkraut brine contribute to gut health by supplying beneficial bacteria. A balanced gut promotes better digestion, improved immunity, and even enhanced mood.
Fruits for Sweetness and Nutrition Fresh or frozen fruits bring natural sweetness, fiber, and vitamins to your smoothies. Bananas, berries, mangoes, or apples complement the herbal elements and make the drink satisfying.
Nut Butter for Creaminess and Healthy Fats A spoonful of nut butter (such as almond, cashew, or peanut butter) not only adds a luscious creaminess to your smoothie but also provides a boost of protein and healthy fats. These fats:
Help keep you fuller longer.
Support brain function and energy levels.
Enhance the absorption of fat-soluble vitamins found in herbs and fruits.
Some of my favorite combinations are mixed berries, mint, and hibiscus tea - I love a splash of pomegranate juice in here for some extra tartness; peach, lemon balm tea and ginger; and pumpkin, pie spices, and a frozen banana!
Vlasta’s Borscht
For some reason that has no basis in reality, I always thought that borscht was just a cold pureed beet soup. Boy, was I wrong! There is so much veg in borscht - and beets are really just one ingredient of many.
There is a rich history of borscht full of Ukranian resilience, but that is not my story to tell. I’m linking a Tiktok (I KNOW) from the woman who I’m basing this recipe off of. She is giving a brief history based on her perspective. The Vlasta
This took me about two days to make because i prepared the broth the day before. I highly encourage you to use homemade beef broth but if you can’t, buy store bought! *You’ll notice I’m not giving quantities. This is really subjective - If you are making for 4, use 1-2 of each veg (except cabbage - 1/2-1 head). Go up if you need more. This is highly personal and you can’t go wrong.
INGREDIENTS:
Beef broth (I’m assuming you already know how to make/will just purchase the broth) - I will link my recipe when I have it!
I saved the beef that I pulled off the bones (I used marrow bones, neck bones, and shanks)
Beets
Cabbage
Beans of choice (I use small red beans)
Potatoes
Onion
Garlic
Carrots
Tomato paste
Fresh Dill
Sour Cream
Dried herbs: garlic, salt, black pepper, dill
PREP:
Dice carrots, onions, garlic, and potatoes (peel or nah-personal preference. I’m a lazy girl so no peeling here)
Wash and peel beets
Thinly slice cabbage
Drain and rinse can of beans
PROCESS
Pour broth into pot. Add beets. Bring to boil and allow to boil until they are a little soft (not too soft!)
While beets are boiling, sauté onions, carrots, and garlic until they are soft. Add dried herbs and tomato paste - a few tablespoons is fine!
Remove beets when they are slightly soft and allow to cool.
Add your cabbage to the broth and allow to boil until it softens.
Add potatoes and beans to broth.
While the soup is simmering and the beets are cooled, shred your beets.
When potatoes are cooked add the sautéed veg. Taste and add more dried herbs if desired.
At this point, add the shredded beets, cover, and remove from heat.
Cover the covered pot with several towels to retain heat. Allow it to sit for a few hours to allow the flavors to incorporate it.
SERVE
Warm back up if needed.
Serve in your fanciest bowls.
Top with a dollop (or more if you’re me) of sour cream and fresh dill.
Enjoy!
