Simply Juicy Bone Broth

I know it can sometimes seem like you need loads of time to make bone broth, but it doesn't have to be that complicatied - TRUST ME!  Anytime I make a chicken for dinner, I simply pull out my crock pot, toss in all ingredients and heat on low for 12 - 24 hours.  Once its in the pot, you don't need to do anything else.

  • Bones from whole Chicken (cooked)
  • 1 Onion chopped
  • 2 Celery Stalks 
  • 2 -3 Garlic Cloves
  • handful of Parsley
  • Himalayan Salt and Cracked peppercorns ( approx 2 Tsp of each)

Simply add the chicken bones to the crock pot. Chop the onion and celery (doesn't need to be fancy as we discard afterwards) Add the garlic, parsley, salt and pepper.  Fill the crock with filtered water, turn on low and simmer for 12-24 hours.  Strain and store in mason jars for up to 5 days in refrigerator.  You can also freeze the broth for up to 3 months.

Drink a cup of bone broth or use in your next soup recipe!

The amount of broth will vary depending on the size of your pot.  If you don't have a crock pot, you can simmer on the stove in a stock pot as well.  If you aren't able to leave simmering for that long, bring to a boil and simmer for 2 hours, then place in fridge overnight before you strain to let the flavours meld together a bit longer.

***Juicy Tip - Bone broth is rich in minerals that support our immune systems.  It can also help reduce inflammation in our body temples and aid in better digestion.  Live Juicy!

Hearty Lentil Chilli

This is an old school comfort food but in attempt to reducing the consumption of meat and focusing more on plant based foods, I have found lentils are a superb replacement and the texture is so similar.  I actually prefer it this way, and the kids give it a thumbs up!

  • 1 Onion Diced
  • 4 Celery Stalks Sliced
  • 2 (14oz) Cans of Lentils (or use dried lentils and soak in water first)
  • 2 (14oz) Cans of Pinto or Black Beans (or used dried and soak in water first)
  • 2 cups Organic Frozen Corn Kernals
  • 6 - 8 Diced tomatoes (if your in a hurry you can always use organic canned tomatoes 2 (24oz)
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 Tsp Red Chili Flakes
  • 1 Tsp Cayenne Pepper
  • 1 Tbsp Dried Basil (or 1-2 drops of Basil Essential Oil)
  • Himalayan Salt (to taste)
  • Ground Peppercorns (to taste)

In a large saucepan add a drizzle of Extra Virgin Olive Oil or a Tsp of Coconut Oil.  Add the diced onions and saute for 3 minutes.  Then add the celery and saute another 3 minutes.  Drain the Lentils and add to the pan along with the Himalayan salt, Pepper, Cumin, Chili flakes, Cayenne and Basil.  *Depending on your preference you can easily adjust to suit your taste buds:)

Add the Pinto or Black beans (or some of each), diced Tomatoes.  Cook on medium heat for 10 minutes then add the Corn Kernals.  Cook another 15 minutes and then it is ready to serve!  

Serves 6 - 8 :)

I prefer to make this meal in larger quantities because it makes for great left overs, you can also can in mason jars or freeze in a baking dish for another night!

***Juicy Tip - Lentils are a good source fiber.  They also help lower cholesterol and prevent blood sugar levels from rising after a meal.  Along with that they also provide excellent amounts minerals, B-vitamins,  protein and virtually no fat.  These little legumes are packed full of nutrition to fuel your body temple!  Live Juicy!

*** Fresh is always best but sometimes us busy moms are in a hurry so it is more convienient to purchase canned goods for a recipe like this.  Eden Organic is a brand that I have found that is part of the Non-Gmo project and is Bisphenol - A (BPA) free.

 

Granny Gerry's Original Beet Soup

My grandparents have always had a garden, on the farm and still today after moving to town.  Every year they grow lots of beets and although I have different ways I enjoy this root vegetable this simple ORIGINAL recipe is still a favourite!  I have slightly altered it with the type of sugar and vinegar but it is still true and original to my grandmothers recipe!  Enjoy!

  • 8 - 10 Beets & Leaves Chopped
  • 4 cups filtered water
  • 1/8 cup Apple Cider Vinegar
  • 2 Tbsp Coconut Palm Sugar (coconut palm sugar is low on the glycemic index, so I prefer to use it because it won't spike your blood sugar)

Combine all ingredients into a sauce pan or slow cooker.  Cover with water and add the Apple Cider and Palm Sugar.  Bring to a boil and simmer until beets are tender.  Serve immediately or can in mason jars.  Now back in the day they added a drizzle of farm fresh cream to make a Borscht.  Once in a while I like to enjoy that delight, it reminds me of being a kid visiting my grandparents farm!  Enjoy!

*** Juicy Tip - Beets are high in vitamin C which helps to strengthen your immune system.  They also contain fiber, and essential minerals like potassium, and manganese.  A single serving of beets can boost your energy and help to lower your blood pressure.  Eating beets long-term helps prevent cancer, and reduce arthritic pain.  Live Juicy!

Hearty Turkey Vegetable Soup

This soup is great to make following a holiday if you have made a turkey!  Use up the left overs and even Jar some to save for a rainy day.  

  • 8 Cups of Bone Broth or a Chicken Broth
  • 2 Carrots Diced
  • 2 Celery Stocks Sliced
  • 1 Medium Onion Diced
  • 1 Cup Corn Kernels
  • 1 (14 ounce) Can of Lentils
  • 2 Large Chopped Tomatoes
  • 2 Cups Shredded Turkey (or what you have)
  • 1 Cup Brown or Wild Rice
  • Himalayan Salt to taste
  • Ground Pepper to taste
  • 1 Tbsp Dried Parsley

Just place all ingredients into a large sauce pan, bring to a boil then simmer for 30 - 40 minutes. Keep in mind you can be flexible with your ingredients.  It is a great way to use up your left over turkey and fill your self up with veggies!  Live Juicy!

 

Detox Soup

After a holiday weekend, or if I'm feeling like I could use a bit of a cleanse this is one of my go to's.  It is really simple to make and tastes delicious!   

  • 4 Large Zucchini
  • 8 Celery Stalks
  • 4 Large Tomatos
  • 1 cup Green Beans
  • 1 Large Onion
  • Handful of Parsley
  • Handful of Cilantro
  • 2 Garlic Cloves
  • Himalayan Salt (to taste)
  • (optional but I love to add) 1 Tsp of each Tumeric, Cumin, & Cayenne

Simply chop all the veggies into your stock pot and add about 8 Cups of filtered water, add your spices and bring to a boil and simmer for about 30 mins.  Let cool slightly and then pop batches into your blender and pulse a few times!  I love blending this soup it makes the chopping quick and the texture is divine!

Serves 4 - 6

***Juicy Tip - This soup is loaded with antioxidants, enzymes, Vitamins A, C, K as well as potassium and folate.  Parsley and cilantro are excellent for removing heavy metals from the body.  If you are feeling sluggish it will get things moving and the best part is it tastes delicious!  Enjoy!