Cooking with Bones & Marrow Broth 

All serious chefs knows the importance of a good broth as the foundation for great cooking. Bones & Marrow Broth can be an excellent staple in the kitchen of anyone aiming to create healthy and delicious soups, stir fry’s, gravies and sauces. I can also be used to boil rice, quinoa and makes a dynamite risotto. It can easily be added or integrated into almost any recipe to provide a nutritional boost and depth of flavour.

Bones & Marrow Bone Broth can be integrated into almost any of your current recipes by:

  1. adding a cup or two to any soup, stew, or sauce.
  2. using it in place of water or stock in any recipe.
  3. using bone broth to boil rice or quinoa

Still unsure of how to use it? Give the recipes below a try and you’ll start to understand exactly how easy our broth is to use and how great it tastes!!


Spicy Curried Quinoa

1 tbsp extra virgin olive oil
1 small onion, chopped
1 clove garlic, minced
¾ cup quinoa
1 ½ tsp curry powder
½ tsp sea salt
½ tsp black pepper
½ tsp ground cumin
¼ tsp cinnamon
1 ½ cups of BARE BONES bone broth
1 can of chickpeas, rinsed and drained
½ cup toasted pine nuts, sunflower or pumpkin seeds
½ cup raisins, soaked in hot water and drained (optional)
¼ cup chopped parsley (optional)

  1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and BARE BONES bone broth. Bring to a boil, the reduce heat to medium low, cover, and simmer 20 minutes until quinoa is tender.
  2. Once the quinoa has finished cooking, stir in the drained chickpeas, toasted nuts or seeds, raisins, and parsley. Serve warm or cold.

Bone Broth Hummus

1/3 cup Bones & Marrow Broth (Bare Bones)
19 oz canned chickpeas rinsed and drained
1/3 cup tahini
1-1.5 garlic clove minced (depending on taste)
1/3 cup lemon juice freshly squeezed
1 heaping teaspoon cumin
1 heaping teaspoon paprika
1 heaping teaspoon salt
1/3 cup olive oil

Optional : Fresh dill (to taste preference) 

  1. Add can of chickpeas and bone broth to a medium pot. Bring the broth to a boil on medium heat
  2. Reduce to a gentle simmer for about 10 minutes until the chickpeas have soaked up almost all of the broth.
  3. Add chickpeas and all the remaining ingredients (except the olive oil) to a food processor. 
  4. Process until smooth while slowly adding the olive oil and dill
  5. Taste occasionally until desired dill flavour is reached. 
  6. Serve with olive oil and garnish with a sprig of fresh dill and roasted chickpeas.

NOTE: for traditional hummus omit dill


Thai Red Curry

2 cans (14oz) of coconut milk
1 heaping tbsp of red curry paste
Stems from a bunch of cilantro
2 chicken breasts thinly sliced
2-3 cups of BARE BONES broth
1-2 carrots shredded
4-5 kaffir lime leaves
2 stalks lemongrass halved (remove woody leaves)
Zest and juice of 2 limes
Small knob of frozen ginger
1 bunch cilantro leaves
2-3 green onions
Sprinkle of salt or soy/tamari to taste (or 2 tbsn of fish sauce – i prefer salt to avoid MSG)
Rice noodles 

Optional : Small handful of bean sprouts for texture
Diced yams/sweet potato if you prefer a sweeter curry 
Other veggies (spinach, bok choy, etc)

  1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
  2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
  3. Add the liquid from the first can of coconut milk and the entire second can along with the BARE BONES bone broth, shredded carrot, kaffir lime leaves, lemon grass, and lime zest and juice. 
  4. Grate the frozen ginger into the broth and simmer for approximately 20 minutes or so.
  5. Turn off heat. Stir in the bean sprouts. Add the rice noodles and submerge them under the broth for approximately 5 minutes until soft. 
  6. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or tamari/soy sauce) as needed. 
  7. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Indian Chicken Curry

1 tbsp extra virgin olive oil
1 medium onion, diced
4 cloves of garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
½ tsp tumeric
½ tsp cinnamon
Pinch of cayenne
2 large organic chicken breast cut into pieces
3 large carrots, peeled and diced
1 can of coconut milk
1-2 cups of BARE BONES BROTH bone broth

1 tbsp tomato paste
4 cups thinly sliced kale, swiss chard or spinach
1-2 tsp sea salt

  1. Heat olive oil over medium heat in a large pot. Add diced onions and saute until soft, about 5 minutes. Add crushed garlic, ground cumin, ground coriander, curry powder, turmeric, cinnamon, cayenne; saute for another 2 minutes then add chicken breast pieces.
  2. Saute chicken in spices and onion for another 5 minutes. Add carrots, coconut milk, Bare Bones Broth and tomato paste, stir well then cover and simmer on low heat for 15 to 20 minutes, stirring occasionally.
  3. Add sliced kale, stir well then simmer for an additional 5 minutes. Turn off heat and add sea salt to taste.
  4. Serve over rice or rice noodles.


  1. Double or triple the broth in the recipe to make it a creamy chicken curry soup.



6-7 cored small Roma Tomatoes (fresh from market or garden if possible)
1 large red pepper
1 English cucumber peeled (~500 g)
¼ cup of chopped sweet onion
1-2 large clove of garlic
1 cup V8 vegetable cocktail (or Clamato!)
1-2 cups of BARE BONES broth
1 tbsp lime juice
2-3 tbsp sherry vinegar
Sea salt (to taste)
Fresh ground pepper (to taste)

Cayenne pepper (if you like a kick)
Add a stalk or two of celery
Crunchy bacon bits
substitute sherry vinegar with balsamic or red wine vinegar

Garnish ideas

Fresh Parsley, Cilantro, or Basil 


  1. Chop the pepper, cucumber, tomatoes, onion and garlic and place in a blender.
  2. Add vegetable cocktail and lime juice and pulse or blend until desired consistency. 
  3. Season to taste with salt, pepper (and cayenne if you want), and whichever vinegar you decide on. 
  4. Lightly blend again to combine all ingredients.
    * IF you intend on drinking/sipping then blend until smooth
    * IF you intend on eating it like a refreshing cold soup option to leave it a little chunky
  5. Pour into a large mason jar and chill for at least 4 hours. 
    * For soup – portion into bowls and garnish 
    * For sipping – pour into a glass and garnish like a cocktail

Cuban Black Bean Soup

1 tbsp extra virgin olive oil
1 medium onion chopped
¼ tsp sea salt
1 medium red bell pepper diced
1 large carrot diced
1 small jalapeno seeded and chopped
1 ½ tsp cumin powder
1 ½ tsp oregano
½ tsp chili powder
¼ tsp chipotle pepper
1 tsp paprika
Pinch of cayenne
3 cups of BARE BONES BROTH (1 unit)
6 cups of cooked  (or 3 cans) of black beans
2 cups of chopped tomatoes (1 can of diced)
½ cup of chopped cilantro
2 tsp of sea salt
1 tbsp apple cider vinegar

  1. Heat olive oil i in a large soup pot over medium heat; add chopped onion and sea salt. Saute until slightly golden, then add red pepper, carrot, jalapeno pepper; saute a few more minutes more. Add spices and stir to coat.
  2. Add Bare Bones broth, black beans, tomatoes, and corn, add more water or broth if necessary. Turn heat to medium low and simmer until all vegetables are fork tender, about 20 to 25 minutes.
  3. Remove pot from heat and add cilantro. Add apple cider vinegar. Taste and adjust salt and seasonings to taste.