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.

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.

Optional

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

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.