Behold: the cooking bible and all of its glory. I am previewing a recipe from The Bare Bones Broth Cookbook: a Carrot and Orange Smoothie! The authors of this cookbook, Ryan and Kate Harvey are friends of mine, and I am so proud to know them. Their hard work, dedication and creativity shines through every single page of this informative and gorgeous cookbook. The idea of drinking bone broth for its nutritional benefits seems to be all the rage, doesn’t it? Does anybody know why?
What is bone broth? And what is the big deal? Bone broth is just about as primal or paleo as it gets. Although drinking bone broth has just become a hot button topic recently, our ancestors have been reaping the benefits of this powerful concoction for centuries upon centuries. Since then, we have definitely climbed further and further out of this basic cooking process. We have become used to consuming processed and packaged foods and the broth that our society is used to sipping on, comes out of a box. There is something seriously wrong with this picture, especially when coming to realize how simple it is to make bone broth at home. The truth is, you don’t need any fancy equipment and the cost is minimal. Some of the underlying benefits of consuming bone broth include:
- Combating inflammation in our joints, muscles, respiratory and cardiovascular systems
- Boosting immunity
- Strengthening bones and giving us healthier and better looking hair, skin & nails
- Solving or ameliorating a host of digestive issues, while promoting optimal gut health
Sounds great doesn’t it? Making bone broth at home and creating inventive recipes with it can actually be obtainable, too! That’s where The Bare Bones Broth Cookbook comes in to save our stomachs and ease our minds. This cookbook includes 125 Gut-Friendly recipes to heal, strength and nourish our bodies. Can you imagine chowing down on some red wine-braised short rib stew, yet simultaneously reaping a boatload of nutritional benefits? What about having a Classic Shrimp Gumbo for dinner tomorrow night? Sounds fancy and complicated, doesn’t it? Thanks to this cookbook, these delicious and nutritious recipes do not need to be made complicated. Ryan and Kate make sure of that.
Listen to some of these other incredibly delicious and nourishing recipes from The Bare Bones Broth Cookbook:
- Pork Bone Broth
- Coconut and Lime Sipping Broth
- Curried Scramble with Artichokes and Sun-Dried Tomatoes
- Lemongrass-Ginger-Carrot Soup
- Red Wine-Braised Short Rib Stew with Potatoes, Carrots, and Mushrooms
- Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives
- Stuffed Poblano Peppers with Chile Sauce
- Bacon-Wrapped Meat Loaf
- Shrimp Gumbo
- Classic Paella
- Braised Collard Greens with Bacon
Without further ado, here is the recipe for the Carrot and Orange Smoothie in The Bare Bones Broth Cookbook:
Carrot and Orange Smoothie: Bare Bones Broth Cookbook Review
- 2 pounds beef knuckle bones
- 2 pounds beef femur bones
- 2 pounds bone-in beef short ribs
- 1 oxtail pig's foot, or several chicken feet
- 1 pound carrots chopped
- 2 onions peeled and chopped
- 1 leek white and pale green parts, chopped
- 6-8 quarts water or as needed to cover ingredients
- 2 tablespoons apple cider white, or white wine vinegar
- 6 sprigs fresh thyme
- 2 bay leaves
|Prep Time||10 minutes|
Beef Bone Broth (page 47)
- Preheat the oven to 400 degrees Fahrenheit.
- On a baking sheet or two, spread out the knuckle bones, femur bones, short ribs, and oxtail in an even layer and roast in the oven for 35 to 40 minutes, until golden brown.
- On a separate baking sheet, spread out all the vegetables in an even layer and roast in the oven for 15 minutes.
- When the bones are roasted, transfer them to a stockpot or slow cooker, cover with the water, and add the vinegar if desired. If using a stockpot, place the pot on the stovetop over high heat and bring to a boil, then reduce to a simmer. If using a slow cooker, set the temperature to high; reduce heat to low after broth starts to boil.
- Skim off the fat and scum that rises to the surface and, if you wish to save the fat for future use as a cooking fat, pass it through a strainer into a storage container. Continue the skimming process for a few hours as the fat and scum rise to the surface.
- Continue simmering for up to 24 hours, skimming as necessary. Add the vegetables and herbs to the stockpot or slow cooker when you have about 5 hours left on your intended cook time.
- Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for about 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.
- In a blender, combine all the ingredients and blend until smoothie, about 5 minutes.
- Serve immediately, or store, covered, int he refrigerator for up to 24 hours.